Cookies & Cream Indulgence Cake

Plush vanilla-crumb layers flecked with crushed Oreo cookies are enveloped in a silky cream-cheese cookies-and-cream frosting and finished with a generous shower of cookie crumbs. The result is a show-stopping cake that combines nostalgic flavour with pâtisserie-style elegance.

Why You’ll Love This Recipe

• Marries the comfort of sandwich cookies with the grandeur of a layer cake.

• Reverse-creaming method yields an exceptionally light, tender crumb.

• Moist for days—perfect for make-ahead entertaining.

• Cream-cheese frosting balances sweetness with a subtle tang.

• Versatile batter: bake as three 8-inch layers, two taller layers, or a 9 × 13-inch sheet.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake

• 2 ½ cups (315 g) all-purpose flour

• 2 cups (400 g) granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 6 tablespoons (85 g) unsalted butter, softened

• ⅔ cup (157 ml) neutral oil (canola, vegetable, or avocado)

• ½ cup (120 g) sour cream

• 1 tablespoon clear vanilla extract

• ¾ cup (175 ml) whole milk, room temperature

• 6 large egg whites, room temperature

• 20 Oreo cookies, broken into small pieces

For the cream-cheese cookies-and-cream frosting

• ¾ cup (170 g) unsalted butter, softened

• 12 oz (340 g) brick-style full-fat cream cheese, softened

• 5 ¼ cups (655 g) powdered sugar

• ¼ teaspoon salt

• 1 ½ teaspoons clear vanilla extract

• 1 tablespoon heavy cream, as needed for texture

• 10 Oreo cookies, finely ground, plus extra crumbs for garnish

directions

1. Prepare pans Heat oven to 350 °F / 175 °C. Line three 8-inch round pans with parchment circles and grease the sides.

2. Combine dry base In a stand-mixer bowl whisk flour, sugar, baking powder, and salt.

3. Reverse-cream On low speed mix in butter one tablespoon at a time until the mixture resembles damp sand. Stream in oil and mix until combined.

4. Add wet ingredients Blend in sour cream and vanilla. With the mixer still on low, pour in milk until the batter is homogeneous.

5. Whip egg whites In a separate bowl beat egg whites to stiff peaks; gently fold into the batter.

6. Fold cookies & bake Fold in broken cookie pieces. Divide batter evenly among the pans and bake 30–35 minutes, until a toothpick inserted in the centre comes out clean. Cool 15 minutes in pans, then turn out onto racks to cool completely.

7. Make frosting Beat butter and cream cheese until smooth. Gradually add powdered sugar, salt, and vanilla, whipping until light. Add cream if needed. Stir in fine cookie crumbs.

8. Assemble Level cake layers if necessary. Spread frosting between layers and over the exterior, press extra cookie crumbs around the sides, and chill 30 minutes before slicing.

Servings and timing

• Yield: about 14 generous slices

• Prep time: 1 hour

• Bake time: 30 minutes

• Total time: 1 hour 30 minutes

storage/reheating

• Room temperature: Keep covered up to 24 hours in a cool kitchen.

• Refrigeration: Store slices airtight for up to 5 days; bring to room temperature 30 minutes before serving.

• Freezing: Wrap unfrosted layers tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the refrigerator before frosting.

• Reheating: Warm individual slices in the microwave for about 10 seconds to soften crumb and frosting.

FAQs

1. Can I substitute Greek yogurt for sour cream?

Yes. Use full-fat plain Greek yogurt in the same quantity; the cake remains moist and tender.

2. Does the recipe work with whole eggs instead of egg whites?

Whole eggs will tint the crumb ivory and produce a slightly denser texture. Replace the six whites with four large whole eggs if colour is not a concern.

3. How do I keep cookie pieces from sinking?

Fold them in gently just before portioning the batter; the thick reverse-creamed batter suspends the pieces evenly.

4. May I use flavoured Oreo varieties?

Absolutely. Birthday-cake, peanut-butter, or seasonal flavours each lend a unique twist without altering ratios.

5. Why is my frosting runny?

Tub-style or low-fat cream cheese contains excess moisture. Always choose full-fat brick-style cream cheese and whip only until smooth.

6. Can I halve the recipe for a smaller cake?

Yes. Bake the batter in two 6-inch pans for 28–32 minutes, or in one 8-inch pan, then split the layer after cooling.

7. How far ahead can I frost the cake?

The fully frosted cake keeps well, refrigerated, for up to 48 hours. Add whole-cookie decorations just before serving to retain crunch.

8. Is clear vanilla extract mandatory?

No. Pure vanilla extract works perfectly; clear imitation vanilla simply helps maintain a whiter crumb and frosting.

9. How do I transport the finished cake?

Chill the assembled cake for at least an hour, place it on a non-slip mat in a cake box, and keep it cool during transit.

10. Can I make this recipe without a stand mixer?

A hand mixer suffices; the key is patience when reverse-creaming and when whipping egg whites to stiff peaks.

Conclusion

The Cookies & Cream Indulgence Cake blends beloved cookie-jar flavours with refined baking technique to create a centrepiece worthy of birthdays, graduations, or any sweet celebration. Its airy crumb, luxurious frosting, and versatile format make it a dessert you will return to time and again.