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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.