Homemade Cookies and Cream Oreo Cake Recipe

There’s something irresistible about Oreos that makes every dessert feel nostalgic and fun. This Oreo Cake uses a simple boxed white cake mix and crushed Oreos to create a cookies-and-cream sheet cake that’s perfect for birthdays, potlucks, or any gathering where you want a crowd-pleasing treat.

The best part is how quickly it comes together with just a few ingredients, so you don’t need to be an expert baker to get delicious results.

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Frequently Asked Questions

What is Oreo Cake?
Oreo Cake is a light, fluffy white cake folded with crushed Oreo cookies and finished with a creamy buttercream. It’s essentially a cookies-and-cream cake where the Oreo pieces are mixed into the batter and sprinkled on top for crunch and texture.

Do I need to use a boxed cake mix?
No—using a boxed white cake mix keeps the recipe quick and consistent, but you can substitute your favorite homemade white cake recipe if you prefer. The mix is simply a time-saver that still produces great texture and flavor.

How can I make the cake dairy-free?
To make a dairy-free version, replace the butter in the frosting with a plant-based butter and use a non-dairy milk such as almond, soy, or oat. Oreos are dairy-free, but double-check your cake mix ingredients—many mixes can be prepared with oil and egg but confirm the label for any hidden dairy.

Can I use different Oreo varieties?
Yes. Classic Oreos work beautifully, but you can experiment with Golden Oreos, mint, birthday cake, or other seasonal flavors to give the cake a different twist.

How should I store Oreo Cake?
Frosted cake should be kept covered at room temperature for up to two days, or refrigerated for 3–4 days. If preparing ahead, you can bake the unfrosted cake, wrap it tightly, and freeze it for up to two months; thaw completely before frosting.

Can I make the cake ahead of time?
Yes. Bake the cake a day in advance and keep it tightly covered. For the freshest texture and crunch, add the final crushed Oreo topping just before serving.

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Ingredients

Cake

• 1 14.3-ounce package Oreo cookies
• 1 box white cake mix, prepared according to package directions

Icing

• 1 cup butter, softened (or plant-based butter for dairy-free)
• 1 teaspoon vanilla extract
• 6 cups powdered sugar
• 1–2 tablespoons milk (or non-dairy milk)

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Supplies

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rolling pin and zip-top bag for crushing Oreos
• Rubber spatula

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Instructions

1. Put the Oreo cookies in a zip-top bag and crush them with a rolling pin; set aside half for the batter and half for topping.
2. Prepare the white cake mix according to package instructions. Stir half of the crushed Oreos into the batter.
3. Pour the batter into a greased 9×13-inch pan and bake following the package directions. Bake until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
5. To make the icing, beat the softened butter and vanilla extract until smooth. Gradually add the powdered sugar and one tablespoon of milk, beating until combined. Add more milk, a little at a time, if the frosting is too thick, until you reach spreadable consistency.
6. Spread the frosting over the cooled cake and finish by sprinkling the remaining crushed Oreos evenly across the top.

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This Oreo Cake proves you don’t need complicated techniques or long ingredient lists to make a dessert people love. With its tender cake, creamy buttercream, and crunchy Oreo topping, it’s a reliable favorite for parties, bake sales, or a cozy weekend treat.

Stick with classic Oreos or try a flavored variety—either way, this recipe is an easy, delicious addition to your dessert repertoire.