Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

Happy Wednesday, love bugs! Sofi here with this new recipe 🙂 You know how a certain flavor combination can take you back to a specific memory? This Cookies and Cream Cake with Coffee Oreo Frosting is one of those.

I went to an incredibly rigorous boarding school that overworked us to the max. Because my high school academics were so demanding, the administration tried to keep us happy with things like a soft serve ice cream machine at lunch every Wednesday and Friday. And it worked. My friends and I would make this amazing concoction: vanilla soft serve stirred with crushed up Oreo cookies and drizzled with hot coffee. It was a poor man’s affogato and the best afternoon pick me up during a long week.

This Oreo cake took all those delicious flavors from my childhood and rearranged them into this centerpiece worthy cake.

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

This Oreo cake is super easy to make and would make a perfect birthday or celebration cake. I mean LOOK at it:

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

Simply start off with our favorite vanilla cake base. Remove the cream from a sleeve of Oreos and crush up the cookies (great for getting out some pent up frustration jussayin’) and mix into the cake batter. While the layers are baking, we whipped together a coffee buttercream which we also mixed with crushed up Oreos. Uh yummmmm. The flavor profile in this recipe is simply superb: just chocolate-y enough with a strong vanilla flavor that the hint of coffee complements perfectly.

We’ll be making this cookies and cream cake with coffee frosting many many more times. 

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

How to make coffee frosting?

We flavored our cookies and cream coffee buttercream with instant espresso powder. It packs a powerful punch, without thinning out your buttercream. If you like coffee Oreo ice cream, don’t make this…because you will eat multiple spoonfuls of it and feel very sick like I did 🙂

Don’t say I didn’t warn you.

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

How to assemble a layer cake:

Making a layer cake can seem tricky, but with these tips it will be a breeze.

  1. Refrigerate or freeze your layers before assembling. This will stabilize each layer and make assembling your cake so much easier. It will also prevent any crumbs from getting into your buttercream. A win win all around.
  2. Put your frosting into a large piping bag. Place one layer onto your plate or cake stand. Pipe an outline around the edge of the bottom layer and then fill in the circle. This will ensure you get an even layer of frosting all around. If you fill your cake with any sort of filling (this cookies and cream cake would be AMAZING with a chocolate ganache) this will also create a dam to prevent any leakage.
  3. Place the second layer on top of the first and repeat for the remaining layers. To finish the top and sides of your cake place the frosting on the top of the cake and use an angled spatula to pull the frosting down the sides of the cake.

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

Not into coffee? No problem. You could always make this cookies and cream cake with a vanilla or chocolate buttercream, or even cream cheese frosting if you’re feeling it. 

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

Serve this with a scoop of vanilla ice cream or a glass or cold milk and you’ll be transported back to after school milk and cookies, or homemade sundaes. Quite frankly I think that’s a tradition we need to bring back into our adult lives, at least every once in awhile.

Talk soon.

Sofi

p.s the recipe below will make a 2 linch layer cake (pretty standard for most occasions). If you do want the 3 inch  layer cake like we have here, you can either divide your batter between 3 pans and just have slightly thinner layers or you can times the recipe by 1.5. Happy baking!

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Cookies and Cream Cake with Coffee Oreo Buttercream

Take oreos and milk to the next level with this fluffy cookies and cream cake with coffee Oreo buttercream. Are you drooling too?

Take oreos and milk to the next level with this fluffy cookies and cream cake, layered together with a coffee oreo buttercream. Are you drooling too?

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 layer 8 inch cake 1x
  • Category: cake
  • Method: baked
  • Cuisine: american
Scale

Ingredients

for the oreo 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

for the coffee oreo frosting

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

Instructions

for the oreo cake

  1. Preheat the oven to 325°F and grease and flour two 8 or 9 inch cake pans. Set aside.
  2. Separate the Oreos, scrape off the cream and place just the cookies in a plastic bag. Using a rolling pin crush the cookies into small pieces.
  3. In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature so make sure it’s completely softened!
  4. Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
  5. Add the eggs in one at time along with the vanilla, scraping down the bowl in between each addition. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
  6. In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it. Add in the Oreo pieces and mix well.
  7. Split the batter evenly into the prepared pans and back for 30 minutes or until the cake is a lightly golden brown, springs back when pressed, and a knife comes out clean. Take out of the oven and transfer to a cooling rack.

for the coffee oreo frosting

  1. Cream the butter, powdered sugar, milk, vanilla extract, and salt, beating until light and fluffy, about 1 minute. Add the espresso powder in a tablespoon at a time to taste. For a less strong coffee flavor use 2, for a strong coffee flavor use 3.  Add the crushed up Oreos and mix by hand to combine.Don’t use the stand mixer as it will break the pieces up too small!
  2. Place first cake on a cake stand, then top with generous amount of frosting. Layer second and third layers, frosting the same amount in between each. Frost edges of cake with remaining frosting. Top with crushed up Oreos and enjoy!

Keywords: oreo, cookies and cream, coffee, mocha, mocha oreo, coffee oreo

 

42 comments

Pam
Reply

I definitely will be making this cake since I have all the ingredients. I do have a few questions however. In your frosting recipe it calls for one and a half cups of what — unsalted butter? It’s not listed. Also the cake recipe call for 2 8″ pans but I see that it is a three layer cake so did you use 3 8″ pans? There was no mention of slicing the layers in half so I wondered about this.

I love and look forward to your emails everyday as they provide great recipes and information.

Thanks
Pam

Sofi | Broma Bakery
Reply

Hey Pam! So happy you’re going to make this cake–you’ll love it! Total typo on our part–it should be 1 cup of unsalted butter! Should be fixed now 🙂
We always double our recipes to make huge layer cakes when we photograph them! If you want to make a 4 layer cake just double the recipe!

Happy baking 🙂

Jennifer
Reply

This cake looks amazing!! I’m a little confused by the layers as well. The cake pictured is 3 layers, the cake instructions say to grease 2 pans, and the frosting instructions say “layer second and third layers, frosting the same amount in between each. ”
I’d love to make this cake asap and just want to make sure it’s flawless. Can you please clarify. Thanks!!

Sofi | Broma Bakery
Reply

Hey Jennifer! If you want a 4 layer cake double the recipe! If you want a 3 layer cake times it by 1.5. The recipe as listed will make a two layer cake. Sorry about any confusion!

Jennifer

Thank you for the reply. I understand how to double a recipe, etc. I just wasn’t sure about the layers in this recipe as described. As I mentioned previously the details are confusing. Thank you though for your quick response.

Christine
Reply

This looks amazing!

Sofi | Broma Bakery
Reply

Thank you!

Jessy
Reply

omg.. the photos look delicious. the cake i mean hahaha love it!

dorky-and-weird.blogspot.com

xoxo <3

Sofi | Broma Bakery
Reply

Thank you so much!

Harshitha Sankaran
Reply

Hii. The cake looks amazing! Is it ok if I use instant coffee instead of expresso?

Sofi | Broma Bakery
Reply

Yes! They’re pretty much the same thing 🙂

Sarah
Reply

Omg looks incredible. I’m planning to make this using Lotus biscuits and speculoos spread!! And what amazing photography! Thank you!

Sofi | Broma Bakery
Reply

OMG YUM. What an amazing idea–let us know how it goes!

Yvonne
Reply

I am trying out your recipe tonight. However, I was a bit puzzled by the 2 Tablespoons of vanilla extract. Did you mean 2 teaspoon. Most recipes don’t call for that much extract. Just curious. I didn’t put that much extract in my cake. The batter still tasted good.

Sofi | Broma Bakery
Reply

Nope two tablespoons is right! Vanilla is the only flavor here and it’s for a pretty large amount of batter. The extract flavor tends to bake off and become more subtle when the cake is baked!

Yvonne
Reply

Thank you. I put one tablespoon in the cake batter. Next time I will do two tablespoons. The cake turned out good. I will comment after I taste the cake tomorrow. I will also post on Instagram and tag you.

Kelly
Reply

The cake looks great, but a lot of confusion could have been avoided by clarifying the discrepancy between the photos and the recipe. This is my first visit to your site and had I not read the ENTIRE blog I would have missed the “cake looks one way, recipe another” gaff. A bit of explanation versus all the comments/questions regarding the recipe could have been avoided. Just sayin’

Sofi | Broma Bakery
Reply

We hear you! So sorry about the confusion!

Tobi
Reply

Making this for my kid’s bday party tomorrow —
LOL another cake size question – to make this as a 9×13 sheet cake – recipe as written or x1.5 or x2?

Sofi | Broma Bakery
Reply

Hey Tobi! Definitely a kid crowd pleaser! We’ve actually never made this as a 9 x 13 sheet cake but the recipe as written should work out just fine as a 9 x 13 pan!

Ellen Manalo
Reply

Hi Sarah! If i am going to use premade oreo cookie crumbs, how many cups/gramz is 1-sleeve of oreo cookies? Thanks in advance for replyng…

Emily
Reply

Could this recipe work as cupcakes as is?

Sofi | Broma Bakery
Reply

Hey Emily! This recipe works best as a cake as the batter has an even rise. You could definitely try it out as cupcakes but you won’t get that pretty domed top that you usually would get with a cupcake recipe. Let us know how it goes!

Danielle
Reply

Hi
Why did you remove the cream from the oreos?

Sofi | Broma Bakery
Reply

We didn’t want the extra sugar and oil in the frosting to throw off the ratios in the cake and frosting! You could definitely do it with the whole cookie, but we found that the pieces were heavier and tended to sink the cake!

Danielle
Reply

Thanks. I did leave in the cream and my cake didn’t sink.
Cake and frosting were delicious! Few people did mention that it could be a little more moist, any suggestions on that?

Danielle
Reply

Is the butter for the frosting room temperature??

Sofi | Broma Bakery
Reply

Yes! Definitely do room temperature butter. Otherwise it will take much longer to beat up!

Danielle
Reply

Ok, thanks.

Crystal
Reply

WOWEY WOW WOW!! My 14 yr old daughter decided to make this with her friend. They are not the best bakers, but this cake must be fool proof, because it came out AMAZING. I mean AMAZING. I’m not really even an Oreo “fan” and I could not believe how great it was. This cake may actually become my new birthday cake, beating out German Chocolate!!

Sofi | Broma Bakery
Reply

Hey Crystal! WOW! We are so flattered. Happy your daughter had fun baking it and that everyone else could enjoy 🙂

Walker
Reply

Hi!
I cannot wait to try this recipe. I plan on using 3 – 6 inch pans. Will this affect the baking time? Also, how far ahead can I bake this? And would it be best to store in an air tight container or in the fridge?
Thanks,
Walker

Sofi | Broma Bakery
Reply

Hey Walker! The cakes should take about 25 minutes to make in the 6 inch pans. We love to bake the cake a couple of days before hand and freeze them–it makes frosting easier. If you freeze them they’ll stay for up to 2 months in the fridge! Hope this helps 🙂

Elaina
Reply

Just made it and absolutely loved it! I added the vanilla with the buttermilk because it didn’t say when to add it in. I also had to bake the cake for 32 minutes, the middle was still uncooked for me at 20 mins.

Krista Ray Cure
Reply

Making this recipe now, but have a couple of questions…When do you add vanilla in the batter? I added after eggs, but it is missing. Also, is 20 minutes baking time correct??? That seems too short for a nine inch cake.

Sofi | Broma Bakery
Reply

Hey Krista. You should add the vanilla in when you add the eggs! 20 minute is exactly how long it took in our oven–it’s a very light and airy cake so it bakes quickly. But all ovens are different so if you’re cake is not done at 20 minutes leave it in longer 🙂 Let us know if you have any other questions!

Crystal
Reply

Is the oil mentioned vegetable oil? Does it make a difference with veggie vs canola oil?

Sofi | Broma Bakery
Reply

Hey Crystal! Veggie or canola will be perfect—or any other neutral flavored vegetable oil!

Eunice
Reply

I am planning on making this for my husband, who loves all things oreo-flavored, tomorrow. However, I don’t have an electric mixer. Would mixing the batter by hand ruin the outcome of the cake? Also, will leaving out the espresso powder make a huge difference in the creating that oreo flavor?

Sofi | Broma Bakery
Reply

Hey Eunice! Unfortunately this is one of those cakes that really does require an electric mixture (unless you have arms of steel haha). Otherwise it’ll end up really dense and heavy. You could use a different vanilla cake recipe (or even a box!) and add in oreos for a similar outcome! And leaving out the espresso will definitely not effect the oreo flavor–it’ll just make the cake solely cookies and cream with no coffee flavor.

So sorry about that!

Crystal
Reply

My cake isn’t cooking through in the time given by the recipe. Any suggestions of something I might have done wrong?

Sofi | Broma Bakery
Reply

Hey Crystal! All ovens are different so it’s hard to say how long to cook something for when they vary so much! Our oven tends to cook things pretty quickly, but we’ve heard other people trying this cake who’s cakes took double the time to cook so just be patient. Fingers crossed your cake turns out delicious 🙂

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