Oreo Cookies and Cream Layer Cake

Ingredients

For the chocolate cake

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee

For the Oreo cream filling

16 oz (450 g) cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream, cold
18 Oreo cookies, crushed

For the topping

8–10 Oreo cookies, roughly crushed
Extra Oreo cookies for decoration

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.

4. Slowly stir in the hot water or coffee. The batter will be thin.

5. Divide the batter evenly between the pans. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

6. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack and cool completely.

7. To make the filling, beat the softened cream cheese, powdered sugar, and vanilla until smooth.

8. In a separate bowl, whip the cold heavy cream until stiff peaks form.

9. Gently fold the whipped cream into the cream cheese mixture. Fold in the crushed Oreo cookies until evenly distributed.

10. Place one cooled cake layer on a serving plate. Spread a generous layer of Oreo cream filling over the top.

11. Place the second cake layer on top. Cover the top and sides with the remaining cream mixture, creating a thick, rustic finish.

12. Sprinkle generously with crushed Oreo cookies and decorate with additional cookies.

13. Refrigerate for at least 4 hours, preferably overnight, to allow the filling to set.

14. Slice with a sharp knife and serve chilled.

Tips

Make sure the cake layers are completely cool before adding the cream filling.

For the thick layered appearance in the photo, use generous amounts of Oreo cream between the layers and on top.

Store leftovers covered in the refrigerator for up to 4 days.