Cookies and Cream Cake

Cookies and cream fans, this cake recipe is dedicated to you! We’ve taken everyone’s favorite chocolate sandwich cookie and turned it into a cake that’s so good, you won’t be able to resist a second slice. It’ll be our little secret that it all started with a simple white cake mix that is doctored into a flavorful dessert. Crushed Oreos mixed right into the batter for that classic cookies and cream flavor in every bite.

We didn’t stop there. We add cookies and cream frosting. It’s creamy with just the right amount of crunch and so delicious, you’ll want to eat it with a spoon. 

When you put it all together, you get a cake that’s so good, it’s hard to believe it started with a box mix. The tender cake layers, the creamy frosting, and the crunchy Oreo pieces all work together to create a dessert that’s greater than the sum of its parts. So, the next time you want something sweet and delicious, give our Cookies and Cream Cake a try – we promise you won’t be disappointed!

Ingredients 

Cake

White cake mix – you can also use a chocolate cake mix. 

All-purpose flour

Granulated sugar

Milk – we use whole milk, you can use any kind you have on hand or substitute with water.

Greek yogurt – Sour cream also works great as a substitution. 

Egg whites 

Butter – you can use salted or unsalted without any modifications to the cake recipe

Vanilla extract

Chocolate sandwich cookies – like Oreos. We use the regular kind. A 13.29 ounce size pack of them should be enough for the cake and the frosting, with just a few left over. We use a family size and crush the remaining cookies for the sides.

Frosting

Salted Butter – we generally use salted butter in all of our kitchens, if you choose to use unsalted butter, add an additional 1/8 teaspoon of salt to the frosting

Vegetable shortening –  you can use all butter. The frosting will melt more easily, so if you are planning on serving this in a warm location, we suggest using at least half shortening.

Powdered sugar –  you may find this call confectioner’s sugar or 10X sugar at your market

Milk – this can also be substituted with any milk of your choice

Vanilla extract

Table salt

More chocolate sandwich cookies

Instructions

Cake

Begin by preheating your oven to 325°F and preparing three 8-inch baking pans by spraying them with baking spray, lining them with parchment paper, and spraying again. 

In a large mixing bowl, combine the white cake mix, flour, and sugar, mixing just until combined. 

Add in the milk, yogurt (or sour cream), egg whites, oil, and vanilla, and mix on low speed until everything is incorporated. 

Increase the mixer speed to medium and continue mixing for an additional 2 minutes.

GENTLY, fold in the cookie crumbs.

Divide the batter evenly among the prepared baking pans and place them in the preheated oven. 

Bake the cakes for 35-45 minutes, or until a toothpick inserted into the center comes out clean. 

Once done, remove the cakes from the oven and let them cool in the pans for a few minutes before inverting them onto a cooling rack. 

Carefully remove the parchment paper from the bottom of each cake and allow them to cool completely before filling and frosting.

While the cakes are cooling, prepare the cookies and cream frosting. 

Frosting

In a mixing bowl, cream together the butter and shortening on medium-high speed for 5 minutes, or until the mixture is light, creamy, and pale in color. 

Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. 

In a separate small bowl, combine the milk, vanilla, and salt, stirring to dissolve the salt. With the mixer turned off, pour the milk mixture into the frosting. 

Turn the mixer to low speed and mix until incorporated, then increase the speed to high and continue beating for 2-5 minutes, until the frosting is smooth and creamy. 

Finally, fold in the crushed Oreo cookies until well combined, adding more milk if needed to achieve your desired frosting consistency.

Putting It All Together

To assemble the cake, level the tops of the cake layers with a serrated knife if necessary. Place one layer on a serving plate, crumb side down if you trimmed off a dome. Spread a layer of frosting over the cake layer, then place the next layer on top, again with the crumb side down. Repeat with another layer of frosting and the final cake layer, placing it flat side up. Frost the top and sides of the cake with the remaining frosting. If desired, use any leftover frosting to pipe decorative swirls around the edge of the cake and insert mini Oreo cookies into the swirls.

Pro Tips

Do not use a mixer for mixing the cookies into the cake batter or the frosting, this will create a lot of fine crumbs that will make your cake and frosting look gray.

Just to be safe, before removing the cakes from the pans, run a knife around the edge of the pans to make sure there is no sticking.

This will have a tighter crumb than what you get from a straight box mix or a scratch made cake. 

Using a lower temperature creates less of a dome. 

Make the frosting a bit thinner than you would normally would for frosting a cake, once you add the crushed cookies it will thicken it quite a bit.

If you plan on taking this to an outdoor event or one where it will be on the warmer side, we suggest using all solid shortening. Double the salt in the recipe and add 2 teaspoons of butter flavored extract. The icing won’t turn as soft in the heat.

To keep your icing from turning too dark, don’t crush the cookies too much. Additionally, I would sift out the really fine crumbs, and just fold in the cookies. 

You can reduce the icing if you plan to make this in a 9X13 pan. The included recipe is designed to fill and frost a 3-layer cake. 

Why Does This Cake Take Longer to Bake?

Doctored cake mix recipes are denser than a regular box mix cake and some homemade cakes. Additionally, this one has cookie pieces in it that affect the rate at which the cake bakes. Just trust the process. You can always check your cakes earlier, but every time you open the open door you reduce the oven temperature by at least 25 degrees.

Can I Make This with a Chocolate Cake?

Yes! I would use strong, cooled coffee instead of milk in the recipe. You could even make a mint chocolate Cookies and Cream Cake by using mint Oreos in place of the regular ones. 

Can I Make This Cake Without the Oreo Cookies? 

While you could make this cake without the Oreo cookies, they are a key ingredient that gives this cake its signature cookies and cream flavor. If you leave them out, you’ll just have a plain white cake.

Can I Make This Cake Ahead of Time? 

Yes, this can be made ahead of time. Just store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Can I Use a Different Type of Frosting? 

Yes, you can use a different type of frosting if you prefer, like a vanilla buttercream or a cream cheese frosting. Just keep in mind that it will change the overall flavor and feel of the cake.

Can I Add Other Mix-Ins to the Cake Batter or Frosting? 

Yes, you can add other mix-ins to the cake batter or frosting if you like, such as chocolate chips, chopped nuts, or sprinkles. Just be careful not to add too many mix-ins, as it can affect the mouth feel of the cake and may increase the baking time.

Can I Make This Oreo Cake in a 9X13 Cake Pan?

You sure can! We do it all the time!

It will be a pretty thick cake and after you ice the cake, it will be taller than the edges of the pan.

You’ll need to increase the baking time to 40 to 50 minutes.

You may want to decrease the icing by 1/3. There is enough icing to fill and frost a 3 layer cake.

What About Two 9-inch Pans?

This can also be made as a 2 layer cake using two 9-inch cake pans.

The layers will be thicker, so you will need to adjust the baking time.

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