Homemade Cookies n Cream Cake
“From scratch cookies n cream cake! Moist and fluffy white cake with crushed Oreos and frosted with homemade cookies n cream buttercream frosting. Easy, crowd-pleasing recipe”
As a child, I’d ALWAYS get cookies n cream blizzards whenever my mother took us to Dairy Queen. Going to Dairy Queen was saved only for summer vacation so it was kinda a big deal. It clearly didn’t take much to please us kids lol.
As simple as cookies and cream are, (vanilla ice cream and crushed Oreos) there is just something irresistible about anything cookies n cream. And clearly, lots of other people share my fascination!
It’s been years since I made this cookies n cream cake but I’ve been in such a baking mood lately. This is really rare because normally I hate being in my kitchen when it’s so pretty outside.
My honeybunch has been doing so much work outdoors to get the house in tip-top shape for my huge 4th of July party I’m having.
He definitely deserved a treat and thankfully he’s easy like me, gives us food and we’re happy. This cookies n cream cake is definitely a treat!!! You don’t want to be caught home alone with this thing. Trust me. Make it, have a slice, and give the rest to the neighbors or coworkers. Do you hear me?
The simple white cake base is perfect for making cookies n cream cake! When I first made this cake I couldn’t decide if I wanted to go with a sour cream cake, cream cheesecake, or white cake.
I’m glad I went with a white cake recipe. It’s simple, easy, light, and went great with this cookies and cream buttercream frosting and vanilla ice cream!
Feel free to up the ante when it comes to the Oreos! I prefer my cake and frosting to be white and lightly speckled with bits of cookie pieces so I didn’t add in too many crushed cookies.
I also didn’t want my cake or icing to have a brown tint. Sometimes when you add in too many cookies it will begin to turn the white frosting and cake a light brown.
Totally not a bad problem though if you ask me! : )
Watch me make this cookies n cream cake from start to finish!
Get the Recipe: Cookie n Cream Cake
Ingredients
- 3 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup canola oil
- 2 cups granulated sugar
- 3/4 cup buttermilk or whole milk
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 5 egg whites, beaten to soft peaks
- 3/4 cup crushed Oreos, can add more if desired
- Homemade Cookies n Cream Buttercream Frosting, double recipe
- Oreos, for decoration if desired
Instructions
- Preheat 325 F.
- Grease and flour 3 (9-inch) cake pans. Set aside.
- In a large bowl, sift together flour and baking powder. Set aside.
- In another large bowl cream together butter, oil, and sugar.
- Mix in buttermilk, heavy cream and vanilla extract.
- Add the wet ingredients into the dry ingredients until combined.
- Fold in the eggs whites just until combined.
- Fold in the crushed Oreos.
- Evenly distribute batter into the prepared pans and shake pans to even out and release air bubbles.
- Bake on middle rack for 20-25 minutes.
- Allow cake to cool in pan until pans are warm. (cake will continue to bake as it cools so do not let cake OVER COOK in oven. Remove cake when moist crumbs cling to toothpick inserted into center.)
- Once pans are cool to the touch, remove from cake from pan and place on cooling rack to finish cooling.
- Once cakes are cooled completely, frost with homemade cookies n cream frosting and decorate with Oreos if desired
Video
Want more cookies and cream? Check out these recipes!
No-Baked Oreo Cheesecake
Will this recipe work well for cupcakes?
Amazing cake I made it today and ate 3 slices and already am thinking of eating more
She said eat a slice and give the rest away. Lol
How to bake in 1 24 cm bakepan?
Delicious cake with rave reviews! Thanks.
Tried this cake recipe with a twist and it came out perfect.
Thank you
What was the twist?
I have been looking for an Oreo cake recipe like this for a few months now. Thank you Monique. I played around with it a couple times the original way. Then finally settled on Cake flour instead of AP flour. I think the original was great but I wanted to make it my own. When she says mix in whip cream until smooth, do that and a little more. It helps make the cake lighter if using AP flour. I settled on CF because I love the texture it gives to cakes. I cut up my Oreos (without the cream) instead of crushing. Then added 1/4 of oreo fine crumbs. I took the time to incorporate each ingredient and paid special attention to my oven temp and size pans I used. THAT RIGHT THERE MAKES A HUGE DIFFERENCE IN END RESULTS. Yes! I did all this because I wanted this cake to be decadent. I also used Swiss Merengue Buttercream. Ahhhhhh heaven. Thanks a million again Monique for the recipe.