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Cookies and Cream Cake

A rich and moist chocolate cake embedded with chunks of Oreo cookies, topped with whipped cream frosting and garnished with more Oreos.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix Use any preferred brand.
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs At room temperature.
  • 1 cup crushed Oreo cookies For the cake batter.
Frosting Ingredients
  • 1 cup whipped cream To top the cake.
  • 1 cup cream cheese At room temperature for smoother mixing.
  • 1/4 cup powdered sugar Adjust to taste.
  • Extra Oreo cookies for garnish For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them with vegetable oil and dusting with flour.
  2. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat the mixture with an electric mixer for about 2 minutes until well-combined and smooth.
  3. Gently fold in the crushed Oreo cookies with a spatula, ensuring an even distribution.
Baking
  1. Divide the batter evenly between the two prepared cake pans and bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Fold in the whipped cream gently until fully combined.
Assembly
  1. Once the cakes are completely cool, place one layer on your serving plate and spread a generous layer of the frosting on top. Add the second layer and frost the top and sides of the cake.
  2. Garnish the cake with additional Oreo cookies.
Serving
  1. Slice the cake and serve to your happy guests or enjoy it yourself!

Notes

If you have leftovers, store the cake in the refrigerator for up to 5 days or freeze it for up to 2 months. Reheat by allowing it to thaw overnight in the refrigerator before serving.