With layers of fluffy vanilla cake filled and frosted with creamy Oreo-studded goodness, this cookies and cream cake is the perfect treat for any celebration—or just because!
If you’re a fan of classic Oreo flavor, you’re going to adore this cookies and cream cake! Each bite is a delightful mix of rich, buttery cake and the unmistakable crunch of chocolate cookies, making it a dessert that’s sure to impress both kids and adults alike. Whether you’re a seasoned baker or just looking for something special to make, this cake is a must-try!
Why You’ll Love This Cookies and Cream Cake Recipe
- Perfectly balanced flavors. The rich, buttery cake pairs beautifully with the creamy filling and frosting, all studded with chunks of chocolatey Oreo cookies.
- Crowd-pleaser. Whether for birthdays, celebrations, or just because, this cake is sure to be a hit with both kids and adults alike.
- Decadent texture. Each bite offers a delightful mix of soft, fluffy cake, crunchy cookie pieces, and smooth, creamy frosting.
- Visually stunning. The contrast of the dark cookie pieces against the white cake and frosting makes this cake as beautiful as it is delicious.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight for best results. Otherwise, use the spoon and sweep method. Learn more: How to Measure Flour
- Baking powder – Make sure yours is fresh. Learn more: How to Test Baking Powder and Baking Soda for Freshness
- Baking soda – Check your baking soda, too.
- Salt – I usually bake with regular table salt. Learn more: Types of Salt for Baking
- Unsalted butter – Let this soften at room temperature before mixing. It should still be cool and bend without breaking. Learn more: How to Soften Butter
- Granulated sugar – Just regular white sugar.
- Eggs – Set these out with the butter so they can come to room temperature for easier mixing and a fluffier texture.
- Vanilla extract – Either store-bought or homemade vanilla extract will work.
- Sour cream – Use full-fat sour cream for the best flavor and texture. Let this come to room temperature, too.
- Milk – I prefer baking with whole milk and haven’t tested this recipe with an alternative.
- Oreos – Or any similar cream-filled chocolate sandwich cookie. You’ll need about 36 cookies in total for the cake.
- Heavy cream – Either heavy cream or heavy whipping cream will work here.
- Confectioners’ sugar – Also labeled as powdered sugar, icing sugar, or 10X sugar. If yours is lumpy, sift it before mixing.
- Cream cheese – Use full-fat cream cheese that comes in bricks, not the whipped kind. Let this come to room temperature for a smooth frosting.
How to Make Cookies and Cream Cake
Make the Cake Layers
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients. Beat the butter and sugar until fluffy, and then mix in each egg followed by the sour cream and vanilla.
- Finish mixing. Add the dry ingredients to the wet ingredients, alternating with adding the milk. Fold in the crushed Oreo cookies.
- Bake. Divide the batter between two greased and floured 9-inch round cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Let the cakes cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
Make the Filling
- Whip the ingredients. Beat the heavy cream, confectioners’ sugar, and vanilla to stiff peaks.
- Add the cookies. Gently fold in the crushed Oreos. Chill until ready to assemble.
Make the Frosting and Assemble
- Mix the frosting. Beat the butter and cream cheese until creamy. Gradually add the confectioners’ sugar, followed by the cream, vanilla, and salt. Mix until smooth and fluffy. Fold in the crushed cookies.
- Assemble. Spread the filling on top of one cake layer, and place the other layer on top. Frost the top and sides.
- Chill. Refrigerate the cake for at least 30 minutes to let the filling and frosting set.
Tips for Success
- Temperature matters. Make sure your butter is softened, and your eggs, sour cream, and cream cheese are at room temperature. This will help them blend more smoothly, resulting in a better texture for both the cake and frosting.
- Be gentle. When adding the crushed cookies to the batter and frosting, fold them in gently. Over-mixing can break down the cookies too much and might give the batter a grayish tint instead of distinct cookie pieces. Being gentle when folding the cookies into the filling will help keep it from deflating too much.
- Divide the batter evenly. This will help ensure that your cake layers bake evenly. I recommend using a scale to do this, but you can also use a scoop to alternate adding batter to each pan so that you’re adding the same amount of batter to each pan.
- Adjust the frosting’s consistency. If your frosting is too thick, add a bit more cream until it’s a spreadable consistency. If it’s too thin, add a bit more sugar.
- Chill the cake. After assembling the cake, chilling it for at least 30 minutes is crucial for setting the layers. This will make slicing much easier and help the cake hold its shape.
- Bring to room temperature. This cookies and cream cake is best served at room temperature, so be sure to let it sit out for a bit after removing it from the refrigerator so that the flavors and textures will be at their best.
Decorating Ideas and Variations
- Decorative piping. Set aside some of the frosting for piping around the edges of your cookies and cream cake. You can decorate further with mini Oreos, partial cookies, or more crumbs.
- Keep it simple. Sprinkle additional cookie crumbs around the edges of the cake.
- Peppermint twist. Add 1/2 teaspoon of peppermint extract to the cake batter, filling, and/or frosting. Use mint-flavored Oreos instead of regular ones for a cool, minty twist.
- Other Oreo flavors. Get creative with special varieties of Oreos like peanut butter, birthday cake, or chocolate-filled.
How to Store
Store your cookies and cream cake in the refrigerator, tightly covered, for up to 3 days. Let it sit at room temperature for about 30 minutes before serving.
Want to Make This Cake in Advance?
You can bake the cake layers a day in advance and store them in an airtight container at room temperature. The filling and frosting can also be made in advance and kept chilled until you’re ready to assemble the cake. You will likely need to whip the frosting briefly to restore its creamy texture.
Can This Cake Be Frozen?
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw them in the refrigerator overnight before assembling. The frosting can also be frozen, and then thawed in the refrigerator. It will need to be whipped after thawing to regain its texture. I do not recommend freezing the filling, as the texture won’t hold up well.
If you want to freeze the frosted cookies and cream cake, place individual slices on a baking sheet and freeze for a couple of hours or until the frosting has solidified. Then wrap each slice in plastic wrap and store them in an airtight container or a freezer bag. This way, you can thaw and enjoy one slice at a time. When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight.
More Cookies and Cream Desserts
Cookies and Cream Cake
This Cookies and Cream Cake combines fluffy vanilla cake layers with rich Oreo-studded filling and frosting for a dessert that’s as delicious as it is crowd-pleasing.
Ingredients
For the cake:
- 2 & 1/2 cups (300g) all-purpose flour
- 2 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 & 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1/4 cup (56g) sour cream
- 2 teaspoons vanilla extract
- 1 cup (236ml) whole milk
- 1 cup roughly crushed Oreo cookies (about 12 cookies)
For the filling:
- 1 cup (236ml) heavy cream
- 1/2 cup (55g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies (about 12 cookies)
For the frosting:
- 1 & 1/2 cups unsalted butter, softened
- 1/2 cup (113g) cream cheese, at room temperature
- 4 cups (440g) confectioners’ sugar
- 1/4 cup (59ml) heavy cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 cup finely crushed Oreo cookies (about 12 cookies)
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined, and then stir in the cookie pieces.
- Divide the batter evenly between the two prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans on a wire rack for 10 minutes. Then remove the cakes from the pans and place directly on a wire rack to cool completely.
To make the filling:
- Beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form. (Start on low speed and work up to high speed to minimize splatters.)
- Gently fold in the crushed cookies. Refrigerate until ready to assemble the cake.
To make the frosting and assemble:
- Use an electric mixer to beat the butter and cream cheese until creamy. Add the confectioners' sugar a cup at a time, mixing well after each addition.
- Add the cream, vanilla, and salt, and beat until smooth and fluffy. Then, fold in the crushed cookies.
- Place one cooled cake layer on a serving plate. Spread the filling over the top.
- Add the second cake layer on top. Frost the top and sides of the cake with the frosting.
- Refrigerate the cake for at least 30 minutes before serving to allow the layers to set. Bring to room temperature for serving.
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