Cookies And Cream Cake

"This is a recipe from The Cake Mix Doctor. My family loves it and it's very easy to prepare. It's been requested for birthday cakes, but it's so easy, you can enjoy it anytime. There is no sweetener in the frosting, just the cookie crumbs. But if you wish, you can add about 1 tablespoon of sugar when you are whipping the cream for a little extra sweetness."
photo by appleydapply photo by appleydapply
photo by appleydapply
photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas photo by Chris from Kansas
photo by ciao4293 photo by ciao4293
Ready In:



  • 20 chocolate sandwich style cookies (aka Oreo's)
  • 1 (18 1/4 ounce) box white cake mix with pudding
  • 1 cup water
  • 12 cup vegetable oil
  • 3 eggs

  • 2 cups heavy cream (whipping)


  • Process cookies in a food processor, and process until they are crumbs.
  • (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
  • Preheat oven to 350°.
  • Grease 2- 9 inch pans with shortening, and dust with flour.
  • Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
  • Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
  • Fold in 1 cup of the cookie crumbs.
  • Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
  • When cakes are done, cool in pans on racks for 10 minutes.
  • Then invert each cake onto a rack, turning right side-up to cool.
  • Cool completely.
  • Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
  • Gently fold in 1 cup of the cookie crumbs.
  • Chill until cake is completely cooled.
  • Here you can do either 2 or 4 layers.
  • For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
  • For 4 layers, use a serrated knife and slice each cake into 2 layers.
  • Frost between each layer, and top and sides of cakes.
  • Sprinkle remaining cookie crumbs on top of frosted cake.
  • Store cake in fridge, covered for up to 5 days.

Questions & Replies

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  1. My hand-written notes in my Cake Mix Doctor book say this cake is ugly but delicious. It looks like it has dirt stirred into it. :) But my kids clamor for me to make it. I have made it as a cake, and also as cupcakes for taking to a party. (just halve the amount of whipped cream if you are making cupcakes).
  2. I've made this cake several times and it always gets rave reviews. I'm actually making it right now to bring to a party! When my friends heard I was making it, they all got that Homer Simpson look... Mmmmm... Cake....
  3. This cake was good. I gave it 4 stars, but my husband gives it 5. The icing is indeed not sweet... but it's a good thing because it mixes well with the sweetness of the cake. I did add a tablespoon of powdered sugar to the heavy cream. We also found that the cake tastes better the following day after it sat in the refrigerator overnight.
  4. This cake turned out really nice. I made it for my son's 10th birthday. He is usually not a big cake fan, but he said he really liked this one. I have to admit that I cheated a little and used a combo of Cool Whip and store-bought vanilla frosting for the icing. I'm sure it would have been much better with the real whipping cream, but I didn't want the extra calories. Thanks for an interesting new recipe!
  5. This turned out really well. It was so easy to make and everyone at the party was very impressed with the results. My father raved about this cake ,and he dosen't usually do that ! :)



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