Cookies and Cream Cake

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Cookies and Cream Cake

Course Dessert
Servings 10


*For the chocolate cake:*

  • 1/2 cup unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 3 tsp vanilla extract
  • 4 eggs at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups buttermilk
  • 1/2 cup strong coffee

*For the Oreo Swiss meringue buttercream:*

  • 6 egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup crushed Oreo cookie crumbs

*For the chocolate ganache:*

  • 4 oz semi-sweet chocolate
  • 4 oz heavy cream


  • 1 cup crushed Oreos
  • 10 whole Oreos for decoration


*For the chocolate cake:*

  • Preheat your oven to 350°F. Grease and flour three 8-inch cake pans.
  • In a bowl or stand mixer, blend butter, granulated sugar, brown sugar, and vegetable oil. Add vanilla and eggs, beating until fully combined.
  • Mix in flour, cocoa powder, baking soda, baking powder, salt, and buttermilk. Slowly add hot coffee and mix until incorporated.
  • Pour the batter into the prepared pans and bake for 30 minutes or until done. Let the cakes cool for 15 minutes before transferring to a cookie sheet. Allow them to cool completely before frosting.

*For the Oreo Swiss Meringue buttercream:*

  • Whisk egg whites and sugar in a large glass bowl over simmering water until smooth.
  • Remove from heat and beat with a mixer until stiff peaks form. Add butter gradually, then mix in vanilla, salt, and Oreos. Set aside.
  • *For the chocolate ganache:*
  • Chop the chocolate and combine with heavy cream in a bowl. Microwave in 10-second intervals, stirring until smooth. The ganache will thicken as it cools.


  • Once the cakes are cool, level the layers. Reserve 1/2 cup of buttercream for piping on top.
  • Place one layer down and add about 2/3 cup of buttercream. Smooth and sprinkle with crushed Oreos. Repeat.
  • Add the final layer on top and cover with the remaining buttercream. Spread chocolate ganache on top and pipe a border with the reserved buttercream.
  • Place whole Oreos on top, slice, and serve! This cake stays delicious for up to 3 days when covered with plastic wrap in the fridge. Enjoy!

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