Cookies and Cream Cake

There’s something timeless about the combination of cookies and cream. It’s the flavor of after-school snacks, birthday parties, midnight cravings, and laughter shared across generations. When those familiar tastes are tucked into soft, fluffy cake layers and smothered in creamy frosting flecked with cookie crumbs, you get more than a dessert—you get Cookies and Cream Cake, a slice of happiness and memory in every bite.

This cake has made its way through many of my life’s milestones. I remember baking it the night before my cousin’s baby shower. She loved Oreos growing up, and I wanted to surprise her with something that felt like her. The reaction? Instant smiles. Every bite carried her back to childhood summers, riding bikes and sipping milk after dunking cookies until the glass was cloudy. That’s the power of this cake—it connects people to the comfort of the past while making new memories in the present.

Why You’ll Love This Recipe

• Perfectly soft vanilla cake layers with a subtle tang, speckled with crunchy cookie bits
• Velvety cookies and cream frosting with the ideal balance of sweetness and texture
• Easy to make with no fancy equipment—beginner-friendly but still impressive
• Great for all ages and occasions: birthdays, celebrations, or a weekend bake just for fun
• A flavor that feels familiar, warm, and full of nostalgia

INGREDIENTS YOU’LL NEED

Cake Layers

• 2⅓ cups (300g) all-purpose flour
• ¼ cup (25g) cornstarch
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter, room temp
• ½ cup (105g) vegetable oil
• 1⅔ cups (332g) granulated sugar
• 3 large eggs, room temp
• 1¼ tbsp vanilla extract
• 1 tsp white vinegar
• 1½ cups (337g) buttermilk
• 14 chocolate sandwich cookies, chopped

Cookies and Cream Buttercream

• 14 chocolate sandwich cookies, finely crushed
• 1½ cups (340g) unsalted butter, room temp
• 2¾ cups (350g) powdered sugar
• 1½ tsp vanilla extract
• 1½ tbsp milk or heavy cream

Decoration

• 3 cookies, crushed
• Extra whole cookies or crumbs (optional)

How to Make Cookies and Cream Cake

The Heart of the Celebration

Step-by-Step Instructions:

1. Prep your pans: Preheat the oven to 320°F (160°C fan). Grease or line two 8-inch round cake pans. This ensures easy release and perfect layers.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. The cornstarch lightens the cake, making it soft and tender.
3. Cream the butter, oil, and sugar: In a large bowl, beat the butter, oil, and sugar on medium speed for 2 minutes. The mix should look pale and fluffy—this helps create air pockets for a light texture.
4. Add the eggs and vanilla: Add the eggs one at a time, beating well between each. Stir in vanilla extract and vinegar (yes, vinegar—it reacts with baking soda for extra lift and tenderness).
5. Alternate dry and buttermilk: Gradually add the dry mix and buttermilk in alternating additions—start and end with the dry mix. Fold gently to keep the batter soft and airy.

1. Fold in cookie chunks: Chop your cookies into medium-sized pieces. Fold them in with a spatula, taking care not to overmix.
2. Bake: Divide the batter evenly between pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool in the pans for 15–20 minutes, then move to wire racks to cool completely.
3. Make the buttercream: Beat the butter until smooth. Add powdered sugar slowly, then vanilla and milk. Beat for 8–10 minutes until light and fluffy. Fold in finely crushed cookies—this creates that signature cookies-and-cream texture.
4. Assemble and decorate: Level your cakes if needed. Spread frosting over the first layer, add a sprinkle of crushed cookies, then place the second layer on top. Frost the entire cake and decorate with cookie crumbs or swirls. Let it chill briefly before slicing for the cleanest cuts.

Helpful Tips

• Use room-temperature ingredients to help everything blend smoothly. Cold eggs or butter can break your batter.
• Crush cookies finely for frosting, but leave larger chunks for cake texture.
• Chill the cake before slicing to get clean, bakery-style slices.
• Experiment with fillings: Add a whipped cream or ganache layer between cakes for a twist.

Baking Variations

• Mini cakes or cupcakes: Bake in cupcake tins for about 18–20 minutes. Perfect for party servings.
• Sheet cake: Use a 9×13 pan for a single-layer version—great for potlucks.
• Chocolate base: Swap half the flour with cocoa powder for a rich cookies-and-cream-chocolate twist.

Details

• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: ~1 hour 15 minutes (plus cooling)
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• You can make the cake layers a day ahead and store tightly wrapped at room temperature.
• For extra elegance, top the cake with a white chocolate drizzle.
• Always sift your powdered sugar for the fluffiest buttercream.

Nutritional Information (per slice, approx.)

• Calories: 450
• Fat: 25g
• Carbs: 55g
• Protein: 4g

Frequently Asked Questions

What is a Cookies n Cream Cake?
Cookies n Cream Cake is a rich dessert featuring layers of vanilla or chocolate cake infused with crushed chocolate sandwich cookies. It’s typically filled and frosted with cookies and cream buttercream, delivering a nostalgic flavor reminiscent of the classic Oreo treat.

How do you make Cookies & Cream Cake?
Start by baking chocolate or vanilla cake layers, then fill them with a cookies and cream mixture—usually a blend of whipped cream or buttercream with crushed chocolate cookies. Frost with cookies and cream buttercream, and finish with chocolate ganache and extra cookie crumbles for texture and flavor.

What does cookies and Cream Cake taste like?
It tastes like a delicious blend of moist cake and classic chocolate sandwich cookies. The creamy frosting mimics the sweet filling of the cookies, while the crunchy cookie bits add a delightful contrast. It’s a nostalgic, crowd-pleasing dessert perfect for any occasion.

Can you frost a Cookies and Cream Cake?
Yes, and it’s often frosted with cookies and cream buttercream made by folding crushed chocolate cookies into vanilla buttercream. For a clean finish, apply a crumb coat first, chill the cake, then add a smooth layer of frosting and optional chocolate drizzle.

Storage Instructions

• Room temperature: Store covered up to 2 days.
• Refrigerated: Store covered for up to 4 days.
• Freezer: Wrap unfrosted layers or slices and freeze for up to 2 months.

Related Recipes

If you liked this Cookies and Cream Cake, you’ll definitely enjoy:

• Oreo Dirt Cake
• Mini Oreo Cheesecakes
• Mini Crème Brûlée Cheesecakes: A Decadent Dessert for Beginners

Conclusion

Cookies and Cream Cake is the kind of recipe that never goes out of style. It’s comforting, celebratory, and playful—whether you’re baking for kids, adults, or just yourself. There’s joy in every step, from crushing the cookies to licking the frosting spoon. And when the cake finally comes together? It’s a masterpiece of memories, ready to be shared. So tie on that apron and let the scent of cookies and cake fill your kitchen. You’re about to make someone’s day.

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