Get the Recipe:
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 (300 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1/4 cup (56 g) sour cream
- 2 teaspoons vanilla extract
- 1 cup (240 ml) whole milk
- 1 cup roughly crushed Oreo cookies, about 12 cookies
For the filling:
- 1 cup (240 ml) heavy cream
- 1/2 cup (55 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies, about 12 cookies
For the frosting:
- 1 1/2 cups (339 g) unsalted butter, softened
- 1/2 cup (113 g) cream cheese, at room temperature
- 4 cups (440 g) confectioners’ sugar
- 1/4 cup (60 ml)
heavy cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 cup finely crushed Oreo cookies, about 12 cookies
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). 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.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Store tightly covered in the refrigerator up to 3 days.
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