Homemade cookies and cream layer cake is three delicious layers of white cake dotted with bits of Oreo cookies. You are going to love how easy it is to make almost as much as you’ll love how good it tastes!
Soft white cake baked with bits of chocolate sandwich cookies right in the batter, it is a cookies and cream lover’s dream come true. The best part is the from scratch cake batter is super simple to make too!
You will start wanting to make all of your cakes from scratch. We have made this cake several times and have frosted it with white chocolate buttercream and chocolate Oreo buttercream, but there are so many frosting flavors that would taste good. The combinations are endless!
This time we did a camping theme cake. Like always, it turned out moist and delicious.
Why the White Cake Base for This Cake is so Great
While I am not opposed to using a cake mix as a starting off point, sometimes special occasion cakes call for a good homemade cake. And a tasty white cake is the perfect contrast to the dark chocolate Oreo cookies.
While a lot of white cakes require you to beat the egg whites to stiff peaks, I prefer using recipes that don’t require that step. Now usually I don’t mind beating some egg whites if there is a good cake or meringue waiting for me on the other side.
But sometimes when I am up to my ears in party planning, that extra step is just a little too fiddly for me. I can’t be the only one that gets to that stage, can I?!
Luckily the base cake recipe for the haleakala cake we all love doesn’t require that step. It is really moist and tender and also includes milk which makes the cake extra moist and tender.
So I tinkered with that recipe this cake was born. It is a tall and proud cake that stays soft and delicious while floating the bits of cookie throughout.
I find that a 9-inch cake looks best with three layers. Two can sometimes look a little squatty, this sized up recipe is perfect for serving a crowd.
I have to say the results were pretty darn amazing! It held up nicely to serving and went down pretty easily.
I am also a pretty big fan of anything cookies and cream, so this is not likely to be the last time I make this cake. Now I just have to manufacture a good excuse to throw another party!
I made a tutorial showing you how to decorate your own camping cake if you want to make one too!
Frequently Asked Questions
What is in a Cookies and Cream Cake?
A cookies and cream cake is a white cake dotted with bits of chocolate sandwich cookies, usually Oreos. It is a cake version of the popular cookies and cream ice cream flavor.
How do you keep your cakes from sticking to the pan?
I have good luck using the nonstick spray that has flour in it. However, you can add a round piece of parchment paper to the bottom of the pan for added protection if you are worried about them sticking.
Can I make this cake in advance?
Yes! You can bake this cake in advance if you would like. Once the cake layers are cool enough to handle, wrap them in several layers of plastic wrap and freeze them for up to one month. Stacking and frosting chilled cakes is easier anyway!
Can I use egg whites from a carton?
Yes, both fresh egg whites from separated eggs and pasteurized egg whites from a carton work in this recipe. You can use whichever you are more comfortable with.
- 3 cups all purpose flour
- 5 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 1/4 cups granulated white sugar
- 1 1/2 cups milk
- 6 egg whites (1 cup)
- 1 cup crushed Oreos (or similar)
- Preheat the oven to 350°F and prepare three round 9 inch pans. (You can grease and flour them or I use the baking spray with flour in it)
- Stir together the flour, baking powder and salt with a whisk to ensure no clumps. Set aside.
- In your mixer bowl, cream the butter until smooth. Add sugar and vanilla and beat until completely incorporated. Be sure the scrape the sides and bottom of the bowl.
- Add half of the dry ingredients, mix on low until incorporated. Scrape the sides of the bowl and then add half of the milk, again mixing on low until incorporated. Repeat, adding the remainder of the dry ingredients and then the milk. Scrape the sides well.
- Add the egg whites (you add them unbeaten) and beat batter on high for 2 minutes. It is ok if the final batter isn’t completely smooth. Fold in crushed sandwich cookies.
- Pour one third of the batter into each of the three prepared pans. Tilt them a bit to level out the batter, and then drop them from a few inches above the counter to finish leveling them.
- Bake 30-35 minutes. The sides should have pulled away from the edges and the top should be golden brown and barely spring back when pressed with a finger tip.
- Run a knife around the edges of the cakes when you remove them from the oven, then let them cool for 5 minutes in the pan. Invert onto a cooling rack and then cool right side up until completely cooled.
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Amount Per Serving: Calories: 244Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 323mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.