Can I use other kinds of Oreos?

Yes, you can. I usually stick with the classic ones because I know exactly how they behave in the batter. That said, flavored versions work too. Just know that anything with extra filling or coatings can change the texture slightly. I don’t mind that on casual baking days, but for a reliable cookies and cream cake, the basics are still my favorite.

How small should I chop the Oreos that get folded into the cake?

I aim for rough chunks, about the size of a dime. Too big and they sink. Too small and they disappear. I break them by hand most of the time. It’s faster, and I like the uneven look. Perfectly chopped pieces feel a little too controlled for this kind of cake.

Can I make this as a layer cake?

Absolutely. I’ve made this cookies and cream cake as a two-layer version many times. Just divide the batter evenly and keep an eye on bake time since thinner layers cook faster.

Cookies and Cream Cake – 7 Simple Steps for a Foolproof Bake

Description

This cookies and cream cake is soft, light, and built for real life. Crushed sandwich cookies are folded gently into a tender vanilla batter, then topped with simple vanilla frosting. It’s the kind of cake that doesn’t demand perfection but still delivers every time.

Ingredients

For the Cake

2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
12 sandwich cookies, roughly broken by hand

For the Frosting

½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk or cream
4–5 sandwich cookies, crushed (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and baking powder.
Add the dry ingredients to the batter in alternating additions with the milk, mixing just until the batter comes together.
Gently fold in the broken cookie pieces by hand using a spatula.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until the top springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
To make the frosting, beat the butter until smooth. Add powdered sugar, vanilla, and milk gradually until soft and spreadable. Fold in crushed cookies if using.
Frost the cooled cake and finish with extra cookie crumbs if desired.

Notes

Avoid double-stuffed cookies — the extra filling can weigh down the cake.
Fold the cookies in by hand to keep the batter light.
A few moist crumbs on the toothpick means the cake is done.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American