Do you love Oreos? This Cookies ‘n Cream Oreo Cake is packed with chocolate and Oreo flavor. It’s a dark chocolate cake filled with marshmallow buttercream and lots of Oreos! In this post, you’ll learn how to make this amazing Oreo cake. Plus, the cake itself is egg-free and dairy-free!
Ingredients Needed for the Cake
- Cocoa Powder: Use Hershey’s Special Dark Unsweetened Cocoa Powder for a super dark cake. You can also use regular cocoa powder or Dutch Process, but it won’t taste like Oreo.
- Baking Soda and Vinegar: These help the cake rise and make it egg-free and dairy-free.
- Coffee: This enhances the chocolate flavor. You can skip it and use more water if you prefer.
- Vegetable Oil: A neutral oil that keeps the cake very moist.
You have several options for baking the cake:
- Two 8″ round cake pans
- Two 9″ round cake pans
- One 9×13″ rectangular pan for a sheet cake
- About 30 cupcakes
Marshmallow Frosting
The best part of this cake is the filling. This cookies ‘n cream frosting tastes just like the center of an Oreo cookie – sweet and fluffy! It’s super easy and so good, you might find yourself eating it with a spoon.
Ingredients:
- Butter, shortening, and marshmallow fluff for that classic Oreo-filling taste.
- Heavy whipping cream to add fluffiness.
- Oreos, because what’s an Oreo cake without Oreos on top?
To elevate your Oreo Cake experience, serve it with a scoop of vanilla or cookies and cream ice cream, which pairs beautifully with the cake’s rich chocolate and cream flavors. For an extra touch of elegance, drizzle the cake with chocolate ganache or serve with a side of fresh strawberries to balance the sweetness. A cold glass of milk or a frothy iced latte makes for the perfect beverage companion. Whether it’s for a birthday, a special occasion, or simply to satisfy your sweet tooth, this Oreo Cake is sure to impress and delight everyone who tastes it.
Love cakes? Be sure to check out these other delicious cake recipes!
- Blueberry Cream Cheese Coffee Cake
- Chocolate Raspberry Cake
- Strawberry Cake
- Carrot Cheesecake Bundt Cake
Oreo Cake
This Cookies ‘n Cream Oreo Cake is packed with chocolate and Oreo flavor. It’s a dark chocolate cake filled with marshmallow buttercream and lots of Oreos!
PREP TIME: 30 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour
YIELD: 12 servings
Ingredients
FOR THE CAKE:
- 3 cups (372grams) all-purpose flour
- 2 cups (400grams) granulated sugar
- ½ cup (40grams) unsweetened DARK cocoa powder (I used Hershey’s Special Dark)
- 2 tsp baking soda
- 1 tsp salt
- 1 ½ cups (355ml) hot water
- ½ cup (118ml) hot coffee see note
- ¾ cup (178ml) vegetable oil
- 2 tbsp (30ml) white vinegar
- 1 tsp vanilla extract
FOR THE FROSTING:
- ½ cup (113grams) unsalted butter
- ½ cup (95grams) vegetable shortening
- 1 7-ounce jar of marshmallow cream/fluff
- 3 cups (339grams) powdered sugar
- ½-1 tsp salt (see note)
- 1 tsp vanilla extract
- 1-2 tbsp (15-30ml) heavy whipping cream
- 10 Oreos crushed
Instructions
Make the Cake:
1. Preheat your oven to 350°F. Butter and flour two 8” or 9” round cake pans. (Lining the bottoms with parchment paper makes removal easier.)
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Set aside.
3. In a large measuring cup or bowl, whisk the hot water, coffee, oil, vinegar, and extract. Gradually stir the wet ingredients into the dry ingredients until smooth.
4. Divide the batter evenly between the pans. Bake for 34-38 minutes, or until a toothpick inserted 3” from the side comes out clean (the center may still have a few crumbs). The cakes will dome quite a bit if using 8” pans.
5. Let the cakes cool completely before removing them from the pans and frosting.
Make the Frosting:
1. In a large bowl, beat the butter and shortening with a hand mixer until smooth. Add the fluff and mix until smooth.
2. Gradually mix in the powdered sugar. Add 1/2 tsp salt, vanilla, and 1 tablespoon of cream. Mix on medium speed until smooth, adding more cream as needed for the right consistency. Taste the frosting and add more salt if it’s too sweet.
Assemble the Cake:
1. Remove the cake layers from the pans. Level them as needed with a serrated knife.
2. Place one cake layer on a serving plate. Spread half the frosting on top, smoothing it to the edges. Sprinkle with half the crushed Oreos.
3. Add the second cake layer and repeat with the remaining frosting and crushed cookies.
4. Serve at room temperature, but store loosely covered in the refrigerator.
Note: To fully coat the cake with frosting, double the frosting recipe.
Recipe Notes
– To omit the coffee, use 1/2 cup hot water instead.
– For the frosting, if using unsalted butter, use 1/2 teaspoon salt and adjust to taste if needed, up to an additional 1/2 teaspoon. If using salted butter, start with 1/4 teaspoon salt. Adding salt helps cut the sweetness of the frosting. Hershey’s Special Dark Cocoa Powder is the best one for the most “Oreo” taste, but Dutch process or black cocoa will yield similar results.
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