Cookies and Cream Cake: The Ultimate Recipe & Baking Guide

Cookies and Cream Cake: Prepare to be amazed! Imagine sinking your fork into a slice of pure dessert heaven – a moist, decadent cake layered with the irresistible flavors of cookies and cream. This isn’t just any cake; it’s a celebration of everyone’s favorite childhood combination, elevated to a sophisticated and utterly delicious dessert.

While the exact origins of Cookies and Cream Cake are shrouded in sweet mystery, its inspiration is clear: the iconic Oreo cookie. First introduced in 1912, the Oreo quickly captured hearts (and stomachs!) worldwide. It’s no surprise that bakers soon began incorporating this beloved cookie into countless desserts, with the Cookies and Cream Cake emerging as a true crowd-pleaser.

What makes this cake so universally adored? It’s the perfect balance of textures and tastes. The tender, moist cake provides a delightful contrast to the crunchy, chocolatey cookie pieces. The creamy frosting, often infused with crushed Oreos, adds a luscious richness that’s simply irresistible. Plus, let’s be honest, who can resist the nostalgic charm of cookies and cream? Whether you’re baking for a special occasion or simply craving a sweet treat, this cake is guaranteed to bring smiles to faces of all ages. Get ready to bake a cake that will disappear in minutes!

this Recipe

Ingredients:

• For the Chocolate Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Cookies and Cream Filling:
• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups crushed Oreo cookies (about 18 cookies)
• For the Cookies and Cream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups crushed Oreo cookies (about 18 cookies)
• Optional Garnish:
• Whole Oreo cookies
• Chocolate shavings

Preparing the Chocolate Cake Layers:

1. Preheat and Prepare Pans: First things first, let’s get our oven ready! Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it – it makes life so much easier! You can also line the bottoms of the pans with parchment paper circles for extra insurance against sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined so you don’t end up with pockets of baking soda in your cake.
3. Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
4. Add Boiling Water: Gradually add the boiling water to the batter while mixing on low speed. The batter will be very thin, but don’t worry, that’s how it’s supposed to be! The hot water helps to bloom the cocoa powder and creates a super moist cake.
5. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them – ovens can vary!
6. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly. Make sure they are completely cool before frosting!

Making the Cookies and Cream Filling:

1. Whip the Cream: In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
2. Fold in the Oreos: Gently fold in the crushed Oreo cookies until evenly distributed. I like to use a spatula for this to avoid deflating the whipped cream.
3. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the filling to firm up slightly. This will make it easier to spread on the cake layers.

Preparing the Cookies and Cream Frosting:

1. Cream the Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened, but not melted, for the best results.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add Heavy Cream and Vanilla: Add the heavy cream and vanilla extract and beat on medium speed until smooth and creamy. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
4. Fold in the Oreos: Gently fold in the crushed Oreo cookies until evenly distributed. Again, use a spatula to avoid overmixing and deflating the frosting.

Assembling the Cookies and Cream Cake:

1. Level the Cakes (Optional): If your cake layers are uneven, use a serrated knife to level the tops. This will ensure that your cake is stable and looks professional.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Add Filling: Spread the cookies and cream filling evenly over the first cake layer. Make sure to spread it all the way to the edges.
4. Place Second Layer: Carefully place the second cake layer on top of the filling.
5. Frost the Cake: Frost the entire cake with the cookies and cream frosting. You can use an offset spatula to create a smooth finish, or you can create swirls and textures for a more rustic look.
6. Garnish (Optional): Garnish the cake with whole Oreo cookies and chocolate shavings, if desired. Get creative and have fun with it!
7. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will also make it easier to slice.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, helps to create a smoother batter and a more evenly baked cake.
• Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Cool Completely: Make sure the cake layers are completely cool before frosting. Otherwise, the frosting will melt and slide off.
• Chill the Cake: Chilling the cake before serving allows the frosting to set and makes it easier to slice.
• Oreo Variations: Feel free to experiment with different Oreo flavors! Golden Oreos, Mint Oreos, or even limited-edition flavors can add a unique twist to this cake.

Storage Instructions:

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake may dry out slightly after a few days, but it will still be delicious!

Make Ahead Tips:

You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. You can also make the cookies and cream filling and frosting up to 1 day in advance. Store them in airtight containers in the refrigerator.

Conclusion:

This Cookies and Cream Cake isn’t just another dessert; it’s a celebration of flavor and texture that’s guaranteed to become a family favorite. From the moist, tender cake layers infused with the subtle hint of vanilla, to the creamy, dreamy filling bursting with chunks of everyone’s favorite sandwich cookie, every bite is an experience. It’s the perfect balance of sweet and satisfying, making it a must-try for any occasion, big or small. I truly believe this cake will become your go-to recipe when you need to impress!

But the best part? It’s surprisingly easy to make! Don’t let the layered presentation intimidate you. I’ve broken down each step to be as clear and straightforward as possible, so even beginner bakers can achieve stunning results. And trust me, the effort is more than worth it when you see the smiles on the faces of those who get to enjoy a slice.

Looking for serving suggestions? A simple dusting of powdered sugar or a drizzle of melted white chocolate adds an elegant touch. For a more decadent experience, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the rich cake perfectly.

And if you’re feeling adventurous, there are endless variations you can explore! Try adding a layer of chocolate ganache between the cake layers for an extra dose of chocolatey goodness. Or, swap out the vanilla extract for almond extract for a subtle nutty flavor. You could even experiment with different types of sandwich cookies in the filling – think peanut butter cookies, mint chocolate cookies, or even birthday cake cookies! The possibilities are truly endless.

For a festive twist, consider decorating the cake with crushed cookies around the base or creating a cookie crumb border on top. You could also use cookie halves to create a decorative pattern on the top of the cake. Get creative and have fun with it!

I’m so confident that you’ll love this Cookies and Cream Cake that I urge you to give it a try. It’s the perfect dessert for birthdays, holidays, potlucks, or simply a special treat for yourself. It’s a guaranteed crowd-pleaser, and I know you’ll be proud to serve it.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? Did you encounter any challenges? What did your friends and family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So, go ahead, grab your ingredients, preheat your oven, and get ready to bake up a batch of pure deliciousness. Happy baking! I can’t wait to see your creations! Remember to tag me in your photos on social media so I can see your amazing Cookies and Cream Cake masterpieces!