Meet the Cookies and Cream Cake
This Cookies and Cream Cake is a rich, crowd-pleasing layer cake full of crushed Oreos and creamy frosting. It’s easy to make and fun to share. If you like simple, bold flavors, this cake will be a winner at birthdays or casual get-togethers. For other creamy dessert ideas, try this quick creamy dessert that’s also easy to love.
Why This Cake Is Worth Baking
You get crunchy cookie bits inside a smooth, tangy cream cheese frosting. The cake can be chocolate or vanilla, so you can pick the one your family likes most. It’s also great to decorate—whole Oreos, drizzled chocolate, or extra crumbs make it look special. If you enjoy mash-ups of cookies and cake, compare ideas with this easy creamy dessert.
Step-by-step: Make Your Cookies and Cream Cake
Follow these steps to bake, assemble, and decorate the cake. Choose either the chocolate or vanilla cake option in the ingredients below.
What You Need (Ingredients)
Chocolate cake option:
- 200g (1 1⁄2 cups) all-purpose flour
- 75g (2⁄3 cup) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 250g (1 1⁄4 cups) granulated sugar
- 2 large eggs
- 240ml (1 cup) buttermilk (or milk + 1 tbsp vinegar)
- 120ml (1⁄2 cup) vegetable oil
- 1 tsp vanilla extract
- 240ml (1 cup) hot coffee or hot water
Vanilla cake option:
- 280g (2 1⁄4 cups) all-purpose flour
- 2 1⁄2 tsp baking powder
- 170g (3⁄4 cup) unsalted butter, room temp
- 4 egg whites
- 240ml (1 cup) milk
- Fold in 100g (about 1 cup) crushed Oreos at the end
Frosting and topping:
- 400g (14 oz) cream cheese, cold
- 200g (1 cup) unsalted butter, room temp
- 150–200g (1 1⁄4–1 1⁄2 cups) powdered sugar
- 15–20 Oreo cookies, finely crushed
- Whole or halved Oreos for decoration
- Oreo crumbs for the sides
- Chocolate ganache or drizzle (optional)
- Mini Oreos for topping
(For more Oreo-inspired desserts, see this Oreo dirt cake recipe.)
How to Bake and Assemble (Directions)
- Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans. Prepare either the chocolate or vanilla cake batter (use the ingredients above). For the vanilla version, fold in crushed Oreos last. Divide batter evenly between pans and bake for 22–28 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- Beat the cream cheese and butter together until smooth (2–3 minutes). Add powdered sugar and vanilla, beat until light and fluffy. Fold in crushed Oreos (use a food processor for fine crumbs or crush by hand for chunkier texture). Chill for 15–20 minutes if frosting feels too soft.
- Place first cake layer on your serving plate. Add a generous layer of Oreo frosting, repeat with remaining layers. Use frosting to cover the top and sides and smooth with a spatula or go for a rustic look. Press Oreo crumbs around the base or sides if desired.
- Top with piped swirls of frosting, whole or halved Oreos, and drizzle with chocolate ganache if you’re feeling fancy. Chill for at least 30 minutes before slicing. Serve and enjoy the Oreo bliss!
How to Serve Cookies and Cream Cake
Slice the cake into even pieces and serve chilled or just below room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs nicely. For a family party, pipe frosting swirls and add mini Oreos on top for a quick festive look.
How to Store Leftovers
Keep the cake covered in the fridge. Store in an airtight cake container or covered with plastic wrap. It will stay fresh 3–4 days in the fridge. To freeze, wrap individual slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Smart Tips for a Great Cake
- Room-temperature ingredients mix better and give a smoother batter.
- Don’t overmix once you add flour; stop when just combined.
- Chill the frosting briefly if it’s too soft for spreading.
- Use a serrated knife chilled in hot water for clean slices.
- For chunkier cookie bits, hand-crush Oreos; for fine bits, pulse in a food processor.
Find another cookies-and-cream twist in this Nutella cookies and cream pie.
Easy Variations You Can Try
- Chocolate cake base: Use the chocolate option and add extra crushed Oreos to the batter.
- Vanilla base: Follow the vanilla option and fold in cookie pieces for texture.
- Ganache drip: Heat heavy cream and pour over chopped chocolate, stir until smooth and drizzle over the chilled cake.
- Cupcakes: Bake in liners for 18–22 minutes and frost after cooling.
Nutrition (Estimated)
Per slice (1 of 12) — approximate:
- Calories: 480–560 kcal
- Fat: 28–35 g
- Carbohydrates: 48–60 g
- Protein: 5–7 g
Values vary by portion size and exact ingredients. Treat these as rough estimates.
Family-Friendly Serving Ideas
- Serve with vanilla ice cream and a hot fudge drizzle for a kid-friendly treat.
- Make smaller slices for a large family gathering so everyone can try a piece.
- Turn leftovers into milkshake bases: blend cake crumbs with milk and ice cream.
What Goes Well With This Cake
- Coffee or cold brew cuts the sweetness.
- A glass of cold milk is classic and simple.
- For adults, a small dessert wine or dark stout pairs well with chocolate notes.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes. Use 1 cup milk plus 1 tbsp vinegar or lemon juice, stir and let sit 5 minutes to thicken.
Q: Can I make the cake a day ahead?
A: Yes. Bake the layers and keep them wrapped in the fridge. Make the frosting and assemble the next day for best texture.
Q: How do I prevent the frosting from being too soft?
A: Chill it 15–20 minutes after mixing. If still soft, add a little more powdered sugar or chill longer.
Q: Can I freeze the whole cake?
A: You can freeze a whole cake wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight.
Q: How many Oreos should I use for crunch?
A: The recipe uses about 100g crushed for the batter and 15–20 cookies in the frosting, plus extras for decoration.
Conclusion
For more cookie-and-cream inspiration and variations, check these recipes: Cookies and Cream Cake – Sally’s Baking, Oreo Cake – Sugar Spun Run, and Cookies & Cream Cake (Vanilla Oreo Cake) – Sugar & Sparrow.
Cookies and Cream Cake
Ingredients
Chocolate Cake Ingredients
- 200 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 250 g granulated sugar
- 2 large eggs
- 240 ml buttermilk (or milk + 1 tbsp vinegar)
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 240 ml hot coffee or hot water
Vanilla Cake Ingredients
- 280 g all-purpose flour
- 2.5 tsp baking powder
- 170 g unsalted butter, room temp
- 4 large egg whites
- 240 ml milk
- 100 g crushed Oreos Fold in at the end
Frosting and Topping Ingredients
- 400 g cream cheese, cold
- 200 g unsalted butter, room temp
- 150-200 g powdered sugar
- 15-20 cookies Oreo cookies, finely crushed
- whole or halved Oreos for decoration
- Oreo crumbs for the sides
- chocolate ganache or drizzle (optional)
- mini Oreos for topping
Instructions
Baking
- Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.
- Prepare either the chocolate or vanilla cake batter using the ingredients above. For the vanilla version, fold in crushed Oreos last.
- Divide batter evenly between pans and bake for 22–28 minutes or until a toothpick comes out clean.
- Cool completely on wire racks.
Frosting
- Beat the cream cheese and butter together until smooth (2–3 minutes).
- Add powdered sugar and vanilla, beating until light and fluffy.
- Fold in crushed Oreos. Chill for 15–20 minutes if frosting feels too soft.
Assembly
- Place the first cake layer on your serving plate. Add a generous layer of Oreo frosting, repeat with remaining layers.
- Use frosting to cover the top and sides, and smooth with a spatula or go for a rustic look.
- Press Oreo crumbs around the base or sides if desired.
Decoration
- Top with piped swirls of frosting, whole or halved Oreos, and drizzle with chocolate ganache if you’re feeling fancy.
- Chill for at least 30 minutes before slicing. Serve and enjoy the Oreo bliss!
