This light and fluffy oreo cake is loaded with crushed up oreos and held together with a decadent coffee oreo icing. You’ll absolutely love this homemade cookies and cream cake for your next celebration!

Happy Wednesday, love bugs! Sofi here with this new recipe 🙂 You know how a certain flavor combination can take you back to a specific memory? This Cookies and Cream Cake with Coffee Oreo Frosting is one of those.

I went to an incredibly rigorous boarding school that overworked us to the max. Because my high school academics were so demanding, the administration tried to keep us happy with things like a soft serve ice cream machine at lunch every Wednesday and Friday. And it worked. My friends and I would make this amazing concoction: vanilla soft serve stirred with crushed up Oreo cookies and drizzled with hot coffee. It was a poor man’s affogato and the best afternoon pick me up during a long week.

for the oreo cake
1  sleeve of Oreo cookies (about 16 cookies), cream removed
1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk
for the coffee oreo frosting
1 cup unsalted butter
3 1/2 cups powdered sugar (about one box)
4 tablespoons whole milk
2–3 tablespoons espresso powder to taste
2 teaspoons vanilla extract
1/2 teaspoon salt
1 sleeve of Oreos, cream removed and crushed up

for the oreo cake
Preheat the oven to 325°F and grease and flour three 6 inch cakes pans OR two 8 or 9 inch cake pans*. Set aside.
Separate the Oreos, scrape off the cream and place just the cookies in a plastic bag. Using a rolling pin crush the cookies into small pieces.
In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature so make sure it’s completely softened!
Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
Add the eggs in one at time along with the vanilla, scraping down the bowl in between each addition. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it. Add in the Oreo pieces and mix well.
Split the batter evenly into the prepared pans and back for 30 minutes or until the cake is a lightly golden brown, springs back when pressed, and a knife comes out clean. Take out of the oven and transfer to a cooling rack.
for the coffee oreo frosting
Cream the butter, powdered sugar, milk, vanilla extract, and salt, beating until light and fluffy, about 1 minute. Add the espresso powder in a tablespoon at a time to taste. For a less strong coffee flavor use 2, for a strong coffee flavor use 3.  Add the crushed up Oreos and mix by hand to combine.Don’t use the stand mixer as it will break the pieces up too small!
Place first cake on a cake stand, then top with generous amount of frosting. Layer second and third layers, frosting the same amount in between each. Frost edges of cake with remaining frosting. Top with crushed up Oreos and enjoy!


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