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Cookies ‘n’ Cream Cake

This cake is the perfect size when you're feeding a smaller crowd and don't want leftovers. Chunks of chocolate sandwich cookies are in every biteful. —Dorothy Smith, El Dorado, Arkansas
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    6-8 servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup water
  • 8 Oreo cookies, coarsely chopped
  • 3/4 cup heavy whipping cream
  • 2 tablespoons sugar
  • Additional coarsely chopped Oreo cookies, optional


  • In a small bowl, cream butter and sugar. Add egg; beat well. Beat in sour cream. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with water. Stir in chopped cookies. Pour into a greased and flour 9-in. round baking pan.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For topping, beat cream in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over top of cake; sprinkle with additional chopped cookies if desired.
Nutrition Facts
1 piece: 376 calories, 21g fat (12g saturated fat), 87mg cholesterol, 263mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.

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