Cookies and Cream Cake

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and makes the perfect single-layer cake for any occasion. There’s no need for complicated stacking or layering — I get a beautifully moist, flavorful cake with minimal effort. The black cocoa in the frosting adds a deep, rich “Oreo” flavor that pairs perfectly with the sweet, tangy cream cheese. It’s one of those cakes that looks fancy but comes together easily in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Cake:
1¼ cups cake flour (all-purpose flour also works)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, room temperature
¾ cup granulated sugar
3 tablespoons neutral oil
2 large eggs, room temperature
2 teaspoons vanilla bean paste or extract
⅓ cup sour cream, room temperature
⅓ cup buttermilk (or regular milk), room temperature
5 broken Oreo cookies

For the Whipped Cream Cream Cheese Frosting:
½ cup powdered sugar
4 oz cream cheese, room temperature
3 tablespoons black cocoa powder
½ cup powdered sugar (second addition)
1 cup heavy whipping cream
1 teaspoon vanilla bean paste or extract
4 crushed Oreos for topping

Directions

1. I preheat the oven to 325°F and line an 8- or 9-inch round or square baking pan with parchment paper.

2. In a medium bowl with a paddle attachment, I cream together the butter and sugar for about 2 minutes until light and fluffy.

3. I add the oil and eggs, then beat again for another 2 minutes before mixing in the vanilla and sour cream.

4. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.

5. I add the dry ingredients to the wet mixture, alternating with the milk, in three parts, beginning and ending with the dry.

6. I gently fold in the broken Oreo pieces and pour the batter into the prepared pan.

7. I bake for 27–33 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. I set the cake aside to cool completely.

To Make the Frosting:

1. In a small bowl, I blend ½ cup powdered sugar, the cream cheese, and black cocoa powder until smooth.

2. In another bowl, I whip the heavy cream, vanilla, and remaining ½ cup powdered sugar until stiff peaks form.

3. I fold the two mixtures together gently, leaving a few black-and-white streaks for a marbled look.

To Assemble the Cake:
I spread the frosting evenly over the cooled cake and top it with crushed Oreos before serving.

Servings and Timing

This recipe makes about 9 servings. It takes around 20 minutes to prepare, 27–33 minutes to bake, and about 47 minutes total from start to finish. Each serving has approximately 442 calories.

Variations

• Sometimes I replace the black cocoa powder with regular unsweetened cocoa if I want a lighter chocolate flavor.

• For extra crunch, I sprinkle crushed Oreos between two layers of frosting if I decide to slice the cake horizontally.

• I like to try different cookie flavors — golden Oreos or chocolate chip cookies give a fun twist.

• For a celebration, I top the cake with whipped cream swirls and mini Oreos for a bakery-style finish.

Storage/Reheating

I store this cake covered in the refrigerator for up to 4 days. Because of the whipped cream frosting, I always keep it chilled. Before serving, I let it sit at room temperature for about 15–20 minutes to soften the frosting. If I want to make it ahead, I bake the cake a day early, store it tightly wrapped, and frost it the next day. It can also be frozen (without frosting) for up to 2 months.

FAQs

Can I make this as a layer cake?

Yes, I can double the recipe and bake it in two 8-inch pans for a beautiful two-layer version. The frosting recipe will also need to be doubled.

What is black cocoa powder, and can I substitute it?

Black cocoa powder has a deep, rich flavor similar to Oreos. If I don’t have any, I use regular unsweetened cocoa powder — the flavor will be slightly different but still delicious.

Do I have to use buttermilk?

I prefer buttermilk for its tang and tenderness, but I can substitute regular milk mixed with 1 teaspoon of vinegar or lemon juice for a similar effect.

Can I make the frosting ahead of time?

Yes, I can make the frosting a day in advance and store it in the fridge. I just give it a quick whip before spreading it on the cake.

How do I keep the cake moist?

I make sure not to overbake the cake and always store it covered to keep it from drying out. The sour cream and buttermilk also help maintain that perfect soft texture.

Conclusion

I love how this cookies and cream cake combines everything I crave in a dessert — a tender, moist crumb, creamy frosting, and plenty of Oreo flavor. It’s easy enough for a weekday bake but impressive enough for a celebration. Every time I make it, it disappears quickly, and I never get tired of that classic cookies-and-cream taste.

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