Cookies and Cream Cake Recipe
If you have a soft spot for the perfect blend of creamy sweetness and crunchy cookie bits, then this Cookies and Cream Cake is about to become your new favorite indulgence. Imagine layers of moist, tender cake dotted with crushed Oreos, wrapped in a luscious, velvety frosting speckled with cookie crumbs. It’s a celebration of that classic cookies and cream flavor in cake form, perfect for birthdays, special occasions, or simply treating yourself on any given day when you deserve a little something extraordinary.
Ingredients You’ll Need
The magic behind this Cookies and Cream Cake lies in its simple, carefully chosen ingredients. Each one plays a vital role in building complex flavors and irresistible textures—from the softness of butter to the gentle tang of buttermilk, and the iconic crunch of Oreos that make this cake stand out.
- All-purpose flour (2 ½ cups / 310g): The base that gives the cake structure and a tender crumb when combined with leaveners.
- Baking powder (2 ½ teaspoons): Essential for lift and fluffiness, making your cake light and airy.
- Baking soda (½ teaspoon): Works with acidic ingredients to help the cake rise perfectly.
- Salt (½ teaspoon): A small but essential note to balance sweetness and enhance flavors.
- Unsalted butter, softened (1 cup for cake, 1 cup for frosting): Contributes richness and a smooth texture both inside and out.
- Granulated sugar (1 ¾ cups): Sweetens the cake while helping create a tender crumb.
- Large egg whites (4): Build structure while keeping the cake light and moist without heaviness.
- Vanilla extract (2 teaspoons for batter, 2 teaspoons for frosting): Adds warmth and rounds out the cookie flavor beautifully.
- Buttermilk (1 cup): Adds moisture and a subtle tang that balances the sweetness.
- Oreos, crushed (about 10 for cake batter, 8 for frosting): The star ingredient, providing that unmistakable cookies and cream crunch and flavor.
- Powdered sugar (4 cups): For smooth, sweet frosting with perfect consistency.
- Heavy cream or milk (3–4 tablespoons): Adjusts frosting texture for that silky finish.
How to Make Cookies and Cream Cake
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Properly grease and line three 8-inch (20cm) cake pans with parchment paper to ensure your cake layers come out flawless and don’t stick. This initial setup is crucial for a smooth baking experience.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This even distribution of leaveners and seasoning will guarantee consistent texture and flavor throughout your cake layers.
Step 3: Beat the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This step incorporates air, forming the foundation for a tender, airy cake crumb that melts in your mouth.
Step 4: Add Egg Whites and Vanilla
Next, add the egg whites one at a time, beating well after each addition. This method ensures the batter remains smooth and stable. Then, mix in the vanilla extract to infuse your cake with warm, cozy flavor.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently but thoroughly until smooth. This alternating technique helps maintain cake moisture and prevents overmixing, which can make your cake dense.
Step 6: Fold in the Crushed Oreos
Using a spatula, gently fold in the crushed Oreos. Be careful to preserve the chunks of cookie so you get delightful bursts of crunch in every bite. This step truly brings the cookies and cream magic to life.
Step 7: Bake the Cake Layers
Divide the batter evenly among the three prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the layers to cool completely before frosting to keep your Cookies and Cream Cake looking and tasting its best.
Step 8: Make the Frosting
Beat the softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream or milk. Continue mixing until the frosting reaches a smooth, spreadable consistency. Finally, fold in the finely crushed Oreos to create that iconic, speckled cookies and cream frosting.
Step 9: Assemble the Cake
Place the first cake layer on your serving plate, spread a generous layer of frosting on top, then repeat with the remaining layers. Coat the entire cake with the remaining frosting, smoothing or texturing as you like for that irresistible finish.
How to Serve Cookies and Cream Cake
Garnishes
Elevate your Cookies and Cream Cake by adding whole Oreos or crushed cookie pieces on top. For a little extra flair, drizzle melted chocolate over the cake to introduce a hint of rich bitterness, perfectly balancing the sweet frosting and cake layers.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement its creamy texture. Fresh berries like strawberries or raspberries add a refreshing, tangy note that cuts through the sweetness delightfully.
Creative Ways to Present
Try serving this cake as mini layered cupcakes for a fun twist or as cake pops coated with white chocolate and cookie sprinkles. For an elegant gathering, slice into thin layers and serve individual portions in glass cups with alternating layers of cake and frosting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cookies and Cream Cake in an airtight container in the refrigerator. Proper storage will maintain freshness and prevent the cookies from becoming soggy, allowing you to enjoy every last crumb for up to 4 days.
Freezing
You can freeze the cake layers before frosting or the whole assembled cake. Wrap layers tightly in plastic wrap and aluminum foil to protect from freezer burn. Frozen cake stays fresh for up to 3 months and can be thawed overnight in the fridge before frosting or serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is generally not necessary. If desired, let refrigerated slices sit at room temperature for 30 to 60 minutes before serving to bring out the full flavor and softness.
FAQs
Can I use chocolate cake instead of vanilla for the Cookies and Cream Cake?
Absolutely! Chocolate cake will add a deeper, richer flavor that pairs wonderfully with the Oreo bits and creamy frosting for an extra decadent twist.
How do I crush the Oreos without making them into powder?
Place the Oreos in a sealed plastic bag and gently tap with a rolling pin or your hands until you have small chunks rather than fine crumbs. This keeps the texture varied and enjoyable.
Is it okay to use regular milk instead of buttermilk?
Yes, but to mimic the tanginess of buttermilk, add a teaspoon of lemon juice or white vinegar to one cup of milk and let it sit for 5-10 minutes before using.
Can this frosting be made ahead of time?
Definitely! The cookies and cream frosting can be made a day or two in advance and stored in the refrigerator. Bring it back to room temperature and re-whip before spreading on your cake.
What’s the best way to keep the Oreos crunchy in the cake?
Folding the Oreo pieces in gently at the very end helps retain their texture, plus chilling the cake before serving helps maintain that perfect crunch.
Final Thoughts
This Cookies and Cream Cake is truly a showstopper that’s as delightful to make as it is to eat. With its tender layers, creamy frosting, and the iconic cookie crunch, it’s bound to become a staple in your dessert rotation. So go ahead, grab those Oreos, gather your ingredients, and create a cake that your friends and family will rave about for years to come!
