Cookies and Cream Cake is a great mix of bitter chocolate cookies, with rich creamy vanilla cake and buttercream. This is ideal for celebration cakes, and a great fun alternative for a wedding cake.
Jump to:
- Bronya’s Notes
- Cookies and Cream Cake Ingredients
- Do the Cookies go soggy in a Cookies and Cream Cake?
- Cookies and Cream Cake Technique
- Cookies and Cream Cake FAQ’s
- Cookies and Cream Cake Pro-Tip
- If you like this Cookies and Cream Cake, you might also like:
- Cookies and Cream Cake Recipe
- Have you Tried this recipe?
Bronya’s Notes
Some days you go shopping, find an ingredient and know exactly what you are going to make. That is what happened with this Cookies and Cream Cake the second I saw Cookies and Cream Spread whilst shopping in Asda!
I used the Cookies and Cream Spread for the drip, but if you can't find the same drip I'm pretty certain a white chocolate drip with a few crushed cookies in will have the same effect.
Cookies and Cream Cake is actually one of my favourites. However, it's not as easy as bunging a load of crushed cookies into your usual vanilla cake, as the cookies will actually dry out the mix. Therefore, you need to slightly adjust the mix to accommodate for the extra dryness of the cookie crumbs.
Cookies and Cream Cake Ingredients
Butter or Baking Spread
You can use either block butter or baking spread in this recipe. I personally use baking spread for cost reasons, and I find the extra moisture makes a softer cake. You can use plant based, or dairy free alternatives in this recipe.
White Sugar
Use either Caster or Granulated. I prefer Caster as you don’t have to cream the butter and sugar for so long, however granulated is a cheaper alternative and will work just as well. Read my post about Granulated and Caster Sugar.
Eggs
I use Free Range Large Eggs. Make sure they are at room temperature so the emulsify well with the butter and sugar.
Flour and Raising Agent
I use Plain Flour (all purpose) and add my own Baking Powder. I do this so I can control the level of Baking Powder accurately. However, you can you Self Raising Flour and omit the Baking Powder and your cake will bake just fine. Gluten Free flour will also work in this recipe; however you will need to use a Gluten Free Cookie in order for the bake to be fully Gluten or Wheat Free.
Milk
The milk is in this recipe to add a little more moisture. Because the cookies will soak moisture up, adding a little extra is advised. I usually use a semi-skimmed milk, however full fat or skimmed will also work. You can use a dairy free of plant based milk instead.
Cookies
I used an Oreo style biscuit, as the visual and flavour contrast is high. In other words, you can see that the cookies are in there. However, if you can’t get Oreo style cookies any cream filled, sandwich biscuit will do. A good UK alternative is Bourbon Biscuits, or for a twist you could use Custard Creams.
Alternative Ingredients
This cake can be made with both dairy free or gluten free alternatives. However, be aware that if you need you cake to be either Gluten or Dairy free you will need to buy appropriate cookies.
Read my post about Cakes Essential Ingredients.
Do the Cookies go soggy in a Cookies and Cream Cake?
One thing to be aware of, is that the Cookies will not remain crunchy in the cake, and that's ok. The cookies don't actually go soggy or anything, but they will be soft from the moisture of the cake. What you do get from a Cookies and Cream Cake is the delicious flavour of the cookies mixed throughout the slices.
Cookies and Cream Cake Technique
This is a classic ‘creaming method’ cake. Whereby you cream the butter and sugar together, add the eggs and milk, and lastly the flour. This gives the best cake texture for this style of cake.
To crush the cookies place them in a plastic bag and roll over them with a rolling pin or bash them with the back of a spoon. You are looking for some large crumbs and some small crumbs for the best texture.
I add the cookies last and mix by hand. This way the cookie crumbs won’t be broken down anymore by the mixer, and you won’t over work the cake batter.
In the past I have added crushed biscuits to my buttercream for the filling. However, this time I used a vanilla buttercream and crushed a biscuit on top. This gave me bigger, more defined Cookie chunks in the cake. It also meant my buttercream stayed a nice creamy colour, rather than the slightly muddy colour you get from mixing the crumbs through.
For the outside I used a coating of simple Vanilla Buttercream, and then warmed the Cookies and Cream Spread in the microwave for the drip. Always chill your cake so the drip hits chilled buttercream. This is so it sets before it runs too far down the cake. Also, don't use the drip whilst its too hot or it'll potentially melt the buttercream and you'll end up with a sloppy mess.
Read about how to make a Light and Fluffy Sponge Cake.
Cookies and Cream Cake FAQ’s
Once baked it will last up to 5 days in an airtight container. You can also freeze the baked cake layers for up to 3 months.
I used an Oreo style cookie as the colour and flavour contrast with the vanilla cake is better. However, any cream filled sandwich cookie will work.
No, once baked the cake can remain out of the fridge. In very hot weather, if you feel you would like to keep it in the refrigerator make sure it is wrapped very well and allow to come back to room temperature before consuming.
No, it is filled with buttercream which acts as the cream element and therefore it does not contain real cream.
Cookies and Cream Cake Pro-Tip
This is a great Celebration or Wedding Cake Flavour. For some it might seem to be quite a modern flavour, however it's a real crowd pleaser. It's somewhere between vanilla and chocolate and will complement most other flavours you will offer.
If you like this Cookies and Cream Cake, you might also like:
Cookies and Cream Cake Recipe
Equipment
- 1 Stand Mixer
- 3 5" Round Cake Tins or 2 x 7" Round Cake Tins
Ingredients
Cake
- 180 gms Baking Spread or Butter
- 180 gms Caster or Granulated Sugar
- 1 tspn Vanilla Extract
- 3 Large Eggs
- 3 tbspn Milk
- 150 gms Plain Flour
- 1.5 tspn Baking Powder
- 6 Oreo Cookies crushed
Filing and Decoration
- 250 gms Block Butter at room temperature or of a spreadable consistency but not too runny
- 1 tspn Vanilla Extract
- 500 gms Icing Sugar
- 8 Oreo Cookies
- 2 tbspn Cookies and Cream Spread or Chocolate Spread
Instructions
Cake
- Pre heat your oven to 150c fan, 170c, 325f, GM3
- Grease and line your baking tins
- In a stand mixer cream the baking spread, sugar and vanilla until light and fluffy
- In a bowl mix together the flour and baking powder
- Add one egg to the creamed butter and sugar and 1 third of the flour and baking powder. Mix until just combined.
- Add another egg and another third of the flour and mix until just combined
- Add the last egg and flour along with the milk and mix until combined
- Remove from the mixer and add the crushed Oreos, and hand mix through until e evenly distributed
- Divide into the baking tins and smooth out the top
- Bake for 20-30 minutes or until light and fluffy and a skewer inserted in the centre comes out clean
- Remove from the oven and allow to cool in the tin for 10 minutes before removing from the tin and transferring to a wire rack to cool fully
Buttercream Filling
- In a stand mixer, using the paddle attachment, whisk the butter and Vanilla until light and fluffy
- Add the icing sugar, and mix on slow until the icing sugar and butter come together
- Turn the mixer to high and beat for 10 minutes. Add a dash of boiling water if the mix seems too stiff
Assembly
- Sandwich layers of cake with buttercream, crushing an Oreo biscuit between each layer
- Coat the cake in a thin layer of buttercream as a 'crumb coat' and allow to set for 10 minutes
- Coat the cake with more buttercream and smooth around the edges with a scraper
- Chill in the fridge for 15-30 minutes
- Warm the Cookie and Cream (or chocolate) spread in the microwave until runny
- On the chilled cake, pour over the spread and ease to the edges, allowing to drip down the sides
- Allow to set for 10-15 minutes before using the remainder of the buttercream to pipe rosettes and decorate with Oreo Biscuits
Video
Notes
Nutrition
Have you Tried this recipe?
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