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Cookies and Cream Cake with Coffee Oreo Buttercream Recipe

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★★★★★

4.5 from 83 reviews

This Cookies and Cream Cake with Coffee Oreo Buttercream is a moist, fluffy cake infused with crushed Oreo cookies and layered with a rich, creamy coffee-flavored buttercream frosting studded with crushed Oreos. Perfect for celebrations or any special occasion, it combines classic flavors with a mocha twist for an indulgent dessert experience.

Ingredients

Scale

Cake

  • 1 sleeve 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

Coffee Oreo 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 Oreo cookies, cream removed and crushed

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Grease and flour three 6-inch cake pans or two 8- or 9-inch cake pans, then set them aside.
  2. Crush Oreos for cake: Separate the Oreos and scrape off the cream filling. Place the cookie parts in a plastic bag and crush them into small pieces using a rolling pin.
  3. Cream butter and oil: In a large mixing bowl with a whisk attachment, beat the softened butter and oil together until homogenous, about 3 minutes. Ensure butter is fully softened for proper blending.
  4. Add sugar and beat: Gradually add granulated sugar to the butter and oil mixture, beating on high speed until light and fluffy and the color turns very pale yellow, about 3 minutes.
  5. Incorporate eggs and vanilla: Add eggs one at a time, along with the vanilla extract, beating well after each addition and scraping the bowl between additions. Beat on high speed for an additional 3 minutes to aerate the batter.
  6. Combine dry and wet ingredients: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add the dry ingredients and buttermilk to the batter in four batches, starting and ending with the dry ingredients. Mix just until combined; some lumps are okay to avoid overmixing.
  7. Fold in Oreo pieces: Gently fold the crushed Oreo pieces into the batter until evenly distributed.
  8. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until cakes are lightly golden, spring back when pressed, and a knife inserted comes out clean. Remove from oven and cool on a rack.
  9. Prepare the coffee Oreo buttercream: Beat the butter, powdered sugar, milk, vanilla extract, and salt together until light and fluffy, about 1 minute. Gradually add espresso powder, one tablespoon at a time, adjusting to taste (2 tbsp for mild, 3 tbsp for strong coffee flavor). Fold in the crushed Oreos by hand to keep chunks intact.
  10. Assemble the cake: Place the first cake layer on a stand. Spread a generous layer of frosting on top. Repeat for the second and third layers. Use the remaining frosting to cover the cake’s edges. Garnish the top with more crushed Oreos before serving.

Notes

  • Ensure butter is fully softened to room temperature for smooth mixing.
  • Do not overmix the batter to keep the cake tender and fluffy.
  • Hand fold the crushed Oreos into the frosting to preserve texture.
  • The cake can be baked as three 6-inch layers or two larger layers; adjust baking time if using larger pans.
  • Store cake covered in the refrigerator for up to 3 days for best freshness.

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

Find it online: https://kitchenbyrita.com/cookies-and-cream-cake-with-coffee-oreo-buttercream-recipe/