Cookies and Cream Cake
A decadent dessert featuring layers of moist vanilla cake studded with crushed Oreo cookies, wrapped in a silky cookies and cream frosting that will satisfy any sweet tooth. This showstopper dessert combines everyone’s favorite sandwich cookie with classic cake for the ultimate celebration treat!
Easy Cookies and Cream Cake Recipe
There’s something undeniably magical about the combination of vanilla and chocolate sandwich cookies that makes everyone smile. This homemade Cookies and Cream Cake transforms the beloved flavor of America’s favorite cookie into a stunning layer cake that’s perfect for birthdays, holidays, or anytime you need a special dessert. What makes this recipe truly special is how the crunchy cookie pieces are incorporated throughout every element – in the cake layers, the frosting, and the decoration – creating the ultimate cookies and cream experience in every bite.
While Cookies and Cream is a classic flavor enjoyed year-round, this cake makes a particularly wonderful summer celebration dessert. The contrast of dark cookie crumbs against creamy white frosting evokes memories of ice cream parlors and warm evenings – though truthfully, no one will turn down a slice no matter the season!
THIS RECIPE:
- Creates a stunning three-layer 8-inch cake with cookies and cream flavor in every component
- Uses simple ingredients you likely already have in your pantry
- Includes make-ahead options for stress-free entertaining
- Features professional decorating techniques anyone can master
| Recipe Detail | Information |
|---|---|
| Prep Time | 45 minutes |
| Bake Time | 30 minutes |
| Cooling/Assembly | 1 hour |
| Total Time | 2 hours 15 minutes |
| Servings | 12-16 slices |
| Yield | One 8-inch three-layer cake |
Don’t let the multiple components intimidate you – this Cookies and Cream Cake is actually quite straightforward to prepare. The cake batter comes together in minutes, and the frosting is simply a classic vanilla buttercream with crushed cookies mixed in. Even novice bakers can create this impressive dessert that looks like it came from a professional bakery!
Ingredients for Cookies and Cream Cake
The key to an exceptional Cookies and Cream Cake lies in using quality ingredients, particularly the chocolate sandwich cookies. While Oreos are the classic choice, any similar cookie will work beautifully. For the moistest cake with the perfect texture, be sure your dairy ingredients are at room temperature before beginning.
For the Cookies and Cream Cake Layers:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate sandwich cookies (about 15 Oreos), roughly chopped
For the Cookies and Cream Frosting:
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups finely crushed chocolate sandwich cookies (about 15 Oreos)
For Decoration:
- 8-10 whole chocolate sandwich cookies
- 1/4 cup chocolate sandwich cookie crumbs
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chocolate Sandwich Cookies | 35-40 cookies total | Use name-brand cookies for best flavor; remove cream filling for darker crumbs if desired |
| Butter | 2 1/2 cups (5 sticks) | European-style butter has higher fat content for richer flavor |
| Vanilla Extract | 4 teaspoons | Use pure vanilla extract, not imitation, for best flavor |
| Eggs | 4 large | Farm-fresh eggs at room temperature incorporate better |
| Milk | 1 cup | Whole milk provides necessary fat for tender cake crumb |
How to Make Cookies and Cream Cake
Creating this stunning Cookies and Cream Cake involves three main components: baking the cookie-studded cake layers, preparing the cookies and cream frosting, and assembling the finished cake. While there are multiple steps, each one is straightforward, and the results are absolutely worth the effort.
Baking the Cookies and Cream Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper circles.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Gradually pour the wet ingredients into the dry mixture while beating on medium speed. Mix for 2 minutes until the batter is smooth and well combined, scraping down the sides of the bowl as needed.
Gently fold in the chopped chocolate sandwich cookies until evenly distributed throughout the batter.
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Preparing the Cookies and Cream Frosting:
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale in color, about 3-4 minutes.
Gradually add the sifted powdered sugar, 1 cup at a time, mixing well after each addition.
Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed for 2-3 minutes until light and fluffy.
Gently fold in the finely crushed cookie crumbs until evenly distributed throughout the frosting.
Assembling the Cookies and Cream Cake:
Place one cake layer on a cake board or serving plate. Spread about 1 cup of the cookies and cream frosting evenly on top.
Position the second cake layer on top and repeat with another cup of frosting.
Place the final cake layer on top, then apply a thin crumb coat of frosting to the entire cake. Refrigerate for 15-20 minutes to set.
Apply the remaining frosting to the top and sides of the cake, smoothing with an offset spatula or bench scraper.
Decorate the top edge of the cake with whole or halved chocolate sandwich cookies, and press cookie crumbs onto the bottom edge of the cake if desired.
Tips for Making Cookies and Cream Cake
Pro tip: For the most striking visual contrast, separate a few Oreos and remove the cream filling before crushing for the darkest cookie crumbs to decorate the cake’s exterior.
- Don’t overmix the cake batter after adding the flour to ensure a tender crumb.
- Chop the cookies for the cake batter into varied sizes – some larger pieces create delightful pockets of cookie goodness throughout the cake.
- Chill the cake layers for 30 minutes before assembling to make frosting easier and prevent crumbs from mixing into the frosting.
- Reserve a small amount of plain vanilla frosting before adding cookie crumbs if you want to pipe any decorative borders.
| Technique | Recommendation |
|---|---|
| Crushing Cookies | Pulse in food processor for consistent crumbs; use a zip-top bag and rolling pin for chunkier texture |
| Room Temperature Ingredients | Set butter, eggs, and milk out 1 hour before baking for proper incorporation |
| Cake Testing | Look for a few moist crumbs on toothpick – completely clean means cake may be overbaked |
| Frosting Consistency | Add cream 1 tablespoon at a time if frosting is too stiff; add more powdered sugar if too loose |
Make-Ahead Instructions
This Cookies and Cream Cake has several components that can be prepared in advance, making it perfect for busy schedules and special occasions.
The cake layers can be baked up to 2 days in advance. Once completely cooled, wrap each layer individually in plastic wrap and store at room temperature. For longer storage, double-wrap the layers and freeze for up to 1 month.
The cookies and cream frosting can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Before using, bring to room temperature and re-whip with an electric mixer for 1-2 minutes to restore its fluffy texture.
For the complete assembled cake, you can finish decorating up to 24 hours before serving. Store the finished cake in a cake keeper or loosely tent with plastic wrap and refrigerate. Allow the cake to sit at room temperature for 1-2 hours before serving for the best flavor and texture.
Storing Leftovers
Properly storing leftover Cookies and Cream Cake ensures it remains fresh and delicious for as long as possible. After serving, cover any exposed cake surfaces with plastic wrap to prevent it from drying out.
Store leftover cake in an airtight container or cake keeper in the refrigerator for up to 5 days. The cookies in both the cake and frosting will gradually soften over time but will still taste delicious.
For the best texture when enjoying refrigerated leftovers, let individual slices sit at room temperature for about 20 minutes before serving. This allows the frosting to soften slightly and the flavors to fully emerge.
Freezing Cookies and Cream Cake
Freezing is an excellent option for extending the life of your Cookies and Cream Cake, whether you have leftover slices or want to prepare well in advance for an event.
To freeze individual slices, place them on a baking sheet until solid, then wrap each piece tightly in plastic wrap followed by aluminum foil. Label with the date and store in the freezer for up to 3 months.
For freezing a whole or partial cake, place it uncovered in the freezer until the frosting hardens (about 1 hour), then wrap tightly with several layers of plastic wrap followed by aluminum foil. Freeze for up to 3 months.
When ready to enjoy, thaw frozen cake in the refrigerator overnight, then let it stand at room temperature for 1-2 hours before serving. This gradual thawing process preserves the texture and prevents excess moisture from developing.
Serving Suggestions
A slice of homemade Cookies and Cream Cake is delightful on its own, but there are several ways to elevate this dessert for special occasions.
For an extra-indulgent presentation, serve each slice with a scoop of cookies and cream ice cream on the side. The combination of cake and ice cream creates a delightful temperature and texture contrast that guests will love.
Consider adding a drizzle of warm chocolate sauce over each slice just before serving. The sauce will slightly melt the frosting, creating a decadent dessert experience.
This cake pairs beautifully with beverages that complement its sweet vanilla notes. Try serving with:
- Cold milk (the classic pairing)
- Hot coffee or espresso
- Champagne or prosecco for celebrations
- White chocolate liqueur for adults-only gatherings
Serve this cake at room temperature for the optimal balance of flavor and texture. If refrigerated, allow it to sit out for at least 30 minutes before serving.
FAQ
Can I use a box cake mix to make this Cookies and Cream Cake?
Yes! For a quicker version, start with two boxes of white cake mix prepared according to package directions. Fold 1½ cups of chopped cookies into the batter before baking, then proceed with the homemade cookies and cream frosting recipe for authentic flavor.
How do I prevent the cookie pieces in the cake from becoming soggy?
The cookie pieces will naturally soften somewhat during baking and storage, which is part of the cake’s charm. For more texture contrast, use larger cookie chunks in the batter and consider adding some fresh crushed cookies between the layers during assembly.
Can I make this cake without dairy?
Yes, this recipe can be adapted for dairy-free diets. Substitute the butter with plant-based butter sticks (not spread), use almond or oat milk instead of whole milk, and check that your sandwich cookies are dairy-free (many are accidentally vegan).
How far in advance can I make this cake for an event?
For the freshest taste and texture, bake the cake layers up to 3 days in advance and store well-wrapped at room temperature. Prepare the frosting 1-2 days ahead and refrigerate. Assemble and frost the cake the day before or the morning of your event for the best results.
Why did my cake layers sink in the middle?
Sinking cake layers typically result from underbaking, opening the oven door too early in the baking process, or expired leavening agents. Make sure your baking powder is fresh, preheat your oven completely, and resist the urge to peek until at least 20 minutes into baking.
