This cookies and cream cake filling is straight outta the era of Tupperware parties and secret family recipes. It’s a rich, thick, vanilla buttercream loaded with crushed Oreos—ready in 10 minutes and scandalously good between cake layers.
Here’s why you’ll want to keep this one stashed in your recipe box -
Table of Contents
❤️ Why you'll love it
- Comes together in under 10 minutes
- Stable for stacking, slathering, or sneaking a spoonful
- Rich, creamy, crunchy, and dangerously addictive
- Makes even a boxed cake taste like a bakery showstopper
🧾 Ingredients
I recommend using butter over margarine and real vanilla extract over a vanilla flavoring. It makes a big difference in the taste of the cake filling. If you don't have heavy whipping cream, you can use a little milk in its place. However, add it slowly so you don't thin out the cookies and cream filling too much.
Download this free Oreo Cookies and Cream Cake Filling Cheat Sheet for tips, FAQs, and more!
📖 Recipe
Oreo Cookies and Cream Cake Filling
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 14.3 ounces Oreos
- 6 cups powdered sugar
- 1 cup butter
- 1 tablespoon vanilla extract
- ¼ cup heavy cream, may need a little more or less
Instructions
- Crumble the cookies in chunks, not too big - set aside
- Mix the confectioner's sugar and the butter until the mixture is blended and crumbly
- Add vanilla - beat well
- Add about 2 tablespoons of the cream and beat
- Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than ¼ cup)
- Stir in the crumbled cookies.
- Use to fill up to a 4-layer cake.
Notes
-
- Let the butter sit on the counter for a couple of hours to get soft—it'll make your job much easier
- Feel free to use an electric mixer to make beating easier. Opt for the paddle attachments, though—the whisk attachment is a little too fragile to handle the Oreo cookie pieces.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✨ Need to store leftovers? You’ll find storage directions in the recipe card above and the downloadable cheat sheet.
🔪 Instructions
- Beat butter and powdered sugar until crumbly.
- Add vanilla and 2 tablespoon cream; beat until smooth.
- Fold in crushed Oreos by hand to avoid overmixing.
- Spread about ¾ to 1 cup between cake layers. This recipe fills a 4-layer, 8-inch cake generously.
📚 Related recipes
Looking for the perfect cake to pair it with? Try one of these crowd-pleasers:
🍰 Classic Buttermilk Cake – Soft, tangy, and practically begging for a thick layer of cookies and cream filling.
🍰 Southern Red Velvet Cake – That dramatic red crumb meets cookies and cream? It’s a match made in vintage dessert heaven.
🍰 Old-Fashioned Yellow Cake – Simple, buttery, and the perfect canvas for showing off your filling game.
🍰 Hershey’s “Perfect” Chocolate Cake – Deep, dark, and sinful—just like we like our chocolate.
Y’all, this Oreo cake filling is the kind of retro magic that turns plain old cake into a celebration. Slap it between layers, spread it on thick, and don’t be surprised when folks ask for the recipe (and your secrets).
Jayden says
about how many cupcakes will this recipe fill?
Marye says
Maybe 24? I don't know for sure - I haven't used it to fill cupcakes.
Tricia says
Which type of butter do you use, salted or unsalted?
Marye says
I use salted because it's what I usually have.