This cookies and cream cake is everything you want in a celebration dessert: soft white cake dotted with chocolate Oreo pieces, topped with clouds of whipped cream frosting that tastes like the filling of your favorite cookie. The cake stays incredibly moist, and every bite delivers that perfect cookies-and-cream flavor without being too sweet or heavy.
I first made this for my daughter's birthday after she requested "anything with Oreos," and it's been our go-to ever since. If you love easy desserts that look impressive, you might also enjoy my Creamy Ranch Chicken for weeknight dinners or Baked Chicken Chimichangas when you're feeding a crowd. And if you're in the mood for something comforting, try my White Bean and Bacon Soup, it's always a hit.
Why This Cookies and Cream Cake Works So Well
This Cookies and Cream Cake uses a tender white cake base instead of chocolate, which lets the Oreo flavor really shine through. The sour cream keeps everything soft and moist, while the whipped cream frosting stays light and fluffy without feeling too rich. It's simple enough for beginners but tastes bakery-quality.
You don't need fancy equipment or hard-to-find ingredients. Just a standard 9x13-inch pan, a mixer, and about an hour from start to finish (plus cooling time). The cake with whipped cream frosting holds up beautifully at room temperature for parties, and leftovers keep well in the fridge.
Jump to:
- Why This Cookies and Cream Cake Works So Well
- Cookies and Cream Cake Ingredients
- How to Make This Cookies and Cream Cake
- Smart Substitutions
- Equipment For Cookies and Cream Cake
- How to Store This Cookies and Cream Cake
- Serving Ideas That Make This Cookies and Cream Cake Shine
- Expert Tips
- FAQ
- Related
- Pairing
- Cookies and Cream Cake
Cookies and Cream Cake Ingredients
Here's everything for this best Cookies and Cream Cake recipe, broken down so you know exactly what each ingredient does.
For the Cake
- Cake flour: Creates the soft, tender crumb that makes this cake melt in your mouth. Spooning and leveling the flour prevents the cake from turning out dry.
- Baking powder and baking soda: Work together to give the cake a gentle rise and light texture.
- Salt: Balances the sweetness and brings out all the flavors.
- Unsalted butter: Adds richness and helps create that buttery, soft texture. Make sure it's softened to room temperature so it creams properly.
- Granulated sugar: Sweetens the cake and helps create a tender crumb when creamed with the butter.
- Egg whites: Provide structure and moisture while keeping the cake light and white in color.
- Sour cream: This is the secret to keeping the cake incredibly moist. It adds a subtle tang that balances the sweetness.
- Pure vanilla extract: Enhances all the other flavors and adds warmth.
- Whole milk: Brings the batter together and adds moisture. Room temperature milk blends in smoothly without deflating the batter.
- Chopped Oreos: The star of the show. About 10 whole cookies, chopped into chunks, give you Oreo flavor throughout the cake.
For the Whipped Cream Frosting
- Full-fat brick cream cheese: Gives the frosting body and a slight tang. Make sure it's the brick style, not the spreadable kind, and fully softened.
- Confectioners' sugar: Sweetens and stabilizes the frosting without making it grainy.
- Pure vanilla extract: Adds depth and warmth to the frosting.
- Cold heavy cream: Whips up into stiff peaks and creates that fluffy, cloud-like texture. The cold temperature is important for proper whipping.
- Chopped Oreos: About 8 cookies, chopped and folded into the frosting for extra cookies-and-cream goodness.
- Optional Oreos for garnish: Mini or regular Oreos make the cake look beautiful and give everyone a hint of what's inside.
How to Make This Cookies and Cream Cake
This easy Cookies and Cream Cake comes together in simple steps, perfect for bakers of all levels.
Preheat and prep: Preheat your oven to 350°F (177°C) and grease your 9x13-inch cake pan really well, getting into all the corners so nothing sticks.
Mix the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until everything is evenly combined. Set this aside.
Cream the butter: Using a handheld or stand mixer, beat the softened butter on high speed for about 1 minute until it looks smooth and creamy, not lumpy.
Add sugar and cream: Add the granulated sugar and beat for 2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl so everything gets mixed evenly.
Mix in egg whites and sour cream: Add the egg whites and beat on high speed for 2 minutes until fully blended and slightly pale. Then add the sour cream and vanilla extract, beating until smooth and incorporated.
Combine wet and dry: With your mixer on low speed, gradually add the dry ingredients until just combined, don't overmix. Slowly pour in the milk while the mixer runs on low, mixing until the batter is smooth.
Finish the batter: Scrape down the bowl and give the batter a few whisks by hand to make sure there are no flour pockets hiding at the bottom. Gently fold in the chopped Oreo pieces, being careful not to crush them too much.
Bake: Pour the batter into your prepared pan and bake for 32 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges look lightly golden.
Cool completely: Let the cake cool completely in the pan on a wire rack. This is important because warm cake will melt the frosting.
Make the frosting: Beat the softened cream cheese on medium-high speed until smooth and creamy, about 1 minute. Scrape the bowl as needed.
Add sugar and vanilla: Add the confectioners' sugar and vanilla extract, beating until the mixture is smooth and fluffy, about 2 minutes.
Whip the cream: Switch to low speed and gradually pour in the cold heavy cream. Once all the cream is added, increase the speed to high and beat until you see stiff peaks form, 1 to 2 minutes.
Fold in Oreos: Gently fold in the chopped Oreos throughout the frosting. If you want to pipe decorative borders, set aside some plain frosting first.
Frost the cake: Spread a thick, generous layer of frosting over the cooled cake using an offset spatula. If you like, pipe decorative borders using a Wilton 1M piping tip and top with extra Oreos.
Serve: Serve immediately or refrigerate for up to 1 day. Let the cake sit at room temperature for about 15 minutes before serving for the best texture and flavor.
Smart Substitutions
Cake flour: You can substitute with all-purpose flour, but use 2 and ¼ cups and add ¼ cup cornstarch. Sift it together twice for a lighter texture.
Sour cream: Greek yogurt works well and keeps the cake just as moist.
Whole milk: 2% milk or buttermilk both work. Buttermilk will make the cake slightly tangier.
Oreos: Any chocolate sandwich cookie works, though the flavor might be slightly different.
Heavy cream: You can use whipping cream, but avoid ultra-pasteurized cream if possible as it doesn't whip as well.
Equipment For Cookies and Cream Cake
- A 9x13-inch cake pan is essential for this recipe. I prefer metal pans because they conduct heat evenly.
- A handheld or stand mixer makes creaming the butter and whipping the frosting easy. You could do it by hand, but your arm will get tired.
- A whisk helps blend the dry ingredients smoothly.
- A silicone spatula is perfect for scraping bowls and folding in the Oreos gently.
- A cooling rack lets air circulate under the pan so the cake cools evenly.
- A small offset spatula gives you the smoothest frosting finish.
- Piping bag and Wilton 1M tip are optional but fun if you want to add decorative touches.
How to Store This Cookies and Cream Cake
Store leftover Cookies and Cream Cake covered in the refrigerator for up to 3 days. The whipped cream frosting holds up well when chilled.
Let the cake sit at room temperature for 10 to 15 minutes before serving so the frosting softens slightly and the flavors come through better.
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before frosting.
The frosting doesn't freeze as well because of the whipped cream, so I recommend frosting only what you plan to serve within a few days.
Serving Ideas That Make This Cookies and Cream Cake Shine
Serve slices with a cold glass of milk for the ultimate cookies-and-cream experience.
Add a scoop of vanilla ice cream on the side and drizzle with chocolate syrup for an extra indulgent dessert.
Pair with fresh strawberries or raspberries to cut through the richness.
Serve at birthday parties with colorful sprinkles on top for a fun, festive look.
Expert Tips
Bring ingredients to room temperature. This helps everything blend smoothly and creates a more even crumb.
Don't overmix the batter. Once you add the flour, mix just until combined. Overmixing develops gluten and makes the Cookies and Cream Cake tough.
Chop Oreos by hand. A food processor turns them to dust. Rough chops give you nice chunks throughout.
Cool completely before frosting. Warm Cookies and Cream Cake melts the frosting and creates a mess.
Use cold cream for frosting. Cold heavy cream whips up faster and holds its shape better.
Don't overbeat the frosting. Stop as soon as you see stiff peaks. Overbeating can turn it grainy or even cause it to separate.
Spread frosting generously. This Cookies and Cream Cake can handle a thick layer. Don't be shy.
FAQ
Should a Cookies and Cream Cake be refrigerated?
Yes, because the whipped cream frosting contains dairy and cream cheese, it should be refrigerated after a couple of hours at room temperature. Store it covered in the fridge for up to 3 days. Let it sit out for 10 to 15 minutes before serving so the frosting softens and tastes better.
What are the 7 rules for baking perfect cake?
Measure ingredients accurately, bring everything to room temperature, don't overmix the batter, preheat your oven fully, use the right size pan, test for doneness with a toothpick, and let the cake cool completely before frosting. Following these rules helps you avoid dense, dry, or sunken cakes.
Should a cookie cake be refrigerated?
It depends on the frosting. Cookies and Cream Cake with buttercream can sit at room temperature for a day or two, but anything with cream cheese or whipped cream frosting needs to be refrigerated. When in doubt, keep it chilled.
What does cookies and cream cake taste like?
It tastes like biting into a soft, buttery vanilla cake studded with chunks of Oreos, topped with sweet whipped cream frosting. The Oreo pieces stay slightly chewy and add pockets of chocolate cookie flavor. It's sweet but balanced, with a light, moist crumb that melts in your mouth.
Related
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Pairing
These are my favorite dishes to serve with Cookies and Cream Cake
Cookies and Cream Cake
Ingredients
Cake:
- 2and ½ cups 285g cake flour spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup 170g unsalted butter softened to room temperature
- 1and ½ cups 300g granulated sugar
- 4 large egg whites at room temperature
- ¾ cup 180g sour cream at room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup 180ml whole milk at room temperature
- 1and ¼ cups 110g chopped Oreos about 10 Oreos
Whipped Cream Frosting:
- 6 ounces 170g full-fat cream cheese softened to room temperature
- ¾ cup 90g confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1and ½ cups 360ml cold heavy cream or heavy whipping cream
- 1 cup 90g chopped Oreos about 8 Oreos
- Optional: mini or regular Oreos for garnish
Instructions
- Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13-inch cake pan.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, beat the butter on high speed until smooth and creamy, about 1 minute.
- Add the sugar and beat on high speed for 2 minutes until creamed together.
- Add the egg whites and beat on high speed until combined, about 2 minutes.
- Add the sour cream and vanilla extract and beat until combined. The mixture may appear curdled, which is okay.
- On low speed, add the dry ingredients until just combined.
- Slowly pour in the milk with the mixer on low speed until incorporated. Do not overmix.
- Whisk the batter by hand to ensure no lumps are at the bottom. Gently fold in the chopped Oreos.
- Pour the batter into the prepared cake pan. Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- In a large bowl, beat the cream cheese on medium-high speed until smooth, about 1 minute.
- Add the confectioners' sugar and vanilla extract and beat on medium speed until smooth, about 2 minutes.
- Switch the mixer to low speed and slowly add the cold cream. After all the cream is added, turn the mixer to high speed and beat until stiff peaks form, about 1-2 minutes.
- If desired, set aside 1 cup of frosting for piping. Fold the chopped Oreos into the remaining frosting.
- Spread the Oreo-infused frosting onto the cooled cake using an offset spatula. Optionally, pipe frosting decorations using a Wilton 1M piping tip.
- Serve immediately or refrigerate for up to 1 day. Bring to room temperature before serving, if desired.
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