Indulge in the Ultimate Cookies and Cream Cake: Your New Favorite Oreo Dessert Recipe

Prepare yourself for an extraordinary baking adventure and a truly unforgettable dessert: The Ultimate Cookies and Cream Cake! This magnificent creation is a dream come true for any dessert enthusiast, meticulously crafted with an irresistible Oreo cookie crust, deep and decadent dark chocolate cake layers, a rich and tangy cream cheese filling, and finally, crowned with a velvety, crunchy Oreo buttercream. It’s a symphony of textures and flavors designed to delight with every single bite.

If you’re an avid Oreo lover, just like me, then this cake is about to become your new obsession! It’s not just a dessert; it’s an experience, making it absolutely perfect for any grand celebration – or even for those quiet days when all you truly desire is a slice of pure cake bliss all to yourself. Believe me, I completely understand the feeling; I felt the very same way when I created this masterpiece! This cake embodies the essence of Oreo through and through, mirroring the iconic cookie with its rich dark chocolate layers and a creamy, delightful filling. Every component is designed to elevate the classic Oreo flavor, transforming it into a luxurious, multi-layered dessert.

Craving more delightful Oreo-inspired treats? Explore these other fantastic recipes:

• Bakery Style Oreo Chocolate Chip Cookies
• The Best Birthday Golden Oreo Blondies
• Red Velvet Oreo Brownie

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Why This Cookies and Cream Cake Recipe Is a Must-Try

Every element of this Cookies and Cream Cake has been carefully chosen and perfected to deliver an authentic, elevated Oreo experience. Here’s why this recipe stands out and guarantees a show-stopping dessert:

• Dark Chocolate Cake Layers: It’s no secret that the iconic Oreo cookie gets its distinctive deep, rich color and intense flavor from dark cocoa powder. To perfectly replicate that beloved taste in cake form, I’ve incorporated premium dark cocoa powder into our cake layers. This ensures a moist, fudgy, and intensely chocolatey foundation that truly captures the essence of an Oreo cookie. The dark cocoa provides a subtle bitterness that balances the sweetness of the other components, creating a sophisticated flavor profile.
• Cream Cheese Filling: The marriage of fluffy whipped cream and tangy cream cheese is simply a match made in dessert heaven. This light yet decadent filling provides a wonderful contrast to the dense chocolate cake and adds a refreshing creaminess that cuts through the richness. Its slight tanginess brightens the overall flavor, making each bite balanced and utterly delightful. It’s reminiscent of the classic Oreo cream filling, but with an added layer of gourmet sophistication.
• Oreo Cookie Crust: What’s a Cookies and Cream Cake without that unmistakable Oreo crunch? Our buttery Oreo cookie crust delivers exactly that—a satisfying texture that provides an incredible foundation for the cake. It’s the perfect base, offering a delightful crispness and intense Oreo flavor right from the very bottom, just like the cookie itself. This crunchy layer adds an exciting textural dimension that makes the cake truly dynamic.
• Oreo Buttercream: While it’s hard to pick favorites, this Oreo buttercream might just be the crown jewel of this cake. Imagine a smooth, rich buttercream infused with finely crushed Oreo cookies, providing not just flavor but also tiny, satisfying bursts of crunch. It’s incredibly flavorful, wonderfully textured, and utterly addictive. This frosting isn’t just decorative; it’s an integral part of the Cookies and Cream experience, wrapping the entire cake in a decadent, Oreo-infused embrace.

Key Ingredients for Your Ultimate Oreo Cake

While the full list of ingredients can be found in the detailed recipe card below, here’s a highlight of some crucial items you’ll need and why they’re important for achieving Cookies and Cream perfection. Prioritizing quality and proper preparation of these ingredients will make all the difference in your final cake.

• Oreos: This one goes without saying! Oreos are the star of our show, forming both the crunchy crust and being folded into the delightful buttercream. For this recipe, I recommend getting the largest size available – a “party pack” or family size is usually perfect to ensure you have plenty for all components, plus a few extra for snacking!
• Unsalted Butter: Butter is a foundational ingredient here, contributing richness to both the Oreo crust and the silky smooth buttercream. Using unsalted butter allows you to control the total salt content in the recipe, ensuring a balanced flavor. Make sure your butter for the buttercream is slightly cold, while for the crust, it will need to be melted.
• Large Eggs: Eggs play a vital role in providing structure and moisture to our chocolate cake layers. I typically use large eggs, but if you only have extra-large on hand, they will work too. Remember, for the best results, ensure your eggs are at room temperature; this helps them emulsify better with other ingredients, creating a more uniform and tender cake crumb.
• Cream Cheese: The star of our tangy and rich filling, cream cheese adds a wonderful depth of flavor and a luxurious texture. You’ll need a block of full-fat cream cheese, and it’s essential that it’s completely softened to avoid lumps in your filling. I use approximately ¾ of a standard block for the filling, reserving the rest for other uses or an extra decadent buttercream.
• Buttermilk: Buttermilk is a secret weapon in many cake recipes, and ours is no exception. Its acidity reacts with the baking soda, helping the cake to rise and creating an incredibly tender and moist crumb. I prefer full-fat buttermilk for maximum richness, but any buttermilk you find at your local grocery store will work beautifully.
• Vegetable Oil: Unlike butter, which adds flavor, oil contributes pure moisture to the cake, ensuring it stays soft and tender for longer. I use vegetable oil, but canola oil is also an excellent substitute. Both are neutral in flavor, allowing the dark chocolate to shine.
• Dark Cocoa Powder: To truly mimic the deep, distinct flavor of an Oreo cookie, dark cocoa powder is paramount. Regular cocoa powder won’t achieve the same intensity or color. I source my dark cocoa powder from Amazon (you can find the exact one I use here). This ingredient is key to achieving that signature “Oreo” chocolate taste.
• Fresh Leavening Agents: Baking soda and baking powder are crucial for your cake’s rise and texture. Over time, these agents lose their potency, so always ensure yours are fresh. A good rule of thumb is to replace them every six months to guarantee a light and airy cake.
• Heavy Whipping Cream: Essential for both the cream cheese filling and the buttercream, heavy whipping cream provides richness and helps achieve those beautiful, stable peaks. I always opt for full-fat heavy whipping cream for the best flavor and consistency.

Step-by-Step Instructions: Crafting the Perfect Oreo Cookie Crust

A sturdy, flavorful, and perfectly crunchy Oreo crust is the foundation of our ultimate cake. Follow these steps carefully to ensure your crust is just right:

Step 1: Prepare Your Pans. Before you begin mixing, preheat your oven to 325 degrees F (160 degrees C). This ensures the oven is at the correct temperature when your crust is ready to bake. Then, prepare your cake pans. You’ll need either three 8-inch round cake pans or four 6-inch round cake pans. Lightly spray them with cooking spray, then line the bottoms with parchment paper. This critical step prevents the crust from sticking and makes for easy removal. Spray again lightly over the parchment paper. Set these prepped pans aside.

Step 2: Create Finely Ground Oreo Crumbs. The texture of your crust depends on how finely you grind your Oreos. Place the whole Oreo cookies (including the cream filling) into a food processor or a high-speed blender. Pulse until the Oreos are finely ground into uniform crumbs, resembling coarse sand. There should be no large chunks remaining, as these can disrupt the crust’s consistency.

Step 3: Combine All Crust Ingredients. In a medium-sized mixing bowl, combine the freshly ground Oreo crumbs, granulated sugar, and melted unsalted butter. Stir these ingredients thoroughly with a spoon or spatula. Continue mixing until all the Oreo crumbs are completely moistened by the melted butter. The mixture should clump together when pressed, indicating it’s ready. You should be able to scoop a handful and have it hold its shape.

Step 4: Distribute and Press into Pans. Divide the moist Oreo mixture evenly among your prepared cake pans. For an 8-inch pan, aim for an equal amount in each. Using the back of a flat measuring cup or your clean hands, firmly press the crumb mixture into an even layer at the bottom of each pan. Pressing firmly is crucial to create a compact, stable crust that won’t crumble when sliced.

Step 5: Bake and Cool. Place the pans with the pressed crusts into your preheated oven and bake for exactly 7 minutes. This brief bake time helps to set the crust, making it even more stable and crunchy. Once baked, remove the pans from the oven and allow the crusts to cool completely on a wire rack while you proceed with preparing the cake layers. Cooling completely prevents the crust from sticking to the pan and maintains its crispness.

Step-by-Step: Baking Decadent Dark Chocolate Cake Layers

These dark chocolate cake layers are designed to be incredibly moist, rich, and tender, perfectly complementing the Oreo theme. Remember, having all your ingredients at room temperature is key for a smooth batter and a perfectly baked cake.

Step 1: Combine All Dry Ingredients. In the bowl of a stand mixer, fitted with the paddle attachment, measure and combine the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. It’s important to spoon and level your flour, not scoop it, to avoid compacting it and adding too much. Mix these dry ingredients on low speed for about 30 seconds to ensure they are thoroughly combined and evenly distributed. This prevents lumps and ensures the leavening agents are spread throughout the batter.

Step 2: Whisk the Wet Ingredients. In a separate, small bowl, whisk together the room temperature eggs, buttermilk, hot water, vanilla extract, and vegetable oil. Whisk until all these liquid ingredients are completely homogenous and well combined. The hot water helps to bloom the cocoa powder, intensifying its flavor and creating a deeper chocolate taste.

Step 3: Gently Mix Dry and Wet Ingredients. With your stand mixer running on the absolute lowest speed, slowly pour the wet ingredient mixture into the dry ingredients. Mix just until combined. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to a tough, dry cake. Stop as soon as you no longer see any visible streaks of flour. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated into a smooth batter.

Step 4: Divide and Bake to Perfection. Evenly divide the cake batter among your prepared cake pans, which should already have the cooled Oreo crusts. For 8-inch pans, aim for approximately 15 ounces (about 425 grams) of batter in each. Bake in your preheated oven (still at 325 degrees F / 160 degrees C) for 35-38 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of a cake layer; it should come out with a few moist crumbs, but not wet batter. Once baked, let the cakes cool in their pans for 15 minutes. This resting period helps the cakes firm up before you handle them. After 15 minutes, carefully invert them onto a wire cooling rack to finish cooling completely to room temperature.

Step 5: Level and Prepare Cakes for Frosting. Once your cake layers have cooled completely to room temperature, use a serrated knife or a cake leveler to carefully level the tops if needed, creating flat surfaces for easy stacking. This step ensures your cake will be stable and beautiful. Once leveled, wrap each cake layer individually in plastic wrap. For best results and easier handling, freeze the wrapped layers for at least 30 minutes, or up to several days, in preparation for frosting. Freezing the layers significantly reduces crumbs and makes the stacking process much cleaner.

Step-by-Step: Creating the Luscious Cream Cheese Filling

This delightful cream cheese filling adds a tangy, creamy contrast to the rich chocolate cake and crunchy Oreo elements. Its light, airy texture is achieved through careful mixing of softened ingredients.

Step 1: Beat the Cream Cheese Base. In a medium-sized mixing bowl, combine the completely softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. It’s crucial that your cream cheese is truly at room temperature and soft; otherwise, you’ll end up with lumps. Begin mixing with a hand mixer on the lowest speed until the ingredients are just combined. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until the mixture is exceptionally creamy, smooth, and light. Scrape down the sides of the bowl periodically to ensure even mixing.

Step 2: Prepare Stiff Peak Whipped Cream. In the clean bowl of a stand mixer, fitted with the whisk attachment, pour in the cold heavy whipping cream. Whisk on high speed for approximately 3 to 5 minutes. You are looking for a “stiff peak” stage, meaning when you lift the whisk, the cream holds its shape firmly and doesn’t droop. Be careful not to over-whisk, as it can turn into butter.

Step 3: Gently Fold Cream Cheese into Whipped Cream. Using a rubber spatula, carefully fold half of the prepared whipped cream into the cream cheese mixture. Use a gentle, upward motion to incorporate the whipped cream without deflating it. Continue folding until no streaks of white whipped cream are visible. Repeat this process with the remaining half of the whipped cream. The goal is to maintain as much air as possible for a light and fluffy filling.

Step 4: Chill and Store the Filling. Once the filling is fully combined and perfectly airy, immediately cover the bowl with plastic wrap and place it in the refrigerator. Chilling the filling is essential; it helps it firm up and stabilize, making it much easier to work with when assembling your cake. The filling can be stored in the fridge, covered, for up to 4 hours before use. If it sits longer, it might lose some of its aeration, so it’s best to prepare it closer to assembly time.

Step-by-Step: Whipping Up the Dreamy Oreo Buttercream

This Oreo buttercream is truly special, combining the classic richness of buttercream with the irresistible crunch and flavor of crushed Oreos. Achieving the right consistency is crucial for both taste and ease of frosting.

Step 1: Cream the Butter. In the bowl of a stand mixer fitted with a paddle attachment, place the slightly cold unsalted butter and softened cream cheese. It’s important for the butter to be slightly cold, not rock-hard or fully softened, as this helps achieve the right texture when beating. Cream the butter and cream cheese on medium-high speed for about two minutes, or until it becomes light, fluffy, and noticeably paler in color. This process incorporates air, making the buttercream light and airy.

Step 2: Gradually Add Powdered Sugar. With the mixer on the lowest speed, slowly add all of the sifted powdered sugar at once. Sifting is crucial here to prevent lumps and ensure a super smooth buttercream. Mix on low speed until the powdered sugar is just incorporated into the butter and cream cheese mixture. Once combined, increase the speed gradually to medium and beat for another minute. Use a rubber spatula to frequently scrape down the sides and bottom of the bowl, ensuring no pockets of unmixed sugar remain.

Step 3: Introduce Liquids and Beat for Fluffiness. Add the heavy cream, vanilla extract, and a pinch of salt to the mixer. Increase the speed to medium-high and beat the frosting for a full five minutes. This extended beating time is essential; it aerates the buttercream, making it incredibly light, fluffy, and noticeably whiter in color. Don’t skip this step, as it’s key to achieving that perfect, pipeable consistency. The heavy cream adds richness and helps create that smooth texture.

Step 4: Fold in Oreo Crumbs. Once your buttercream is beautifully light and fluffy, it’s time for the star ingredient. With a rubber spatula, gently fold in the finely ground Oreo cookie crumbs. Stir lightly and carefully, just until you start to see gray streaks appearing throughout the buttercream. The goal is to distribute the crumbs without fully coloring the buttercream a solid gray. This technique leaves beautiful visible cookie flecks and maintains some of the original buttercream color, adding to the visual appeal and textural contrast.

Assembling Your Masterpiece: The Ultimate Cookies and Cream Cake

Now for the most exciting part – bringing all the components together to create your spectacular Cookies and Cream Cake! Careful assembly is key to a beautiful and stable finished product.

• Layer One: Cake, Border, and Filling. Begin by placing your first chilled cake layer, top side up (the flat, leveled side), onto your cake board or serving plate. Using a piping bag fitted with a round tip (or simply snipping the corner off a Ziploc bag), pipe a sturdy rim of the Oreo buttercream around the entire edge of the cake layer. This “dam” will hold in your filling. Carefully fill the center of the cake layer within the buttercream dam with the luscious cream cheese filling. Be mindful not to overfill; typically, a little under 1 cup per layer is sufficient to ensure stability and prevent spillage.
• Layer Two: Stack and Repeat. Gently place the second cake layer on top of the first, ensuring the crust side is facing down. This creates a solid surface on which to build. Align it carefully with the layer below. Repeat the process of piping an Oreo buttercream rim around the edge of this second layer, and then fill the center with the cream cheese filling, again being careful not to overfill.
• Final Layer Placement. Position the third and final cake layer on top of the filling, with its crust side facing down. Lightly press down to ensure even contact between the layers and help secure the cake’s structure.
• Apply the Crumb Coat. Using an offset spatula, apply a very thin, even layer of the Oreo buttercream all over the entire cake – sides and top. This is known as the “crumb coat.” Its purpose is to trap any loose crumbs from the cake layers, preventing them from mixing into your final frosting layer. Once applied, place the cake in the freezer for about 10 to 15 minutes, or in the refrigerator for 20-30 minutes, allowing this crumb coat to firm up and set completely. This step is non-negotiable for a pristine finish.
• The Final Frosting Flourish. Once the crumb coat is completely set and firm to the touch, retrieve your cake from the freezer or fridge. Now, use the remaining Oreo buttercream to generously frost the entire cake, working from the top down. Use your offset spatula or a bench scraper to smooth the sides and top for a polished look. You can create decorative swirls, pipe additional dollops, or sprinkle extra crushed Oreos for a beautiful finish. If you desire elaborate piping or extra dollops, consider making an additional half batch of buttercream as noted in the recipe card.

Expert Baking Tips for Your Perfect Cookies and Cream Cake

Achieving a truly spectacular layer cake like this Cookies and Cream masterpiece involves a few key techniques. These expert tips will help ensure your cake is moist, flavorful, and beautifully presented:

1. Properly Cream Butter and Sugar: When preparing your cake batter, don’t underestimate the importance of creaming the butter and sugar thoroughly. This process incorporates air into the mixture, creating tiny pockets that expand in the oven, leading to a light, airy, and well-risen cake. Cream them together for a good 2-3 minutes until the mixture is visibly lightened in color and fluffy in texture. This step is crucial for an exquisite crumb.
2. Invest in High-Quality Cake Pans: The right bakeware can make a significant difference. High-quality, light-colored aluminum cake pans, like those from Fat Daddio’s, distribute heat more evenly, preventing your cake layers from browning too quickly or unevenly on the sides. These pans are a worthwhile investment for any serious baker. You can find the ones I use and recommend here.
3. Always Use Room Temperature Ingredients: I cannot emphasize this enough – it’s a golden rule in baking! Ensuring all your cold ingredients (like eggs, buttermilk, and cream cheese) are at room temperature is absolutely essential. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter and a more tender, well-structured cake. Plan ahead and take them out of the fridge at least 30-60 minutes before you start baking.
4. Achieve a Silky Smooth Buttercream: For that perfectly creamy and smooth buttercream texture, here’s a professional trick: once your buttercream is fully mixed and lightened, add an extra tablespoon of heavy whipping cream. Then, using a rubber spatula, beat the buttercream by hand against the sides of the bowl for a minute or two. This manual stirring helps to push out any tiny air bubbles that the mixer might have created, resulting in an incredibly silky, spreadable frosting.
5. Never Skip the Crumb Coat: The crumb coat is your best friend when frosting a layer cake. This thin initial layer of frosting essentially “glues” down any loose crumbs from your cake layers, creating a smooth, crumb-free canvas for your final, decorative layer of frosting. It makes decorating infinitely easier and ensures a pristine, professional-looking finish. Chill your cake after the crumb coat for best results.
6. Utilize a Cake Turntable for Easy Decorating: A revolving cake stand or turntable is an invaluable tool for frosting cakes evenly and smoothly. It allows you to rotate the cake effortlessly as you apply frosting, ensuring consistent coverage on the sides and top. This simple tool can dramatically improve the aesthetics of your finished cake. You can find the one I use here.
7. Master Spreading with an Offset Spatula: For effortlessly spreading buttercream on the sides and top of your cake, an offset spatula is indispensable. Its angled blade keeps your knuckles away from the cake surface, allowing for smooth, continuous strokes. This tool provides superior control compared to a straight spatula, helping you achieve clean lines and even layers of frosting.

Storing Your Ultimate Cookies and Cream Cake

Proper storage is key to preserving the freshness, flavor, and texture of your Ultimate Cookies and Cream Cake, ensuring you can enjoy every last bite. Here’s how to store different components and the assembled cake.

Storing Cake Layers and Filling

If you’re an organized baker who likes to break down cake making into multiple days, here’s how to handle your components:

• Cake Layers: After baking, allow your cake layers to cool completely. Once at room temperature, wrap each layer tightly in plastic wrap. You can then store these wrapped layers in the refrigerator for 3-5 days or in the freezer for up to a month. Freezing cake layers before frosting is an excellent technique that significantly reduces crumbs during decoration and helps the layers stay firm, preventing them from sliding around when stacking. Always bring them back to room temperature (or just slightly chilled for easier handling) before assembly.
• Cream Cheese Filling: The cream cheese filling is best made on the same day you plan to stack and assemble your cake. Due to its delicate nature and whipped cream component, it doesn’t hold well for extended periods. Once prepared, place the filling in an airtight container or covered bowl in the refrigerator to keep it cold and stable until you’re ready to use it. It’s best used within 4 hours for optimal texture and freshness.

For more delicious cake recipes, explore these:

• Old Fashion Blueberry Donut Bundt Cake
• Down Right The Best Churro S’more Cake
• Graham Cracker S’mores Cake

Freezing the Fully Assembled Cake

If you wish to make the entire cake ahead of time, or simply want to save leftovers, freezing is an excellent option. Once your cake is fully decorated, carefully wrap it tightly with at least two layers of plastic wrap. For longer storage, or to provide an extra layer of protection against freezer burn, add a layer of aluminum foil over the plastic wrap. Stored this way, the cake can remain fresh in the freezer for up to 6 months without significant loss of quality.

When you’re ready to serve the frozen cake, the key is to thaw it gradually to prevent condensation and maintain its texture. Transfer the wrapped cake from the freezer directly to the refrigerator and allow it to thaw slowly overnight, or for at least 8-12 hours. Once thawed, unwrap the cake and let it come to room temperature for about 30-60 minutes before slicing and serving. This gradual thawing ensures the cake remains moist and delicious, just like it was freshly baked.

Recipe

Ultimate Cookies and Cream Cake

Molly Murphy

Who is ready for the Ultimate Cookies And Cream Cake? This cake has an Oreo cookie crust, dark chocolate cake layers, cream cheese filling, and an Oreo buttercream.

5 from 15 votes

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Course cake, Dessert

Cuisine Cake

Servings 18 people

Ingredients

 

 

FOR THE OREO CRUST

• 2½ cups finely ground Oreo Cookies about 40 cookies
• 2 Tablespoons granulated sugar
• ⅓ cup unsalted butter melted

FOR THE CHOCOLATE CAKE

• 3 eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup hot water
• ½ cup vegetable oil
• 2 cups all-purpose flour spooned and leveled.
• 1 ¾ cups granulated sugar
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 Tablespoon pure vanilla extract

FOR THE CREAM CHEESE FILLING

• 6 ounces cream cheese completely softened
• 1 cup heavy whipping cream
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt

FOR THE BUTTERCREAM

• 6 Oreo cookies ground into a fine crumb
• 1 ½ cups unsalted butter slightly cold
• 6 ounces of cream cheese softened
• 6 cups powdered sugar measured and then sifted
• 3 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt
• This recipe makes just enough to stack and fill a cake if you want to make the dollops on top like mine, I suggest doing an additional half batch.

Instructions

 

For the Oreo crust

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment paper. Spray again. Set aside.
• Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
• In a medium-sized bowl, combine the Oreo crumbs, sugar and melted butter. Stir until all the Oreo crumbs are moistened by the melted butter. You should be able to scoop it by hand and have it all stick together.
• Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup.
• Bake for 7 minutes. Let cool while you make the cake layers.

For the cake

• Keep your oven at 325 degrees.
• In a stand sized mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly combined.
• In a small bowl, whisk the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until evenly combined.
• With the mixer on the lowest speed, pour the liquid ingredients into the dry ingredients and mix just until combined. There should be no flour streaks. With a rubber spatula, scrape the bottom of the bowl to make sure the batter is evenly combined.
• Divide the batter evenly between the prepped Oreo crust pans (about 15 ounces in each 8 inch pan) and bake for 35-38 minutes. After they are done baking, let them cool for 15 minutes in the cake pans and then transfer them to a cooling rack and let them finishing cooling there.
• After the cakes have come to room temperature, level the tops of the cakes, if needed, and then wrap them in plastic wrap and freeze them in preparation for frosting the cake.

FOR THE FILLING

• In a medium sized bowl, combine the softened cream cheese, powdered sugar, vanilla, and salt. With a hand mixer, start on the lowest speed and mix until it’s all combined. Then turn up the speed and mix until it’s creamy and smooth.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes. You want it to be at stiff peak stage.
• With a rubber spatula, fold in half of the whipped cream until no streaks of whipping cream remain. Repeat with the remaining whipped cream.
• When you are done, place in the fridge until you are ready to assemble your cake. It can stay in the fridge, covered, for up 4 hours.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on medium-high speed for about two minutes.
• With the mixer on low speed, add all of the sifted powdered sugar at once and mix on low just until incorporated. With a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream, salt and vanilla, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
• With the rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.

ASSEMBLY

• Place the first cake layer top side up on the cake board. Pipe a rim of Oreo buttercream around the edge of the cake. Fill the center of the cake with the cream cheese filling, making sure not to over fill, I used a little under 1 cup.
• Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, crust side down, on the filling.
• Apple a thin layer of the Oreo buttercream, also known as the crumb coat, and freeze for about 10 to 15 minutes to set this layer of frosting.
• Once the crumb coat is set, continue to frost the cake with the remaining frosting.

Keyword cookies and cream, Oreo, cream cheese, chocolate

Tried this recipe?Let us know how it was!