This Cookies and Cream layer cake is such a heavenly dessert, boasting layers of rich chocolate cake with a creamy cookies and cream frosting; this delightful treat is sure to impress at any gathering. This easily-made cake is an absolute showstopper for birthdays, parties, or simply a treat for yourself.
This cake is perfect for a variety of occasions, including birthday parties, anniversaries, baby showers, and holiday celebrations, as its rich flavor and delightful presentation make it a centerpiece that everyone will enjoy. Chocolate and dessert lovers alike will appreciate its taste, while those who cherish homemade treats will find it nostalgic and heartwarming. Additionally, it caters well to gatherings with friends and family, making it a crowd-pleaser for both casual get-togethers and formal events.
This dessert is not only easy to make but also features a beloved staple that everyone enjoys. Treat yourself and your loved ones to a delightful creation that’s sure to impress, making it the perfect addition to any gathering or special occasion. Don’t hesitate—give it a try and enjoy the smiles it brings!
A Note From Colby:
I have been seeing so many ‘naked’ cakes on my Pintrest feed and have been waiting for occasion to make one! I made this cake for my boyfriend’s birthday and it was devoured! The cake was perfectly moist and chocolatey; the simple syrup made it taste so professional. Using a large piping tip I did the first thing to come to mind and it turned out great. It felt so good to decorate a cake again; I haven’t made one in so long!
Wishing you Good Taste!
xoxo, Colby
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 1 3/4 cups white granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 cup buttermilk
- 3 large eggs
- 1 cup hot water
Cookies and Cream Frosting
- 5 cups confectioners sugar
- 1 1/4 cups unsalted butter softened
- 2 tbsp vanilla extract
- 2 tbsp heavy cream or milk
- 20 crushed Oreo cookies
Simple Syrup
- 1 cup granulated sugar
- 1 cup water
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make the most perfect, moist Chocolate Cake
Preheat your oven to 350℉ and prepare two 6 inch cake pans with parchment paper and a light spray of baking spray. Set aside.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, combine buttermilk, oil, vanilla, and 3 eggs. Whisk together until combined. SLOWLY add in hot water so you don’t cook the eggs.
Make a well in your dry ingredients and pour in your wet ingredients slowly into the center. Using a whisk or hand mixer, mix until combined.
Evenly distribute the batter into your 2 cake pans until they are 3/4 of the way full.
Bake for 18-25 minutes or until the cake is done and a toothpick/knife comes out clean.
Once the cakes are out of the oven, let cool in the pan for 10 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
How to make Simple Syrup
While your cakes are cooling, prepare your simple syrup. In a medium sauce pan, add water and sugar.
Bring to a boil and stir until all the sugar has dissolved (approx. 2-3 minutes).
Remove from heat and allow the syrup to fully cool.
How to make the Cookies and Creme Buttercream Icing
Place Oreo cookies in a sealed zip-lock bag. Using a rolling pin, roll back and forth over the Oreos until they are well crushed. Set aside.
In a large mixing bowl, beat butter on medium speed until smooth.Slowly add in powdered sugar and vanilla extract before beating on low to incorporate. Once powder has begun to combine, beat on medium speed until light and fluffy.
Scrape down the sides of your bowl with a spatula and add in the milk or cream. Beat on low to incorporate then on medium-high until liquid is fully combined.
Pour your crushed Oreos into the frosting and mix on medium speed until fully combined. Decorate immediately or cover and store in the fridge until ready.
How to store your Cookies and Cream Cake
Short-Term Storage (1–2 days)
Room Temperature: If the environment is cool (below 70°F/21°C) and the cake doesn’t have any perishable fillings (like cream cheese or whipped cream), you can store it at room temperature.
Medium-Term Storage (3–5 days)
Refrigerator: Lightly cover the cake with plastic wrap or place it in an airtight cake container to prevent it from absorbing fridge odors.
Bring the cake to room temperature before serving, as refrigeration can make the frosting firmer and the cake less flavorful.
Tools & Supplies for making Cookies and Cream Cake
- Two 6 inch Round Cake Pans
- Wire Rack
- Mixing Bowls
- Hand Mixer
- Piping Bags
- Cardboard Cake Round optional
- Parchment Paper
- Whisk
- Spatula
More Desserts to try:
Cookies and Cream Layer Cake
Equipment
- Cardboard Cake Round optional
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 1 3/4 cups white granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 cup buttermilk
- 3 large eggs
- 1 cup hot water
Cookies & Cream Frosting
- 5 cups confectioners sugar
- 1 1/4 cups unsalted butter softened
- 2 tbsp vanilla extract
- 2 tbsp heavy cream or milk
- 20 crushed Oreo cookies
Simple Syrup
- 1 cup water
- 1 cup granulated sugar
Instructions
Chocolate cake
- Preheat your oven to 350℉ and prepare two 6 inch cake pans with parchment paper and a light spray of baking spray. Set aside.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium mixing bowl, combine buttermilk, oil, vanilla, and 3 eggs. Whisk together until combined. SLOWLY add in hot water so you don't cook the eggs.
- Make a well in your dry ingredients and pour in your wet ingredients slowly into the center. Using a whisk or hand mixer, mix until combined.
- Evenly distribute the batter into your 2 cake pans until they are 3/4 of the way full.
- Bake for 18-25 minutes or until the cake is done and a toothpick/knife comes out clean.
- Once the cakes are out of the oven, let cool in the pan for 10 minutes before transferring to a cooling rack. Allow the cakes to cool completely before decorating.
Simple Syrup
- While your cakes are cooling, prepare your simple syrup. In a medium sauce pan, add water and sugar.
- Bring to a boil and stir until all the sugar has dissolved (approx. 2-3 minutes).
- Remove from heat and allow the syrup to fully cool.
Cookies & Cream Frosting
- Place Oreo cookies in a sealed zip-lock bag. Using a rolling pin, roll back and forth over the Oreos until they are well crushed. Set aside.
- In a large mixing bowl, beat butter on medium speed until smooth.
- Slowly add in powdered sugar and vanilla extract before beating on low to incorporate. Once powder has begun to combine, beat on medium speed until light and fluffy.
- Scrape down the sides of your bowl with a spatula and add in the milk or cream. Beat on low to incorporate then on medium-high until liquid is fully combined.
- Pour your crushed Oreos into the frosting and mix on medium speed until fully combined. Decorate immediately or cover and store in the fridge until ready.
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