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If you love Oreos and want a classic, Southern-inspired dessert that’s surprisingly easy, this cake will make any celebration sweeter. Let’s make it together!

Looking for that show-stopping cake to bring to your next family gathering, church supper, or a Wednesday afternoon when you just need a little sweetness in your life? The Cookies & Cream Cake is here to charm you with all the nostalgic Oreo flavor you love, wrapped up in a light and fluffy homemade treat.

With a simple white cake mix base, whipped cream and sour cream for that perfectly tender crumb, and plenty of crushed cookies (plus a dreamy cream cheese frosting!), this recipe proves you don’t need to be a professional baker – just a dash of Southern heart and a big smile. Pull up a chair, and let’s make the cake that’s sure to win over every crowd.

Can I make this cake in advance?

Absolutely! Try baking the layers a day or two ahead and wrapping them well. For extra tenderness, you can even freeze them up to a month ahead—just thaw at room temperature before frosting.

What’s the best way to crush the Oreos?

Skip the food processor—a zip-top bag and your hands or a rolling pin give you the best chunky texture, which keeps the cake light and gives you those satisfying bites of real cookie.

Will this cake stay soft after refrigeration?

Yes! Thanks to the sour cream and heavy cream, your cake will stay moist and fluffy even after chilling. No dense, cold cake here—just tender, delicious bites every time.

Can I use low-fat ingredients?

For the best flavor and texture, stick with full-fat sour cream, cream cheese, and heavy cream. If needed, substitutions can work in a pinch, but your cake might be just a little less rich and luxurious.

How many people will this cake serve?

Baked in two layers, this cake comfortably serves 12–16, depending on how generous you are with your slices (and hey, there’s no shame in a big slab for yourself!).

Do I have to use white cake mix?

You can try a yellow or even chocolate cake mix for a twist—just know it will change the color and flavor a bit. The white mix keeps things classic and lets those Oreos shine through.

Cookies & Cream Cake

A light, fluffy white cake folded with chunks of Oreos and layered with creamy cookies-and-cream frosting—perfect for birthdays and gatherings.

Mary Katherine

Ingredients

For the Cake:

1 box white cake mix
6 large egg whites
1-2 teaspoons vanilla extract clear or regular
1 cup sour cream
3/4 cup heavy whipping cream
3/4 cup crushed Oreos about 10–12 cookies; keep nice chunks

For the Frosting:

2 sticks 1 cup unsalted butter, softened
2/3 block cream cheese approx. 6 ounces, softened
Splash of vanilla extract
4 cups powdered sugar
1/4 cup heavy cream start with less; use to reach desired consistency
3/4 cup crushed Oreos

Instructions

Cake

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round pans with baking spray (with flour) or use shortening and flour.
In a large bowl, combine cake mix, egg whites, vanilla, sour cream, heavy cream, and crushed Oreos.
Mix everything together until well combined and smooth, about 2 minutes at medium speed.
Divide batter between the prepared pans.
Bake for about 22–23 minutes, or until cakes are set and a toothpick comes out clean.
Let cakes cool in pans briefly, then remove and wrap in plastic until ready to frost.

Frosting

Beat softened butter with cream cheese until smooth.
Add vanilla and 4 cups powdered sugar; beat again.
Pour in a bit of heavy cream to achieve a spreadable consistency.
Stir in 3/4 cup crushed Oreos; whip for 2–3 minutes until light and fluffy.

Assembly

Place one cake layer upside down on a plate. Add a generous amount of frosting to the top and sides.
Add the second layer (also upside down) and repeat with more frosting.
Use remaining frosting to cover the whole cake, making swirls on top as desired.
Decorate the top with extra Oreo crumbs; clean up the edges for a neat presentation.
Serve chilled (recommended for best texture), but cakes may be wrapped and frozen for up to 1–2 months.

Video

Notes

Keep Oreo chunks fairly large for best texture.
Avoid using a food processor—crushing by hand or with a rolling pin works best.
Clear vanilla helps keep the cake color bright white, but regular vanilla is fine.
Frosting is very generous; use leftovers for cupcakes or extra decor.