cookie and cream cake recipe

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The Best cookie and cream cake recipe
Cookie and Cream Cake
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cookie and Cream Cake Works
❓ Frequently Asked Questions About Cookie and Cream Cake

I love this cookie and cream cake recipe because it is simple and always a hit with my family. My kids ask for it on birthdays and special occasions, but I also make it for weekend treats. It uses basic ingredients and crushed chocolate sandwich cookies for that classic flavor everyone enjoys. The cake is moist and the frosting is creamy, and it comes together without too much fuss. It is not a health food, but it does use real butter and cream, so you know what you are eating. For a special dessert, this recipe is reliable and delicious.

4.6 from 1335 votes

A moist vanilla cake filled and topped with crushed chocolate sandwich cookies and a creamy buttercream frosting. This cake is perfect for birthdays, parties, or any time you want a crowd pleasing dessert.

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Prep Time20 mins

Cook Time30 mins

Resting Time0 mins

Total Time50 mins

Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup whole milk

For the Frosting and Filling

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

3 tablespoons heavy cream

20 chocolate sandwich cookies (like Oreos), crushed

👨‍🍳Directions

1Preheat oven to 350°F. Grease and flour two 9 inch round cake pans.

2In a medium bowl, whisk together flour, baking powder, and salt.

3In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.

4Add eggs one at a time, beating well after each addition. Mix in vanilla.

5Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.

6Divide batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.

8For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream, beating until smooth and fluffy.

9Fold in half of the crushed cookies into the frosting.

10Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top.

11Frost the top and sides of the cake with the remaining frosting. Sprinkle the remaining crushed cookies on top and press gently into the sides.

🔧Equipment

Two 9 inch round cake pans

Electric mixer

Mixing bowls

Measuring cups and spoons

Spatula

Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 65g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 5g

📝Notes

For the best texture, use room temperature ingredients. You can also use a store bought vanilla cake mix to save time, just add crushed cookies to the batter.

This cookie and cream cake is always a good idea for family gatherings and special occasions. It is simple to make and everyone loves the familiar cookie flavor. I hope you enjoy making it for your family as much as I do.

1. Can I use a cake mix for this recipe?

Yes, you can use a white or vanilla cake mix to save time. Just prepare it according to the package directions and fold in 1 cup of crushed cookies before baking. The frosting should be made from scratch for the best flavor.

2. How do I crush the cookies without making a mess?

Place the cookies in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy pan. You can also pulse them in a food processor a few times. Do not turn them into fine dust, you want small chunks.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Store them at room temperature. Frost the cake the day you plan to serve it for the best texture.

4. How should I store leftover cake?

Cover the cake with plastic wrap or place it in an airtight container. Store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving.

5. Can I use reduced fat cookies or cream cheese frosting?

You can use reduced fat cookies, but the texture may be slightly different. Cream cheese frosting works well as a substitute, but it will be less sweet and more tangy. Just use your favorite cream cheese frosting recipe.

cookie and cream cake recipe