Cookies and Cream Chocolate Cake with Chocolate Cookie Crust

This Cookies and Cream Chocolate Cake combines the richness of chocolate with the irresistible crunch and flavor of chocolate sandwich cookies. The crunchy cookie crust serves as a decadent base, while the moist chocolate cake layers and cookies & cream frosting create a perfect harmony of textures and flavors. It’s an impressive dessert that’s sure to satisfy any sweet tooth.

Starting with a chocolate cookie crust made from crushed Oreos and butter, baked lightly for that perfect crunch, the cake layers are deeply chocolatey with a tender crumb thanks to a blend of buttermilk and sour cream. The cookies & cream frosting adds a creamy, sweet finish with crushed cookies folded in for texture.

This cake is ideal for celebrations or when you want to treat yourself to a bakery-style dessert at home. The optional garnish of whole cookies and chocolate ganache drizzle makes it even more special and visually stunning.

---

Ingredients

Chocolate Cookie Crust

* 2 cups chocolate sandwich cookies (like Oreos), crushed

* 5 tbsp unsalted butter, melted

**Chocolate Cake:**

* 1 ½ cups all-purpose flour

* 1 cup granulated sugar

* ½ cup unsweetened cocoa powder

* 1 tsp baking powder

* 1 tsp baking soda

* ½ tsp salt

* 2 large eggs

* ½ cup vegetable oil

* ¾ cup buttermilk

* ½ cup sour cream

* 1 tsp vanilla extract

* ½ cup hot water

**Cookies & Cream Frosting:**

* 1 cup unsalted butter, softened

* 3 ½ cups powdered sugar

* ¼ cup heavy cream

* 1 tsp vanilla extract

* 12 chocolate sandwich cookies, finely crushed

**Optional Garnish:**

* Whole chocolate sandwich cookies

* Chocolate ganache drizzle

---

### Preparation

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. For the crust, mix the crushed cookies with melted butter until combined. Press evenly into the bottom of each cake pan. Bake for 8–10 minutes, then allow to cool slightly.

3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

4. Add eggs, vegetable oil, buttermilk, sour cream, and vanilla extract. Beat until smooth. Slowly stir in the hot water until fully incorporated.

5. Divide the batter evenly over the cookie crust in each pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

6. For the frosting, beat the softened butter until light and fluffy. Gradually add powdered sugar, then heavy cream and vanilla extract. Fold in the finely crushed cookies gently.

7. To assemble, place one cake layer (cookie crust side down) on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the entire cake evenly.

8. Garnish with whole cookies and drizzle chocolate ganache over the top if desired.

---

### Details

**Prep Time:** 35 minutes

**Cooking Time:** 32 minutes

**Total Time:** 1 hour 7 minutes

**Calories:** Approx. 575 kcal per slice

**Servings:** 10 slices

---

Are you ready to impress your friends with this irresistible cookies and cream chocolate cake? What’s your favorite way to enjoy Oreo cookies?