This cookies and cream cake is a true bakery-style masterpiece, simple to make yet incredibly impressive. You’ll love creating this delicious treat that tastes like it came straight from a professional kitchen. This recipe delivers a perfectly moist cake with delightful cookie crumbles throughout.
Key Ingredients & Substitutions
- All-purpose flour: Use cake flour for an even finer crumb.
- Granulated sugar: You can use a mix of granulated and brown sugar for a slightly deeper flavor.
- Unsalted butter: Margarine can be used, but butter provides superior flavor.
- Buttermilk: If you don’t have buttermilk, combine regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Eggs: No substitutes are recommended for proper structure.
- Vanilla extract: Almond extract can be used for a different flavor profile.
- Cream cheese: Full-fat cream cheese is best for a rich frosting.
- Powdered sugar: Essential for smooth frosting; don’t substitute with granulated sugar.
- Chocolate sandwich cookies (Oreos): Use your favorite brand or similar chocolate cream-filled cookies.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup crushed chocolate sandwich cookies (about 10-12 cookies)
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (as needed for consistency)
- ½ cup crushed chocolate sandwich cookies (for mixing in)
- ½ cup crushed chocolate sandwich cookies (for topping)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: 9-inch round cake pans (2), electric mixer, mixing bowls, spatula
Step-by-Step Instructions
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps in your dry mixture.
3. Cream Butter and Eggs
In a separate bowl, cream the softened butter until it’s light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in Cookies and Bake
Gently fold in 1 cup of crushed chocolate sandwich cookies. Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cakes
Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, invert them onto the wire rack to cool completely before frosting. This prevents the cake from breaking.
7. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Beat in the vanilla extract.
8. Adjust Frosting Consistency
Add milk one tablespoon at a time until your frosting reaches a smooth, spreadable consistency. Stir in ½ cup of crushed chocolate sandwich cookies.
9. Frost Your Cake
Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting.
10. Decorate Your Bakery-Style Cake
Sprinkle the remaining ½ cup of crushed chocolate sandwich cookies over the top of your frosted cake. You can also press some crumbs gently onto the sides for extra visual appeal. Your bakery-style cake is now ready to enjoy.
Variation Ideas
- Chocolate Cake Base: Use a chocolate cake recipe instead of vanilla for a double chocolate cookies and cream cake.
- Mini Cakes: Bake in cupcake tins for individual cookies and cream cupcakes. Adjust baking time accordingly.
- Flavor Boost: Add a hint of peppermint extract to the frosting for a seasonal twist.
- Garnish: Drizzle with melted chocolate before serving for an extra decadent touch.
Storage Instructions
Store your cookies and cream cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture. This bakery-style cake holds up well.
Frequently Asked Questions (FAQ)
Can I use pre-made frosting?
You can, but homemade cream cheese frosting provides a superior, bakery-style taste and texture.
My cake layers are domed, what should I do?
You can carefully level the tops of your cooled cake layers with a serrated knife for a flatter, more professional look.
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them, wrapped tightly, at room temperature. The frosting can also be made a day ahead and stored in the refrigerator.
Why is my frosting too thin/thick?
If it’s too thin, add more powdered sugar. If it’s too thick, add milk one teaspoon at a time until it reaches your desired consistency.
Can I freeze this cake?
Yes, you can freeze individual slices or the whole frosted cake, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight before serving.
What kind of chocolate sandwich cookies are best?
Any brand of chocolate cream-filled sandwich cookies will work perfectly for this cookies and cream cake.