Oreo Cake with Coffee Oreo Buttercream

This coffee Oreo cake is perfect for a coffee-themed birthday party!

The “oreo cake recipe” is a delicious dessert that has been around for quite some time. It’s made of chocolate, vanilla and coffee flavored ingredients.

This light and fluffy oreo cake is packed with crushed oreos and topped with a rich coffee oreo frosting. This handmade cookies and cream cake will be a hit at your next gathering!

Coffee Oreo Frosting Oreo Cake

Love bugs, have a wonderful Wednesday! Sofi is back with a new recipe. You know how a certain taste combination can transport you to a particular memory? One of them is this Cookies and Cream Cake with Coffee Oreo Frosting.

I attended a very demanding boarding school where we were overworked to the point of exhaustion. The administration attempted to keep us happy with things like a soft serve ice cream machine at lunch every Wednesday and Friday since my high school studies were so tough. And it was successful. My pals and I used to prepare this delicious concoction: vanilla soft serve with crumbled Oreo cookies and hot coffee sprinkled on top. It was the finest afternoon pick-me-up amid a tough week, and it was a poor man’s affogato.

This Oreo cake took all of my favorite childhood tastes and reassembled them into a show-stopping confection.


This Oreo cake is really simple to create and would be ideal for a birthday or celebration dessert. Take a look at this:


Begin by making our favorite vanilla cake foundation. Remove the cream from one Oreo sleeve and smash the cookies (excellent for releasing pent-up fury, jussayin’) before mixing them into the cake dough. While the layers were baking, we made a coffee buttercream, which we combined with crumbled Oreos. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm This recipe has a fantastic taste profile: just chocolatey enough with a strong vanilla flavor that the hint of coffee nicely balances.

We’re going to make this cookies and cream cake with coffee icing again and again.


How do you create coffee icing?

We used instant espresso powder to flavor our cookies and cream coffee buttercream. Without thinning down your buttercream, it offers a tremendous punch. Don’t prepare this if you enjoy coffee Oreo ice cream… because you will consume many spoonfuls of it and get really unwell, like I did

Don’t try to claim that I didn’t warn you.


How to put together a layer cake:

It may seem difficult to make a layer cake, but with these techniques, it will be a snap.

  1. Before assembly, chill or freeze your layers. This will help to solidify each layer and make putting your cake together a lot simpler. It will also keep crumbs out of your buttercream. It’s a win-win situation all around.
  2. Fill a big piping bag halfway with frosting. One layer should be placed on your dish or cake stand. Fill in the circle after piping an outline around the border of the bottom layer. This will guarantee that the frosting is evenly applied all over. Filling your cake with any kind of filling (a chocolate ganache would be AMAZING on this cookies and cream cake) would act as a dam, preventing any leaking.
  3. Repeat for the remaining layers, placing the second layer on top of the first. To finish the top and sides of the cake, spread the frosting over the top of the cake and draw it down the edges using an angled spatula.


Not a coffee drinker? It’s no issue. If you want to go all out, top this cookies and cream cake with a vanilla or chocolate buttercream, or even cream cheese icing.


You’ll be taken back to after-school milk and cookies, or handmade sundaes, if you serve this with a scoop of vanilla ice cream or a glass of cool milk. To be honest, I believe it is a custom that we should bring back into our adult life, at least once in a while.

We’ll talk shortly.


p.s. The recipe below makes a two-layer cake (pretty standard for most occasions). If you want a 3 inch layer cake like the one we have here, split the mixture between three pans and have slightly thinner layers, or double the recipe by 1.5. Good luck with your baking!


This airy cookies and cream cake, stacked together with a coffee oreo buttercream, takes oreos and milk to the next level. Do you find yourself drooling as well?

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 2 layer 8 inch cake yields 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 2 layer 8 inch cake yields 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 2 layer 8 inch cake yields 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine


in the case of the oreo cake

  • 1 Oreo cookie sleeve (about 16 cookies), cream removed
  • 1/2 cup room temperature butter
  • half a cup of oil
  • 1 1/2 pound of sugar
  • 4 room temperature eggs
  • 2 tbsp vanilla essence
  • 3 cups flour for cake
  • 1 teaspoon kosher salt
  • 2 1/2 tablespoons powdered baking soda
  • 1 and a third cup buttermilk

to make the coffee oreo icing

  • 1 cup butter (unsalted)
  • 3 1/2 CUP SUGAR (POWDERED) (about one box)
  • 4 tablespoons milk (whole)
  • 2–3 teaspoons espresso powder, depending on how strong you want it
  • vanilla extract (two tablespoons)
  • a half teaspoon of salt
  • 1 Oreo sleeve, cream removed and crushed


in the case of the oreo cake

  1. Grease and flour three 6 inch cake pans OR two 8 or 9 inch cake pans* and preheat the oven to 325°F. Remove from the equation.
  2. Scrape the cream off the Oreos and set the cookies alone in a plastic bag. Crush the cookies with a rolling pin into tiny bits.
  3. Beat the softened butter and oil together in a large mixing bowl equipped with a whisk attachment for 3 minutes, or until they become homogeneous. If your butter isn’t entirely room temperature, this won’t work, so make sure it’s softened!
  4. Slowly add the granulated sugar to the oil and butter and beat on high for 3 minutes, or until the mixture is light and fluffy and a pale yellow color.
  5. Add the eggs and vanilla one at a time, scraping down the sides of the bowl after each addition. To include as much air as possible, beat the mixture on high for another 3 minutes.
  6. Sift together the cake flour, salt, and baking powder in a separate basin. Starting with the buttermilk and finishing with the dry ingredients, alternate mixing in the dry ingredients and the buttermilk in four batches. It’s OK if there are a few lumps in the batter; you don’t want to overmix it. Mix in the Oreo pieces well.
  7. Bake for 30 minutes, or until the cake is gently golden brown, springs back when touched, and a knife inserted into the center comes out clean. Remove from the oven and place on a cooling rack.

to make the coffee oreo icing

  1. In a large mixing bowl, cream together the butter, powdered sugar, milk, vanilla extract, and salt until light and fluffy, approximately 1 minute. To taste, add a spoonful of espresso powder at a time. Use 2 for a milder coffee taste and 3 for a stronger coffee flavor. Toss in the smashed Oreos and blend by hand. Use a hand mixer instead of a stand mixer since the bits will be too tiny.
  2. Place the first cake on a cake stand and cover with a thick layer of frosting. Frost the second and third layers with the same quantity of frosting. With the remaining frosting, frost the cake’s edges. Enjoy with crumbled Oreos on top!

Oreo cake, cookies and cream cake, coffee oreo cake are some of the terms used to describe this dessert.


*This cake recipe makes a three-layer 6-inch cake, a two-layer 8- or 9-inch cake, or a 9-inch-by-13-inch cake.


This is a cake recipe that has been made to be Oreo flavored. The cake is then topped with coffee-flavored buttercream and chocolate ganache. Reference: oreo cake recipe uk.

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