Cookies and Cream Cake Recipe
There is something truly magical about the combination of chocolate sandwich cookies and rich, creamy frosting that makes this Cookies and Cream Cake Recipe an instant favorite. Whether you are celebrating a special occasion or simply craving a delightful treat, this cake layers moist vanilla cake dotted with crunchy cookie bits and a luscious cookies and cream buttercream frosting that will steal your heart with every bite. Get ready to wow your friends and family with a dessert that is both nostalgic and indulgent all at once.
Ingredients You’ll Need
These ingredients come together in the most harmonious way to build a cake that’s all about texture, flavor, and that irresistible cookies and cream experience. Each one plays a vital role in achieving the perfect balance between moist crumb and creamy frosting, ensuring every slice is pure joy.
- All-purpose flour: This forms the sturdy yet tender base of the cake, giving it structure without heaviness.
- Baking powder and baking soda: Essential leavening agents that help the cake rise to fluffy perfection.
- Salt: A small but crucial touch to enhance all the sweet flavors.
- Unsalted butter: Contributes richness and moisture to both the cake and frosting.
- Granulated sugar: Sweetens the cake while helping create a tender crumb.
- Large eggs: Bind the ingredients together and give structure and lift.
- Pure vanilla extract: Brings warmth and depth to the vanilla base of the cake and frosting.
- Buttermilk: Adds tanginess and moisture, keeping the cake wonderfully soft.
- Sour cream: Gently enhances the cake’s moist texture and adds subtle richness.
- Crushed chocolate sandwich cookies: The star ingredient that gives the cake its irresistible cookies and cream charm.
- Powdered sugar: Provides sweetness and structure to the buttercream frosting.
- Heavy cream: Creates a smooth, silky texture for the frosting and helps it spread beautifully.
- Salt (for frosting): Balances sweetness and highlights the cookie flavor.
- Whole chocolate sandwich cookies and crushed cookies: Perfect for decorating and adding that final special touch to your cake.
How to Make Cookies and Cream Cake Recipe
Step 1: Prepare the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C) and getting your three 8-inch cake pans ready by greasing and flouring them, or lining with parchment paper. This ensures your cakes release easily after baking and stay intact for beautiful, even layers.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This dry blend is the secret to a well-risen cake with a tender crumb, making the foundation of your Cookies and Cream Cake Recipe solid and delicious.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color—about 2 to 3 minutes. This step is important because it incorporates air, giving your cake a delightful texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to keep the batter smooth and emulsified. Mix in the pure vanilla extract for that signature warm vanilla aroma that ties all the flavors together beautifully.
Step 5: Combine Wet and Dry Ingredients
On low speed, alternate adding the dry flour mixture and buttermilk to the butter-egg mixture, starting and finishing with the dry ingredients. Stir in the sour cream until everything is seamlessly combined. This technique keeps your batter light, moist, and perfectly balanced.
Step 6: Fold in the Crushed Cookies
Gently fold the crushed chocolate sandwich cookies into the batter. This ensures that the cookie pieces are evenly distributed without overmixing, which can make the cake dense. These crunchy bursts of cookie within the soft cake layers are what make this Cookies and Cream Cake Recipe truly special.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point is a delicious preview of what’s to come.
Step 8: Cool the Cakes
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Proper cooling keeps the cake moist and makes frosting easier.
Step 9: Prepare the Buttercream Frosting
Beat the softened butter on medium speed until creamy. Then gradually add powdered sugar, mixing each cup in slowly to avoid a sugar cloud in your kitchen. Add heavy cream, vanilla extract, and salt, then increase to high speed and whip it until it’s light and fluffy. Finally, fold in crushed cookies for that luscious cookies and cream goodness in every bite.
Step 10: Assemble and Decorate
Place one cake layer on your serving plate and spread an even layer of frosting on top. Repeat this with the remaining layers, covering the cake’s sides and top. Smooth the frosting with an offset spatula and finish by decorating with whole cookies around the edges and a sprinkle of crushed cookies for the perfect picture-worthy finish.
How to Serve Cookies and Cream Cake Recipe
Garnishes
A few strategically placed whole cookies along with a generous sprinkle of crushed cookies add both flair and texture, making the cake look as tasty as it feels to eat.
Side Dishes
Serve this cake alongside a tall glass of cold milk, a scoop of vanilla ice cream, or even a dusting of fresh berries to enhance the creamy richness with contrasting textures and flavors.
Creative Ways to Present
Turn this classic cake into cupcakes or cake pops for a fun party twist. You can also create a trifle layering cake pieces, frosting, and crushed cookies in a clear bowl for a stunning dessert display that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered in an airtight container in the refrigerator to keep it fresh and moist. It tastes even better after a day as the flavors have time to meld together.
Freezing
You can freeze the assembled cake or individual layers wrapped tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
While cake typically doesn’t require reheating, if you prefer it slightly warm, leave a single slice at room temperature or microwave very gently for a few seconds to avoid melting the frosting.
FAQs
Can I use regular milk instead of buttermilk in this Cookies and Cream Cake Recipe?
Regular milk can be used in a pinch, but for the best tender texture and slight tang, buttermilk is recommended. You can also make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
What type of cookies work best for this recipe?
Classic chocolate sandwich cookies, like Oreos, are the best because their creamy filling and crunchy cookie parts balance well in both the cake and frosting. Avoid overly flavored or colored cookies to keep the flavor clean.
Is it necessary to use sour cream in the cake batter?
Sour cream adds moisture and richness to the cake, making it tender and soft. If you don’t have sour cream, Greek yogurt can be used as a substitute with great results.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the cake’s structure and texture. Baking times may vary slightly, so keep an eye on the cake as it bakes.
How long does this Cookies and Cream Cake Recipe stay fresh?
When stored properly in the refrigerator, this cake will stay fresh for up to 4 days. Beyond that, freezing is your best option to preserve its delicious flavor and texture.
Final Thoughts
This Cookies and Cream Cake Recipe is truly one of those delightful desserts that brings smiles with every bite. Its combination of creamy, crunchy, and soft textures is simply irresistible, making it an excellent choice for celebrations or whenever you want to treat yourself and your loved ones. Give it a try—you’ll find it quickly becoming a personal favorite that’s far too good not to share.
Print
Cookies and Cream Cake Recipe
- Total Time: 50 minutes
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This Cookies and Cream Cake is a decadent, crowd-pleasing dessert featuring moist vanilla layers studded with crushed chocolate sandwich cookies and enveloped in a rich, creamy buttercream frosting loaded with more crushed cookies. Perfect for celebrations or whenever you crave a nostalgic sweets fix, this cake combines soft, tender crumb with the iconic crunch and chocolatey flavor of Oreos in every bite.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
For the Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups crushed chocolate sandwich cookies
For Garnish:
- Whole chocolate sandwich cookies
- Crushed cookies
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl to combine and aerate.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, which should take about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
- Combine wet and dry ingredients: On low speed, alternately add the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the sour cream until fully combined for extra moisture and tenderness.
- Fold in crushed cookies: Gently fold in the 1 1/2 cups of crushed chocolate sandwich cookies until evenly distributed throughout the batter.
- Divide and bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in their pans for about 10 minutes. Then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare frosting – cream butter: In a large bowl, beat the unsalted butter on medium speed until creamy, approximately 2 minutes.
- Add powdered sugar gradually: Gradually add the powdered sugar, one cup at a time, mixing on low speed to incorporate without creating a sugar cloud.
- Add liquids and beat: Mix in the heavy cream, vanilla extract, and salt. Increase to high speed and beat the frosting for 3-4 minutes until it becomes light and fluffy.
- Fold in cookies: Gently fold in the remaining 1 1/2 cups crushed chocolate sandwich cookies until uniformly mixed into the buttercream.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread an even layer of frosting on top.
- Repeat layering: Add the second cake layer on top and spread frosting again, then add the third layer. Frost the sides and top of the assembled cake equally.
- Smooth frosting: Use an offset spatula to smooth out the frosting for a professional finish.
- Decorate: Garnish with whole chocolate sandwich cookies around the edges of the cake and sprinkle crushed cookies on top for extra texture and visual appeal.
- Chill before serving: Refrigerate the completed cake for at least 30 minutes to set the frosting and make slicing easier and cleaner.
Notes
- For best results, ensure butter and eggs are at room temperature before starting.
- If you prefer a less sweet frosting, reduce powdered sugar by 1 cup.
- Use high-quality vanilla extract for a deeper flavor profile.
- The cake layers can be baked a day ahead and wrapped tightly to stay fresh.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This recipe can be made into cupcakes by adjusting baking times accordingly.
- Sift powdered sugar before adding to the frosting to avoid lumps.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 490 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Cookies and Cream, Oreo Cake, Buttercream Frosting, Vanilla Cake, Chocolate Sandwich Cookies, Dessert Cake, Party Cake, Creamy Frosting
