If you’re looking for the ultimate treat that brings childhood nostalgia and grown-up cake satisfaction together on one plate, look no further than this Cookies and Cream Cake. This beauty delivers everything you love about classic chocolate sandwich cookies — rich chocolate, creamy vanilla, and that irresistible crunch — all layered inside a tender cake and topped with a billowy cloud of whipped cream frosting. Each bite is a symphony of flavors and textures, making it a true showstopper for birthdays, celebrations, or even those days when you just want to spoil yourself a bit!
Ingredients You’ll Need
The ingredient list for this Cookies and Cream Cake is wonderfully straightforward, but each component plays a starring role, contributing to the cake’s impeccable crumb, creamy finish, and signature cookies-and-cream flavor. Here’s what you’ll need and why each is essential:
- All-purpose flour: Gives the cake its sturdy yet soft structure, ensuring every slice holds up to generous layers of cream and cookies.
- Granulated sugar: Provides sweetness and helps create that beautifully light, fluffy crumb.
- Unsalted butter (softened): Lends richness and depth for a melt-in-your-mouth texture — plus, it infuses the cake with buttery goodness.
- Vegetable oil: Keeps the cake moist and tender, ensuring it stays fresh even after a day or two in the fridge.
- Whole milk: Adds moisture and gives the crumb a lush, rich finish.
- Large eggs: Help bind everything together, while adding structure and richness to the batter.
- Vanilla extract: Enhances the cake with classic, warm vanilla aromas that pair perfectly with the cookies.
- Baking powder: Lifts the cake layers so they’re light and soft, never dense.
- Salt: Balances the sweetness and makes the chocolate cookie notes pop.
- Chocolate sandwich cookies (crushed): The heart of the Cookies and Cream Cake — adding both chocolatey flavor and a delightful crunch throughout.
- Heavy whipping cream: Whips up into the ultimate light-and-airy frosting (but still stable enough to hold its shape on the cake).
- Powdered sugar: Sweetens the whipped cream without any grittiness, keeping the frosting impossibly smooth.
- Extra chocolate sandwich cookies (crushed for topping): For drama, crunch, and letting everyone know exactly what kind of cake this is!
How to Make Cookies and Cream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) so it reaches the perfect temperature while you gather your ingredients. Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper for easy release. This extra step is always worth it; it guarantees nothing sticks and your cake layers pop right out, picture-perfect.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine your softened butter and granulated sugar, beating them together until light and fluffy. This process sets the tone for an airy, tender cake. Don’t rush this stage — the mixture should be pale and almost doubled in volume. It’s the secret to a melt-in-your-mouth crumb.
Step 3: Add Wet Ingredients
Mix in the vegetable oil, eggs, and vanilla extract, beating well after each addition. The oil works with the butter to keep every bite luscious, while the eggs add that essential binding and richness. The vanilla’s warmth rounds out all the flavors, giving it that cookies-and-cream signature base.
Step 4: Combine Dry and Wet Ingredients
In another bowl, whisk together your flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined — overmixing can make your cake tough. You’re aiming for a silky, lump-free batter that promises a soft, tender bite.
Step 5: Fold in Crushed Cookies
Now for the fun part: gently fold in 12 crushed chocolate sandwich cookies. Each little pocket of cookies adds surprises throughout the cake, ensuring you get a pop of cookies-and-cream goodness in every slice. Be careful not to overmix so those cookie chunks stay intact.
Step 6: Bake
Divide the batter evenly between your prepared pans and smooth the tops for even layers. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with the most wonderful vanilla-chocolate aroma — that’s how you know something magical is happening! Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
Step 7: Whip Up the Creamy Frosting
Once your cakes are fully cooled, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form. The result? A dreamy, cloudlike frosting that’s sweet, airy, and completely crave-worthy, providing a cool balance to the rich cake layers.
Step 8: Assemble Your Cookies and Cream Cake
Place one cake layer on your serving plate and generously spread a layer of whipped cream on top. Add the second cake layer, then cover the top and sides with the remaining whipped cream. For a showstopping finish, shower the cake with your extra crushed cookies. Chill the assembled cake for at least 1 hour — this sets the frosting and makes slicing oh-so-easy.
How to Serve Cookies and Cream Cake
Garnishes
Finish your Cookies and Cream Cake with an extra flourish by adding a few whole chocolate sandwich cookies standing upright on top, or gently pressing more cookie crumbs along the sides for a dramatic, bakery-inspired look. If you’re feeling playful, drizzle on a bit of chocolate syrup or a dusting of cocoa powder for a grown-up touch.
Side Dishes
This cake really shines on its own, but you can take dessert to the next level by pairing slices with a scoop of vanilla ice cream or a small bowl of fresh berries. For those who want to double-down on indulgence, an espresso or iced coffee on the side complements the sweet, creamy flavors beautifully.
Creative Ways to Present
Transform your Cookies and Cream Cake into a party centerpiece by baking it as a sheet cake and cutting it into individual squares. You can also make adorable mini cakes using a muffin tin or even turn the recipe into decadent cupcakes. For celebrations, tie a ribbon around the cake for a festive (and Instagram-worthy) finish!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have cake left over, simply cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. The whipped cream frosting keeps everything perfectly moist, and the flavor actually deepens overnight, making it even more irresistible the next day.
Freezing
Cookies and Cream Cake actually freezes beautifully, thanks to its rich crumb and sturdy whipped cream. To freeze, simply slice the cake, wrap individual pieces tightly in plastic wrap and then foil, and store in an airtight container. It’ll keep for up to 2 months; just thaw slices in the refrigerator before serving.
Reheating
There’s no need to heat the cake before serving — in fact, this cake tastes best when served cold from the fridge. If you’ve frozen individual slices, let them come to temperature slowly in the refrigerator (not at room temp) to maintain the best frosting texture and cake moisture.
FAQs
Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, you can use store-bought whipped topping as a shortcut, but making it fresh with heavy cream creates a richer and fluffier texture that really lets the Cookies and Cream Cake shine.
Do I need to use real Oreos, or will off-brand cookies work?
While classic Oreos have that signature flavor we all love, most chocolate sandwich cookies will work in this recipe. Feel free to use your favorite or whichever brand you have on hand.
Can I make this Cookies and Cream Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (with xanthan gum, if needed), and look for gluten-free chocolate sandwich cookies. The cake turns out just as delicious.
Is this recipe suitable for making cupcakes?
Yes! Simply portion the batter into cupcake liners (filling about two-thirds full) and bake for around 18-22 minutes, or until a toothpick comes out clean. Top each cupcake with a swirl of whipped cream and more cookie crumbs.
How far in advance can I assemble the cake?
The Cookies and Cream Cake is best enjoyed within 24 hours of assembling (the whipped cream stays freshest this way), but you can make and refrigerate the cake layers a day in advance and frost them when you’re ready to serve for ease and convenience.
Final Thoughts
If you’re searching for a party-worthy dessert that never fails to delight, this Cookies and Cream Cake absolutely delivers. It’s a loving nod to a favorite cookie, wrapped up in layer-cake form and crowned with the fluffiest whipped cream frosting you’ll ever taste. Whether it’s for a birthday or a simple weekend treat, one slice is sure to win you fans. Bake it, share it, and watch the smiles roll in — this one’s destined to become a new classic in your kitchen!
Print
Cookies and Cream Cake Recipe
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Cookies and Cream Cake, a luscious layered treat that combines the beloved flavors of chocolate sandwich cookies and fluffy whipped cream in a moist, tender cake.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 chocolate sandwich cookies (like Oreos), crushed
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 more chocolate sandwich cookies, crushed for topping
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, line with parchment paper.
- Mix Batter: Cream butter and sugar. Add oil, eggs, vanilla. Mix dry ingredients in a separate bowl, then add alternately with milk to wet ingredients. Fold in crushed cookies.
- Bake: Divide batter between pans, bake for 25-30 minutes. Cool cakes in pans, then on wire racks.
- Make Frosting: Whip cream and sugar until stiff peaks form.
- Assemble: Layer cake with whipped cream, frost, and decorate with crushed cookies. Chill before serving.
Notes
- For extra flavor, add a layer of crushed cookies between the cake layers.
- Keep the cake refrigerated and serve cold for best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
