Cookies and Cream Cake Recipe
If you’re searching for a show-stopping dessert that checks every box—rich, creamy, nostalgic, and just a little playful—this Cookies and Cream Cake is about to steal your heart. Classic vanilla cake layers are studded with chocolate sandwich cookies, then swirled with a dreamy, cookie-flecked buttercream frosting. Every bite is a celebration of the beloved cookies and cream combo. Whether you’re baking for a birthday, a potluck, or just because, this cake is guaranteed to be the first thing to disappear from the dessert table.
Ingredients You’ll Need
There’s something magical about how a few simple ingredients can transform into a cake that tastes like a bakery masterpiece. Each component plays an important role, from the tender crumb of the cake to the velvety frosting and the unmistakable crunch of those chocolate cookies. Here’s what you’ll need to make your Cookies and Cream Cake truly unforgettable:
- All-purpose flour: Gives the cake structure and ensures a soft, tender crumb.
- Baking powder and baking soda: Work together to lift the cake and keep it fluffy.
- Salt: Enhances the sweetness and balances flavors.
- Unsalted butter (cake): Adds rich flavor and moisture to the batter.
- Vegetable oil: Keeps the cake extra moist and light.
- Granulated sugar: Sweetens the cake and helps create a fine, delicate texture.
- Egg whites: Make the cake lighter in color and texture while maintaining stability.
- Vanilla extract: Infuses the cake and frosting with warm, aromatic notes.
- Whole milk: Adds moisture and richness to the batter.
- Crushed chocolate sandwich cookies: The star ingredient, offering both flavor and crunch in every bite.
- Unsalted butter (frosting): The base for a fluffy, creamy frosting.
- Powdered sugar: Sweetens and thickens the frosting for a smooth, spreadable finish.
- Heavy cream: Helps whip the frosting into a light, airy texture.
- More finely crushed chocolate sandwich cookies (frosting): Ensures the cookies and cream flavor shines in every layer.
How to Make Cookies and Cream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal. This step is the foundation of every great Cookies and Cream Cake, ensuring your layers come out clean and ready for frosting.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick mix ensures your leaveners and salt are distributed evenly throughout the batter, which is key for a perfectly risen and balanced cake.
Step 3: Cream the Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step is crucial for incorporating air, resulting in a light, tender crumb that makes your Cookies and Cream Cake irresistible.
Step 4: Add Egg Whites and Vanilla
Beat in the egg whites and vanilla extract until fully combined. The egg whites help keep the cake delicate and pale, letting the flecks of chocolate cookies really stand out in each slice.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet in three parts, alternating with the milk. Begin and end with the dry ingredients. This method keeps the batter smooth and prevents overmixing, which means your cake will be moist, not dense.
Step 6: Fold in the Crushed Cookies
Using a spatula, gently fold in the crushed chocolate sandwich cookies. This is where the magic happens—the cookies dot the batter with bursts of chocolatey flavor and a fun, speckled look.
Step 7: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma of cookies and vanilla wafting through your kitchen is a promise of good things to come!
Step 8: Cool the Cakes
Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely. Patience is key here—a fully cooled cake is much easier to frost and assemble.
Step 9: Make the Cookies and Cream Frosting
Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing on low until incorporated. Pour in the heavy cream and vanilla, then beat on high until the frosting is fluffy and light. Finally, fold in the finely crushed cookies for that signature cookies and cream flavor.
Step 10: Frost and Decorate
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Stack the second cake layer, then cover the top and sides with more frosting. For a bakery-style finish, decorate with extra cookie crumbs or halved cookies. Your Cookies and Cream Cake is ready to impress!
How to Serve Cookies and Cream Cake
Garnishes
A sprinkle of extra cookie crumbs, a few halved cookies, or even a drizzle of chocolate sauce can take your Cookies and Cream Cake from delicious to downright decadent. If you’re feeling playful, try adding miniature cookies around the edge for a fun twist that kids (and adults) will love.
Side Dishes
This cake is a standout all on its own, but a tall glass of ice-cold milk or a scoop of vanilla ice cream makes it even more delightful. For a grown-up pairing, serve slices with rich coffee or a sweet dessert wine to really highlight the chocolate and cream notes.
Creative Ways to Present
Want to wow your guests? Try slicing your Cookies and Cream Cake into individual layers and serving them as cake sandwiches. For special occasions, stack mini cakes or cupcakes on a tiered stand and top each with a single cookie. The possibilities are endless, so let your creativity shine!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cookies and Cream Cake covered in the refrigerator for up to 4 days. The frosting helps keep the cake moist, and the flavors actually meld and deepen as it sits, making each subsequent slice even more delicious.
Freezing
To freeze, wrap individual cake slices tightly in plastic wrap and place them in an airtight container or freezer bag. The cake will stay fresh for up to 2 months. When you’re ready to indulge, simply thaw slices in the fridge overnight or at room temperature for a few hours.
Reheating
While Cookies and Cream Cake is best enjoyed at room temperature, you can gently warm a slice in the microwave for 10-15 seconds to soften the frosting and bring out the cake’s flavors. Just be sure not to overheat, or the frosting may melt.
FAQs
Can I use store-bought whipped topping instead of homemade frosting?
Absolutely! If you’re in a pinch, a ready-made whipped topping can be a quick and tasty substitute. Just keep in mind that homemade cookies and cream frosting offers a richer, more decadent flavor and texture.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend and use gluten-free chocolate sandwich cookies. The cake will still be moist and packed with cookies and cream goodness.
What’s the best way to crush the cookies?
A food processor works wonders for finely crushing cookies, but you can also place them in a zip-top bag and crush with a rolling pin for chunkier pieces. Just be sure not to pulverize them into dust—you want to keep some texture in your Cookies and Cream Cake.
Can I bake this as cupcakes instead?
Definitely! Simply divide the batter among cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes. You’ll get about 24 cupcakes that are just as irresistible as the cake version.
How do I get perfectly smooth frosting on the cake?
For a bakery-style finish, use an offset spatula to spread the frosting and a bench scraper to smooth the sides. If you like, chill the cake briefly between layers of frosting for extra clean edges.
Final Thoughts
If you’re ready to bake up some happiness, give this Cookies and Cream Cake a try. It’s one of those recipes that sparks joy from the very first bite, and I truly can’t wait for you to share it with your favorite people. Happy baking!
Print
Cookies and Cream Cake Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Cookies and Cream Cake is a decadent layered dessert featuring a moist vanilla cake studded with crushed chocolate sandwich cookies, and topped with a luscious cookies and cream buttercream frosting. Perfect for celebrations or an indulgent treat, this American classic combines the beloved flavors of chocolate sandwich cookies with rich, creamy frosting for a crowd-pleasing delight.
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups finely crushed chocolate sandwich cookies
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter, oil, and sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg whites and vanilla: Add the egg whites one at a time, then mix in the vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the whole milk to the wet ingredients in three additions, starting and ending with the dry ingredients. Mix gently after each addition until just combined.
- Fold in crushed cookies: Gently fold in 1 cup of crushed chocolate sandwich cookies to evenly distribute them throughout the batter without overmixing.
- Fill pans and bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar while mixing on low speed until combined. Add heavy cream and vanilla extract, then beat on high until the frosting is light and fluffy.
- Incorporate cookie crumbs into frosting: Fold in 1 1/2 cups of finely crushed chocolate sandwich cookies to the frosting for texture and flavor.
- Assemble the cake: Once the cakes are completely cool, spread frosting evenly on top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake.
- Decorate: Optionally, garnish with extra cookie crumbs or halved chocolate sandwich cookies for a beautiful finishing touch.
Notes
- For extra flavor and texture, stir a handful of chopped cookies into the frosting just before decorating.
- This cake is best served at room temperature to enhance the flavor and texture.
- Pairs perfectly with a cold glass of milk for a classic indulgence.
- Use fresh egg whites from large eggs for best results in fluffiness and structure.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45 g
- Sodium: 270 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
