Cookies and Cream Cake

Cookies and cream cake

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.

Cookies and cream cakeWhite 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!


5.0 from 1 reviews
Cookies and Cream Cake
 
Author:
Serves: 8" cake
Ingredients
Instructions
  1. 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.
  2. Once the cake has been baked and cooled completely, you can prepare the whipped cream recipe.
  3. 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
 

 

 

 

 

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38 Comments

  1. Gretchen:
    Instruction #3 says “assemble as shown in the video” but there is no video posted…Is there supposed to be?

  2. 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!

  3. 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.

  4. 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!!

  5. Hi Gretchen,

    Can you use this recipe with a buttercream frosting instead since I live in the Virgin Islands and its always hot.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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!!

  11. Hi Gretchen, please can I bake this with the cookies in it in a sheet form and what size would you recommend

  12. Hello Gretchen,
    Can we cover this cake with fondant? If yes what icing would you recommend
    Your SMBC or the cream filling ?

  13. 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

  14. 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

  15. 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. 🙂

    1. 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.)

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