When you combine the beloved flavor of cookies and cream with the richness of a homemade cake, you get a dessert that’s impossible to resist. This Cookies and Cream Cake is a celebration of all things Oreo — soft, buttery vanilla cake studded with crushed cookies and layered with a fluffy cookies-and-cream frosting that’s sweet, creamy, and packed with even more cookie goodness.
Whether it’s for a birthday, celebration, or just a weekend baking project, this cake is always a crowd-pleaser. It brings together nostalgic cookie flavor with the comfort of a classic layer cake, making it both familiar and special.
Why You’ll Love Cookies and Cream Cake
- Loaded with Oreos: Crushed cookies in both the cake and the frosting.
- Moist and tender texture: Thanks to sour cream and brown sugar.
- Great for parties: A showstopper centerpiece dessert.
- Customizable: Make it as a layer cake, sheet cake, or cupcakes.
- Beginner-friendly: Straightforward steps with delicious results.
- Perfectly sweet: Balanced between cookie bits and soft vanilla cake.
Ingredients You’ll Need
For the Cake:
- 1¾ cups (220g) all-purpose flour – Spoon and level for accuracy.
- 1 cup (200g) granulated sugar – For structure and sweetness.
- ½ cup (100g) brown sugar – Adds moisture and flavor depth.
- ¾ cup (170g) unsalted butter, softened – Provides richness.
- ¾ cup (180ml) whole milk – Room temperature for best results.
- ½ cup (120ml) sour cream or plain yogurt – Makes the cake extra tender.
- 3 large eggs – Room temperature helps with even mixing.
- 2 teaspoons vanilla extract – Enhances the flavor.
- 2 teaspoons baking powder – Helps the cake rise.
- ½ teaspoon salt – Balances the sweetness.
- 15 Oreo cookies, crushed – Not too fine, leave some chunks!
For the Cookies and Cream Frosting:
- 1 cup (226g) unsalted butter, softened – Base of the frosting.
- 3½ cups (420g) powdered sugar – For sweetness and structure.
- 2 tablespoons heavy cream or milk – Adjusts the consistency.
- 2 teaspoons vanilla extract – Adds flavor.
- 10 Oreo cookies, finely crushed – Creates that classic speckled look.
Step-by-Step Instructions
- Prepare the oven and pans:
- Preheat your oven to 350°F (175°C).
- Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
- Mix the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Set aside.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Use a hand mixer or stand mixer on medium speed.
- Add the eggs and vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in vanilla extract.
- Add the milk and sour cream:
- Mix in the sour cream until smooth.
- Alternately add the flour mixture and milk, starting and ending with flour. Mix just until combined — do not overmix.
- Fold in the crushed Oreos:
- Gently fold in the crushed Oreo cookies using a spatula.
- The batter will be thick and cookie-studded.
- Divide and bake:
- Divide the batter evenly between the prepared pans.
- Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes:
- Let the cakes cool in the pans for 10 minutes.
- Remove from pans and cool completely on wire racks before frosting.
Make the Frosting
- Beat the butter:
- In a large bowl, beat softened butter until creamy and smooth.
- Add sugar and vanilla:
- Gradually add powdered sugar, one cup at a time, beating on low speed until combined.
- Add vanilla extract and 1 tablespoon of cream.
- Increase speed and beat until fluffy, adding more cream if needed.
- Fold in crushed Oreos:
- Gently fold in finely crushed Oreos until evenly mixed.
- Chill frosting for 10–15 minutes if it becomes too soft to spread.
Assemble the Cake
- Level the cakes (optional):
- If needed, trim the tops of the cakes with a serrated knife to make flat layers.
- Frost the layers:
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting on top.
- Add the second layer and frost the top and sides.
- Decorate:
- Press extra cookie crumbs onto the sides or sprinkle on top.
- Add whole or halved Oreos for garnish.
- Chill and serve:
- Let the cake chill for 30 minutes to set the frosting.
- Slice and enjoy!
Serving and Storage Tips
- Serve with: Cold milk, coffee, or a scoop of vanilla ice cream.
- To store: Cover and refrigerate for up to 4 days.
- To freeze: Wrap unfrosted layers or frosted cake slices in plastic and foil; freeze up to 2 months.
- To thaw: Let sit in the fridge overnight or at room temp for 1–2 hours.
Helpful Notes
- Make cupcakes: Divide batter into lined muffin tins and bake for 18–22 minutes.
- Use different cookies: Try chocolate chip or mint Oreos for a twist.
- Want extra rich flavor? Use chocolate cake layers with the same frosting.
- Stabilize frosting: Add a bit of cornstarch if frosting is too loose.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead, wrap tightly, and frost the next day. You can also make the frosting in advance and store it in the fridge for up to 3 days — just let it come to room temperature before using. - Can I use store-brand cookies?
Absolutely — any chocolate sandwich cookie works well. Just make sure to crush them finely for the frosting and keep some slightly chunky for the cake batter. - Is this cake too sweet?
Despite the generous amount of sugar, the tanginess from the sour cream and salt in the frosting help balance the sweetness. You can also reduce the powdered sugar slightly if needed. - Can I color the frosting?
Yes, but keep in mind the Oreo crumbs will give it a speckled appearance. Gel food coloring works best if you want to tint it lightly for a themed celebration. - How do I make this gluten-free?
Use a 1:1 gluten-free flour blend and substitute gluten-free sandwich cookies. Check your baking powder to ensure it's also gluten-free. - Can I make this into a sheet cake or bundt cake?
Yes! For a 9x13-inch sheet cake, bake for 30–35 minutes. For a bundt pan, grease it well and bake for about 45–50 minutes, checking for doneness with a toothpick. - Can I freeze the frosted cake?
Yes. Chill the frosted cake until the frosting firms up, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Final Thoughts
Cookies and Cream Cake is everything you love about a cookies-and-cream dessert, wrapped into a beautiful, crowd-pleasing cake. It’s indulgent, nostalgic, and full of real cookie flavor in every bite. Whether you bake it for a special occasion or simply because you’re craving something sweet, this cake is sure to impress.
It’s also incredibly flexible — from layer cake to cupcakes, from birthdays to casual get-togethers, you can make this recipe fit any moment. The blend of creamy frosting and cookie crunch hits the perfect balance of fun and familiar.
I hope you enjoy every slice and make this a staple in your baking rotation. Don’t forget to share your version on social media or leave a comment — I love seeing your delicious creations come to life. Happy baking!
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