Cookies and Cream Cake is where it’s at!
Back by popular demand I have revamped this building on recipes for 2016!
In the past I used my chocolate cake with a filling of whipped cream and of course crushed cookies, but this time I decided to go the classic route.
White Cake with tons of cookies baked right in!
Whipped Cream and more cookies for the filling and yes even more whipped cream and cookies smother the outside!
It’s hard to believe it takes just 2 recipes to create this simple yet amazing cake!
Once your cake is baked and cooled you will be eating Cookies and Cream cake in less than 20 minutes!
So what are you waiting for!
Get that oven preheating!
Cookies and Cream Cake
Author: Gretchen's Bakery
Serves: 8" cake
Ingredients
- 1 Recipe White Cake
- 1½ recipes Whipped Cream
- 1 package Oreos, crushed - reserve 8 whole cookies for garnish
Instructions
- Prepare the white cake recipe in advance but this time you will fold in ⅓ of the package (approximately 2½ cups) crushed oreos into the batter before baking.
- Once the cake has been baked and cooled completely, you can prepare the whipped cream recipe.
- Assemble as shown in the video
Notes
Oreo Cookies and Cream cake is highly perishable due to the whipped cream, so be sure to keep this cake refrigerated until serving.
It can stay out for about an hour but not much longer.
It will keep for up to 5 days, but as always with any whipped cream cake, the first day is always the best
It can stay out for about an hour but not much longer.
It will keep for up to 5 days, but as always with any whipped cream cake, the first day is always the best
Hi Gretchen,
Just love your recipes. Will have to try this one. Thank you so much for sharing your talent.
Gretchen:
Instruction #3 says “assemble as shown in the video” but there is no video posted…Is there supposed to be?
its not ready yet 😛
Hi Gretchen,
I made the white cake tonight but was a bit concerned when I went to fill the pans, they seemed to be a bit over filled? Did you use a 2″ or a 3″ deep 8″ pan? The 8″ pans I used are a bit on the older side because I switched to 9″ pans quite awhile ago, I’m getting a bit of over rise; not that hubby will mind……LOL!
I use 8″ X 2″ pans rule of thumb (no matter what pan size you have) is to fill half way
Hi Gretchen,
Can this recipe make cupcakes?
I like to use this recipe under fondant, will it be sturdy enough?
Can you recommend an alternative frosting?
Thank you.
yes to cupcakes
CLICK HERE for fondant
Buttercream would be great too
Hi Gretchen,
Can I use your yellow cake (using oil) recipe instead of white cake?
Thanks and more power
yes sure! You can use whatever cake you like best here!
Have you ever made and frozen this cake to pull out later? Just wondering if it would be ok to do.. and if it would be just as good…
Love this website!!! Thanks for all you do!!
thanks! Whipped cream is great to freeze, but it can be done if just to salvage the leftovers, i wouldnt make a practice of it
Hi Gretchen, how much vanilla extract do you use for the whipped cream? I didn’t see it on the recipe only the video.
woops sorry- I just eye it with about 1-2 teaspoons
Hi Gretchen,
Can you use this recipe with a buttercream frosting instead since I live in the Virgin Islands and its always hot.
yes sure!
Hi Gretchen I made the white cake recipe today and it’s in the freezer at the moment….will frost and assemble it tomorrow. I’m so pleased to say the cake turned out beautifully. Both of my p8″ pan must be on the small size too as I had enough batter left over to make 11 cupcakes, (they were exquisite….delish) Hey Ho more cake the better I say! 🙂 thank you for being so kind and sharing with us all.
I want to make a cookies and cream filling to put inside my cupcakes. What should I do. Make a whipped cream and and the Oreos to that. Please let me know. Thank you.
make the cake batter like this but bake cupcakes, then ice them with whipped cream
Hi Gretchen,
Question, did you used to be at Woodland Bakery? Anyway I am going to try this recipe. I also have a recipe that uses a fudge cake but the cookies are in the whipped filled with a Dark Chocolate Frosting.
Yes you are correct! I have transferred here to Gretchens Bakery CLICK HERE FOR MORE Your recipe sounds divine!
Hi Gretchen!
I’m very curious: Why the combination of cake AND all purpose flours?
Thank you! 🙂
I like the absorption power of the AP and the lightness of the cake
What is your old recipe for an oreo layer cake? It was like 4 different recipes. I made it often but I moved and can’t find the recipe anywhere online.
Chocolate Cake
Whipped Cream Icing
Chocolate Mousse
Hi Gretchen. I made this cake exactly as written. I send a cake to work with my husband every Wednesday. This cake was FABULOUS!!!! One guy told my husband that at first glance his first thought was sweet. After eating it, he said it was not too sweet at all and he was very surprised. I had my husband save me a piece as I have never had this cake before. It was wonderful!!! I wish he would have brought more home. The stabilized whip cream frosting really is great with this cake. I definitely will make this again and again!!
excellent review! thanks for the feedback!
Hi Gretchen, please can I bake this with the cookies in it in a sheet form and what size would you recommend
yes you can use all the batter to bake 1- 12″ X 18″ x 1½” cake
Hello Gretchen,
Can we cover this cake with fondant? If yes what icing would you recommend
Your SMBC or the cream filling ?
Yes click here for more
Unless you tell me I am wrong and doomed to failure, I am going to fill and ice this cake with your white chocolate mouse. I have had terrible luck getting Ultra-pasteurized Whipping Cream to hold up even with gelatin. So I thought I would use the white chocolate mouse because it held up so well in the Roll cake I made at Christmas time. My Daughters favorite candy bar is Nestley’s Cookies and Cream Instead of Oreo’s I’ll decorate it with the Cookies and Cream white chocolate bar. I’m baking the cake now. Thanks for the recipes and videos they made success in baking easier.
Dana
Yes sounds great! I know many people having trouble with the UHT cream 🙁
how can I make this recipe using two ten inch cake pans
1½X recipe
Hi Gretchen, Is your previous recipe for your cookies and cream cake still available also? I’ve done a search but can’t find it and would love to do this both ways.
Thank you much!!
Kim
I believe that one was filmed under my previous channel, all of which was shut down and all info deleted, but you can do it that way by using the chocolate cake recipe and I think I used chocolate mousse there and cookies crushed into the filling?
Hi, Gretchen. Can I make this with your sponge cake recipe? My family absolutely loved that recipe, but I didn’t know what the texture difference would be for the white cake and the sponge cake, especially using it with oreos. Is the white cake lighter tasting than the sponge cake, due to the egg whites? I am making the cake for my mom’s 70th birthday. Thanks. 🙂
This white cake is more like traditional birthday cake, so the crumb in denser and tighter compared to the sponge that is light and airy. You can use the sponge if you prefer (just be careful because that is a touchy recipe already and then adding heavier cookies to the batter may deflate it slightly if you aren’t gentle.)