Cookies and Cream Cake Recipe

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour (plus cooling time)

Servings

12–14 slices

Ingredients

For the Cake

• 2½ cups (315g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
• 1 cup (120g) crushed chocolate sandwich cookies (such as Oreo)

For the Cookies and Cream Buttercream

• 1½ cups (340g) unsalted butter, softened
• 5 cups (600g) powdered sugar
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream
• 1 cup (120g) finely crushed chocolate sandwich cookies

For Decoration

• 8–10 whole chocolate sandwich cookies
• Extra cookie crumbs
• Chocolate drizzle (optional)

Instructions

Step 1: Prepare the Cake Pans

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Baking powder
   • Salt
2. Set aside.

Step 3: Make the Cake Batter

1. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in the vanilla extract.
4. Add the dry ingredients in three additions, alternating with the milk.
5. Mix until just combined.
6. Fold in the crushed chocolate sandwich cookies.

Step 4: Bake

1. Divide the batter evenly between the prepared pans.
2. Smooth the tops with a spatula.
3. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
4. Allow cakes to cool in pans for 10 minutes.
5. Transfer to a wire rack and cool completely.

Step 5: Make the Buttercream

1. Beat the butter until creamy and smooth.
2. Gradually add powdered sugar, one cup at a time.
3. Add vanilla extract and heavy cream.
4. Beat until light and fluffy.
5. Fold in the finely crushed cookies.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a thick layer of cookies-and-cream buttercream on top.
3. Add the second cake layer.
4. Apply a thin crumb coat and chill for 15 minutes.
5. Frost the entire cake with the remaining buttercream.

Step 7: Decorate

1. Press cookie crumbs around the sides of the cake.
2. Pipe decorative swirls on top.
3. Garnish with whole chocolate sandwich cookies.
4. Add a chocolate drizzle if desired.

Tips for the Best Cookies and Cream Cake

• Use room-temperature ingredients for a smoother batter.
• Crush cookies finely for the frosting to prevent clogging piping tips.
• Chill the cake before slicing for cleaner cuts.
• For extra flavor, add a layer of chocolate ganache between the cake layers.

Storage

• Store covered in the refrigerator for up to 5 days.
• Bring to room temperature before serving for the best texture.
• Freeze unfrosted cake layers for up to 3 months.