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+ servings
A fork digging into a slice of Cookies n Cream Snack Cake
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5 from 2 votes

Cookies n Cream Snack Cake

This Cookies n Cream Snack Cake is a moist, fluffy cake studded with large chunks of Oreo cookies topped with cookies n cream whipped cream frosting!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cakes & Cupcakes, Cookies n Cream, Oreos
Servings: 9 slices
Calories: 467kcal
Author: Mike Johnson


For the Cookies n Cream Cake:

  • 180 g all-purpose flour
  • 150 g granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 127 g unsalted butter softened
  • 2 large egg whites room temperature (60 g)
  • 1 teaspoon vanilla bean paste
  • 95 g sour cream room temperature
  • 95 g milk room temperature
  • 90 g chopped Oreos approximately 6 Oreos

For the Cookies n Cream Whipped Cream Frosting:

  • 85 g cream cheese softened
  • 55 g powdered sugar
  • ½ teaspoon vanilla bean paste
  • 180 g heavy cream cold
  • 45 g crushed Oreos plus more for topping


To Make the Cookies n Cream Cake:

  • Preheat the oven to 350°F (180°C) and grease an 8×8-inch baking pan or line with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, and salt. Mix briefly to combine. Add the butter and beat until fully incorporated and the mixture resembles wet sand.
  • In a medium bowl, whisk together the egg whites, vanilla, sour cream, and milk until well combined. Add the wet ingredients to the dry, and beat until just combined. Fold in the chopped Oreos until evenly dispersed.
  • Bake the cake for 27-30 minutes, or until a toothpick inserted comes out clean and relatively crumb-free. Remove the cake from the oven and let cool completely while you make the frosting.

To Make the Cookies n Cream Whipped Cream Frosting:

  • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla bean paste together until completely smooth.
  • Add the heavy cream and beat on low speed for 30 seconds, then increase to high speed and beat for 2-3 minutes until thick and stiff peaks form. Fold in the crushed Oreos until evenly dispersed.
  • Spread the frosting evenly over the top of the cooled snack cake. Top with additional crushed Oreos, if desired.


Serving: 1 slice | Calories: 467kcal | Carbohydrates: 51g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 144mg | Fiber: 1g | Sugar: 31g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg