Cookies & Cream Cake

Crystal Burns
2 days ago
2 min read

Made with my signature Fluffy Moist Vanilla Cake batter

If you’ve been craving a cake that tastes like a giant Oreo — soft, sweet, and full of cookies-and-cream goodness — this one is about to be your new favorite.

This Cookies & Cream Cake uses my famous Fluffy Moist Vanilla Cake recipe as the base (yes, the one that never fails), and we fold two full cups of crushed Oreos straight into the batter.

The result? A rich, moist bundt cake with chocolate cookie pieces in every bite, finished with extra Oreos on top for the perfect cookies-and-cream look.

This cake is perfect for birthdays, holidays, potlucks, or when you just need a nostalgic dessert that makes everybody smile.

Why You’ll Love This Cookies & Cream Cake

Uses my tried-and-true vanilla cake base
Extra moist from butter + cream cheese
Loaded with real Oreo pieces
Stays moist for days

Ingredients

For the Cake

Two 8-inch round cake pans. If you prefer wider layers, you can use two 9-inch round pans. Both sizes bake evenly and hold their shape well.
- For a simple option that is easy to transport, you can also bake this as one 9 by 13-inch sheet cake. It is ideal for holiday parties, potlucks, and family gatherings.
3 cups cake flour (sifted) Here's my favorite sifter: https://amzn.to/489HflZ
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
8 oz unsalted butter (room temperature)
2 cups granulated sugar
2½ tsp vanilla extract
1 tsp almond extract
5 large egg whites (room temperature)
¾ cup sour cream
¾ cup whole milk (both room temp)
2 cups crushed Oreos (about 18–20 cookies)

For Garnish

Vanilla Frosting
Extra crushed Oreos
Oreo halves

How to Make the Best Cookies & Cream Cake

1. Cream butter & cream cheese

Beat together for 7–8 minutes until smooth, pale, and fluffy.

2. Add sugar

Mix in the sugar and beat another 7–8 minutes.

3. Add extracts + eggs

Stir in vanilla and almond extract.

Add egg whites slowly, mixing well after each addition.

4. Add dry ingredients + buttermilk

Add kosher salt.

Mix 1/3 cup buttermilk + 1.5 cups flour, then repeat.

Always end with flour.

5. Fold in Oreos

Gently fold in the Oreos with a rubber spatula. Don’t overmix.

6. Prep the pan

Spray pan very well with baking spray. Add parchment rounds if desired.

7. Bake

Pour batter into the pan and smooth the top.

Place in the oven and bake at 325 for 30-35 minutes.

Cool 15–20 minutes before removing from the pan.

8. Garnish

Top with:

Vanilla or cream cheese frosting
More crushed Oreos
Oreo halves

Tips for Success

Crush your Oreos by hand for big chunks
Don’t reduce the cream cheese — it’s what makes the cake soft
A serrated knife slices cleaner through cookie pieces
Let the cake cool completely before adding the glaze or garnishes