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Ultimate Cookies and Cream Cake Recipe


    For the Cake:

    • 2 1/2 cups all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 1 1/2 cups whole milk

    For the Cookies and Cream Filling:

    • 20 chocolate sandwich cookies (like Oreo), crushed
    • 2 cups heavy cream
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract

    For the Frosting:

    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1/2 cup cocoa powder
    • 1/4 cup whole milk
    • 1 teaspoon vanilla extract
    • Additional crushed cookies for garnish


    Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

    Prepare the Cake:

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    In a large mixing bowl, cream together butter and sugar until light and fluffy.

    Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

    Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

    Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

    Make the Cookies and Cream Filling:

    In a large bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

    Gently fold in the crushed cookies until evenly combined.

    Prepare the Frosting:

    In a separate bowl, beat the butter until creamy. Add powdered sugar and cocoa powder, mixing until well combined.

    Pour in the milk and vanilla extract, and beat until smooth and fluffy.

    Assemble the Cake:

    Place one cake layer on a serving plate. Spread a layer of the cookies and cream filling over the top.

    Add the second cake layer and repeat the process. Top with the final cake layer.

    Frost the Cake:

    Apply a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 30 minutes to set.

    Once the crumb coat is set, frost the cake with the remaining chocolate frosting, ensuring a smooth and even finish.


    Sprinkle crushed cookies on top of the cake for a decorative touch.


    Slice and enjoy your Ultimate Cookies and Cream Cake! Store any leftovers in the refrigerator.

    This decadent cake is a perfect treat for special occasions, birthdays, or any time you’re craving a delightful combination of cookies and cream.

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