Cookies and Cream Birthday Cake with Oreo Frosting

I baked this cookies and cream birthday cake with Oreo frosting for my little cousin’s birthday party and it was the kind of cake that had kids and adults racing to the dessert table. The layers were rich and soft and each bite delivered a perfect balance of chocolate cake and that sweet vanilla-speckled Oreo crunch and the frosting—oh that frosting—was everyone’s favorite part.

That moment and because the flavor reminds me of the joy of dunking cookies in milk and the texture is creamy and dreamy and the presentation is simple but impressive I’ve made this cake many times for birthdays and get-togethers. It’s the ultimate crowd-pleaser for cookie lovers and it’s as fun to make as it is to eat.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides a sturdy and soft structure to the cake.
• Unsweetened cocoa powder – Delivers that rich chocolate flavor.
• Baking powder – Gives the layers a fluffy and light rise.
• Baking soda – Works with the buttermilk to create lift and tenderness.
• Salt – Balances sweetness and intensifies chocolate notes.
• Granulated sugar – Sweetens the batter and keeps it moist.
• Eggs – Help bind the ingredients and add richness.
• Buttermilk – Keeps the cake tender and soft with a slight tang.
• Vegetable oil – Adds moisture without weighing down the cake.
• Vanilla extract – Adds warmth and depth to both cake and frosting.
• Hot water – Enhances the cocoa and makes the batter smoother.
• Unsalted butter – Forms the base of the Oreo frosting.
• Powdered sugar – Sweetens and thickens the frosting without being gritty.
• Heavy cream – Helps the frosting become light and fluffy.
• Crushed Oreo cookies – Folded into the frosting and used for topping.
• Mini Oreos – For decorating the top and adding that classic look.

Tools You’ll Need

• Mixing bowls – For preparing the cake batter and frosting.
• Electric mixer – Essential for beating the buttercream to the right texture.
• Whisk – To blend dry ingredients thoroughly.
• Cake pans – I use three 8-inch pans to build even layers.
• Cooling rack – Cools the cake evenly after baking.
• Spatula – For folding in the crushed Oreos and spreading frosting.
• Piping bag – Helps add neat swirls on top of the cake.
• Offset spatula – Great for smoothing the sides and layers.
• Cookie scoop or spoon – To portion frosting evenly between layers.

Instructions

Step 1: Preheat the Oven

I preheat the oven to 350°F and grease and line three 8-inch cake pans with parchment paper to prevent sticking and make the layers easier to handle.

Step 2: Mix the Dry Ingredients

In a large bowl I whisk together flour, cocoa powder, baking powder, baking soda, and salt until everything is fully blended.

Step 3: Combine the Wet Ingredients

In another bowl I beat the eggs and sugar together until fluffy then I stir in the buttermilk, oil, vanilla, and hot water and mix until smooth.

Step 4: Make the Batter

I add the dry ingredients into the wet mixture in parts and stir just until combined then I divide the batter evenly into the prepared pans.

Step 5: Bake and Cool

I bake the cakes for 25–30 minutes or until a toothpick inserted comes out clean then I let them cool in the pans for 10 minutes before transferring them to a rack.

Step 6: Prepare the Oreo Frosting

In a bowl I beat the butter until creamy then I add powdered sugar and a splash of cream and continue whipping until light and fluffy and finally I fold in the crushed Oreos.

Step 7: Assemble the Cake

I layer the cooled cake rounds with generous scoops of Oreo frosting in between and smooth the edges with a spatula for a semi-naked look.

Step 8: Decorate the Top

I pipe swirls of frosting along the top and press mini Oreos into each swirl then I sprinkle more crushed cookies in the center for a crunchy finish.

Step 9: Chill and Slice

I chill the cake for 30 minutes to help everything set before slicing it and serving with a tall glass of cold milk or your favorite ice cream.

Tips

For the best texture I recommend using room temperature ingredients so everything blends evenly. I also pulse the Oreos in a food processor just enough to crush them but not turn them into dust. For more Oreo punch you can add a bit of crushed cookie between the layers too.

Ways to Serve

As the ultimate birthday centerpiece for cookie lovers

With a scoop of cookies and cream ice cream

As cupcakes using the same batter and frosting recipe

Topped with chocolate drizzle for extra decadence

Alongside a cold glass of milk for nostalgia and comfort

Frequently Asked Questions

Can I use store-bought Oreo frosting for the cookies and cream birthday cake with Oreo frosting?

Yes and you can but homemade frosting with real crushed Oreos has much more flavor and texture.

How do I store the cookies and cream birthday cake with Oreo frosting?

I refrigerate it in a cake container and let it sit at room temperature for about 20–30 minutes before serving for the perfect texture.

Can I make the cookies and cream birthday cake with Oreo frosting in advance?

Absolutely and I like to bake the cake layers a day ahead and frost it fresh the next day for the best results.

See You in the Kitchen

I hope you try this cookies and cream birthday cake with Oreo frosting because it’s a fun and nostalgic dessert that’s always a hit with kids and grown-ups alike. Let me know how it turns out and don’t forget to save a slice for yourself!

Happy Cooking!

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