This Cookies and Cream Cake has layers of soft chocolate cake that’s mixed with cookie crumbs, surrounded by creamy cookies and cream buttercream, chocolate ganache and cookie chunks! If that wasn’t enough, it’s topped with more ganache, "oreo" buttercream and chocolate sandwich cookies! It's a cookies and cream lover's dream come true! Best yet, it's gluten free, eggless, nut free and can easily be vegan! It’s a must try for all the cookies and cream fanatics out there!
This Cookies and Cream Cake is decadent, rich, sweet and oh so delicious! The batter itself is simple to make, no mixer is needed and it bakes up in less than an hour! Thanks to the cookie crumbs that get mixed into the batter itself, every single bite will have chocolate sandwich cookies in it (just like with my Cookies and Cream Cupcakes)! The perfect recipe for all you cookies and cream lovers; I made this for my brother's birthday and he was obsessed!
For more cookies & cream recipes, try my Cookies and Cream Cookies, my Oreo Muffins, my No Churn Cookies & Cream Ice Cream, Cookies and Cream Cinnamon Rolls and this Cookies and Cream Dip.
Reasons to Love This Cookies & Cream Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake of these cupcakes is super soft, decadent and delicious.
- Cookies and Cream in 4 Ways- This "Oreo" cake is covered and filled with our homemade cookies and cream frosting! The batter has "oreo" crumbs in it, just like my Oreo Muffins and the cake has broken cookies and cream cookies in the middle of the layers and on the top of the cake itself!
- Easy to Make- The batter mixes up in just one large bowl with a whisk like my Small Batch Chocolate Cupcakes!
Ingredient Notes
- Chocolate Sandwich Cookies- We need 33 cookies in total for this recipe! You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cake part its dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use only Dark as it will make the cake too dry and bitter.
- Vegetable Oil- The cake uses oil instead of butter to help it stay moist.
- White Vinegar- We use this along with baking soda to help the cakes rise just like in my Chocolate Cake with Chocolate Cream Cheese Frosting.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frostings. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cake
- Use a gluten free flour that’s free from dairy.
- Only use vegan sugars.
- Make sure to use vegan baking sticks instead of butter.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Use gluten free chocolate sandwich cookies that are also vegan.
Make this Recipe with All Purpose Flour
- Use 3 cups packed AP flour (504 grams).
- Make sure to use packed ½ cup cocoa powder (58 grams).
- Only use ¾ cup vegetable oil.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookies and Cream Cake
Here are the step by step instructions to make this "oreo" cake!
Step 1: Make the Ganache and Chill
Place the chocolate chips and butter in a heat safe bowl.
Microwave in 10-15 second increments, stirring after each time until the chocolate chips and butter are fully melted and incorporated.
Let the ganache sit on the counter until it has cooled a bit, whisking every now and then. Then refrigerate until spreadable.
If it gets too hard when ready to use, microwave again in 5 second increments until you get the spreadable texture.
Step 2: Crush the Cookies
Place 10 of the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Step 3: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda, kosher salt and crushed chocolate sandwich cookie crumbs until combined.
Step 4: Make 3 Wells and Add the Wet Ingredients
Into the dry ingredients, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other pour the white vinegar and in the last, pour the vanilla.
Pour the cold water on top of all the ingredients. Whisk everything together until fully combined. Switch to using a spatula when the batter gets too thick.
Step 5: Scoop the Batter and Bake
Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 50 minutes.
Step 6: Cut the Cakes in Half
Remove cakes from the oven and let them cool in the cake pans.
Once the cakes have cooled completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.
Step 7: Make the Vanilla Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Make the Cookies and Cream Frosting
Place 7 of the sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until there are tiny crumbs. Not quite the sand like consistency of earlier. Set aside.
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Gently fold the cookies crumbs into the buttercream using a spatula.
Divide frosting into 4 equal servings.
Step 9: Frost One Layer, Pipe the Ring of Vanilla Frosting and Add Ganache
Place one layer of cake on the cake stand. Take ¼ of the cookies & cream buttercream and frost the top.
Place the vanilla frosting in a piping bag. Pipe a ring around the outside edge of the cake. This is to prevent the cookies from falling out.
Spoon 3-4 tablespoons of the thick ganache into the middle of the ring of frosting.
Step 10: Add the Cookie Chunks
Sprinkle chunks of broken chocolate sandwich cookies on top of the wet ganache and gently press in to make sure they stick.
I use 3 broken cookies per layer.
Place another layer of cake on top and repeat. Do this process 3 times.
Step 11: Frost the Cake and Decorate
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
Pop the entire cake in the fridge uncovered for 15-20 minutes.
Microwave ganache in 5 second increments until it is very melted and pourable. Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Make swirls all around the edge of the top of the cake with the vanilla frosting. Add on some chocolate sandwich cookies halves. Enjoy!
Expert Baking Tips
- You can use Pre-packaged Crumbs- If your grocery store has pre-packaged gluten free/vegan chocolate sandwich cookie crumbs, you can use those. You’ll need ¾ cup.
- Make the Cookie Crumbs for the Batter- Place the gluten free chocolate sandwich cookies into a zip top bag and seal it. Use a rolling pin or the flat side of a meat mallet to smash the cookies. You want them to have a sand-like consistency because it’s going into the cake batter.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your cakes too dry and bitter.
- Smooth the Batter- When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks in the frosting. The frosting will be way too runny.
- Pipe with Vanilla Frosting Only- Place the vanilla frosting (not the cookies and cream frosting) in a piping bag or a zip top bag with the corner cut off. Pipe a ring around the top of the cake. If you try this with the cookies & cream frosting the cookie chunks will get stuck and burst open your piping bag.
- Making The Frostings- If the frostings are too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
- Make the Frostings the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Make both frostings vanilla. Do not add the crushed cookies! Store the frostings in bowls covered with plastic wrap in the fridge. When ready to use, let them come to room temperature and rewhip to regain the creamy texture. The add the crushed cookies to bigger bowl of frosting.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the decorating like the ganache drip and piping of the extra buttercream in the morning.
If making the cake the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
Yes! You can make the frostings the night before.
Make both frostings as vanilla. Do not add the crushed cookies otherwise your frosting will be a muddy color the next day! Store the frostings in bowls covered with plastic wrap in the fridge. When ready to use, let them come to room temperature and rewhip to regain the creamy texture. Then add the crushed cookies to bigger bowl of frosting.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
Freezing: Wrap slices in foil, place in the zip top bag and freeze for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
More Layer Cake Recipes You'll Love
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📖 Recipe
Cookies and Cream Cake
Ingredients
For the Chocolate Ganache
- 3 cups chocolate chips
- 1.5 cups unsalted butter , or vegan baking sticks
For the Cookies and Cream Cake
- 10 gluten free chocolate sandwich cookies , smashed to a sand like consistency or ¾ cup cookie crumbs
- 3 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- ¾ cup plus 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- 2 cups cold water
For the Vanilla Buttercream
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4.5 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- ¼ cup water , room temperature
For the Cookies and Cream Frosting
- 6 gluten free chocolate sandwich cookies , smashed into tiny crumbs
- 1 cup unsalted butter or vegan baking sticks, room temperature
- 6 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- ¼ cup plus 1 tablespoon water , room temperature
For Assembly
- 9 gluten free chocolate sandwich cookies , broken into chunks for the layers
- 8 gluten free chocolate sandwich cookies , cut in half for the top for decorating
Instructions
Make the Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
- Place 3 cups chocolate chips and 1.5 cups of butter or vegan baking sticks together in a heat safe bowl.Microwave them together in 10-15 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
- Let the ganache sit on the counter until it has cooled a bit, whisking every now and then. Then refrigerate until spreadable.If it gets too hard when ready to use, microwave again in 5 second increments until you get the spreadable texture.
- Place the 10 gluten free chocolate sandwich cookies in a zip top bag. Seal the bag. Using a rolling pin or the flat side of a meat mallet, smash the cookies into a sand like consistency. Set aside.
- In a large bowl whisk together the 3 cups gluten free flour, ½ cup cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda and 2 teaspoons kosher salt.
- Add in the cookie crumbs and whisk to incorporate.
- Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.
- In one well pour the ¾ cup plus 2 tablespoons vegetable oil, in the other well pour the 2 tablespoons white vinegar and in the last, pour the 2 teaspoons pure vanilla extract.
- Pour the 2 cups cold water on top of all the ingredients.Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over-mix.
- Using a spatula, scoop the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.Bake the cakes in the center rack at 350 degrees Fahrenheit for 50 minutes until the top is slightly springy when carefully touched.Let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
- Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
Make the Vanilla Frosting
- While the cake is baking make the vanilla frosting:In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.With the mixer on very low speed, slowly add in the 4 ½ cups confectioners' sugar and 2 teaspoons pure vanilla extract. Beat until combined.While the mixer is on, slowly add in the ¼ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
Make the Cookies and Cream Frosting
- Place 6 of the sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until there are tiny crumbs. Not quite the sand like consistency of earlier.
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.With the mixer on very low speed, slowly add in the 6 cups confectioners' sugar and 2 teaspoons pure vanilla extract. Beat until combined.While the mixer is on, slowly add in the ¼ cup plus 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.Divide frosting into 4 equal servings.
Assemble the Cake
- Place one layer of cake on the cake stand. Take ¼ of the cookies & cream buttercream and frost the top.
- Place the vanilla frosting (not the cookies and cream frosting) in a piping bag or a zip top bag with the corner cut off. Pipe a ring around the top edge of the cake. If you try this with the cookies & cream frosting the cookie chunks will get stuck and burst open your piping bag. You must use the vanilla.
- Spoon 3-4 tablespoons of the thick ganache into the middle of the ring of frosting.
- Sprinkle chunks of broken chocolate sandwich cookies on top of the wet ganache and gently press in to make sure they stick. I use 3 broken cookies per layer.
- Place another layer of cake on top and repeat. Do this process 3 times.
- Frost a thin layer of frosting on the top of the cake and sides of the cake. Use a cake scraper or a icing spatula to scrape excess frosting off the sides of the cake. This should be a semi naked cake.Pop the cake in the fridge uncovered for 15 min to harden. If you’re running out of frosting, you can always use a little of the regular vanilla.
- Make the ganache liquid again: Microwave ganache in 5 second increments until it is very melted and pourable.
- Take the cake out of the fridge. Spoon about 9 tablespoons of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.Again, pop in the fridge, uncovered, to let ganache harden for about 15 min.
- Then use the rest of the vanilla frosting to pipe swirls or dollops all around the edge of the top of the cake. Add on some chocolate sandwich cookies halves.
Video
Notes
Nutrition
Ashley says
For the cake! Thank you so much!
Ashley says
I’m so excited to make this for my son’s birthday coming up! Can you substitute the water for almond milk?
Lee says
Hi there! Do you mean in the frosting? Sure!
Faith says
I made this so my 3-year-old daughter could have a treat at a weekly potluck we go to. Well, not only did my daughter enjoy it, EVERYONE enjoyed it! There was hardly any left after it all was said and done. My daughter even said she wanted me to make this cake for her birthday in September!
Lee says
So glad thanks so so much!!!
John says
This Cookies and Cream Cake looks amazing! I can’t wait to try to make this for a birthday!!!
Lee says
Thanks so much! Hope you love it!