Cookies and Cream Cake Recipe

by

Why You’ll Love This Recipe

This cookies and cream cake strikes the perfect balance between familiar comfort and impressive presentation. The moist vanilla cake layers are studded with crushed chocolate sandwich cookies, creating delightful texture and bursts of chocolate flavor in every bite. The smooth buttercream frosting incorporates finely ground cookie crumbs for that signature cookies and cream taste, while the optional chocolate ganache drip adds an elegant finishing touch. What makes this recipe truly special is how it transforms a simple cookie flavor into an sophisticated layered cake that’s surprisingly approachable for home bakers of all skill levels.

Ingredients You’ll Need

For the Cake Layers:

  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 1 cup crushed chocolate sandwich cookies (Oreos work best!)

For the Frosting:

  • 1½ cups unsalted butter, room temperature
  • 4½ cups powdered sugar
  • 2 tsp vanilla extract
  • ¼ cup heavy cream (more if needed)
  • 1 cup finely crushed Oreos (no filling)

For the Chocolate Ganache Drip:

  • ½ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

How to Make Cookies and Cream Cake Recipe

Step-by-Step Instructions:

Prepare the Cake Layers:

Begin by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

In a large mixing bowl, cream the room temperature butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined, being careful not to overmix. Gently fold in the crushed chocolate sandwich cookies using a wooden spoon or rubber spatula.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Make the Frosting:

While the cakes cool, prepare the buttercream frosting. Beat the room temperature butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and heavy cream, then beat on high speed for 2-3 minutes until the frosting is smooth and pipeable. Fold in the finely crushed Oreo cookies, ensuring they’re evenly distributed throughout the frosting.

Prepare the Ganache:

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heat-proof bowl and let sit for 2 minutes. Stir gently from the center outward until the mixture becomes smooth and glossy. Allow the ganache to cool for 10-15 minutes until it reaches a drizzling consistency.

Assemble the Cake:

Place one cake layer on your serving plate and spread about one-third of the buttercream frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake. Use an offset spatula to create smooth, even coverage.

For the ganache drip, start by adding small amounts around the edge of the cake, allowing it to drip naturally down the sides. Fill in the center with remaining ganache and spread gently. Refrigerate the finished cake for at least 30 minutes to set the ganache before serving.

Helpful Tips

Temperature control is crucial for success with this Ultimate Cookies and Cream Cake Recipe. Ensure all dairy ingredients are at room temperature before beginning, as this creates better incorporation and a smoother batter. When crushing the cookies, aim for pieces that are roughly the size of small pebbles rather than fine powder, as this provides better texture contrast in the finished cake.

For the smoothest buttercream, sift your powdered sugar before adding it to the butter. If your frosting becomes too thick, add heavy cream one tablespoon at a time until you reach the desired consistency. Conversely, if it’s too thin, add more powdered sugar gradually.

The ganache should coat the back of a spoon when it’s ready to drizzle. If it’s too thick, warm it gently; if too thin, let it cool a bit longer. Practice the dripping technique on a piece of parchment paper first if you’re nervous about the final application.

Details

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes (plus cooling and assembly time)
Servings: 12-16 slices
Difficulty Level: Intermediate

Notes

This recipe works best with chocolate sandwich cookies that have a strong vanilla cream filling, as the contrast enhances the overall flavor profile. When removing the cream filling from cookies for the frosting, a small knife or spoon works well to scrape it clean.

The cake layers can be made up to two days in advance and wrapped tightly in plastic wrap at room temperature. The assembled cake actually improves after sitting overnight, as the flavors meld together beautifully.

For a more intense cookies and cream flavor, consider adding a few drops of black food coloring to create that signature speckled appearance, though this is entirely optional and doesn’t affect the taste.

Frequently Asked Questions

Can I use a different type of cookie?
While chocolate sandwich cookies work best for authentic cookies and cream flavor, you can experiment with vanilla sandwich cookies or even chocolate chip cookies for variation. The texture and flavor will change accordingly.

How do I prevent the cake from being too dense?
Avoid overmixing the batter once you add the flour mixture, and make sure your baking powder and baking soda are fresh. Room temperature ingredients also help create a lighter texture.

Can I make this cake ahead of time?
The unfrosted cake layers can be made 2-3 days ahead and stored wrapped at room temperature, or frozen for up to 3 months. The fully assembled cake keeps well covered in the refrigerator for up to 5 days.

What if I don’t have buttermilk?
You can substitute regular milk with 1 tablespoon of lemon juice or white vinegar added per cup. Let it sit for 5 minutes before using.

Storage Instructions

Store the completed Ultimate Cookies and Cream Cake Recipe covered in the refrigerator for up to one week. The ganache and buttercream frosting help preserve moisture, keeping the cake fresh longer than unfrosted versions.

For longer storage, individual slices can be wrapped in plastic wrap and frozen for up to three months. Thaw frozen slices in the refrigerator overnight before serving. The texture remains remarkably good after freezing, making this an excellent make-ahead dessert for special occasions.

Allow refrigerated cake to sit at room temperature for 15-20 minutes before serving to ensure the frosting isn’t too firm and the flavors are at their peak.

Related Recipes

Looking for more delicious dessert inspiration? Check out these popular recipes from Run of Life:

Conclusion

This Ultimate Cookies and Cream Cake Recipe transforms a beloved flavor combination into an impressive layered dessert that’s perfect for any celebration. The combination of moist vanilla cake studded with cookie pieces, rich buttercream frosting infused with crushed cookies, and an elegant chocolate ganache drip creates a dessert that’s both nostalgic and sophisticated.

Whether you’re baking for a birthday party, holiday gathering, or simply want to treat yourself to something special, this cookies and cream cake delivers on both flavor and visual appeal. The recipe is forgiving enough for novice bakers while offering plenty of opportunities for experienced bakers to add their own creative touches.

The key to success lies in taking your time with each component and allowing proper cooling and setting times. The result is a bakery-quality cake that will have everyone convinced you’re a professional pastry chef. Save this Ultimate Cookies and Cream Cake Recipe for your next special occasion, and prepare to receive plenty of compliments and requests for the recipe.

Leave a Comment