If you’re on the hunt for the ultimate crowd-pleasing treat, this Cookies and Cream Cake will soon be your new obsession. Imagine the cozy comfort of a classic vanilla cake swirled with generous chunks of chocolate sandwich cookies, all layered with clouds of creamy, cookie-flecked frosting. Every bite is rich, playful, and pretty much guaranteed to put a smile on your face. Whether you’re celebrating something special or simply want to wow your family with a show-stopping weekend dessert, this cake delivers the beloved “cookies and cream” experience in every delicious slice.
Ingredients You’ll Need
One of the best things about this Cookies and Cream Cake is that the ingredient list is both straightforward and filled with favorites. Each item brings its own magic to the table: depth, softness, crunch, or sweetness. Here’s what you’ll need, along with why each is so essential to the cake’s irresistible taste and texture.
- White or Vanilla Cake Mix (1 box, 15.25 oz): Makes the cake wonderfully soft and ensures you get a tender crumb every single time, no fuss.
- Whole Milk (1 cup): Adds moisture, richness, and keeps the crumb perfectly fluffy.
- Unsalted Butter, Melted (1/2 cup): Gives that signature homemade flavor and a velvety mouthfeel to the cake layers.
- Large Eggs (3): Help bind everything together while adding structure and richness.
- Chocolate Sandwich Cookies, Crushed (15): Provide that classic cookies and cream crunch and a pop of chocolate in every bite.
- Vanilla Extract (1 teaspoon): Adds warmth and enhances both the cake and the frosting’s overall flavor.
- Whipped Topping or Heavy Cream, Whipped (8 oz tub or 2 cups): This is your shortcut to a dreamy, light-as-air frosting that pairs perfectly with crumbled cookies.
- Powdered Sugar (1/2 cup): Sweetens the frosting just right without making it heavy.
- Additional Cookies for Topping (8, crushed or halved): These finish the cake with extra crunch and make it look absolutely irresistible.
How to Make Cookies and Cream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C), which gives the cake the perfect golden tops without overbaking. Grease two 8-inch round cake pans generously, making it easy to turn the cakes out later without losing any of those deliciously crisp edges.
Step 2: Whip Up the Cake Batter
In a large mixing bowl, blend together the cake mix, milk, melted butter, eggs, and vanilla extract. It only takes a couple of minutes to create a thick, creamy batter. Now, gently fold in the crushed chocolate sandwich cookies. The key here is not to overmix—streaks of cookie bits and batter mean you’ll get pops of cookie flavor throughout every bite!
Step 3: Bake to Perfection
Divide the batter as evenly as possible between your prepared pans. Bake in the center of the oven for 25 to 28 minutes, just until a toothpick comes out clean from the center. This ensures you get cake layers that are light, bouncy, and never dry. Let the cakes cool in their pans for about 10 minutes before gently turning them out onto wire racks to cool fully—patience here pays off when it comes to easy frosting later.
Step 4: Make the Cookie-Flecked Frosting
While your cakes cool, it’s time for frosting magic! If you’re using a tub of whipped topping, simply fold in your powdered sugar and another handful of crushed cookies. If you’re whipping your own cream, beat it to soft peaks, add the sugar, then fold in the cookie crumbs. What you’re looking for is a luscious, speckled, spreadable cream that’s flecked with chocolatey cookie bits.
Step 5: Assemble the Cookies and Cream Cake
Once your cakes are completely cool, place one layer on your serving plate and slather generously with frosting—feel free to sprinkle in extra cookie crumbs for a bigger flavor punch. Place the second cake layer on top, then coat the entire cake, sides and all, with the remaining frosting. Use a small offset spatula or butter knife to make swoops and swirls. Finish with your reserved cookies (crushed or halved) as a final flourish, pressing them gently into the top and sides.
Step 6: Chill and Slice
Pop the finished cake into the fridge for at least 30 minutes before slicing—this helps the frosting firm up just enough for clean, gorgeous slices that hold their shape on the plate. Once chilled, slice, serve, and watch the smiles appear!
How to Serve Cookies and Cream Cake
Garnishes
When it comes to garnishing your Cookies and Cream Cake, the sky’s the limit! A handful of crushed cookies scattered over the top adds crunch and visual drama. For an extra-special touch, nestle a few cookie halves around the edge of the cake or stand a couple upright in each slice. A dusting of powdered sugar or even a drizzle of chocolate syrup is another way to gild the lily for special occasions.
Side Dishes
To round out your dessert spread, try serving the cake with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. Fresh berries, like raspberries or strawberries, add a nice pop of color and a hint of tartness that balances the sweetness of the cake. If you’re hosting kids, a cold glass of milk alongside is a classic pairing that never goes out of style!
Creative Ways to Present
Take your Cookies and Cream Cake presentation up a notch by turning it into a show-stopping layer cake or serving as individual mini cakes (use a biscuit cutter to make rounds once baked and cooled). Try garnishing each slice with a homemade cookies and cream truffle, or go for a “drip cake” effect with a little melted chocolate poured over the top before adding your cookie garnish. Get playful with presentation—this cake is meant to bring out your creative side!
Make Ahead and Storage
Storing Leftovers
Leftover Cookies and Cream Cake will keep beautifully! Just cover the cake tightly with plastic wrap or store individual slices in airtight containers. Keep it chilled in the refrigerator for up to four days—it won’t lose its flavor or that signature creamy texture.
Freezing
If you want to make the cake ahead or save a few slices for later, you’re in luck: this cake freezes well. Wrap slices individually in plastic wrap, then foil, and store in a freezer-safe bag. They’ll keep their texture and flavor for up to two months. Thaw in the refrigerator overnight for best results.
Reheating
You don’t need to reheat this cake to enjoy it, but if you love a slightly warmer, gooier bite, pop a slice in the microwave for about 10 seconds. The frosting will melt a little and the cookie chunks become even more decadent—just note, it’s best enjoyed chilled for that classic cookies and cream experience.
FAQs
Can I use chocolate cake mix instead of white?
Absolutely! Swapping in a chocolate cake mix will transform your Cookies and Cream Cake into an even richer, more chocolatey sensation. The cookie flavor will stand out beautifully against the deep cocoa background.
What can I use instead of whipped topping?
If you prefer homemade, just whip two cups of heavy cream with your powdered sugar until medium peaks form. Fold in the cookie crumbs, and you’ve got a homemade frosting with a fresh, fluffy texture.
Can I make this as cupcakes?
Yes! This recipe transforms perfectly into about 24 cupcakes. Simply adjust your bake time to 16–18 minutes, and frost as you would a regular batch of cupcakes (don’t forget the cookie garnish on top of each one for extra fun).
Which cookies are best for the cake?
Classic chocolate sandwich cookies like Oreos work wonderfully for both the cake and the frosting, but if you have a favorite brand or want to try flavored versions, feel free to customize and make it your own!
How do I keep the cake layers moist?
The cake layers stay wonderfully moist thanks to the addition of whole milk and melted butter, but be sure not to overbake. Always check for doneness with a toothpick and remove the cakes promptly to avoid drying out.
Final Thoughts
Once you try this Cookies and Cream Cake, you’ll understand why it’s always a hit at every gathering. It’s nostalgic, fun, and seriously delicious—perfect for birthdays, celebrations, or just because. Gather your ingredients, embrace your inner child, and prepare to fall in love with this show-stopping dessert. You really do deserve a slice (or two) of happiness!
Print
Cookies and Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour (including cooling and decorating)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Cookies and Cream Cake, a luscious dessert that combines the classic flavors of chocolate sandwich cookies and fluffy cake layers, topped with a creamy frosting. Perfect for birthdays or any special occasion!
Ingredients
Cake:
- 1 box (15.25 oz) white or vanilla cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 15 chocolate sandwich cookies (like Oreos), crushed
- 1 teaspoon vanilla extract
Frosting:
- 1 tub (8 oz) whipped topping or 2 cups heavy cream, whipped
- 1/2 cup powdered sugar
- 8 additional cookies for topping, crushed or halved
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Divide the batter evenly between the pans and bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, fold crushed cookies and powdered sugar into the whipped topping or homemade whipped cream.
- Garnish with extra crushed or halved cookies. Chill for at least 30 minutes before slicing.
In a large bowl, mix the cake mix, milk, melted butter, eggs, and vanilla extract until smooth. Fold in the crushed cookies.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Spread a layer of frosting over one cooled cake layer, place the second cake on top, then frost the top and sides.
Notes
- For a more intense cookies and cream flavor, add crushed cookies between layers.
- You can also use chocolate cake for a richer variation.
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