This Cookies n Cream Snack Cake consists of a moist, fluffy white cake studded with large chunks of Oreo cookies, then topped with cookies n cream whipped cream frosting! It’s the perfect snack cake for anyone who loves milk’s favorite cookie!
I am crazy for all things cookies n cream, and this cookies n cream snack cake is no exception. It starts with a white vanilla cake base (which is AMAZING) with little pops of chopped Oreos throughout. It’s then topped with a whipped cream frosting that’s full of crushed Oreos, then garnished with additional Oreo crumbs. Each and every bite is sheer perfection!
This cookies n cream snack cake doesn’t require a ton of ingredients; here’s what you’ll need:
This cookies n cream snack cake couldn’t be much easier to make, honestly! There are two main components: the cookies n cream cake and the cookies n cream whipped cream frosting.
Honestly, this cake is delicious on its own without the frosting. It’s jam-packed with cookies n cream and vanilla flavors. The best part? It’s SOOOO simple to make. Instead of starting with creaming butter and sugar together like traditional cake recipes, this cake uses the reverse creaming method which begins with the dry ingredients and ends with the wet. This method produces a lighter and tighter crumb with more spring. The slices are tight like pound cake, but not dense in the slightest. It’s velvety soft and almost tastes a bit creamy!
First, add the dry ingredients, including the sugar, into the bowl of a stand mixer. Next, beat in the room temperature butter until the mixture resembles sand. (In this step, the butter coats the flour which minimizes the flour’s formation of gluten, and helps result in a finer cake crumb. You’ll taste the difference, trust me!) After that, we’ll add the rest of the liquids and mix until just incorporated and then your batter is ready; just pour it into your prepared baking pan and you’re ready to send it off to the oven!
This cookies n cream whipped cream frosting is UNREAL. Normally, I like topping my snack cakes with a buttercream or a glaze, but when testing this recipe, both of those options were just way too sweet for my liking and really overpowered the cake; I wanted a frosting that allowed the cookies n cream flavor to really shine through. That’s why I made a small adaptation to my friend Sally’s frosting recipe.
To make it, you’ll whip together cream cheese, vanilla bean paste, and a bit of powdered sugar. Then you’ll beat in heavy cream and whip it on high speed until you’re left with a super thick and fluffy whipped cream frosting. Then all that’s left to do is fold in your crushed Oreos and try not to eat it all before frosting your cake!
Serving: You can serve this snack cake either chilled or at room temperature; my personal preference is room temperature. To get the cake to room temperature after chilling, just let it stand at room temperature for 20-30 minutes before serving.
Storage: This cake should be stored in an airtight container and kept in the refrigerator for up to 5 days. Leftovers can also be individually wrapped in plastic wrap surrounded by tin foil and then be frozen for up to 2 months; thaw in the fridge overnight and bring to room temperature before serving.
COOKIES N CREAM SNACK CAKE: FREQUENTLY ASKED QUESTIONS
How do you store this cookies n cream snack cake?
I recommend storing this snack cake in an airtight container in the refrigerator. It’ll stay fresh for up to 5 days (assuming it lasts that long!). Just let it sit out at room temperature for 20-30 minutes before serving.
Why is this recipe in grams?
I post my recipes in grams as it’s the most accurate way to bake and it’s how I develop them; cups are not only inaccurate but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to the less accurate volume measures.
COOKIES N CREAM SNACK CAKE: TROUBLESHOOTING
Help! My cake is dry! What did I do wrong?
This cake is anything but dry! If yours turns out as such, you likely either added too much flour or you overbaked it! It could also be a combination of the two! For the best results, use a scale to make this recipe and keep a close eye on it in the oven!
Help! My cake sunk in the middle! What did I do wrong?
A little bit of sinking when cooling is natural, but if the cake completely sinks to the point where the edges of the cake are higher than the middle, then something went wrong! It’s possible that you underbaked the cake and removed it from the oven before the middle got a chance to finish baking. Adding too much leavener could also cause the cake to rapid rise while baking and then collapse while cooling.
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