Oreo Cookie Butter Cake
A rich and decadent cake combining the flavors of Oreo cookies and cookie butter, perfect for celebrations or cozy weekends.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- 1 cup (100g) crushed Oreo cookies (filling removed)
- 1 cup (240g) unsalted butter, softened
- ½ cup (120g) cookie butter
- 4 cups (500g) powdered sugar
- 2–3 tbsp (30-45ml) heavy cream
- 1 tsp vanilla extract
- Crushed Oreo cookies
- Optional: Chocolate ganache drizzle
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly pour in the boiling water while stirring. The batter will be thin—this is normal.
- Fold in the crushed Oreo cookies until evenly distributed.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the butter and cookie butter together until creamy. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream. Mix in the vanilla extract and beat until fluffy.
- Place one cake layer on a serving plate. Spread a thick layer of frosting evenly over the top. Add the second cake layer and frost the entire cake.
- Decorate the top and sides of the cake with crushed Oreos and, if desired, drizzle with chocolate ganache. Refrigerate for 20 minutes to set before serving.
Notes
[‘Make sure your eggs and butter are at room temperature for smooth batter and frosting.’, ‘Don’t overmix the batter to avoid a dense cake.’, ‘Cool the cake layers completely before frosting to prevent melting.’, ‘Chill the cake layers before frosting for easier assembly and a cleaner finish.’, ‘If frosting is too thick, add a teaspoon of heavy cream at a time until spreadable.’]
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Fat: 22
- Carbohydrates: 55
- Protein: 5
Keywords: Oreo Cake, Cookie Butter Cake, Chocolate Cake, Dessert Recipe, Easy Cake Recipe