If you’re craving a rich, indulgent dessert that combines the nostalgia of cookies and cream with the elegance of a bakery-style cake, this Cookies and Cream Cake is the ultimate treat. Soft, moist vanilla cake layers are filled with crushed chocolate sandwich cookies, then smothered in a fluffy, Oreo-studded buttercream frosting that tastes just like your favorite cookie filling.
Whether you’re baking for a birthday party, family gathering, or just treating yourself to something special, this recipe delivers every time. It’s a simple family recipe that turns basic pantry ingredients into a show-stopping dessert perfect for anyone who loves affordable homemade cakes, easy baking ideas, and classic comfort desserts.
With its creamy texture, cookie crunch, and picture-perfect presentation, this cake is the definition of homemade happiness. It’s a crowd-pleaser for all ages and a must-have in your easy dessert recipes collection.
Why You’ll Love This Cookies and Cream Cake
- Bakery-Quality at Home: You don’t need professional equipment or skills to achieve a soft, tender crumb and creamy frosting.
- Family Favorite Flavor: The combination of vanilla cake and crushed chocolate cookies creates the ultimate family comfort food dessert.
- Budget-Friendly Baking: Uses simple, affordable ingredients you already have in your pantry.
- Perfect for Celebrations: Ideal for birthdays, holidays, or any day that deserves a touch of sweetness.
- Customizable and Easy to Make: Works well with different cookie flavors, fillings, and decorations.
- Make-Ahead Friendly: Both the cake layers and frosting can be prepared in advance, making it perfect for meal prep desserts.
Ingredient Breakdown
For the Cake
- All-Purpose Flour: The foundation of the cake provides structure and a soft crumb. It’s versatile, budget-friendly, and ideal for home baking.
- Baking Powder & Baking Soda: These leavening agents ensure your cake rises beautifully and stays fluffy.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted Butter: Adds rich flavor and tenderness. Use room-temperature butter for smooth creaming.
- Granulated Sugar: Sweetens the cake while helping to aerate the butter for a light texture.
- Eggs: Provide structure and moisture, ensuring a soft yet stable cake.
- Pure Vanilla Extract: Adds warmth and enhances the cookie flavor an essential in classic dessert recipes.
- Buttermilk: Keeps the cake moist and tender while adding a subtle tang that balances the sweetness.
- Sour Cream: Boosts the richness and moisture level. It’s a secret weapon for homemade cake recipes that never dry out.
- Crushed Chocolate Sandwich Cookies: The signature ingredient! Folded into the batter for that authentic cookies and cream experience.
For the Buttercream Frosting
- Unsalted Butter: The creamy base that gives the frosting its smooth, fluffy texture.
- Powdered Sugar: Sweetens and thickens the buttercream for perfect piping and spreading.
- Heavy Cream: Creates a lighter, whipped texture and helps achieve the ideal consistency.
- Vanilla Extract: Adds depth and enhances the frosting’s flavor profile.
- Salt: A small pinch keeps the frosting from being overly sweet.
- Crushed Chocolate Sandwich Cookies: The key to transforming plain frosting into irresistible cookies and cream buttercream.
For Garnish
- Whole Cookies: Add height and drama to your cake presentation.
- Crushed Cookies: Sprinkled on top for extra crunch and visual appeal.
Pro Tips for the Best Results
- Use Room Temperature Ingredients: Butter, eggs, and dairy blend more smoothly, ensuring a uniform batter.
- Measure Flour Correctly: Spoon it into your measuring cup and level it off to avoid a dense cake.
- Cool Completely Before Frosting: Warm cakes will melt the buttercream and cause slipping layers.
- Whip the Frosting Enough: The longer you whip (3–5 minutes), the lighter and fluffier your buttercream will be.
- Don’t Overmix the Batter: Fold gently to keep the cake light and airy.
Ingredient Swaps and Variations
- Chocolate Lovers’ Version: Add ¼ cup of cocoa powder to the dry ingredients for a rich chocolate cake base.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for an inclusive gluten-free dessert recipe.
- Low-Sugar Alternative: Swap half the granulated sugar for a low-calorie sweetener designed for baking.
- Cookies and Mint Cream Cake: Add ½ teaspoon of peppermint extract to the frosting for a cool twist.
- Cupcake Variation: Turn this recipe into 24 cupcakes bake for 18–20 minutes.
Serving Suggestions
- For Parties: Slice and serve with milk or coffee perfect for birthdays and gatherings.
- As a Holiday Dessert: Top with crushed peppermint or red and green sprinkles for a festive twist.
- Paired with Ice Cream: A scoop of vanilla or cookies-and-cream ice cream takes this cake to another level.
- For Casual Enjoyment: Enjoy a slice with afternoon tea or as a weekend baking reward.
Make Ahead + Storage Tips
- Make Ahead: Bake the cake layers up to 2 days in advance. Wrap them tightly in plastic and store at room temperature.
- Refrigerate: Keep the frosted cake covered in the refrigerator for up to 5 days.
- Freeze: Unfrosted cake layers can be frozen for up to 3 months. Thaw overnight before frosting.
- Leftover Storage: Store slices in an airtight container in the fridge for 3–4 days.
Cultural Note
Cookies and cream is a flavor that originated in American ice cream shops in the 1970s and quickly became a worldwide favorite. Its nostalgic mix of creamy vanilla and chocolate cookie crunch inspired countless desserts this cake being one of the most beloved. Today, it’s a go-to for American comfort desserts and modern homemade baking.
Frequently Asked Questions
1. Can I use boxed cake mix instead of making it from scratch?
Yes! Use a white or vanilla boxed cake mix, then fold in 1 cup of crushed cookies before baking for a quick shortcut.
2. How do I make the frosting less sweet?
Reduce powdered sugar by ½ cup and add an extra tablespoon of heavy cream.
3. Can I make this cake ahead of time?
Absolutely. The layers can be baked, wrapped, and stored up to two days in advance.
4. Can I use chocolate sandwich cookies with different fillings?
Yes! Try mint, peanut butter, or birthday cake-flavored Oreos for fun variations.
5. What’s the best way to get smooth frosting?
Beat your buttercream on high speed for several minutes and use an offset spatula dipped in warm water to smooth it.
Cookies and Cream Cake
Ingredients
Method
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then vanilla extract.
- On low speed, alternate adding the dry ingredients and buttermilk, starting and ending with the dry. Stir in sour cream and fold in crushed cookies. Divide batter evenly into pans.
- Bake the Cake: Bake 22–25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat butter until creamy. Gradually add powdered sugar. Mix in heavy cream, vanilla, and salt. Beat on high until fluffy (3–4 minutes). Fold in crushed cookies.
- Assemble the Cake: Place one layer on a serving plate, spread frosting on top, then repeat with remaining layers. Frost the sides and top smoothly.
- Garnish: Decorate with whole cookies around the edges and sprinkle crushed cookies on top. Refrigerate for at least 30 minutes before slicing.
