Name: Cookies and Cream Cake with Coffee Oreo Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 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 of Oreos, cream removed and crushed up

Jump to Recipe· 4.2 from 2 reviews

I absolutely adore sharing this Cookies and Cream Cake with Coffee Oreo Buttercream Recipe because it perfectly combines my two favorite treats: rich coffee-flavored buttercream and the irresistible crunch of Oreos nestled in a moist cake. Every bite offers a delightful harmony of textures and flavors that feels like a celebration in your mouth. Whether you’re an Oreo fanatic, a coffee lover, or just in need of a showstopper dessert, this cake brings joy and a cozy indulgence that I promise you’ll want to make again and again.

Why You’ll Love This Cookies and Cream Cake with Coffee Oreo Buttercream Recipe

One of the things that makes this recipe so special to me is the flavor profile. Imagine the subtle bitterness of espresso powder in the buttercream balancing out the sweetness of the Oreos mixed into both the cake and frosting. The crushed Oreos bring in the perfect crunch, while the fluffy cake layers are tender and buttery without being overly rich. It’s like a sophisticated twist on a childhood favorite, and I love how each element complements the others without overwhelming your palate.

Aside from taste, I really appreciate how approachable this recipe is. Even though it looks stunning and tastes gourmet, the steps are straightforward and manageable at home with common ingredients. No complicated techniques or fancy gadgets are needed, which makes it ideal for any baker—whether you’re a novice or more experienced. Plus, it’s a fantastic choice for birthdays, holiday gatherings, or any time you want to impress friends and family with something special. Every time I make it, I get excited to share it because it truly stands out both visually and flavor-wise.

Ingredients You’ll Need

A tall, round cake with two visible layers is covered in light beige frosting that has small dark specks throughout. The top of the cake is decorated with a thick, uneven layer of dark chocolate crumbles, mostly on one side. The cake sits on a white speckled round cake board, placed on a white marbled textured cloth. In the background, there are glasses of milk, a small white flower arrangement, a folded gray cloth, and a stack of white speckled plates with metal forks on top on the right side. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are surprisingly simple but essential, each one playing a key role in achieving the perfect texture, flavor, and appearance. From the classic Oreos to espresso powder, these components come together to create a cake that’s much more than the sum of its parts.

Oreo cookies (about 2 sleeves): Divided between the cake and buttercream, these provide that iconic cookies and cream taste and delightful crunch.
Butter, room temperature (1/2 cup + 1 cup unsalted): Key for a rich, tender crumb and creamy frosting.
Oil (1/2 cup): Helps keep the cake moist and soft.
Sugar (1 1/2 cups granulated + 3 1/2 cups powdered): Granulated sugar creates structure in the cake, while powdered sugar makes the frosting silky smooth.
Eggs (4, room temperature): Essential for binding ingredients and giving lift to the cake layers.
Vanilla extract (2 tablespoons + 2 teaspoons): Adds warmth and depth to both cake and buttercream.
Cake flour (3 cups): Provides a tender, light crumb that’s perfect for layered cakes.
Salt (1 teaspoon + 1/2 teaspoon): Enhances flavors and balances sweetness.
Baking powder (2 1/2 teaspoons): Creates the rise and fluffiness you want in a cake.
Buttermilk (1 1/3 cups): Adds moisture and a subtle tang, making the cake tender.
Whole milk (4 tablespoons): Used in the buttercream for smoothness.
Espresso powder (2-3 tablespoons): Gives the buttercream its rich coffee flavor that pairs beautifully with the Oreos.

Directions

Step 1: Preheat your oven to 325°F and grease and flour your cake pans — you can use three 6-inch pans or two 8 or 9-inch pans depending on what you have on hand. Set them aside so they’re ready when the batter is done.

Step 2: Carefully separate the Oreos and scrape off their cream filling. Place just the cookie parts into a plastic bag and crush them into small pieces with a rolling pin. These bits will bring that signature cookies and cream texture to the cake.

Step 3: In a large mixing bowl fitted with a whisk attachment, beat together the softened butter and oil on medium-high speed until fully combined and smooth. This usually takes about 3 minutes—make sure your butter is truly room temperature or this step won’t work well.

Step 4: Slowly add the granulated sugar while continuing to beat, increasing the speed to high. Beat until the mixture becomes light, fluffy, and pale yellow, which takes approximately 3 minutes. This aeration is crucial for a great crumb.

Step 5: Add the eggs one at a time, beating well after each addition, and include 2 tablespoons of vanilla extract. Be sure to scrape down the sides of the bowl after each egg to keep everything evenly mixed. Beat on high for an additional 3 minutes to incorporate air.

Step 6: Sift together the cake flour, salt, and baking powder in a separate bowl. Then, alternate adding the dry ingredients and buttermilk to the wet batter in four batches—start and end with the wet ingredients (buttermilk). It’s okay if the batter is a little lumpy at this stage; overmixing will toughen the cake. Finally, fold in your crushed Oreos.

Step 7: Divide the batter evenly among your prepared cake pans. Bake for about 30 minutes or until the cakes are lightly golden brown, spring back when touched, and a knife inserted comes out clean. Transfer the pans to a cooling rack once done and let the cakes cool completely before frosting.

Step 8: For the buttercream, beat the 1 cup unsalted butter with powdered sugar, whole milk, 2 teaspoons vanilla extract, and 1/2 teaspoon salt on medium speed until light and fluffy, about 1 minute. Gradually add espresso powder one tablespoon at a time according to your preferred coffee strength, usually between 2 to 3 tablespoons.

Step 9: Gently fold in your additional crushed Oreos by hand—avoid using the mixer so the cookie pieces stay chunky and add texture.

Step 10: Assemble your cake by placing the first layer on a cake stand or plate, spreading a generous amount of buttercream evenly over it. Repeat with the next layers, then cover the sides and top with the remaining frosting. Finish by sprinkling crushed Oreos on top for an irresistible garnish.

Servings and Timing

This recipe makes about 2 generous servings, though I’d recommend slicing smaller pieces to share because it’s pretty rich and satisfying. The prep time, which includes mixing and prepping the pans, usually takes me around 20 minutes. Baking takes about 30 minutes, and cooling needs about 20 to 30 minutes before frosting. Altogether, including assembly, plan for roughly 1 hour and 20 minutes from start to finish—perfect for a leisurely afternoon baking session.

How to Serve This Cookies and Cream Cake with Coffee Oreo Buttercream Recipe

A slice of three-layer light brown cake with visible dark chocolate chip spots is placed on a white speckled plate. The layers are evenly thick and separated by a smooth, light brown frosting with a slightly textured finish matching the outer frosting on the cake. The cake slice sits on a white marbled texture, next to an antique silver fork with intricate details on the handle. In the background, there is a clear glass filled halfway with milk and a crumpled gray and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love pairing it with fresh berries on the side to add a pop of brightness that balances its rich flavors. A handful of strawberries or raspberries complements the coffee and cookie notes beautifully. For presentation, I like to plate slices with a gentle dusting of cocoa powder or a few whole Oreos for a fun, thematic touch.

This cake’s coffee undertones make it a perfect companion to both hot and cold beverages. Personally, I enjoy it alongside a rich latte or a glass of cold brew coffee for an afternoon treat, but it also pairs well with a dessert wine like a sweet Moscato or even a light coffee liqueur cocktail if you’re celebrating. For non-alcoholic options, a creamy vanilla chai or cold milk are fabulous choices.

Serve this cake at room temperature so the buttercream isn’t too firm and the layers melt in your mouth. It works beautifully as a centerpiece for birthdays, casual dinner parties, or even a cozy weekend dessert. I tend to slice it into moderate pieces because the buttercream is quite rich, ensuring everyone gets to enjoy the full flavor experience without feeling overwhelmed.

Variations

One of the things I love about this Cookies and Cream Cake with Coffee Oreo Buttercream Recipe is how flexible it is. If you want to switch things up, try using gluten-free cake flour or a gluten-free baking mix to make it more inclusive for those with dietary restrictions. You could also substitute dairy butter with vegan margarine and use a plant-based milk to make it vegan-friendly without losing much richness.

If you want to amp up the coffee flavor, try brewing a strong espresso and folding in a few teaspoons into the buttercream instead of powder—this adds a wonderful depth and natural coffee aroma. For a bit of variety, you can swap the Oreo cookies with another chocolate sandwich cookie of your choice or even add a layer of crushed toffee or caramel bits inside the cake for a surprise crunch.

For cooking, I sometimes experiment by making cupcakes instead of a layered cake using the same batter and frosting—just adjust the baking time to about 18-20 minutes. You can even turn this recipe into cake pops by crumbling the cake, mixing with frosting, shaping into balls, and dipping in chocolate. It’s a fun twist that’s perfect for parties!

Storage and Reheating

Storing Leftovers

Whenever I have leftovers, I store the cake in an airtight container in the refrigerator to keep the buttercream fresh and the cake moist. Wrapped tightly, it stays good for up to 4 days. I recommend bringing slices to room temperature before serving again because the buttercream will firm up in the fridge and tastes best when softened slightly.

Freezing

This cake freezes surprisingly well! I usually wrap the cooled cake layers individually in plastic wrap and then foil for extra protection before placing them in the freezer. The buttercream-frosted cake slices can also be frozen if wrapped carefully. Stored this way, it maintains quality for up to 2 months. To thaw, I move the cake to the fridge overnight, then let it come to room temperature before eating for the best texture and flavor.

Reheating

Because this is a layered cake with buttercream frosting, I avoid microwaving it directly as it can cause the frosting to separate or get greasy. Instead, I recommend thawing frozen slices in the refrigerator overnight and then enjoying at room temperature. If the cake feels too dense or cold, letting it sit out for 30 minutes helps the flavors really shine and the texture soften perfectly.

FAQs

Can I use regular cocoa powder instead of espresso powder in the buttercream?

While cocoa powder will add some chocolate flavor, it won’t give you that distinct coffee taste that complements the Oreos. For the best Cookies and Cream Cake with Coffee Oreo Buttercream Recipe experience, I suggest sticking with espresso powder or brewed espresso.

Is it necessary to remove the cream from Oreos before crushing them?

Yes, removing the cream from the Oreos before crushing helps keep the cake and frosting from becoming too sweet and gives a better texture contrast. The cream in the buttercream is balanced by other ingredients, so adding more with the cookie pieces can overwhelm the taste.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and wrap them tightly to keep fresh. Prepare the buttercream separately and assemble the cake the day you plan to serve it for the best texture and flavor.

What can I substitute for buttermilk if I don’t have any?

If you don’t have buttermilk on hand, you can make your own by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes to curdle before using it in the recipe.

How can I make this recipe vegan?

To make a vegan version, replace butter with vegan butter or coconut oil, use flax eggs (ground flaxseed mixed with water) instead of eggs, swap buttermilk for a plant-based milk mixed with lemon juice or vinegar, and choose a vegan-friendly powdered sugar. Adjustments to baking time might be needed, but it’s definitely doable and delicious!

Conclusion

I can’t recommend this Cookies and Cream Cake with Coffee Oreo Buttercream Recipe enough for baking enthusiasts and dessert lovers alike. It brings such a joyful, indulgent experience with its irresistible flavors and textures, and I always find it’s a guaranteed hit whenever I share it. Give it a try, and I promise it will become one of your go-to cake recipes for celebrations or whenever you want to treat yourself to something truly special.