Cookies and Cream Cake

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.

Prep Time 20

Cook Time 27

Total Time 47

Ingredients

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.

Notes

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.

Black cocoa powder tastes like oreo cookies and therefore gives the cake more of that cookies and cream taste, but you can also use regular unsweetened cocoa powder.

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.

Tried this recipe?Let us know how it was!