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Cookies and Cream Cake Recipe Easy Homemade Dessert for Any Celebration

Cookies and Cream Cake

This Cookies and Cream Cake is the ultimate dessert for Oreo lovers! With moist vanilla cake layers packed with crushed chocolate sandwich cookies and topped with fluffy cookies-and-cream buttercream frosting, it’s an indulgent treat that’s perfect for birthdays, celebrations, or any time you’re craving a sweet, creamy bite.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

Cake
  • 2.5 cups All-purpose flour
  • 2.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Salt
  • 1 cup Unsalted butter Softened
  • 2 cups Granulated sugar
  • 4 large Eggs
  • 1 tbsp Pure vanilla extract
  • 1 cup Buttermilk
  • 0.5 cup Sour cream
  • 1.5 cups Crushed chocolate sandwich cookies (Oreos)
Buttercream Frosting
  • 1.5 cups Unsalted butter Softened
  • 6 cups Powdered sugar
  • 0.25 cup Heavy cream
  • 1 tbsp Vanilla extract
  • 0.5 tsp Salt
  • 1.5 cups Crushed chocolate sandwich cookies
Garnish
  • 6 pieces Whole chocolate sandwich cookies
  • 0.5 cup Crushed cookies

Method
 

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish: Decorate with whole cookies around the edges and sprinkle crushed cookies on top. Refrigerate for at least 30 minutes before slicing.

Notes

For extra flair, drizzle melted chocolate over the top or add a layer of cookie crumbs between the cake layers. Store in the fridge for up to 4 days and bring to room temperature before serving.