If you’re a fan of Oreo cookies and soft fluffy cakes, this Cookies & Cream Cake is the perfect dessert for you. It’s rich, moist, and filled with crunchy cookie bits in every bite.
This easy homemade recipe uses simple ingredients and delivers a bakery-style cake that’s perfect for birthdays, tea-time, or any special occasion.
🧾 Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup butter (or oil)
- 2 eggs (room temperature)
- 1 cup milk
- 1 tsp baking powder
- 10–12 Oreo cookies (crushed)
👩🍳 Step-by-Step Instructions
🔹 Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F).
Grease and line a 20 cm (8-inch) cake pan.
🔹 Step 2: Prepare Dry Ingredients
In a bowl, sift together:
- Flour
- Baking powder
Mix well to combine.
🔹 Step 3: Cream Butter and Sugar
In another bowl, beat butter and sugar until light and fluffy.
👉 This step helps create a soft texture.
🔹 Step 4: Add Eggs
Add eggs one at a time, beating well after each addition.
🔹 Step 5: Add Milk
Pour in the milk and mix gently until smooth.
🔹 Step 6: Combine Dry and Wet
Gradually add the dry ingredients into the wet mixture.
Mix gently using folding motions.
👉 Do not overmix.
🔹 Step 7: Add Cookies
Fold in the crushed Oreo cookies evenly into the batter.
🔹 Step 8: Pour into Pan
Pour the batter into the prepared pan.
Tap lightly to remove air bubbles.
🔹 Step 9: Bake
Bake at 180°C (350°F) for 30–35 minutes.
🔹 Step 10: Check Doneness
Insert a toothpick in the center:
✔️ Comes out clean → ready
🔹 Step 11: Cool & Serve
- Cool in pan for 10–15 minutes
- Transfer to a rack
- Let cool completely before slicing
🍯 Optional Toppings & Decoration
- Add whipped cream frosting
- Top with extra Oreo pieces
- Drizzle chocolate syrup
- Dust with powdered sugar
🔥 Tips for Perfect Cookies & Cream Cake
- Do not crush cookies too finely — keep small chunks for texture
- Use room temperature ingredients
- Don’t overbake — keeps cake soft and moist
- You can add vanilla extract for extra flavor
❓ FAQ (For Website Use)
1. Why is my cake dense?
- Overmixing the batter
- Not creaming butter properly
2. Can I use oil instead of butter?
Yes! Oil makes the cake more moist, while butter adds flavor.
3. Can I make this without eggs?
Yes, substitute each egg with:
- ½ cup yogurt OR
- ¼ cup milk + 1 tbsp vinegar
4. How do I store the cake?
- Room temp: 2–3 days
- Fridge: up to 5 days
- Freezer: up to 2 months
5. Can I turn this into cupcakes?
Yes, bake at 180°C for 18–22 minutes.
🍰 Final Thoughts
This Cookies & Cream Cake is the perfect mix of soft cake and crunchy cookies, making it a favorite for both kids and adults. It’s simple, quick, and absolutely delicious — a must-try recipe for Oreo lovers!
