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Close up photo of oreo crumb cake on a wire rack partially sliced.
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5 from 1 vote

Oreo Crumb Cake

Oreo Crumb Cake is a coffee cake made with everyone’s favorite cookie! A moist white cake is loaded with crushed Oreos and finished with a crumbly cookies and cream topping!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 9 people
Calories: 473kcal



Crumb Topping

  • ½ cup all-purpose flour
  • ½ cup light brown sugar packed
  • 6 tablespoons cold salted butter cubed
  • 4 Oreos divided
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • 2 tablespoons white chocolate chips
  • 2 tablespoons powdered sugar for sprinkling on cooled cake



  • Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment so that you have about some that hangs over the sides of the pan.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.
    1½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
  • In a separate mixing bowl. Whisk together the sugar, oil, eggs, yogurt, and vanilla until well combined.
    1 cup granulated sugar, ½ cup vegetable oil, 3 large eggs, ¾ cup Greek yogurt, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Then fold in the crushed cookies.
    10 Oreos
  • Pour the batter into the prepared loaf pan.


  • Add the flour, brown sugar, butter, 2 Oreos, and vanilla extract in a food processor and process until a fine crumb forms. Finish by working the mixture with your fingers to be sure it is well combined and crumbly. Sprinkle the mixture over the top of the cake batter.
    ½ cup all-purpose flour, ½ cup light brown sugar, 6 tablespoons cold salted butter, 4 Oreos, ½ teaspoon vanilla extract
  • Bake for 55 to 65 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
  • After baking, immediately top with the chocolate chips and allow them to alget soft and melty before crushing the remaining 2 Oreos and sprinkling on top. Dust with powdered sugar, if desired, and allow the cake to cool completely before slicing.
    ¼ cup mini chocolate chips, 2 tablespoons white chocolate chips, 2 tablespoons powdered sugar


  • How To Store Crumb Cake: Coffee cake leftovers should be wrapped or stored in an airtight container. They can remain at room temperature for a day, or they’ll last up to 3 days in the refrigerator.
  • How To Freeze: Once it’s completely cooled, wrap it in aluminum foil or plastic wrap then place it in a freezer bag. It will keep for 2-3 months. When you’re ready to enjoy, let it sit at room temperature for at least an hour to thaw.
  • Substitutions & Variations: 
    • Greek yogurt substitutes: Sour cream can be used in place of Greek yogurt if you don’t have any on hand. Buttermilk or a buttermilk substitute (i.e.1 cup of 2% or whole milk mixed with 1 tbsp of lemon juice or vinegar) can also be used. 
    • Use different kinds of Oreos: Do you prefer Double Stuf, Mega Stuf, Golden, or Mint Oreos? Try using them in this recipe!


Calories: 473kcal | Carbohydrates: 77g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 320mg | Potassium: 233mg | Fiber: 1g | Sugar: 49g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg