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The Best Ever Cookies and Cream Cake with Oreo Buttercream
Cookies and Cream Cake – Dark chocolate cake layers with cookies and cream filling, Oreo buttercream and chocolate drip.
This Best Ever Cookies and Cream Cake is truly that! BEST EVER!
The Most Delicious Chocolate Cake Recipe
This chocolate cake is my go-to chocolate cake. I’m in love with it. I worked on it for years and it’s truly one of my favorite cakes of all time. If you haven’t made this cake before, you’ll notice the recipe calls for “dark” cocoa powder, which will make the cake nearly black and create a beautifully rich flavor.
I typically use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. Just be sure to use dark cocoa powder. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream.
Cookies and Cream Filling
If you’ve had my Grasshopper Pie Cake and loved it, I’m about to make your day! The filling in my Best Ever Cookies and Cream Cake uses the same base – sans mint emulsion and mint Oreos. Instead, it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!
The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.
For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos. I recommend using a blender or food processor to create sand-like crumbs out of the Oreos. That way, you won’t have a ton of chunks in your buttercream.
You’ll top with the chocolate drip, extra frosting and cookies and have the Best Ever Cookies and Cream Cake!
Cookies and Cream Cake
Dark chocolate cake layers with a cookies and cream filling, Oreo buttercream and a chocolate drip.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
For the Cake
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (88.5 g) good quality dark cocoa powder
- 2 teaspoons (8g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup (109 g) vegetable oil
- 3 large eggs, room temperature
- 1 cup (236.6 g) hot water
- 1 teaspoon (4.2 g) vanilla extract
For the Filling
- 3/4 cup (173.25 g) heavy whipping cream
- 6 ounces cream cheese, softened
- 2 cups (250 g) powdered sugar, measured and then sifted
- 8 Oreo cookies, broken into chunks
For the Buttercream
- 6 Oreo cookies, pulverized into fine crumbs
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 3 tablespoons (43.3 g) heavy whipping cream
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
For the Drip
- 1 cup (150 g) semi sweet or dark chocolate chips
- 3/4 cup to 1 cup (173-231 g) heavy whipping cream
- black food gel optional
For the Cake
- Preheat oven to 325 degrees. Spray the bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl or measuring cup, combine the eggs, buttermilk, water, oil and vanilla.
- With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).
- Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.
For the Filling
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
- In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
- Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
- Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.
For the Buttercream
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add the heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
- Stir in the cookie crumbs.
- Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.
For the Chocolate Drip:
- In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
- Add one drop black food gel (optional). This will make the drip as dark as the cookies.
- Let cool slightly before adding to the cake.
- Best to add the drip when the cake has been chilled.
- Place the first cake layer top side up, in the center of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling.
- Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
- Place final cake layer, top side down.
- Crumb coat the entire cake with a thin layer of the Oreo buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting. Chill the cake again for another 10 minutes before adding the drip.
Is the cookies and cream filling also the frosting on the outside of the cake or did you use a plain vanilla buttercream?
Yes, it’s the same, but split the recipe and put oreos in some for the filling and leave some plain for the outside of the cake.
Is The outside frosting a basic vanilla buttercream? Or is the frosting with the oreos that is used as the filling?
It’s the same frosting but without the oreos.
Looks delicious!!! Will this need to be stored in the fridge?
Yes, if you’re not serving it within a few hours of making it.
Hi! I want to make a 3-4 layer 9” cake. How much batter do you recommend for this cake?
I am looking at using 9inch pans — did you make it using 9inch? How much batter did you put in each pan?
If you’re using 9 inch, you need to 1 1/2 the recipe or only use two pans.
I am wondering if this cake could be made ahead and assembled all except the cookies on top and frozen for a week? Will the cookies in the filling and frosting get soggy? Will the cream in the filling separate?
If the cake is frozen, everything will still be good a week later, cookies and all.
In the Cake Method you mention adding water OR coffee but there was no mention of coffee in the list of ingredients. Please clarify?
I’ll fix that – but you can also use 1 cup coffee instead of the water if you want
Do you have a video on how you do the drip? This cake looks amazing and I think I can do it all but I want the drip to look perfect!
Yes, if you go to my instagram page, I have a tutorial in IGTV
Made this today for a birthday and it was a huge hit!! Great recipe and I will definitely be making it again!
The batter for the sponge is so soupy is it supposed to be this way?
How long will the filling last? 3 days? Should I add a stabilizer?
I didn’t add a stabilizer and froze it for a couple days and it was great. I wouldn’t store it at room temp or the fridge for super long because the cookies would become soft.
I found the filling very sweet. I wish I’d started with maybe a third the sugar and worked up. It would be nice if some of the comments posted were recipe reviews rather than just questions so I could have been aware before using up my ingredients.
How far in advance can I assemble this cake without the filling being ruined?
Thank you !
Perhaps a silly question, but do the Oreo cookies for the filling and frosting include the icing center? Or do we scrape that off and just use the cookie part?
You can use the whole cookie!
Hi! Looks delish! Sometimes when I use softer fillings like this I tend to have bulging or issues with stability once the cake comes to room temperature. Even with the buttercream dam. Cold they always look perfect! Haha! Do you just always cut and serve these kinds of cakes cold? Any tips that might help? Thank you!
Take it out of the fridge an hour before you are about to serve it!
Did you add the oreos with the filling or just the black cookies?
With the filling.
Can I use cake flour instead of AP flour?
No, on this one you want to use AP flour.
This chocolate cake is wonderful. Best chocolate cake recipe ever for sure. I only made 1 change to this recipe. I added 1 teaspoon of expresso powder to the 1 cup of hot water. Perfect, perfect dark moist delicious, dense chocolate cake. The filling was yummy, but I did have leftover filling. I doubled the receipt to get four 10″ cakes. I made the cake 3 layers, and had one cake left so I could sample before giving it. Tasted amazing. I will never use another chocolate cake recipe again. This is the one to use. However, I thought the frosting was a disappointment. Was dry and too thick. I add to correct the frosting and thin it out, so I could spread it. I would not use the frosting recipe again. Yes to the cake, and filling. No for the frosting.
Hi Deedee! I’m so happy to hear how much you love the cake and am bummed to hear you had problems with the frosting. This is definitely a creamy, fluffy frosting. If it came out thick, I’m wondering if you may have accidentally added too much cookie crumbs or it needed more cream and beating time. It’s amazing how the extra beating on medium-high will change the texture of the frosting so much.
Do you put the cake back in the freezer after the drip? Or can you do the piping design right after the drip?
You can pipe right after the drip.
I made this cake a couple days ago, and oh my goodness. It we beautiful and it tasted perfect. I got rave reviews from my husband and friends who tried it! Thank you for a great recipe! Can’t wait to try out more of your cakes!
This cake turned out phenomenal! I made everything the day before which helped save on time. Only thing I wish I would’ve done differently was to make the Oreo buttercream right before assembly. When I refrigerated overnight, it lost its fluffy texture and white color. I tried to whip it again the next morning and the fluff went away and it turned the frosting brown because the crumbs basically dissolved. This recipe will remain on my favorites list!!!
Is this amount of butter correct for the buttercream? I made this for my son’s birthday. Beautiful and delicious cake, filling was light and lovely, ganache made it extra special. The buttercream was, dare i say, too buttery? I followed the directions exactly.
It is correct.
I was just curious if you had a good substitute for the cream cheese that’s in the filling? Is it okay to just leave it out? Cream cheese isn’t my favorite 😬.
There isn’t a substitution but I promise you can hardly taste it.
How many eggs go in the cake? The instructions say add the eggs, but the ingredients doesn’t list them.
So sorry! It’s fixed. There are 3 eggs!
Crazy question – is this cake too rich for kids? The chocolate cake too dark?
A lot of kids love this one.
Hi, your recipe doesn’t have the eggs listed in the ingredients but it is listed in the recipe. Can you advise?
My apologies! I just saw it in the comment above mine. Thank you!
It says there are 3.
Hi! I love this recipe and I was wondering if you had to change anything to make this into cupcakes?
No! Just fill the liners about 2/3 of the way full and watch the timing in your oven.
Am I able to substitute regular milk for the buttermilk?
If you want to do regular milk, you have to mix it with greek yogurt. Equal parts milk and yogurt. Otherwise it needs to be buttermilk.
I made your cake last year for my husband’s birthday before your redid the recipe and it was so good. I’m pretty sure it’s going to be great again this year. (Though I’m pretty sure the cake doesn’t require 6 eggs. 😉)
Woah. Thanks for catching that! Not sure how that happened!!
This recipe looks amazing and I was hopping to make it for my dad’s bday coming up.
Am I able to assemble this cake the day before and just keep it chilled in the fridge or would you not recommend that?
Keep it in the freezer. Then the morning you are serving it, move it to the fridge and then take it out a couple hours before serving.
I notice that the flour and sugar amounts differ between this recipe and your go-to chocolate cake recipe. Have you found that this ratio works better than the other?
It’s pretty much the exact same.
I only have 9¨pans. Can I use them? How would I modify to accommodate the extra inch on each layer? I also have Guittard dutch processed cocoa, can I use that in this recipe since it has both baking powder and baking soda in it? And can I replace the hot water with 1 cup brewed coffee to bring out the chocolate flavor more?
You can either 1.5 the recipe or just divide the regular recipe into two 9-inch pans. You can use that cocoa but still add all the ingredients that I use as well. You can use coffee instead of water.
Everything was delicious – but just a note that the drip recipe makes ALOT! After putting drip all around and covering the top I have a bowlful of ganache left over that I have absolutely nothing to do with. Feels wasteful to put it down the sink or let it go bad. So maybe start with a half batch on the drip.
I used a 9 inch pan and a 9inch spring form pan and added about 10 min to cooking time. But as I only had one layer to fill cane up with lots of ‘extra’ cream cheese filling. I hadn’t made the butter cream yet so used it as my frosting too. Tastes great. Doesn’t need the extra sugar of fat.
Does the water really need to be hot? Concerned about scrambling my eggs.
Yes it needs to be hot. Just hot not boiling. It won’t scramble them.
Hi, is it possible to use the filling to frost the cake as well? Not a huge fan of buttercream but still want the cake to hold together.
The filling wont work as frosting. It’s too soft.
This recipe is so good! I could eat a bowl of this frosting! I do have a question about the weights/measurements for your baking soda and baking powder. Which measurements do you use when baking? I like to weigh my measurements, but the weights and spoon measurements in this recipe don’t seem to add up. TIA!
I use measuring spoons.
Hi, Courtney! I am so excited to make this cake for my son’s 25th birthday next Saturday! I’m wondering, if I bake the cakes on Friday, do I still chill them for at least an hour in the freezer on Saturday when I’m ready to decorate? How/where do I store the cakes from Friday until decorating time on Saturday? I want it to be perfect, like yours! You are so talented, and I’m so happy to have found you! Thanks a bunch 🙂
Bake them friday, wrap them in saran and leave them in your freezer. Take them out about 20 minutes before decorating.
If I used 9 inch round cake pans who much batter should I put in each pan? Also, would I still be able to make it 3 layers or would I only do 2 layers?
If you’re using 9 inch pans only use two or 1 1/2 the recipe if you want to use three pans.
This cake was amazing! Made it for my husband’s bday and everybody loved it. I was a little concerned about the cake when I initially put it in the oven. The batter was really liquidy. I did have to bake it longer than 20 minutes; an additional 15 minutes. But it was very moist and was absolutely delicious! I didn’t use the cream cheese filling. I used more of the frosting and sprinkled with some crushed Oreos between the cakes.
Mid Baking this for my brother’s 19th! However my cake is raw in the middle after half an hour! Is it 350o F or C?
I’ve found exactly the same!
I love your recipe catalog however would like to make in 9 inch double layer. I fear tweaking the measurements. Do you have info available to convert? Thank you.
It’s all the same recipe for a 2 layer 9-inch cake.
Could I substitute the dark chocolate cocoa powder for the natural unsweetened cocoa powder from Hersey?
Hi! I am planning to make this later on this week and was just wondering what piping tip did you use for the swirls on the top of the cake? Thanks 🙂
Wilton 1m tip
This is the best cake!! Its always a hit everytime I make it. Thanks Courtney!!
Thank you so much!
This is the 6th cake I’ve made from your blog! I let my 3 year old pick what he wanted for his birthday. Thank you for your time and recipes and for empowering home bakers. You da best.
Thank you so much!
Made this cake yesterday for my daughter’s birthday. Cookies and cream anything is her favorite. We all loved it! The directions were easy to follow and flavor was great! I will definitely make this again!
I’m so glad!!
I need to make this dairy free as much as possible. I know I can use d-f butter, but can you use almond milk and vinegar to make the buttermilk dairy free?
I would use equal parts coconut milk and coconut yogurt.
I always use full fat coconut milk (canned) and vinegar/lemon juice
Can you make this a day ahead of time or will the cookies in the buttercream and filling get too soggy?
Yes you can!
I have two 9 inch pans. How long should I bake the cake?
It’ll take a little bit longer. Maybe 10-15 minutes. Keep your eye on them!
I’m admittedly a bit of a cake snob… and am even more critical of it when I make something. Holy smokes- this is the BEST cake I’ve ever eaten. Absolutely amazing!! Thank you for sharing.
I love to hear it!!
Hi Courtney, is it ok to use 3 7in round pan? would it be too thick?
Can I make this cake a day ahead or will the cookie pieces get too soggy?
Not sure what happened as I have made many of your recipes before and they’ve all turned out great. Made the filling for this the night before (minus mixing in the Oreos). Kept it in the fridge overnight, when I went to assemble the next day my cake was lopsided and the filling was leaking out even with a dam of icing. Is the filling normally so soft?? I put it on straight out of the fridge and followed direction exactly
That’s weird! It’s soft but shouldn’t fall out of the cake. Did you put in too much?
Is this cake nut free?
Have you done this as a sheet cake?
Go check out my instagram. I have an IGTV there where I walk you through it.
Hi Courtney, can you link your IGTV video for this, please? I’ve searched your IGTV and can’t find it. Thanks!
Have you ever made these as cupcakes? If so, what adjustments did you make? Also, when I made it as a cake, the filling didn’t seem firm enough to hold the weight of the cake and frosting. It squished out. What did I do wrong? Great taste though! I especially liked the cake and the frosting!
Yes! Just bake at 325. It’ll be about 18-20 mins and make around 24. For the soft filling you need to make sure you are piping a rim of buttercream on your cake to keep your soft filling in.
I made this cake for my fiance’s birthday and it was absolutely to die for! I used the Hersheys dark cocoa powder and thought it worked to make the cake slightly bitter. Was easier than I thought it would be to make which is a nice bonus.
I’m so glad!
We’ve got to be dairy free & I’m wondering if you could suggest any substitutes for heavy cream, by chance? Do you think I could use vegan frozen whipped topping (comparable to cool whip) in place of the heavy cream for the filling/frosting?
I don’t know if it would be stable enough but if you did add some gelatin or EZ gel. If you don’t want to do that, use coconut cream.
This is my usual chocolate cake recipe that I have used for few years now and always get compliments, I need to make it this evening but there is no buttermilk available in my local supermarket, could i substitute it for sour cream , are they basically the same ?
You could use 1/2 greek yogurt and 1/2 milk combined together.
Hi, can you tell me how many cups of batter this recipe makes, and roughly how much batter you anticipate is used for each 8” layer? I’m aiming to make this as a 3 layer 9” cake. And planned to make 2 recipes. I thought that my 9” pan would hold 8 cups, but that we would only fill to 2/3 and that would be something like 5 cups in the pan. And that I’d likely get 2 9”layers with a bit left over to discard…or 10 cups of batter. And I kind of calculated that the recipe would make about 12 cups…..2/3 of 6 cups (for an 8” pan layer) = 4cups…x 3 layers for the recipe = 12 cups total. But it seemed a lot less than that.
Do you have a volume of batter that you expect for the recipe? Sorry#9 much math, but trying to see where I went wrong. I did have enough for 2 layers, but thin is and none left over. Thanks for any information….
It should be about 48 oz of batter.
Hi! Love your recipes! I want to experiment with an oreo vanilla cake. Should I try with your White Cake or Vanilla Cake recipe? I am also thinking about adding clear vanilla extract to the batter. How many tsp should I add? Help <3 You are heaven sent!
I would try with my white cake. It already has clear vanilla in it!
I’m making a similar cake for my sons birthday and I’m going to be placing Oreos on top. Should I wait until before I serve the cake to put the Oreos on or can I do it a couple days in advance? Will they get soggy?
Wait till day of.
Think you could add orange food coloring to the butter cream and it still taste/look great? My 2 year old wants an orange monster truck cake and the Oreo pieces in this one would make the perfect dirt haha!
I haven’t received my cookbook yet? Could you check in this for me?
They are coming! still just delayed a bit.
Hey! How many people does this cake feed?
Heyy courtney lots of love to ur skill in baking from india just wanted to know how to replace eggs in this recipie with curd to make it eggless.
I have an eagless cake you can look at for reference for egg substitutes!
Hi could you tell me if I can substitute the buttermilk for regular milk in this recipe
You could do half milk, half greek yogurt!
This looks amazing!!! Will definitely be trying. I am having a party and am needing to make a sheet cake. Could I convert this from a layered cake to a 12 by 17 sheet cake??
It works for 9×13.
When using the Oreos in the buttercream, do you use only the cookie parts to pulverize into sand like texture or the whole cookie? Going to try to make this cake this coming weekend but want to be sure I understand that step.. Would think the cream part of the oreo will affect the crumb/sand like texture desired by grinding them up.. Thanks..
The whole cookie! You won’t notice the cream actually!
Can this cake be covered in fondant (assuming the oreo in the buttercream is finely ground)?
Hi Courtney! What cake tip do use for the frosting swirls on top of the cake?
1m tip from Wilton
This cake was perfect! I followed the recipe exactly. The only think I did was baked in three 9 inch round pans. 10/10 recommend I will definitely be making again!!
It’s one of my favs! I’m so glad you loved it!
Hi Courtney, Is this one of the cake recipes you now recommend baking at 325 instead of 350?
Yes I recommend that for almost all my cakes now!
Hi! I’ve made this cake several times and it is so delicious! I was wondering if this cake freezes well? I am wanting to make it for my son’s birthday, but I definitely want something I can make, decorate, and freeze completely finished so that all I have to do is thaw and enjoy the day! Thank you so much for all your yummy recipes! 🙂
Freezes really well!
This is my new favorite cake! I made it exactly as written and couldn’t have been happier with the way it turned out. The frosting is delicious and easy to eat with a spoon…almost too easy! YUM!!!
Isn’t it so good??
Can I replace AP flour with gluten free flour in this recipe?
I doubled this for a 2-tier birthday cake (6 inch and 8 inch tiers). It was so easy to make and tasted incredible! Very moist, cut and eaten on day 2. It’s worth the extra step of making the cream cheese filling. A winner!
Yay! So happy you loved it!
When you bake- do you use 8 by 2 inch pans or 8 by 3 inch pans? I am so excited to make this for my daughter’s bday.
I use 2″ deep pans.
No eggs in ingredients but the instructions does. How many eggs in this recipe please???? Thanks!
The eggs are listed toward the bottom of the ingredient list – just 3 is all you need.
Should this cake be stored in the fridge or can it be kept at room temperature once it’s fully assembled?
It can be at room temperature (about 70 degrees) for a few hours, but longer than that, cover and refrigerate.
I plan on making cupcakes for my sons birthday party using this recipe. Do you know about how many cupcakes this recipe should make? And what frosting would you recommend using? The filling or the buttercream?
About 24. Use the buttercream for frosting.
How do I go about separating the batter if using 9” pans?
Use a food scale
Hi! I’ve always wanted to bake one of your recipes! I wanted to start with this recipe but I was wondering if there is a substitution for the vegetable oil? I typically use avocado oil or olive oil for cooking but for baking do you have any recommendations for people that don’t use vegetable oil?
This filling and buttecream came out DELICIOUS! Has anyone tried freezing the filling? I used three 6” pans so I had a bunch leftover! I don’t want it to go to waste
Did you try to freeze the filling, or get a reply? I want to make this cake this week and on September 17th so freezing the leftover filling could help!
Hello, I currently am letting the cakes cool on the rack. They seem kind of thin like they didn’t rise much. I used 8” round 2” deep pans. I also tried to evenly disperse the batter as instructed but there wasn’t enough.
This cake doesn’t rise a ton! it’s ok!
This is one of the favorites in my home! I need to bake 3- 9 inch round layers. How much should I add the recipe by?
1.5x the recipe
hola Courtney me encantan tus recetas, sino consigo suero de leche como lo puedo preparar ya que la receta indica 1 taza de suero, en caso tal cuales serian las cantidades para prepararlas yo misma,
quedo atenta a tus comentarios saludos
hello Courtney I love your recipes, if not I can get buttermilk how can I prepare it since the recipe indicates 1 cup of buttermilk, if so, what would be the quantities to prepare them myself,
I remain attentive to your comments, greetings
As a substitute for buttermilk, you can mix 1 cup of regular milk with 1 tablespoon of either white vinegar or lemon juice. Let sit for about 5 minutes and you will notice it slightly curdle. At this point, you can use it as buttermilk. Hope this helps!
I made this cake yesterday and got rave reviews from my entire family. There were 16 of us. I could have eaten bowls of the Oreo filling and buttercream. They were so delicious! And the dark chocolate cake was moist and wonderful.
Thanks for a wonderful recipe!!
Made my day to hear how much you loved this cake! Thank you for the review.
I just made this cake yesterday for the Fourth of July and everybody LOVED it. I didn’t have time to make the drip but it was still so delicious! I was just wondering what size piping tip you used for the decorating because I kept getting Oreo clumps stuck in my tip and I had to use a round tip instead of a star tip.
This recipe is the best ever! So detailed to make sure you get that perfect cake!
I’m planning on making this revolver using 3 9inch round pans. Do I need to double the recipe?
I would only 1.5x the recipe.
Just wondering if I need to add a pinch of salt and some vanilla extract to this oreo buttercream? I’ve made a few of your buttercreams on other cakes, and I was surprised not to see these ingredients on this recipe. I just want to make sure!
This one you don’t need to!
My family flipped for this cake – it’ll be remembered for years! It is so delicious and special for a tween boy’s birthday. I ended up getting 5 layers in 6 inch pans. I added a little extra Oreo crumbs into the buttercream for maximum cookies and cream! I used Ghirardelli Dutch Process cocoa which gave a rich dark flavor. The cream filling is sooo delicious. Thanks for such a great recipe!!
Made this for my hubby a birthday and it was a HIT! I substituted butter for the oil and used 9” pans (it’s all I had) so my cakes were thinner since I didn’t up the batter quantity. It was so good, cake was so moist, butter cream was so good! Hubby said the buttercream tasted like cookies & cream ice cream. Had a bunch of buttercream left over but made for a delicious dip for gram crackers that night! Will definitely use this recipe again!
The cake is delicious only in my opinion you should but less butter!!!!
For the buttercream, Do I separate the Oreo cookie from the Oreo white filing to make the cookie crumbs?
Nope you don’t need to!
Hi Courtney! I tried your recipe last month at a friend’s Bday party for her son, it was AMAZING!! I knew I had to try it for my twins 7th Bday this weekend 9/24. I tested the cake ahead of time as they’re allergic to eggs and wasn’t sure how it would turn out. I used flax “eggs” as a 1 for 1 substitute for the eggs (1 Tbsp ground flax meal plus 3 Tbsp. Hot water = 1 egg) and it worked terrific! It was so moist and chocolatey and I love that buttermilk flavor coming through! Quick question though, I just baked the 3 8″ layers and I see that the cakes didn’t rise all that much (about 1″) so I’m not sure if it’s because of no eggs (I did slightly increase the baking powder) or maybe this cake just doesn’t rise that much. That’s fine but what I’m wondering is how many people is this supposed to serve? I’m going to be serving it on Saturday for 16-20 people and now am wondering if I should make another 1 or 2 layers and increase the frosting and filling. I will be covering with fondant (Super Mario theme) and need to make it tomorrow, but can this cake be fully assembled 24 hours in advance? Thank you so much for a very well written and precise recipe, that goes a long way to the success of everyone trying it!
Yes but keep it in the freezer!
Confession: I didn’t make this cake. But I ate it! Wait, that’s wrong. I devoured it! Very best chocolate cake I’ve ever eaten!
I followed the recipe to a T and omg no exaggeration the cake is so moist and delicious literally I could eat the cake by itself no frosting! And the filling and frosting literally perfect! The cake is very sweet but it’s literally so delicious I made it for my boyfriends birthday and everyone loved it literally I can’t wait to try other recipes from your site !! Thank you so much !
This cake looks so delicious! I am wondering if I could make the whole cake and freeze it a whole week before it will be used? Any thoughts or suggestions?
Yes! Just double wrap it with saran for the freezer.
Can I make the cake, filling and buttercream a day ahead and keep in refridgerated separately, then assemble the next day for serving? Tia!
Wrap the cake in saran and keep in freezer. The rest can go in the fridge.
I was going to assemble the cake up to the point of crumb coat on one day and finish the next. Would the cookies in the filling get soggy? Should I do the full assembly in a single session instead?
I would assemble same day.
Made this cake for my mom’s birthday and she loved it! Definitely recommend this recipe, so delicious! I’m usually not a cake person but this hit the spot
So glad you loved it!
Your recipe has a miscalculation on the all-purpose flour
2 cups = 400 g (not 240 g)
for all the metric bakers out there 😉
Actually 240 is correct. One cup of all purpose flour is 120 g.
A very impressive cake! The chocolate cake was one of the best I’ve ever made and the buttercream frosting and filling were delicious. The dark chocolate drip was a fine finish to the dessert. Unfortunately, my piping skills were below par, and I will have to practice more before I make it again. Thank you for generously sharing the recipe! Ellye
Hi! I want to make this cake for my son’s birthday but I’m curious about the texture of the cookies in the filling do the cookies get really soggy and mushy like when you soak/dunk them in milk??
No but they aren’t crunchy.
Hi! This looks amazing. I can’t wait to make it! Can I make all of the components ahead of time? If so, do they need to go in the fridge until ready for assembly? Also, after I make the cake, should it stay in the fridge for a few hours before the party or can it sit out (covered) at room temp?
Fridge for buttercream and filling. Cake layers in the freezer. It can sit out!
Would this fresh cream filling hold well in a taller cake? Would it need extra support with a dial rod?
I haven’t made this cake filling just yet, I’m sure it’s fantastic. I just wanted to ask though, would I be able to make the filling the night before and use it the next day when filling my cake? Or is it best to make it on the same day of use?
Thank you for your time 🙂
You can totally make the filling ahead of time. Just leave the Oreos out until you’re ready to stack and fill the cake. xx
Made this cake and the flavors are spot on. So very moist and delicious. My son is so happy with it as his birthday cake. Thank you!
So happy you loved it!
Another great recipe! I’ve received rave reviews. The cake was delicious and I could eat spoonfuls of the filling! Thank you for sharing your gift with us!
So happy you loved it!
I plan on making this cake tonight or tomorrow. My question is if I make it tonight and put it in the freezer, will it be ok to frost in the am frozen? Or does have to thaw out first? How long can it sit out after frosting? Shud it be refrigerated after frosting? Plan to eat it at 600 pm.
Yes you can freeze the cake layers overnight. Remove them from the fridge only about 30 minutes before you want to frost and decorate and then you can leave it covered at room temp (if it’s not too hot where you live) until you want to serve. You can also refrigerate if you’d like.
My daughter switched up on me last minute and decided she wanted a cookies&cream cake for her b-day. She and I came across the recipe so I decided to give it a go.
Turned out Ah-maze-zing! And all were loving it. Definitely made the day that much better. Not a hard recipe either even for novice dad-bakers such as myself who grew up swinging hammers and turning wrenches and not in the kitchen.
This recipe is really good. I just want to know if there’s anything that can sub buttermilk, something like milk. Also can I just use granulated sugar instead of powdered sugar? That’s all, thank you! 🙂
If you don’t have buttermilk, use the same amount of milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes before using. And powdered sugar preferred but if you don’t have it, put your granulated sugar in a blender and pulse it until it turns into powdered sugar.
What if I want to make a double layer 9×13? Should I double Or 1.5 the recipe?
I think 1.5 would be enough
Can I substitute eggs for something? My son is allergic.
https://cakebycourtney.com/egg-free-dairy-free-vanilla-cake/#wprm-recipe-container-1453 This cake is egg free and you can get ideas there!
I’m talking about this specific recipe my son is obsessed with Oreos so is there something I can use to replace eggs with in the specific recipe?
Egg replacements are the same from recipe to recipe. Try googling “flax egg”, that’s what I generally use if I’m out of eggs.
For substituting the vegetable oil with warm coconut oil, would you suggest a 1:1 swap or would you adjust the measurements? Or a different oil swap (avocado, etc)?
1 to 1 swap is perfect
Hi! Courtney you are the best so i want to thank you!!!!!!!!!!!!😘
You are so sweet. Thank you!
This cake was insanely delicious! Just need to work on my piping skills. Will definitely make again.
I want to make this for my nephews birthday on Sunday. It’s going to be at a park so I was curious if I can make this into cupcakes instead?
Yep! It will make about 2 dozen