I remember the first time I baked this cookies and cream cake—it was for a family birthday when I was still figuring out how to balance quick meals with special treats. Easy to make yet impressive, this cake quickly became my go-to when I wanted to celebrate without stress. It’s the ultimate foolproof cookies and cream cake that always brings joy to the table and makes any occasion feel extra special.
Cookies and Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper and baking spray.
- Whisk together flour, sugar, baking powder, and salt in a stand mixer.
- Add vegetable shortening one tablespoon at a time until mixture resembles coarse crumbs.
- Stir in canola oil, sour cream, and vanilla extract, then add milk until combined.
- Beat egg whites in a clean, dry bowl until stiff peaks form.
- Gently fold whipped egg whites into batter, then fold in broken Oreo pieces.
- Divide batter evenly into pans and bake for 30-35 minutes until tops spring back.
- Cool cakes in pans for 15 minutes, then invert onto cooling racks to cool completely.
Notes
Table of Contents
The Ultimate Foolproof Cookies and Cream Cake
Hello, friend! If you’re looking for a crowd-pleaser that’s both simple and stunning, this cookies and cream cake is your new best friend. I created this recipe to be a reliable classic, blending familiar Oreo cookie goodness with a moist, tender crumb that’s surprisingly easy to achieve. Whether you’re baking for a birthday or just because, this cake impresses without intimidating perfect for busy cooks like us.
Why You’ll Love This Easy Cookies and Cream Cake
- Foolproof Method: Uses the classic creaming technique for consistent results every time.
- Moist and Tender: Thanks to avocado oil and sour cream, each bite feels soft and delicious.
- Perfect Oreo Flavor: Oreo cookies are folded in both the batter and frosting, offering layers of chocolatey crunch and creaminess.
- Beginner Friendly Guide: Includes detailed steps so bakers of all skill levels can confidently create a stunning cake.
Ingredients for the Perfect Cookies and Cream Cake
Cake Ingredients
- 2 ½ cups all-purpose flour¹
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons vegetable shortening softened to room temperature
- ⅔ cup avocado oil, canola oil or vegetable oil
- ½ cup sour cream
- 1 Tablespoon clear vanilla²
- ¾ cup whole milk room temperature preferred
- 6 large or extra large egg whites³
- 20 Oreo cookies (broken into pieces)
Frosting Ingredients
- ¾ cup vegetable shortening (softened, use full-fat brick-style cream cheese)
- 12 oz cream cheese (softened)
- 5 ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons clear vanilla extract
- 1 Tablespoon heavy cream (optional)
- 10 Oreo cookies (pulverized to fine crumbs (if any significant pieces remain they will clog your piping tip))
The Science Behind the Flavor
Flour choice affects texture; while all-purpose flour works well here, cake flour can offer an even lighter crumb. Sour cream adds moisture and a tender crumb without weighing the cake down. Using avocado or vegetable oil improves moistness and keeps the cake soft longer compared to butter alone. Clear vanilla extract preserves the cake’s pale color, preventing the yellow tint that standard vanilla can create, making your cookies and cream cake as visually appealing as it is tasty. Understanding the science of baking can help you achieve perfect results every time.
The Oreo Deep-Dive: Choosing Your Cookies
Choosing the right Oreos truly elevates this cake. Classic Oreos offer balanced cream-to-cookie ratio and a familiar flavor that works beautifully both in the batter and frosting. Double Stuf Oreos are richer and creamier, which some prefer but can make the frosting sweeter and heavier. Oreo Thins provide less bulk and a lighter crunch but may get lost in the batter.
For the batter, roughly chopped Oreos create delightful pockets of chocolate crunch amidst the cake. In contrast, the frosting requires finely pulverized Oreo crumbs to ensure smooth piping. Any large cookie pieces in the frosting can clog piping tips and disrupt the smooth finish. Here’s a quick visual comparison:
| Texture in Batter | Texture in Frosting |
|---|---|
| Roughly chopped pieces | Pulverized fine cookie crumbs |
How to Make a Fluffy Cookies and Cream Cake (Step-by-Step)
- Preheat and prepare pans. Heat your oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper; grease the sides with baking spray.
- Mix dry ingredients. Whisk together the flour, sugar, baking powder, and salt in a stand mixer bowl or large mixing bowl.
- Cream vegetable shortening. On low speed, add the softened vegetable shortening one tablespoon at a time until the mixture resembles coarse sandy crumbs. This is known as the creaming method, which creates a light texture.
- Add wet ingredients. Stir in the oil, sour cream, and clear vanilla extract on low speed, followed by the milk until combined.
- Whip egg whites. Using a clean, dry bowl and beaters, beat egg whites to stiff peaks.
- Fold in egg whites. Gently fold whipped egg whites into the batter with a spatula until no lumps remain. Don’t overmix.
- Fold in Oreos. Carefully mix in the broken Oreo pieces.
- Bake. Divide batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway if oven bakes unevenly.
- Cool cakes. Let cakes cool in pans for 15 minutes, then invert onto cooling racks to cool completely before decorating.
Pro-Tip for Advanced Bakers: The Reverse Creaming Method
For an even finer crumb, try the reverse creaming method—start by mixing your dry ingredients with fat first before adding liquids. This traps less air and creates a tight, velvety crumb ideal for delicate cakes.
How to Assemble a Layer Cake Like a Pro
1. Leveling Your Cakes
Use a serrated knife or a cake leveler to trim the domed tops from each cake layer, creating smooth, flat surfaces. This helps with even stacking and a professional finish.
2. Filling and Stacking
Place your first cake layer on a cake board or plate. Spread an even layer of frosting over it using an offset spatula, adding a generous amount of crushed Oreo crumbs for extra texture if you like. Repeat with remaining layers.
3. Applying a Crumb Coat
Spread a thin layer of frosting over the entire stacked cake to lock in crumbs. Chill the cake for at least 30 minutes to set this base coat, ensuring a clean final appearance.
4. The Final Frosting Coat
Apply a generous final layer of frosting with smooth, even strokes. Use a bench scraper or a large offset spatula to create smooth sides, rotating the cake as you go for a flawless finish. For extra flare, pipe rosettes or swirls with pulverized Oreo crumbs.
Expert Tips for the Best Cookies and Cream Cake
- Make your cake layers a day ahead to save time and improve flavor; wrap tightly in plastic wrap and refrigerate.
- Store the finished cake covered in the fridge for up to 3 days to maintain freshness.
- To freeze, wrap layers in plastic wrap and aluminum foil. Thaw overnight in fridge before frosting.
- Use cake strips around pans while baking to prevent domed layers and achieve perfectly flat tops.
- Always use room temperature ingredients, especially eggs and sour cream, for smooth batter and even baking.
Decoration Ideas & Flavor Variations
- Simple Rustic Swirls: Use an offset spatula to create textured swirls on the frosting’s surface, then sprinkle crushed Oreos on top.
- Ganache Drip: Drizzle slightly cooled chocolate ganache around the edges for a decorative drip effect with Oreo crumbs sprinkled on top.
- Advanced Piping Techniques: Use an Ateco 848 piping tip for intricate swirls and rosettes, finishing with Oreo crumb accents.
| Variation | Ingredient Swap |
|---|---|
| Golden Oreo Cake | Substitute Classic Oreos with Golden Oreos in batter and frosting |
| Mint Oreo Cake | Add ½ teaspoon peppermint extract to frosting and use Mint Oreos |
| Mocha-Oreo Cake | Replace ¼ cup milk with brewed espresso in the batter |
Troubleshooting Your Cookies and Cream Cake
| Problem | Potential Cause | Solution |
|---|---|---|
| Dry Cake | Overbaking or too much flour | Check oven temperature, measure flour properly |
| Dense Cake | Overmixing or insufficient egg whites | Fold egg whites gently, don’t overmix batter |
| Grey Cake | Overmixing or metal baking pans | Use glass or light-colored pans; mix just until combined |
| Sunken Cake | Underbaking or too much leavening | Bake fully; measure baking powder carefully |
| Runny Frosting | Too much heavy cream or warm environment | Reduce cream; chill frosting before use |
Frequently Asked Questions
Can I make this a chocolate Oreo cake?
Yes! Adding ¼ cup of unsweetened cocoa powder to the dry ingredients creates a rich chocolate base that complements the Oreos perfectly.
What are some good alternatives to cream cheese frosting?
Buttercream or whipped ganache are great alternatives if you want a different texture or less tang.
Can I make this into a sheet cake?
Absolutely! Use a 9×13-inch pan and adjust baking time to around 35-40 minutes, checking doneness with a toothpick.
Why did my cake turn grey?
A grey cake often results from overmixing or reacting with metal pans. Avoid overmixing after adding wet ingredients and use glass or light-colored pans to prevent this discoloration.
Share Your Celebration!
This cookies and cream cake is truly all you’ll ever need for a special dessert that’s both easy and show-stopping. Whether it’s a birthday, anniversary, or just a moment to treat yourself, this recipe brings comfort and joy to every slice. I’d love to see your beautiful creations! What occasion are you baking this cake for? Let me know in the comments below.
