Cookies and Cream Cake Recipe

Introduction

This Cookies and Cream Cake is a delightful treat for any occasion, combining moist vanilla layers with crunchy, chocolate sandwich cookie pieces. Topped with a rich cookies and cream buttercream, it’s as fun to make as it is to eat.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
• 1 1/2 cups unsalted butter, softened (for frosting)
• 6 cups powdered sugar
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract (for frosting)
• 1/2 teaspoon salt (for frosting)
• 1 1/2 cups crushed chocolate sandwich cookies (for frosting)
• Whole chocolate sandwich cookies (for garnish)
• Crushed cookies (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Step 5: On low speed, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the sour cream until combined.
6. Step 6: Gently fold in the crushed cookies. Divide the batter evenly between the prepared pans.
7. Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Step 9: For the frosting, beat the butter on medium speed until creamy, about 2 minutes.
10. Step 10: Gradually add the powdered sugar, one cup at a time, beating on low speed.
11. Step 11: Add the heavy cream, vanilla extract, and salt. Increase to high speed and beat for 3-4 minutes until light and fluffy.
12. Step 12: Fold in the crushed cookies until evenly distributed.
13. Step 13: Place one cake layer on a serving plate. Spread an even layer of frosting on top.
14. Step 14: Repeat with the second and third layers, frosting the sides and top of the cake.
15. Step 15: Use an offset spatula to smooth the frosting.
16. Step 16: Decorate with whole cookies around the edge of the cake and sprinkle crushed cookies on top for extra flair.
17. Step 17: Refrigerate the cake for at least 30 minutes before slicing to ensure clean cuts.

Tips & Variations

• For a more intense cookie flavor, add an extra 1/2 cup of crushed cookies to the batter or frosting.
• Use dairy-free butter and milk alternatives to make this cake suitable for lactose intolerance.
• Chill the cake layers before frosting to prevent crumbs from mixing into the frosting.
• Try adding a pinch of espresso powder to the batter to enhance the chocolate cookie flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

How do I prevent the cookies from getting soggy in the cake?

Gently fold the crushed cookies into the batter at the end to avoid breaking them down too much. Baking the cake soon after mixing also helps keep the cookie pieces distinct and crunchy.

Cookies and Cream Cake Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

This Cookies and Cream Cake is a delightful layered cake featuring a moist vanilla base studded with crushed chocolate sandwich cookies and finished with a rich, creamy cookies and cream buttercream frosting. Perfect for celebrations or any occasion that calls for a sweet treat with a nostalgic twist.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)

For the Buttercream Frosting:

• 1 1/2 cups unsalted butter, softened
• 6 cups powdered sugar
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups crushed chocolate sandwich cookies

For Garnish:

• Whole chocolate sandwich cookies
• Crushed cookies

Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly combined.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes, to incorporate air for a light cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to combine fully. Mix in the pure vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: On low speed, alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in sour cream until just combined for added moisture and tenderness.
6. Fold in Crushed Cookies: Gently fold in the 1 1/2 cups of crushed chocolate sandwich cookies to distribute evenly without overmixing the batter.
7. Divide Batter and Bake: Evenly divide the cake batter between the three prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
8. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Make Buttercream Frosting – Cream Butter: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
10. Add Powdered Sugar Gradually: Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud, until fully incorporated.
11. Add Heavy Cream, Vanilla, and Salt: Add the heavy cream, vanilla extract, and salt; then increase speed to high and beat for 3-4 minutes until the frosting is light and fluffy.
12. Fold in Crushed Cookies: Gently fold in the crushed chocolate sandwich cookies to the frosting until evenly distributed.
13. Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of cookies and cream frosting on top.
14. Layer the Remaining Cakes: Repeat frosting the second layer and then the third, finishing with the sides and top of the cake.
15. Smooth Frosting: Use an offset spatula to smooth the frosting surface for a professional look.
16. Decorate: Decorate the cake by placing whole chocolate sandwich cookies around the edges and sprinkling crushed cookies on top for extra flair.
17. Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes before slicing to ensure clean cuts and set frosting.

Notes

• Make sure all ingredients are at room temperature for best mixing results.
• Do not overmix the batter after adding the flour mixture to avoid a dense cake.
• Using parchment paper in pans helps to remove cakes more easily after baking.
• The cake can be stored in the refrigerator for up to 3 days.
• Allow the cake to sit at room temperature for about 15 minutes before serving for the best flavor and texture.
• If desired, substitute heavy cream in frosting with whole milk but expect a slightly thinner consistency.
• Ensure the cake layers are completely cooled before frosting to prevent melting.

Keywords: cookies and cream cake, chocolate sandwich cookie cake, layered cake, vanilla cake with cookies, buttercream frosting cake, Oreo cake, party cake