Homemade cookies and cream cake with layers of moist chocolate cake, cookies and cream buttercream frosting, and crushed Oreos on top, styled on a white cake stand with minimal kitchen decor

When I was little, birthday parties meant three things: balloons, my mom’s famous vanilla frosting, and that giant swirl of cookie chunks in every slice of Cookies and Cream Cake. The moment I bite into a soft layer of cake with crunchy cookie pieces and silky cream frosting, I’m transported back to cozy kitchens, laughter, and decorating with sprinkles. The Focus Keyword Cookies and Cream Cake is more than a dessert it’s nostalgia you can cut a slice of.

Why You’ll Love This Cookies and Cream Cake

Loaded with texture – tender cake layers and crunchy cookie pieces in every bite.
Super family-friendly – kids love the cookies; adults love the cream.
Adaptable & forgiving – works with boxed cake mix or from-scratch.
Visually stunning – monochrome elegance with black/white cookie contrast plus creamy frosting.
Perfect for gatherings – birthday, potlucks, or just when you want to impress without stress.

Tools and Preparation

Here are the essential tools and why they matter:

Tool	Why It Helps
9-inch round cake pans (2)	To bake two layers that stack nicely.
Parchment paper rounds	Prevent sticking, make removal clean.
Stand mixer or hand mixer	To get smooth cookies and cream buttercream without lumps.
Mixing bowls	One for cake batter, one for frosting, one for cookie crumbs.
Cooling racks	Allow cake layers to cool completely so frosting doesn’t melt.
Serrated knife or cake leveler	For leveling cake layers for even stacking.

Before starting: bring eggs, butter, cream cheese (if using) to room temperature; preheat oven; prepare pans by greasing and lining; crush cookies ahead of time.

Ingredients

Here’s what you’ll need. Notes in parentheses when helpful.

Cake Layers:
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup sour cream or plain yogurt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
Cookies and Cream Buttercream (Frosting):
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream (or more as needed for consistency)
- 2 teaspoons vanilla extract
- About 1 ½ cups crushed chocolate sandwich cookies (Oreos or similar), divided
Optional Decorations / Add-ons:
- Extra whole or halved cookies for garnish
- Cookie crumbs dusted around the sides or top
- A drizzle of melted dark chocolate if desired

Step-by-Step Instructions For Cookies and Cream Cake

Preheat & prepare pans. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides.
Mix dry ingredients. In a bowl, sift together flour, baking powder, and salt. Set aside.
Cream butter and sugar. In your mixer, beat softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
Add eggs & vanilla. One at a time, beat in the eggs, then add vanilla. Scrape down sides.
Alternate dry & wet. Add dry mixture in thirds, alternating with milk and sour cream. Begin and end with dry ingredients. Mix just until combineddon’t overmix.
Fold in cookie pieces. Gently fold in about 1 cup of crushed cookies into the batter (reserve some for garnish).
Bake layers. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in centers comes out clean or with a few moist crumbs.
Cool completely. Let cakes cool in pans for 10 minutes, then invert onto cooling racks and remove parchment. Cool fully (important for frosting step).
Make buttercream. With mixer, beat butter until smooth, then gradually add powdered sugar. Add vanilla. Pour in heavy cream slowly until desired texture. Fold in the remaining crushed cookies.
Level, frost, and assemble. If needed, level cake tops. Place first layer on your stand or plate, spread a thick layer of frosting, top with second cake layer, frost top and sides. Smooth, then decorate with extra cookie halves or crumbs.

How to Serve Cookies and Cream Cake

As dessert after dinner, with a glass of cold milk or coffee.
In individual dessert plates with a scoop of vanilla ice cream on the side.
As a special treat for birthdays or celebrations add candles and full garnish.
Use slices as a base for a trifle: cut into cubes, layer with cream pudding and extra cookie crumbs.
At parties: serve mini slices or cake pops using this cake base.

Tips for Perfect Results

Use room-temperature ingredients so everything blends evenly.
Don’t overmix once flour is added overworked batter = dense cake.
Bake both layers at the same time if possible; rotate in oven halfway to ensure even bake.
Let cake layers cool completely before frosting, or buttercream will melt and slide.
Crush cookies to different sizes: fine crumbs in filling, larger chunks for garnish/texture contrast.
If frosting is too stiff, thin with a little more cream; if too soft, chill briefly then whip again.

Best Pairings / Side Dishes

These go beautifully alongside your Cookies and Cream Cake:

Fresh berries (strawberries, raspberries) tossed with a little sugar and mint.
A scoop of vanilla or cookies and cream ice cream.
Coffee or espresso or a dessert wine like Moscato.
Light whipped cream and fresh fruit salad.
Internal Link Idea: Pair with Easter Dirt Cake Casserole: No-Bake, Fun & Creamy Dessert for a dessert table featuring layered creamy and cookie-based sweets. Home Cook Meals Recipes

Common Mistakes to Avoid

Frosting a warm cake wait until fully cooled.
Overcrushing cookies (all dust) – you want texture from chunks.
Overbaking – cake will dry out; start checking a few minutes before suggested time.
Skipping the level/trim step; uneven layers make frosting harder and look messy.
Using cold butter for frosting – it won’t whip well and texture will suffer.

Storage & Reheating Instructions

Storage: Keep covered in the fridge for up to 4-5 days. Store in airtight cake carrier or cover with plastic wrap. The cookie pieces will soften a bit but still delicious.
Freezing: You can freeze whole cake or slices (wrapped tightly in plastic and then foil) for up to 2 months. Thaw overnight in fridge.
Reheating / Serving from fridge: Let cake sit at room temperature for 20-30 minutes before serving so frosting isn’t too firm and flavor shines through.

This is one recipe you’ll definitely want to save – Pin it now for later!

FAQs

What makes a good Cookies and Cream Buttercream Recipe?

A good cookies and cream buttercream uses softened butter, enough powdered sugar to sweeten without being grainy, heavy cream (for smooth, fluffy texture), vanilla, and generous crushed cookies. Folding cookies in at the end preserves texture; using varied cookie sizes adds interest.

Can I use a boxed cake mix for Cookies and Cream Cake?

Yes! A boxed vanilla or white cake mix works fine. Just bake according to package directions, let cool fully, then follow buttercream recipe. You can mix in crushed cookies either into the batter or between layers to preserve that cookies and cream effect.

How do I prevent the cookie pieces from sinking in the cake?

Coat crushed cookies in a light dusting of flour and gently fold into batter at the end. Also, avoid overly wet batters. Dividing batter between pans quickly and baking right away helps keep cookie pieces suspended instead of sinking.

Is this cake okay to make ahead?

Absolutely. You can bake the layers a day ahead, wrap tightly, and store at room temperature. Make the frosting the day you plan to serve. Frosting and assembling the cake just before serving gives best texture.

Final Thoughts

In my kitchen, every cake tells a story of birthdays, cozy evenings, and simple joys. This Cookies and Cream Cake brings together comfort and celebration in equal measure. I hope you bake it, slice it, and share it with people you love. If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!