Oreo Cake with Cookies and Cream Frosting

This cookies & cream cake has a rich from-scratch white cake with chopped Oreos and a creamy Oreo buttercream icing.

This is a cake that both children and adults will enjoy, and it is ideal for a birthday celebration.

The basis of this cake is a delicious white cake based on this popular site recipe: White Moist Cake

To give the cake a delicious cookies and cream taste, add chopped Oreos.

To prepare the filling and icing, just combine crushed Oreos with delicious cream cheese buttercream.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This handmade layer cake takes some effort to make but is well worth it. It’s not difficult, but make sure the cake layers are completely cold before adding the cookies and cream icing.

You may also decorate it with crushed Oreos around the bottom, colored sprinkles, and small Oreos on top.

For the cake

recipe flour: Cake flour is used in this recipe because it produces a lighter, fluffier cake that turns out a touch whiter than all-purpose flour.

If you don’t have or can’t find cake flour, see the FAQ section below for how to replace it.

Unsalted butter and vegetable shortening: This recipe asks for both vegetable shortening and butter. You’ll use shortening since it softens the cake and won’t add any additional color because you want a white cake.

You’ll also use a tiny quantity of butter to give the cake a buttery flavor.

It is important to note that vegetable shortening is NOT lard. Lard is animal fat, and we are not using animal fat in this recipe. You’ll need vegetable shortening, such as Crisco or supermarket brand.

Sour cream: This ingredient simply enhances the flavor of cakes. It provides moisture, softens the cake, and gives a hint of flavor. It is preferable to utilize the full-fat version rather than the low-fat version.

Clear vanilla extract: I used clear vanilla essence for this recipe to avoid adding any additional color since we want the cake to be completely white. If it isn’t crucial to you, you may use normal vanilla extract instead.

Egg whites are used instead of whole eggs to keep the cake white. Egg yolks contribute too much color and detract from the cookies and cream appearance.

Chopped Oreos: A cookies and cream cake definitely need Oreos or chocolate sandwich cookies, right? Simply finely chop them into the cake batter.

For the frosting:

Unsalted butter: Unsalted butter is preferred here since salted butter may contribute too much salt to the buttercream. This buttercream should also be at room temperature.

Cream cheese: Adding cream cheese to this buttercream adds a great sour kick while also making it incredibly creamy. Make sure it’s at room temperature before mixing.

Confectioners sugar: This will be used to thicken the icing. Powdered sugar and confectioners sugar are the same thing.

Clear vanilla extract: Just like with the cake batter, you’ll use this to give your frosting a vanilla taste without adding any more color, so it stays white.

Crushed Oreos: For the icing, you’ll want to smash the oreos rather than merely cut them. This will aid in their mix.

Mixing Method Notes:

Let’s go through the cake’s mixing process now.(Full instructions are included in the recipe card below.)

The reverse creaming procedure is used to prepare this cake. That word seems hard, but it isn’t, and to be honest, I find it simpler to execute than the standard creaming procedure.

Simply combine the dry ingredients in one dish and the liquid in another. Then, gradually incorporate the room temperature butter into the dry mixture until it is completely covered and has a sand-like texture.

Following that, add the liquid components in two stages, mixing after each addition.

That’s all there is to it! It’s really rather simple. Don’t worry, the recipe card below will provide all of the information.

The frosting is very simple to make, as long as you don’t switch your mixer on high speed immediately after adding the confectioners sugar!

FAQs & Tips:

I don’t have cake flour, can I substitute it?

Yes, but with some modifications. If you can get it, try to use cake flour. You’ll get a whiter, softer cake with this change, but if you can’t find it, you may use all-purpose flour instead.

Measure out one cup of all-purpose flour and two tablespoons of it for every one cup of cake flour called for in the recipe. Substitute 2 tablespoons cornstarch for those.

Tip: Make sure when measuring dry ingredients that you don’t pack your ingredients into the measuring cup

This might result in an overabundance of flour, making the cake dry.

Check out this page for additional information on measuring ingredients properly: How to Properly Measure Ingredients

Can I lower the sugar?

That is something I would avoid since sugar not only gives taste and sweetness to the cake, but it also adds moisture. If you must, you can probably reduce it by half a cup, but any less would affect the texture and solidity of the cake.

Tip: Make sure not to mix up or substitute the baking soda and baking powder.

These are two distinct concepts that should not be used interchangeably.

Please see the following post for further information: Baking Soda vs. Baking Powder

What is vegetable shortening and do I have to use it?

Vegetable shortening is derived from plants and is also known by the trade name Crisco. It is not lard (an animal fat). It’s used in instead of butter in this recipe because it makes a soft cake and doesn’t add extra color to the cake as a lot of butter would. The cake will stay white this way.

Shortening works well in this recipe, but if a white cake isn’t a necessity for you and you’d prefer bake an all-butter cake, check out my recipe for a buttery vanilla cake. This recipe may be found at this link: Vanilla Cake of Choice

Tip: Make sure the butter is at room temperature.

Do the same with the butter you’ll be using in both the cake and the icing.

Can I substitute the sour cream?

If you can’t find real sour cream, yogurt may be used in its place. Use the full-fat version instead of the low-fat version. The fat will help keep the cake moist.

I don’t have clear vanilla extract, can I use regular?

You certainly can. In this recipe, I use clear to avoid adding color to the cake.

Why use egg whites?

We used egg whites in this cake because they help keep the cake white.

Tip: Make sure to note the different recommendations for the Oreos in the recipe.

For the buttercream, smash the Oreos thoroughly, but just chop them for the cake batter.

Tip: Right before adding the crushed Oreos to the frosting, beat the mixture for several minutes

This will encourage it to become fluffy and lighter in color.

Can I use this recipe to make cupcakes?

I haven’t tried it as cupcakes yet, but it should work just well.

To prepare cupcakes, fill the cupcake wrappers little more than halfway. Bake at 350°F (rather than 325°F). Bake for about 25-30 minutes. Begin checking after 20 minutes. Allow to cool on a wire rack.

How do I store this cake?

If using the icing (which includes cream cheese), keep the cake covered and refrigerated for 5-6 days.

Can this cake be frozen?

Yes, provided the cake layers are carefully covered in plastic wrap and foil, they may be frozen for up to a month (for optimum results).

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies Used for this Cake:

  • 8 inch round cake pans
  • Silicone spatulas
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisks
  • Meauring cups and spoons
  • Cooling racks
  • Cake leveler
  • Icing spatulas

Ok, lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Cookies & Cream Cake (Oreo Cake) with Oreo Frosting

This cookies and cream cake combines a moist from scratch white cake with added chopped oreos then it’s covered with creamy oreo buttercream frosting.



Course: Dessert
Cuisine: American
Keyword: cookies and cream oreo cake with oreo frosting
Prep Time: 1hour
Cook Time: 45minutes
Total Time: 1hour45minutes
Servings: 12servings
Calories: 1048kcal
Author: Sweet-crush.com @Sweet-crush.com


For the cake

  • 2 cups cake flour (you may use 2 cups all-purpose flour, but the cake will be less white)
  • 2cupssugar
  • teaspoonbaking soda
  • 1 teaspoonbaking powder
  • teaspoonsalt
  • cupvegetable shortening
  • cupunsalted butter, room temperature( stick)
  • 1cupsour cream
  • cupmilk
  • 2 tsp transparent vanilla extract (or normal vanilla extract)
  • 6egg whites(from large eggs)
  • 2cupschopped Oreos(about 15-20 Oreos)
  • or tiny Oreos for garnishCrushed more Oreos

For the buttercream

  • 1 cupunsalted butter, room temperature(3 sticks)
  • 18 oz.pkg cream cheese, room temperature
  • 1Pinchsalt
  • 1-2 tablespoons milk or cream (additional tablespoon if necessary)
  • 6 cups confectioners sugar (add another cup if necessary to thicken)
  • 2 tablespoons clear vanilla extract (or normal vanilla extract)
  • 1cupcrushed Oreos(about 10 Oreos)


For the cake:

  • Preheat the oven to 325 degrees.
  • Grease and flour two 8-inch round cake pans (2-inch deep).
  • Fill a gallon ziplock bag halfway with oreos. Seal it by pushing the air out. Hit the oreos with a meat mallot or a roller, cutting them up. You don’t need to smash them; just cut them up finely. Place aside.
  • In a mixing dish, combine the sour cream, milk, vanilla essence, and egg whites.
  • Whisk until smooth and set aside.
  • Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.
  • Whisk together.
  • Turn the mixer to medium speed and add the shortening and butter to the flour mixture in chunks. (If you don’t have a stand mixer, a hand mixer will suffice.) After adding all of the butter and shortening, switch the mixer to medium high and beat until all of the flour is covered. The texture of the mixture should be crumbly and sand-like.
  • Mix in half of the liquid mixture on medium speed until fully blended. If you mix for too long, the egg whites will whip and the cake will become spongy.
  • Scrape down the sides and bottom of the bowl before adding the remaining liquid mixture. Mix on medium speed for 30 seconds, or until the ingredients are incorporated. If you over-mix the batter at this stage, your cake will come out dry and thick.
  • Scrape down the sides of the bowl, then mix for another 10-15 seconds on medium.
  • Mix in the chopped Oreos by hand using a big spoon or spatula.
  • Pour into prepared and floured cake pans and bake for 45 minutes at 325 degrees.A toothpick inserted into the center should yield a few moist crumbs.
  • After baking, chill the cake layers in their pans on cooling racks for approximately 10 minutes before turning them out and cooling entirely on the racks before applying frosting.

For the frosting

  • Add around 10 Oreos to a zipper gallon bag and smash them well, or to a food processor and grind them. You want the Oreos to be thoroughly smashed so that there are no bigger bits in the icing.
  • In a mixing bowl, cream together the butter, cream cheese, and salt on medium speed until extremely creamy.
  • Mix in three cups of confectioners’ sugar and one tablespoon of milk on medium speed.
  • Mix in the following three cups of confectioners’ sugar, as well as the vanilla essence, on medium speed.
  • Examine the consistency. Add another cup of confectioners sugar if the frosting is too thin. If the mixture is too thick, add another teaspoon to tablespoon of milk and combine well.
  • Once the correct consistency is obtained, beat on medium-high speed for a few minutes to fluff up the frosting and brighten the color somewhat.
  • Stir in the smashed Oreos using a big spoon or spatula.
  • Cover the cooled cake with frosting, then sprinkle crushed oreos over the bottom and top with icing swirls and tiny oreos if desired.


Store this cake in the refrigerator since the frosting is made with cream cheese. The cake layers can be frozen for up to a month if wrapped well in plastic wrap and foil.
I have not tested this recipe out as cupcakes, but it should be just fine. To make cupcakes: Fill the cupcake wrappers just slightly over half full. Bake at 350 degrees (instead of 325). Bake for about 25 – 30 minutes. Start checking at 20 minutes. Cool on a wire rack.
If you prefer to use a non cream cheese frosting, you can use the Vanilla Bean Buttercream recipe and add in 1 cup crushed Oreos. You can find that recipe at this link: Vanilla Bean Buttercream
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 1048kcal | Carbohydrates: 144g | Protein: 8g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 3g | Cholesterol: 82mg | Sodium: 382mg | Potassium: 244mg | Fiber: 2g | Sugar: 110g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg
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What is Oreo ice cream cake made of?

Oreo Ice Cream Cake is a no-bake tiered dessert created with just 5 delicious ingredients. The Oreo cookie crust is topped with layers of cookies and cream ice cream, hot fudge, and cool whip, as well as more cookie crumbs.

How to make a box cake better?

8 Different Ways to Make Boxed Cake Mix Taste of Home
Replace the oil with melted butter.
Swap Water for Dairy.
Supplement with extracts.
Mix with some sour cream or mayonnaise.
Mix in the nuts.
Make your own icing.
Fillings should be layered on top.
Make a Poke Cake out of it.

Is cookies and cream just Oreos?

Cookies & cream (or cookies ‘n cream) is a dish that incorporates chocolate sandwich cookies, with the most popular form incorporating hand or pre-crumbled biscuits from Nabisco’s Oreo brand under a license deal.

What is an Oreo Bash cake?

A chocolate souffle foundation is topped with Oreo cream custard and caramelized cream puffs, as well as Oreo chunks.

What is the difference between Oreo ice cream and cookies and cream ice cream?

Is cookies and cream the same as Oreo? Yes! Without identifying a brand, Cookies & Cream is a terrific approach to label this ice cream.

What is the crunchy stuff in ice cream cakes?

This isn’t your average cookie crumble. This is the ultimate patented Carvel delicacy. To achieve the unique chocolaty taste you know and love, crushed Flying Saucer cookies are blended with cold chocolate sauce. That’s all there is to it.

Is it better to use milk instead of water in a box cake mix?

When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.

How do you doctor up boxed cake mix?

A Pro’s 6 Easy Ways to Upgrade Your Boxed Cake Mix…
Add one additional egg.
Pour in some milk, coffee, or soda.
Replace the oil with butter.
Mix in the Instant Pudding.
Enhance the flavor with a citrus extract or zest.
Decorate the cake with homemade icing.

What happens if you make a box cake with milk instead of water?

By replacing the water with milk, your cake will taste immediately handmade, whilst adding buttermilk will make it rich and creamy. Simply substitute the same quantity of milk or buttermilk for the water (since buttermilk is so thick, you’ll need to add more liquid than the recipe asks for).

What is the new Oreo flavor 2023?

The Limited Edition Oreo Cotton Candy will be available on June 5 — “because what pairs better with warm breeze than the iconic carnival treat flavors of cotton candy?!” wonders the company. For over a decade, the popular Oreo flavor has been unavailable in shops.

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