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.

The Best Ever Cookies and Cream Cake with chocolate cake layers, cookies and cream filling, Oreo buttercream and a chocolate drip. #cakebycourtney #cake #cakes #oreocake #cookiesandcreamcake #oreo

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.

The Best Ever Cookies and Cream Cake with chocolate cake layers, cookies and cream filling, Oreo buttercream and a chocolate drip. #cakebycourtney #cake #cakes #oreocake #cookiesandcreamcake #oreo

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.

The Best Ever Cookies and Cream Cake with chocolate cake layers, cookies and cream filling, Oreo buttercream and a chocolate drip. #cakebycourtney #cake #cakes #oreocake #cookiesandcreamcake #oreo

Oreo Buttercream

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.

The Best Ever Cookies and Cream Cake with chocolate cake layers, cookies and cream filling, Oreo buttercream and a chocolate drip. #cakebycourtney #cake #cakes #oreocake #cookiesandcreamcake #oreo

You’ll top with the chocolate drip, extra frosting and cookies and have the Best Ever Cookies and Cream Cake!


Cookies and Cream Cake

4.98 from 241 votes
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.
Cuisine Cake
Course Dessert
Keyword Chocolate Cake, Cookies and Cream Cake, Oreo, Oreo Buttercream

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

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Recipe Rating


  1. Is the cookies and cream filling also the frosting on the outside of the cake or did you use a plain vanilla buttercream?

    1. 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.

  2. Is The outside frosting a basic vanilla buttercream? Or is the frosting with the oreos that is used as the filling?

    1. I am looking at using 9inch pans — did you make it using 9inch? How much batter did you put in each pan?

  3. 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?

  4. In the Cake Method you mention adding water OR coffee but there was no mention of coffee in the list of ingredients. Please clarify?
    Thank you!

  5. 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!

  6. Made this today for a birthday and it was a huge hit!! Great recipe and I will definitely be making it again!

    1. 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.

  7. 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.

  8. 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?

  9. 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!

  10. 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.

    1. 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.

  11. Do you put the cake back in the freezer after the drip? Or can you do the piping design right after the drip?

  12. 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!

  13. 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!!!

  14. 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.

  15. Hello,
    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 😬.

  16. Hi, your recipe doesn’t have the eggs listed in the ingredients but it is listed in the recipe. Can you advise?

  17. Hi! I love this recipe and I was wondering if you had to change anything to make this into cupcakes?

    1. 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.

  18. 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. 😉)

  19. Hello!
    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?

    1. 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.

  20. 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?

  21. 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?

    1. 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.

  22. 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.

  23. 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.

  24. 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.

  25. 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!

  26. 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 🙂

    1. Bake them friday, wrap them in saran and leave them in your freezer. Take them out about 20 minutes before decorating.

  27. Hello,

    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?

    Thank you

  28. 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.

  29. 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?
    Thank you!

  30. 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.

  31. 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 🙂

  32. 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.

  33. 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!

  34. 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?

  35. 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.

  36. 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

    1. That’s weird! It’s soft but shouldn’t fall out of the cake. Did you put in too much?

      1. Hi Courtney, can you link your IGTV video for this, please? I’ve searched your IGTV and can’t find it. Thanks!

  37. 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!

    1. 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.

  38. 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.

  39. 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?

    1. 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.

  40. 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 ?

  41. 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….

  42. 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!

      1. Hi!
        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?

  43. 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!

  44. 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.

  45. 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??

  46. 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..

  47. 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!!

  48. Hi Courtney, Is this one of the cake recipes you now recommend baking at 325 instead of 350?

  49. 5 stars
    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! 🙂

  50. 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!!!

  51. 5 stars
    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!

  52. 5 stars
    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.
    Thank you!

    1. The eggs are listed toward the bottom of the ingredient list – just 3 is all you need.

  53. Should this cake be stored in the fridge or can it be kept at room temperature once it’s fully assembled?

    1. It can be at room temperature (about 70 degrees) for a few hours, but longer than that, cover and refrigerate.

  54. 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?

  55. 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?

    1. 5 stars
      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

      1. 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!

  56. 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.

  57. 5 stars
    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?

  58. 5 stars
    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

    1. 5 stars
      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

      1. 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!

  59. 5 stars
    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!!

  60. 5 stars
    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.

  61. 5 stars
    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?

  62. Hey Courtney!
    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!

  63. 5 stars
    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!!

  64. 5 stars
    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!

  65. 5 stars
    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!

  66. 5 stars
    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!

  67. 5 stars
    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 !

  68. 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?

  69. Can I make the cake, filling and buttercream a day ahead and keep in refridgerated separately, then assemble the next day for serving? Tia!

  70. 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?

  71. 5 stars
    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

  72. Hello Courtney,

    Your recipe has a miscalculation on the all-purpose flour
    2 cups = 400 g (not 240 g)
    for all the metric bakers out there 😉

  73. 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

  74. 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??

  75. 5 stars
    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?

  76. Hi:)

    Would this fresh cream filling hold well in a taller cake? Would it need extra support with a dial rod?

    Thank you

  77. 5 stars
    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 🙂

    1. 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

  78. 4 stars
    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!

  79. 5 stars
    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!

  80. 5 stars
    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.

    1. 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.

  81. 5 stars
    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.

  82. 4 stars
    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! 🙂

    1. 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.

      1. 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?

        1. 5 stars
          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.

  83. 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)?

  84. 5 stars
    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?

  85. 5 stars
    This is not only the best Oreo cake ever, but also the best cake I’ve ever made. I baked this for a friends birthday and have gotten non-stop compliments by everyone who tried it. My only note is the buttercream is pretty sweet, so I added a little vanilla and cut the sugar a tiny bit, but no one else had any issues with sweetness. The Oreo filling is absolutely to die for and we have leftovers we’re going to put on some crepes. This is also now my go to chocolate cake recipe… seriously this whole cake is an 11/10

  86. 5 stars
    Great recipe, not as hard as it looks. I made this for my nephews 12th birthday and it was such a hit that his brother has requested I make it again for his birthday. Think it will be a favourite in our family!

  87. Hi! I would love to make this for a special party for my niece—but I’d need to have it finished 2 to 3 days before we enjoy it due to travel. Will it hold up?

  88. I’m ’bout to make this as a sheet cake (which, by they way, is having a bit of a resurgence here in LA after YEARS of everyone wanting fancy stacked cakes), any helpful hints.
    I’m a big fan of you and your work. Excited to give this one a go.

  89. 5 stars
    Excellent recipe and very delicious!!! Followed the recipe as directed and came out perfectly. 100% recommend

  90. 5 stars
    Made this recipe for cupcakes & skipped the filling. So yummy! And then I made it again with gf flour for cupcakes & gf Oreos. So yummy! Definitely keeping this recipe as a favorite. Thank you Courtney!

  91. 5 stars
    I used 3 6 inch pans. Since I was not sure of cook time, I used the 20-25 min from the directions and just monitored. It took about 35 min with one slightly under cooked. The under cooked caved but I just used to my advantage and put filling inside. I only had 4 instead of 6 cups of powdered sugar for the icing which turned out great. Any sweeter and it might be too sweet. Cake was a hit and tasted fantastic! I cannot wait to try your other recipes. Would love to share a picture of my finished work but there isn’t that option on here.

  92. 5 stars
    I made this and will never make another chocolate cake again! This will be the base recipe for all my cakes!!! Everyone loved it! I adapted it to a low-carb and sugar-free version. I used a 1:1 substitution ratio for resistant starch flour instead of regular flour (Fiber Gourmet Flour Blend) and used alternative zero sugar alternative chocolate chips for melting in the recipe (Allulose, monk fruit, stevia). No one could tell it was actually guilt-free!

  93. If I make this cake the night before my event will it keep in the fridge overnight or does it need to go in the freezer?

  94. 5 stars
    I am selling this cake to a woman for her daughter’s birthday party. How much would you price this cake at?

  95. 5 stars
    I am at a loss for words to describe how absolutely delicious this cake is! I have made many wonderful cakes for family gatherings, but this one is hands down my new favorite! I believe I may have made the buttercream with the butter too cold, which made the frosting too thick for the crumb coat, but it was easily fixed with a couple more tablespoons of heavy whipping cream. Also, note to self to make sure I grind the Oreos for the buttercream finer next time so it doesn’t clog up in the piping attachments. This recipe is a confectionary triumph, Courtney! Thanks for sharing!

  96. I want to make this cake for my little cousins birthday and he wants it spider man theme. With the cookie chunks added in do you think the frosting will do well with gel food dye? And do you think I could chunks of Oreo cookies in the cake batter?

    1. I think the cookies in the buttercream will make the color you add darker. If you don’t want that, I’d leave the cookie crumbs out. And you can totally add some cookie chunks to the batter. They will soften a little but should still be yummy. Let me know how it goes!

  97. 5 stars
    Can I make the filling and frosting 1 week ahead and freeze them until day-of? I’d wait and add the cookie crumbs until the day it is assembled.

  98. 5 stars
    If you wanted to make this cake Into cupcakes, would you change anything? And how long would you cook them?

  99. 5 stars
    Made this cake with my 10 year old nephew who is aspiring to be a baker. The cake layers were just beautiful. They were moist and delicious! The combination of flavors between the cake layers, the filling, the icing and chocolate drip was decadent. The cake was a huge hit at our dinner party. The only criticism that I have is that the filling recipe made much more than was needed in the cake assembly using the 1 cup of filling between the layers. Same with the recipe for the chocolate drip. We could have made a half recipe. We did serve the remaining sauce with the cake and our guests poured some on their slices. I’ll definitely make this again!

  100. I’m going to make this cake for my daughters birthday. What do you think of changing the drip to a pink white chocolate? Or will it take away from this cakes amazing flavor?

  101. 5 stars
    If I was to make the filling and buttercream a day or two a head of time can I keep it in the refrigerator? Or do I need to freeze it? I am going to wait to add the Oreos until right before I use it.

    1. You can refrigerate both. Be sure to let the buttercream get back to room temperature and then rebeat it before using it.

  102. Hello,
    Not sure if my previous message posted but wondering if I can use the Oreo frosting as the filling as well or if that would be too sweet.
    Do you blend/pulverize the inside of the Oreo as well or do you remove that?

  103. 4 stars
    Hi, thanks for such a great recipe. How many people does this recipe feed? I have to make a cake for 30 people so I just wanted to know if this recipe would be enough?