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A close-up image of a slice of Cookies and Cream Cake topped with crushed Oreo cookies and creamy frosting.

Cookies and Cream Cake

This soft and buttery cake, filled with Oreo chunks and topped with whipped cream frosting, is a decadent treat for any occasion.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cookies and cream cake, Cream Cake, easy cake recipe, oreo cake, whipped cream frosting
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 3 hours
Total Time: 4 hours 5 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $15

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.

Notes

This cake is perfect for parties or special events. For extra crunch, try topping it with more chopped Oreos or mini Oreo cookies.

Nutrition

Serving: 160g | Calories: 420kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 320mg | Potassium: 150mg | Fiber: 1g | Sugar: 39g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 8mg