Chocolate Cookies and Cream Cake

Chocolate Cookies and Cream Cake

Ingredients

For the Cake:

 • 2 cups (250g) all-purpose flour

 • ¾ cup (75g) unsweetened cocoa powder

 • 1½ tsp baking powder

 • 1½ tsp baking soda

 • ½ tsp salt

 • 2 cups (400g) sugar

 • 1 cup (240ml) buttermilk

 • ½ cup (120ml) vegetable oil

 • 2 large eggs

 • 2 tsp vanilla extract

 • 1 cup (240ml) hot water or hot coffee

For the Oreo Frosting:

 • 1½ cups (340g) unsalted butter, softened

 • 4½ cups (560g) icing sugar

 • 3–4 tbsp milk or cream

 • 1 tsp vanilla extract

 • 10 crushed Oreo cookies

For Decoration:

 • Extra crushed Oreos for topping

 • Chocolate ganache or syrup (optional)

Instructions

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add buttermilk, oil, eggs, and vanilla extract. Mix until smooth, then pour in hot water or coffee and stir until well combined. The batter will be thin — that’s perfect for a moist texture.

Divide the batter evenly into two or three greased and lined 8-inch round pans. Bake in a preheated oven at 170°C (340°F) for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.

For the frosting, beat butter until creamy and fluffy. Gradually add icing sugar, then milk and vanilla extract, beating until smooth. Fold in the crushed Oreos gently to create a cookies-and-cream texture.

Place one cake layer on a board, spread a thick layer of Oreo frosting, then repeat with the remaining layers. Frost the top and sides of the cake completely with the remaining cream.

Decorate with extra crushed Oreos on top, a chocolate drizzle, or whole Oreo halves around the edge. Chill the cake for at least 30 minutes before slicing for clean layers.