Introduction

This Cookies and Cream Cake is a delightful treat combining moist vanilla cake with chunks of Oreo cookies throughout. Topped with a rich Oreo frosting and decorated with whole cookies, it’s a perfect dessert for Oreo lovers and special occasions alike.

A slice of two-layer vanilla cake with small dark cookie bits mixed inside each light-colored sponge layer is shown on a white plate. Between the layers, there is a thick layer of creamy white frosting speckled with dark cookie crumbs. The outside of the cake is fully covered in this same cookie crumb frosting. On top, two swirls of the creamy frosting hold a whole dark chocolate sandwich cookie standing upright. The cake rests on a white marbled surface, and a small silver spoon is partially visible beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup whole milk, room temperature
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup Oreo cookies, crushed into large chunks
For the Oreo Frosting:
1 cup unsalted butter
8 cups powdered sugar
1/3 cup whole milk
1 cup Oreo cookies, crushed into rough chunks
1 teaspoon vanilla extract
Extra Oreos, for decoration

Instructions

Step 1: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch cake pans to prepare them for baking.
Step 2: Sift together the flour, baking powder, and salt in a bowl. Set this dry mixture aside.
Step 3: In a stand mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs one at a time, waiting 15 seconds between each addition, then add the vanilla extract. Lower the mixer speed to low.
Step 5: Alternately add the flour mixture and whole milk into the batter, mixing gradually to combine.
Step 6: Gently fold in the Oreo cookie chunks to distribute them evenly throughout the batter.
Step 7: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. Check doneness by inserting a toothpick; it should come out clean.
Step 8: Allow the cakes to cool completely before frosting.
Step 9: To make the Oreo frosting, beat the butter in a stand mixer on medium speed for 30 seconds until light and fluffy.
Step 10: Gradually add the powdered sugar and milk in alternating amounts, mixing well after each addition.
Step 11: Mix in the vanilla extract, then gently stir in the crushed Oreo chunks.
Step 12: Level the tops of the cooled cake layers. Place a spoonful of frosting on the cake stand to anchor the first layer, then add the first cake layer.
Step 13: Spread 1 cup of frosting evenly over the first layer, then add the second cake layer on top.
Step 14: Apply a thin crumb coat of frosting over the entire cake to trap crumbs. Refrigerate for 2 hours to set the coat.
Step 15: Reserve 1 cup of frosting for decoration. Cover the cake with the remaining frosting, smoothing it evenly.
Step 16: Fill a piping bag with the reserved frosting and pipe swirled mounds around the top edge of the cake. Place an Oreo cookie on each frosting mound for decoration.

Tips & Variations

For extra crunch, use larger Oreo chunks in the cake batter and frosting.
Try substituting half the whole milk with buttermilk for a tangier cake.
To keep the frosting smooth, sift the powdered sugar before mixing.
For a chocolate cake variation, replace 1/2 cup of flour with cocoa powder.

Storage

Store the cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Allow to come to room temperature before serving for best texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying. Reheat slices gently in the microwave for about 10-15 seconds if desired warm.

How to Serve

The image shows a round, two-layer cookies and cream cake with a grayish frosting mixed with black cookie crumbs covering the entire cake. Each layer is light tan with visible black cookie pieces mixed in. The cake has alternating swirls of the same cookies and cream frosting and whole chocolate sandwich cookies standing upright on top, forming a circle around the edge. A slice is lifted by a fork, revealing the two cake layers with frosting in between, and a swirl of frosting topped with a whole cookie on the slice’s side. The cake sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat or skim milk, but whole milk helps keep the cake moist and rich. Using lower-fat milk may result in a slightly drier texture.

How can I crush Oreo cookies without making them too fine?

Place the Oreos in a plastic bag and gently tap with a rolling pin or use your hands to break into chunky pieces. Avoid a food processor if you want larger chunks rather than fine crumbs.