Published: Last Updated: by Marye 1272 words. | About 7 minutes to read this article.
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.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Jump to Recipe
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.
Table of Contents
- ❤️ 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.
📖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.
- In a large bowl, beat the powdered sugar, butter, and vanilla.
- Beat in two tablespoons of heavy cream at a time until creamy.
- Add the crushed Oreos.
- 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.
💭 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!)
- 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!
- Whipped Cream Cheese Frosting
- Southern Red Velvet Cake
- Vintage Buttermilk Cake Recipe (Southern Classic)
- Spice Cake with Cream Cheese Frosting
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
4.91 from 21 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.
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings:12
Calories:546
Author:Marye Audet-White
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
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. 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.
Reader Interactions
Comments
Tricia
Which type of butter do you use, salted or unsalted?
Reply
Marye
I use salted because it's what I usually have.
Reply
