This cookies and cream cake is an easy to make single layer vanilla cake filled with oreos and topped with a black cocoa and cream cheese whipping cream and some extra crushed oreo cookies. This cake is so moist and light with lots of cookies and cream flavor.
I am a huge fan of cookies and cream flavor and I am loving how moist and flavorful this cake is, studded with the oreos, and how light this oreo whipped cream is to top it off. It's the perfect dessert that doesn't leave you feeling too full, it's not overly sweet and it's so simple to whip together in less than an hour.
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Why You Will Love This Cake
- Single Layer: I love the simplicity of a single layer cake, not to mention it's a small batch so you aren't left with tons of leftover cake.
- Oreo Whipped Cream: Although there aren't any actual oreos in the whipped cream topping, the black cocoa powder gives it that flavor.
- Moist Cake Layer: This cake has both buttermilk and sour cream in it to help keep it extra moist and soft.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cake Flour: I love using cake flour for a lighter texture, but you can sub with the standard all purpose flour.
- Butter: I use salted butter in all my recipes, but unsalted is great too.
- Oil: Any neutral oil such as coconut, avocado, vegetable or canola is suggested.
- Sour Cream: Using full fat sour cream will help keep your cake extra moist. You can also sub with greek yogurt.
- Buttermilk: I prefer buttermilk in all my cakes and muffins, but regular milk or even almond milk will work as well.
- Oreos: Using broken pieces instead of crumbs is best to keep the cake from drying out.
- Cream Cheese: I always suggest using full fat "philadelphia" brand cream cheese, it seems to be less watery and has the best texture and taste.
- Black Cocoa Powder: This is a sweeter cocoa powder that tastes like an oreo cookie. I also love using it in my Black Chocolate Cake or my Oreo Cinnamon Rolls.
Step by Step Instructions
STEP 1: In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes. Add oil and eggs and beat again for another 2 minutes. Mix in vanilla and sour cream.
STEP 2: In a small bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients, alternating with the milk, in three parts, starting and ending with the dry ingredients. Fold in broken up oreo pieces.
STEP 3: Pour the batter into prepared baking pan. Bake for about 27-33 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
STEP 4: In a small bowl, blend ½ cup powdered sugar with 4 oz of cream cheese and black cocoa powder until completely smooth.
STEP 5: In a medium size bowl, whip heavy cream, vanilla and ½ cup powdered sugar together on high until stiff peaks form. Fold the two mixtures together until well blended. I kept a few streaks of black and white just for extra dimension.
STEP 6: Frost cake with whipping cream frosting. Place crushed/broken oreos on top before serving.
Expert Baking Tips
- This cake would also be good with a flavored oreo cookie such as mint, or tiramisu.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, just double this recipe and add about 5-7 minutes onto the baking time.
Yes, you can use my chocolate buttercream recipe that's attached to my chocolate cupcakes instead.
If your cake sank in the middle it was probably not quite done baking.
Storing & Freezing
Store this cake in an airtight container in the refrigerator for 1-2 days to keep the whipping cream from falling. You can set it out for about an hour before to help it come to room temperature.
You can make the cake ahead of time and freeze in an airtight container. But I would not freeze the cake once you have topped it with the whipping cream topping.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Cookies and Cream Cake
Ingredients
For the Vanilla Cake:
- 1¼ cups (175 g) cake flour all-purpose will work also
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¼ cup (56.75 g) butter room temperature
- ¾ cup (150 g) granulated sugar
- 3 tablespoon neutral oil
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste or extract
- ⅓ cup (76.67 g) sour cream room temperature
- ⅓ cup (80 g) buttermilk, regular milk also works room temperature
- 5 broken oreo cookies
For the Whipped Cream Cream Cheese Frosting:
- ½ cup (60 g) powdered sugar
- 4 oz (113.4 g) cream cheese room temperature
- 3 tablespoons black cocoa powder
- ½ cup (60 g) powdered sugar
- 1 cup (236.59 ml) heavy whipping cream
- 1 teaspoon (1 teaspoon) vanilla bean paste or extract
- 4 crushed oreos for topping
Instructions
To make the cake:
- Preheat the oven to 325 F, and spray and line an 8 or 9 inch round or square baking pan with parchment paper.
- In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2 minutes. Add oil and eggs and beat again for another 2 minutes. Mix in vanilla and sour cream.
- In a small bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients, alternating with the milk, in three parts, starting and ending with the dry ingredients. Fold in broken up oreo pieces.
- Pour the batter into prepared baking pan. Bake for about 27-33 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
To make the Whipping Cream Frosting:
- In a small bowl, blend ½ cup powdered sugar with 4 oz of cream cheese and black cocoa powder until completely smooth.
- In a medium size bowl, whip heavy cream, vanilla and ½ cup powdered sugar together on high until stiff peaks form.
- Fold the two mixtures together until well blended. I kept a few streaks of black and white just for extra dimension.
Cake Assembly:
- Frost cake with whipping cream frosting. Place crushed/broken oreos on top before serving.
Mikala
Another amazing cake! Made this today so quick, easy and insanely moist and delicious! Will definitely make again! Thank you!
Kelly
Hi! If I made this 2 days ahead, how would you store it? would you keep the cake and frosting separate?
Brooke Homec
I would wrap the cake in plastic wrap and store inn the freezer until the day of. I would not make this frosting in advance though, because of the whipped cream it doesn't hold its ideal shape for more than a day.
Kelly
Thank you!
Jill
Made this for my daughter's birthday a few days ago and it was so delicious. I'm back to make another one with the leftover ingredients!
Brooke Homec
I'm so happy to hear that! Thank you for coming back to leave a review!
Gigi
If doubling this recipe, how long would you bake it?
Brooke Homec
I would probably add on about 3-5 minutes.