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
Scale
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
