Cookies and Cream Cake

Cookies and Cream Cake

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If you love Oreos, then this Cookies and Cream Cake is the ultimate dessert for you. This cake is packed with crushed cookies in every bite, layered with a creamy frosting, and topped with even more cookie goodness. Whether it’s for a birthday, a special celebration, or just because you’re craving something sweet, this cake is sure to impress.

Cookies and Cream Cake

Why You’ll Love This Recipe

  • Perfect for Oreo Lovers – Every layer is infused with crushed cookies.

  • Soft and Moist Texture – The combination of butter, eggs, and buttermilk creates a tender cake.

  • Easy to Customize – Add extra toppings or fillings to make it your own.

  • Great for Any Occasion – Perfect for birthdays, holidays, or just because!

Ingredients List

For the Cake:

  • 2 1/2 cups all-purpose flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter (softened)

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tbsp vanilla extract

  • 1 cup buttermilk

  • 1 cup crushed Oreo cookies (about 10-12 Oreos)

For the Cookies and Cream Frosting:

  • 1 cup unsalted butter (softened)

  • 4 cups powdered sugar

  • 1/3 cup heavy cream

  • 1 tsp vanilla extract

  • 1 cup crushed Oreo cookies

For the Topping:

  • Whole Oreo cookies (for decoration)

  • Crushed Oreos (for sprinkling)

  • Chocolate drizzle (optional)

Equipment

  • Mixing bowls

  • Electric mixer or stand mixer

  • Measuring cups and spoons

  • Spatula

  • Cake pans (two 9-inch pans)

  • Wire rack

Timing

  • Prep Time: 20 minutes

  • Cook Time: 30-35 minutes

  • Cooling Time: 30 minutes

  • Total Time: 1 hour 25 minutes

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.

  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

  4. Add the eggs one at a time, beating well after each addition.

  5. Stir in the vanilla extract.

  6. Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients.

  7. Gently fold in the crushed Oreos, being careful not to overmix.

Step 2: Bake the Cake

  1. Divide the batter evenly between the two prepared cake pans.

  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Frosting

  1. In a large bowl, beat the butter until creamy.

  2. Gradually add the powdered sugar, alternating with the heavy cream.

  3. Stir in the vanilla extract.

  4. Fold in the crushed Oreos, making sure they are evenly distributed.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.

  2. Place the second cake layer over it and frost the top and sides of the cake.

  3. Decorate with whole Oreos, extra crushed cookies, and a drizzle of chocolate sauce (if using).

Cookies and Cream Cake

Variations and Customizations

Chocolate Cookies and Cream Cake

  • Add 1/2 cup cocoa powder to the cake batter for a rich chocolatey base.

Extra Crunchy Version

  • Mix in chopped Oreos into the frosting for more texture.

No-Bake Version

  • Use crushed Oreo cookies, whipped cream, and cream cheese for a no-bake cheesecake version.

Vegan Cookies and Cream Cake

  • Replace butter with vegan butter and use almond milk + vinegar instead of buttermilk.

  • Use vegan Oreos and plant-based whipped frosting.

Tips for the Best Cookies and Cream Cake

  • Use fresh Oreos – Soft or stale cookies won’t give the right texture.

  • Don’t overmix the batter – This keeps the cake soft and fluffy.

  • Cool completely before frosting – Warm cakes will cause the frosting to melt.

  • Chill before serving – Refrigerating the cake for an hour helps flavors blend together.

Serving Suggestions

  • Serve with a tall glass of milk for the classic cookies-and-cream experience.

  • Top with whipped cream and extra crushed Oreos.

  • Pair with a scoop of vanilla ice cream for an indulgent treat.

  • Enjoy with a drizzle of hot fudge sauce for extra decadence.

Nutritional Information (Per Serving)

  • Calories: 450 kcal

  • Carbohydrates: 60g

  • Protein: 5g

  • Fat: 20g

  • Saturated Fat: 10g

  • Sugar: 40g

  • Fiber: 1g

  • Sodium: 180mg

(Note: Nutrition values are approximate and will vary based on ingredients and portion sizes.)

FAQs

Can I Use Different Cookies Instead of Oreos?

Yes! You can substitute Oreos with chocolate chip cookies, graham crackers, or even peanut butter cookies for a different twist.

How Do I Store This Cake?

Store the cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake (without frosting) for up to 2 months.

Can I Make This Cake in Advance?

Yes! Bake the cake layers a day ahead and wrap them in plastic wrap. Frost and decorate before serving.

Can I Use Store-Bought Frosting?

Absolutely! If you’re short on time, a cookies and cream flavored store-bought frosting will work just fine.

Can I Make This a Sheet Cake?

Yes! Pour the batter into a 9×13-inch baking pan and bake for about 35-40 minutes.

Conclusion

This Cookies and Cream Cake is a dream come true for Oreo lovers. It’s rich, creamy, and packed with cookie goodness in every bite. Whether you’re making it for a party or just treating yourself, this cake will not disappoint. Give it a try and enjoy a slice of Oreo heaven.