There is something truly magical about combining creamy, rich textures with crunchy cookie bits that make this Cookies and Cream Cake Recipe an absolute showstopper for any dessert table. Whether it’s a special celebration or just a weekend treat, this cake brings together the perfect harmony of fluffy cake layers embedded with chocolate sandwich cookies and a luscious cream cheese frosting that’s sweet, smooth, and irresistibly delightful. Trust me, once you try this Cookies and Cream Cake Recipe, it will quickly become your go-to dessert when you want a dessert that feels both indulgent and comforting.
Ingredients You’ll Need
Gathering the ingredients for this Cookies and Cream Cake Recipe is refreshingly simple, yet each one plays a vital role in building its unforgettable taste and texture. From the silky cream cheese to the crunchy cookie bits, every element contributes to making this cake as delightful inside as it looks on the outside.
- 2 cups all-purpose flour: Provides the perfect structure and tenderness for the cake layers.
- 1 ½ cups granulated sugar: Sweetens the cake evenly without overpowering other flavors.
- ½ cup unsalted butter (room temperature): Adds richness and moisture to keep the cake soft.
- 3 large eggs (room temperature): Helps bind ingredients together and adds a delicate fluffiness.
- 1 cup whole milk: Keeps the batter smooth and tender, enriching the crumb.
- 1 tablespoon baking powder: Ensures the cake rises perfectly and has a light texture.
- 2 teaspoons vanilla extract: Infuses a warm, aromatic depth to the cake’s flavor.
- 1 cup crushed chocolate sandwich cookies (like Oreos): The iconic cookies and cream touch that gives texture and flavor bursts.
- 8 ounces cream cheese (softened): The creamy base for the luscious frosting that complements the crunchy cookies.
- Powdered sugar (for frosting): Sweetens and thickens the cream cheese frosting to a perfect spreadable consistency.
How to Make Cookies and Cream Cake Recipe
Step 1: Prepare the Baking Pans and Preheat Oven
Start by preheating your oven to 350°F (175°C). Meanwhile, generously grease and flour two 9-inch round baking pans. This sets the foundation for your cake to bake evenly without sticking, making for a smooth release once baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour and baking powder. Combining these dry ingredients first ensures your cake layers will rise beautifully and have a tender crumb.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—this step is key for a tender, airy cake. Then, incorporate the eggs one at a time, making sure each is fully whipped in before adding the next. Finish this step by stirring in the vanilla extract for that lovely, inviting aroma.
Step 4: Combine Wet and Dry Ingredients, Add Cookies
Gradually add the dry flour mixture to the wet mixture while alternating it with the whole milk. This method keeps your batter smooth and prevents it from becoming dense. Finally, gently fold in the crushed chocolate sandwich cookies, distributing the cookie bits so each slice will reveal those delightful chewy chunks.
Step 5: Bake the Cake Layers
Pour the batter evenly into your prepared pans and smooth the tops with a spatula for even baking. Pop the pans into your preheated oven and bake for about 35 to 40 minutes. Test the doneness by inserting a toothpick into the center; it should come out clean with just a few moist crumbs attached.
Step 6: Cool and Frost
Once your cakes are baked, let them cool completely in the pans for about 10 minutes before transferring them to a wire rack. While cooling, whip the softened cream cheese with powdered sugar until you achieve a smooth and fluffy frosting. Spread this between the layers and on top of your cake, sealing in the cookies and cream goodness.
How to Serve Cookies and Cream Cake Recipe
Garnishes
To elevate your Cookies and Cream Cake Recipe even further, consider sprinkling additional crushed chocolate sandwich cookies on top of the frosting. A few whole cookies artfully placed can add a charming touch and hint at what’s inside. For extra flair, a drizzle of melted chocolate or a few dollops of whipped cream wouldn’t hurt either!
Side Dishes
This cake is decadent enough to stand on its own, but pairing it with fresh berries or a scoop of vanilla ice cream can bring a refreshing contrast that balances the rich cream cheese frosting and chocolate cookie bits beautifully. A hot cup of coffee or a glass of cold milk makes for a comforting and classic accompaniment.
Creative Ways to Present
If you’re feeling fancy, slice the cake into neat squares and serve them on a platter with multiple layers visible, showcasing the cookie-studded cake and creamy frosting. Alternatively, turn this recipe into cupcakes by baking the batter in muffin tins and topping each with a swirl of cream cheese frosting and a cookie piece. It’s perfect for parties or casual get-togethers!
Make Ahead and Storage
Storing Leftovers
Your Cookies and Cream Cake Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The chill helps maintain the frosting’s firmness and prevents the cake from drying out, so when you’re ready for another slice, it will taste as fresh as the day you baked it.
Freezing
Want to enjoy this cake later? You can freeze the baked, unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When you’re ready, thaw them overnight in the fridge and apply the cream cheese frosting fresh for the best texture.
Reheating
Since this cake is best served chilled or at room temperature, reheating isn’t recommended as it may affect the creamy frosting texture. If you prefer, let refrigerated slices sit out for 15 minutes before serving to take off the chill and awaken the flavors fully.
FAQs
Can I use a different type of cookie for the Cookies and Cream Cake Recipe?
Absolutely! While classic chocolate sandwich cookies are traditional, you can experiment with other cookies like chocolate chip, peanut butter, or mint-flavored varieties to give the cake your own unique twist.
Is it necessary to use cream cheese for the frosting?
Cream cheese adds a tangy creaminess that perfectly balances the sweetness and texture of the cookies. However, if you want a lighter option, whipped cream or buttercream can be substituted, but it will change the distinct flavor profile of the Cookies and Cream Cake Recipe.
Can this cake be made gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that measures cup for cup. Just make sure the crushed cookies are also gluten-free to keep the dessert safe for those with gluten sensitivities.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake layer. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist and tender.
Can I double the recipe for a larger cake?
Definitely! Just double the ingredients and bake in larger pans or multiple pans, keeping a close eye on baking times as they may vary slightly to ensure even cooking.
Final Thoughts
Making the Cookies and Cream Cake Recipe is like gifting yourself and your loved ones a slice of pure joy. Every bite blends tender cake, crunchy cookie surprises, and creamy frosting into a combination that’s endlessly satisfying. Don’t hesitate to give this recipe a go—it’s the kind of dessert that will make any occasion memorable and keep you reaching for one more piece.
Print
Cookies and Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Delicious Cookies and Cream Cake is a moist, flavorful dessert that combines the classic cream cheese frosting with crunchy chocolate sandwich cookies mixed into the batter. Perfect for celebrations or a special treat, this homemade cake offers a delightful balance of creamy texture and cookie crunch.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Frosting
- 8 ounces cream cheese (softened)
- Powdered sugar (to taste for frosting)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to ensure the cakes don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This creates a smooth base for your cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for aroma and flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently to achieve a smooth, homogenous batter without overmixing.
- Fold in Cookies: Gently fold the crushed chocolate sandwich cookies into the batter, distributing them evenly without crushing them further.
- Divide Batter and Bake: Evenly divide the batter between the prepared baking pans, smoothing the tops with a spatula. Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, blend the softened cream cheese with powdered sugar to your preferred sweetness and consistency, creating a creamy frosting.
- Frost and Assemble: Once the cakes are fully cooled, spread the cream cheese frosting on top of one layer, then place the second layer on top and frost the entire cake as desired. Serve and enjoy!
Notes
- Make sure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
- The crushed cookies add texture but avoid overcrushing to keep distinct cookie pieces.
- Adjust powdered sugar in frosting based on preferred sweetness and consistency.
- You can chill the frosting for 15 minutes before applying if it becomes too soft.
- Store leftovers covered in the refrigerator for up to 3 days.
