Chocolate Layer Cake with Cookies and Cream Buttercream Frosting
If you’re looking for an easy way to elevate a homemade chocolate cake, this chocolate layer cake with cookies and cream buttercream frosting is the perfect place to start. It’s rich, moist, family-friendly, and topped with Oreos for a fun upgrade that doesn’t require bakery-level skills.
This recipe is also a great excuse to practice cake decorating. My piping wasn’t perfect, but the flavor more than made up for it—and that’s what really matters.
Why This Chocolate Cake Works
Moist, tender chocolate cake layers
Classic buttercream frosting with crushed Oreos mixed in
Cookies and cream filling in the middle of the cake
Simple ingredients and beginner-friendly steps
If you love chocolate desserts or cookies and cream flavor, this cake checks every box.
Chocolate Layer Cake with Cookies and Cream Buttercream
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Serves: 12 slices
Ingredients
Chocolate Cake
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk (or milk with 1 tablespoon vinegar)
1 cup hot water
½ cup vegetable oil
2 teaspoons vanilla extract
Cookies and Cream Buttercream Frosting
(Make a double batch for filling, frosting, and decorating.)
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
⅓ cup heavy cream (plus more if needed)
2 teaspoons vanilla extract
¼ teaspoon salt
12–15 Oreos, finely crushed
Extra Oreos for topping the cake
Instructions
Make the Chocolate Cake
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, hot water, oil, and vanilla. Beat on medium speed for 2 minutes. Batter will be thin.
Divide batter evenly between pans.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Make the Cookies and Cream Buttercream
Beat butter on medium speed for 3 minutes until light and creamy.
Add powdered sugar one cup at a time, mixing on low speed.
Add heavy cream, vanilla, and salt. Beat until combined, then beat on high speed for 3 minutes until fluffy.
Gently fold in crushed Oreos.
Adjust consistency with more cream or powdered sugar as needed.
Assemble the Cake
Place one cake layer on a serving plate or cake stand.
Spread a thick layer of cookies and cream buttercream on top.
Sprinkle crushed Oreos evenly over the frosting for the middle layer.
Add the second cake layer and frost the top and sides.
Decorate with piped frosting and additional crushed Oreos or Oreo halves.
Tips for Decorating and Storage
Chill the cake for 15–20 minutes before piping for cleaner lines.
Imperfect piping still looks great once Oreos are added on top.
Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days.
Final Thoughts
This chocolate cookies and cream cake is proof that you don’t need perfect piping or fancy tools to make a dessert everyone loves. Focus on flavor, have fun with the process, and don’t be afraid to try something new.
Because when in doubt, add Oreos.