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4.87 from 67 votes

Extreme Cookies 'n Cream Oreo Cake

This Cookies 'n Cream Oreo Cake is FULL of chocolate and Oreo flavor. Dark Chocolate Cake filled with marshmallow buttercream and tons of Oreos!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 687kcal
Author: Dorothy Kern
Cost: $10

Ingredients

For the cake:

  • 3 cups (372g) all purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (40g) unsweetened DARK cocoa powder (I used Hershey’s Special Dark)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups (355ml) hot water
  • ½ cup (118ml) hot coffee see note
  • ¾ cup (177ml) vegetable oil
  • 2 tablespoons (30ml) white vinegar
  • 1 teaspoon vanilla extract

For the frosting:

  • ½ cup (113g) unsalted butter
  • ½ cup (95g) vegetable shortening
  • 1 7 ounce jar marshmallow cream/fluff
  • 3 cups (339g) powdered sugar
  • ½-1 teaspoon salt (see note)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons (15-30ml) heavy whipping cream
  • 10 Oreos crushed

Instructions

Make the cake:

  • Preheat oven to 350°F. Butter and flour two 8” or 9” round cake pans. (I also like to line the bottom with parchment paper for easy removal.)
  • Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Set aside.
  • Whisk hot water, coffee, oil, vinegar, and extract in a large measuring cup or bowl. Slowly stir the wet ingredients into the dry, stirring or whisking until smooth.
  • Pour batter evenly into pans. Bake for 34-38 minutes or until a toothpick comes out clean 3” from the side (the middle may still have a few crumbs stuck to the toothpick). These dome quite a bit (in an 8” pan).
  • Let the cakes cool completely before removing from pans and frosting.

Make the frosting:

  • Beat butter and shortening with a hand mixer in a large bowl until smooth. Mix in fluff until smooth. Slowly mix in the powdered sugar, the add 1/2 tsp salt, vanilla, and 1 tablespoon of the cream. Mix on medium speed until smooth, adding more cream as needed for consistency. Taste and add more salt if the frosting is too sweet.
  • To assemble the (naked) cake: remove layers from the pans. Level them as needed using a serrated knife. Place one cake layer on a serving plate, top with half the frosting and smooth it to the edges. Top with half the crushed Oreos. Add the second layer and repeat with the frosting and crushed cookies. Serve room temperature but store loosely covered in the refrigerator.
  • Note: to coat the cake completely with frosting, double the frosting recipe.

Video

Notes

  • To omit coffee, you can use 1/2 cup hot water instead.
  • In the frosting, use 1/2 teaspoon salt if using unsalted butter. Taste - if it's too sweet add a few pinches more salt up to an additional 1/2 teaspoon. If using salted butter, reduce to 1/4 teaspoon to start. Adding salt cuts the sweetness of frosting.
  • Hershey's Special Dark Cocoa Powder is the best one for the most "Oreo" taste, but Dutch process or black cocoa will yield similar results.

Nutrition

Serving: 1slice | Calories: 687kcal | Carbohydrates: 97g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 22mg | Sodium: 621mg | Potassium: 114mg | Fiber: 2g | Sugar: 67g | Vitamin A: 255IU | Calcium: 14mg | Iron: 3mg