Introduction

This Cookies and Cream Cake with Coffee Oreo Buttercream is a delightful twist on a classic favorite. Soft, moist cake layers packed with Oreo pieces are complemented by a rich coffee-flavored buttercream studded with more Oreos. It’s a perfect dessert for Oreo lovers looking to impress.

Cookies and Cream Cake with Coffee Oreo Buttercream Recipe - Recipe Image

Ingredients

1 sleeve of Oreo cookies (about 16 cookies), cream removed
1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1 cup unsalted butter
3 1/2 cups powdered sugar (about one box)
4 tablespoons whole milk
2-3 tablespoons espresso powder to taste
2 teaspoons vanilla extract
1/2 teaspoon salt
1 sleeve of Oreos, cream removed and crushed up

Instructions

Step 1: Preheat the oven to 325°F and grease and flour three 6-inch cake pans or two 8- or 9-inch cake pans. Set aside.
Step 2: Separate the Oreos and scrape off the cream. Place just the cookies in a plastic bag and crush them into small pieces using a rolling pin.
Step 3: In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until homogenous, about 3 minutes. Ensure the butter is completely softened for best results.
Step 4: Slowly add the granulated sugar to the butter and oil, beating on high until the mixture is light, fluffy, and pale yellow, about 3 minutes.
Step 5: Add the eggs one at a time along with the vanilla extract, scraping down the bowl between additions. Beat on high for 3 more minutes to incorporate air into the batter.
Step 6: In a separate bowl, sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and buttermilk in four batches, starting and ending with the dry ingredients. It’s okay if a few lumps remain—avoid overmixing. Stir in the Oreo pieces.
Step 7: Divide the batter evenly among the prepared pans. Bake for 30 minutes or until the cake is lightly golden, springs back when pressed, and a knife inserted comes out clean. Transfer the cakes to a cooling rack.
Step 8: Prepare the buttercream by creaming the unsalted butter, powdered sugar, whole milk, vanilla extract, and salt together until light and fluffy, about 1 minute. Add the espresso powder one tablespoon at a time to your preferred coffee strength (2 tablespoons for mild, 3 for strong), then gently fold in the crushed Oreos by hand to keep the pieces chunky.
Step 9: Assemble the cake by placing the first layer on a cake stand and spreading a generous amount of buttercream on top. Repeat with the second and third layers. Use the remaining frosting to cover the sides of the cake and garnish the top with more crushed Oreos. Enjoy!

Tips & Variations

Use room temperature eggs and butter to ensure a smooth batter and fluffy cake texture.
For a deeper coffee flavor in the buttercream, you can dissolve espresso powder in a teaspoon of hot water before adding.
If you prefer a less sweet frosting, reduce powdered sugar slightly but maintain the butter amount for creaminess.
This cake can also be made using chocolate cake layers for an extra indulgent treat.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. The cake layers and frosting can also be frozen separately for up to 2 months; thaw in the refrigerator overnight before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with 1 tablespoon vinegar or lemon juice per cup to mimic buttermilk’s acidity, which helps tenderize the cake.

Is it okay to use a hand mixer instead of a stand mixer?

Yes, a hand mixer works fine for most steps, but use caution mixing the frosting with crushed Oreos by hand to keep chunks intact.

Cookies and Cream Cake with Coffee Oreo Buttercream Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

A decadent Cookies and Cream Cake infused with Oreo pieces throughout the moist cake layers and topped with a rich Coffee Oreo Buttercream, blending sweet creaminess with a hint of espresso for a unique twist on a classic dessert.

Author: Lila
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12–16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 sleeve of Oreo cookies (about 16 cookies), cream removed
1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk

Buttercream Frosting

1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar (about one box)
4 tablespoons whole milk
2–3 tablespoons espresso powder (to taste)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 sleeve of Oreos, cream removed and crushed

Instructions

Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour either three 6-inch cake pans or two 8 or 9-inch pans, then set them aside.
Crush Oreo Cookies: Separate the Oreos and scrape off the cream. Put only the cookie parts into a plastic bag and crush them into small pieces using a rolling pin.
Mix Butter and Oil: In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until well combined and homogenous, about 3 minutes. Ensure the butter is completely softened to achieve the right consistency.
Add Sugar: Gradually add the granulated sugar to the butter and oil mixture while beating on high speed until the mixture is light, fluffy, and pale yellow, approximately 3 minutes.
Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing in the vanilla extract as well. Scrape down the bowl between additions. After adding all eggs, beat the mixture on high for an additional 3 minutes to incorporate as much air as possible.
Mix Dry and Wet Ingredients: In a separate bowl, sift together cake flour, salt, and baking powder. Alternate adding the dry ingredients and buttermilk to the batter in four batches, starting and ending with the dry ingredients. Mix until just combined; some lumps are okay. Fold in the crushed Oreo cookies gently.
Bake the Cake Layers: Divide the batter evenly into the prepared pans. Bake for about 30 minutes or until the cakes are lightly golden brown, spring back when pressed, and a knife inserted comes out clean. Remove from oven and transfer to a cooling rack to cool completely.
Prepare Coffee Oreo Buttercream: In a mixing bowl, cream the unsalted butter, powdered sugar, whole milk, vanilla extract, and salt together until light and fluffy, about 1 minute. Gradually add espresso powder one tablespoon at a time to achieve your desired coffee flavor (2 tablespoons for mild, 3 for strong). Gently fold in the crushed Oreos by hand to avoid breaking them up too finely.
Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread a generous amount of coffee Oreo buttercream on top. Repeat layering with the remaining cake layers and frosting. Use the remaining frosting to frost the edges of the cake evenly. Finish by sprinkling crushed Oreos on top for decoration.
Serve and Enjoy: Slice and serve the delicious Cookies and Cream Cake with Coffee Oreo Buttercream, perfect for celebrations or any special occasion.

Notes

Make sure butter is completely at room temperature before mixing to ensure a smooth batter.
Do not overmix the batter once you combine dry and wet ingredients to keep the cake tender.
Adding espresso powder to the buttercream enhances the flavor with a subtle coffee undertone, but adjust to taste.
Use a hand mixing method when folding in crushed Oreos to maintain their texture in the frosting.
Allow cakes to cool completely before frosting to prevent melting.
You can substitute buttermilk with milk + 1 tablespoon lemon juice or vinegar if needed.
For a stronger Oreo presence, you can reserve some crushed Oreos to garnish the sides of the frosted cake.

Keywords: Cookies and Cream Cake, Oreo Cake, Coffee Buttercream, Oreo Buttercream, Espresso Cake Frosting, Dessert Cake Recipe, Layer Cake