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Home » Recipes » Cake Recipes

The Best Oreo Cookies and Cream Cake Filling Recipe

Published: Jun 21, 2023 Last Updated: May 29, 2023 by Marye 1272 words. | About 7 minutes to read this article.

10 minutes mins
Homemade cookies & cream cake filling is a super creamy, rich vanilla buttercream with chunks of Oreo cookies in it. Perfect with chocolate or yellow cakes. Make it in about 10 minutes.
Jump to Recipe
Closeup of Oreo cake filling with text overlay for Pinterest.

This decadent cake filling is delicious on chocolate, white, peanut butter, vanilla, and yellow cakes. It's also pretty good right off the spoon.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Cookies and cream cake in a bowl next to a finished cake.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 📖 Variations on cookies and cream cake filling
  • 🔪 Instructions
  • 🥫 How to store leftovers
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • Oreo buttercream is easy and takes less than 10 minutes
  • Crunchy, creamy, sweet perfection
  • Makes boxed cake mix taste gourmet (great with homemade cake, too)

This Oreo cookies and cream cake filling recipe is the best thing ever to happen for Oreo lovers.

It's decadent, rich, stable for stacking, and so simple to make—you might just find yourself whipping up a batch to eat with a spoon!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for cookies and cream cake filling.

📖 Variations on cookies and cream cake filling

  • Swap regular Oreo cookies with another fun flavor. For example:
    • Golden Oreo frosting is tasty with strawberry cake.
    • Peanut butter Oreos are delicious with chocolate or vanilla cake.
    • Try mint Oreos for dark chocolate cake layers.
    • Lemon Oreos elevate any tropical-flavored cake.
    • There are so many more options!
  • 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.
  • For more decadence, use a bit of strong, cooled espresso in place of the vanilla extract. It'll make a tasty mocha Oreo filling.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to make this recipe.
  1. In a large bowl, beat the powdered sugar, butter, and vanilla.
  2. Beat in two tablespoons of heavy cream at a time until creamy.
  3. Add the crushed Oreos.
  4. Stir until the cookie crumbs are evenly dispersed.

🥫 How to store leftovers

Since this Oreo cookies and cream cake filling is technically an American buttercream, it's super easy to store.

Cover the bowl with plastic wrap (or transfer leftovers to a smaller, airtight container) and keep it in the refrigerator for up to a week.

You can also freeze buttercream for up to three months in a tightly sealed plastic bag.

Let the cookies and cream filling thaw in the fridge (if frozen) for about a day. Then, before trying to smooth it over your layers of cake, let it come to room temperature.

It'll be a little hard straight out of the fridge since butter solidifies when it's cold.

Oreo cake filling in a glass bowl.

💭 Things to know

Expert Tip: This cake filling doesn't need to be refrigerated for the first day or so. By keeping your delicious cake at room temperature, it'll stay more moist. Just be sure none of the other components need refrigeration, either.

  • Let the butter sit on the counter for a couple of hours to get soft—it'll make your job much easier.
  • You can crush the Oreo crumbs in a food processor, or simply use a plastic freezer bag and a rolling pin.
  • This is a cake filling. If you want to use it as a frosting then crush the Oreos to fine crumbs and add cream to the frosting to make it a bit easier to spread.
  • 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.
  • Don't want to make a layered chocolate cake? No problem! Use this as frosting spread generously on top of a sheet cake. Yum!
  • I don't recommend putting Oreo cake filling in a piping bag. The cookies will clog the little nozzle openings and make it spurt out unevenly.

👩‍🍳 FAQs

Can I add cocoa powder to make it more chocolatey?

I don't recommend it unless you're an experienced baker. Cocoa powder by itself is bitter and dry, so adding it to this Oreo cake filling recipe might throw off the balance of the other ingredients.

How much filling does this recipe make?

It'll give you enough to generously fill a four-layer cake made with 8- or 9-inch cake pans. You might even have a spoonful left to enjoy yourself (that's what I call a baker's treat—you earned it!)

A slice of cake on a white plate with a fork next to it.

📚 Related recipes

  • If you have leftover cookies, this Oreo Cookie Crust is a delicious base for all of your favorite no-bake desserts. It's easy to make and a fun twist on a classic pie crust!
  • We love this Cookies and Cream Banana bread! It's the perfect way to use up extra Oreos.
  • Dark Chocolate Mint Oreo Ice Cream tastes perfect alone, or go a-la-mode and serve it with your favorite cake for a super-special occasion!
  • A slice of homemade cake on a plate.
    Spice Cake with Cream Cheese Frosting
  • A slice of yellow layer cake with chocolate fudge frosting on a white plate.
    Classic Yellow Cake Recipe
  • A slice of the cake on a white plate.
    Burnt Sugar Fudge Cake with Peanut Butter Mousse
  • A slice of cake on a plate.
    How to Make Chantilly Cake with Fresh Strawberries
See more Layer Cakes Recipes →

🍽️ Serve with...

  • Chocolate Layer Cake—this is the OG recipe that made my family fall in love with Oreo cookies and cream filling. It's a must-try!
  • This is delicious as a filling for the Classic Yellow Cake, too.
  • White Cupcakes are both classic and delicious. Make them fun with a dollop of Oreo buttercream on top and an extra cookie for garnish.

📞 The last word

Y'all, this Oreo cake filling is all kinds of delicious. Use it in your favorite cake and see if you don't think it kicks it up a notch.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Overhead view of cookies and cream cake filling in a glass bowl.
5 from 2 votes

Oreo Cookies and Cream Cake Filling

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Homemade cookies & cream cake filling is a super creamy, rich vanilla buttercream with chunks of Oreo cookies in it. Perfect with chocolate or yellow cakes. Make it in about 10 minutes.
Course Dessert - Frosting
Cuisine American
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings:12
Calories:546
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer

Ingredients

  • 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

I earn a commission from Instacart from qualifying purchases.

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

Storage:
Cover the bowl of filling with plastic wrap (or transfer leftovers to a smaller, airtight container) and keep it in the refrigerator for up to a week.
You can also freeze buttercream for up to three months in a tightly sealed plastic bag.
Let the cookies and cream filling thaw in the fridge (if frozen) for about a day. Then, before trying to smooth it over your layers of cake, let it come to room temperature.
Tips:
  • Let the butter sit on the counter for a couple of hours to get soft—it'll make your job much easier.
  • You can crush the Oreo crumbs in a food processor, or simply use a plastic freezer bag and a rolling pin.
  • This is a cake filling. If you want to use it as a frosting then crush the Oreos to fine crumbs and add cream to the frosting to make it a bit easier to spread.
  • 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.
  • I don't recommend putting Oreo cake filling in a piping bag. The cookies will clog the little nozzle openings and make it spurt out unevenly.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 546kcal | Carbohydrates: 84g | Protein: 2g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 255mg | Potassium: 91mg | Fiber: 1g | Sugar: 73g | Vitamin A: 546IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 4mg

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.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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