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A slice of Cookies N'Cream Cake: A layered chocolate and vanille torte, filled with vanilla Buttercream and Oreo cookies. The cake slice is on a white place, against a black background.
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5 from 2 votes

Cookies and Cream Cake

A fun chocolate and vanille torte, filled with vanilla Swiss Meringue Buttercream and Oreo cookies.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, Canadian, Celebration
Servings: 20 People
Calories: 475kcal
Author: Marie Porter


2 x 8 inch cake pans


  • 3 Cups Cake Flour
  • 2 ¼ Cups Granulated Sugar
  • 2 tablespoon Baking Powder
  • 1 ½ teaspoon Salt
  • 3 ½ oz Instant Vanilla Pudding Mix
  • 1 ½ Cups Water
  • 6 Large Eggs
  • 1 ½ Cups Butter, Melted
  • 2 tablespoon Vanilla Extract
  • ¼ Cup Cocoa Powder
  • 2 Batches Swiss Meringue Buttercream
  • 1 Package Oreo Cookies


  • Preheat oven to 350°F (180°C). Liberally grease two 8″round cake pans with vegetable shortening, and/or spray with baking spray.
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in water and eggs, beating just until smooth. Carefully add melted butter and vanilla to the batter, mixing on medium speed until smooth.
  • Divide batter evenly into two bowls. Add cocoa powder to one bowl, stirring until evenly distributed.
  • Divide batter among prepared cake pans, one flavor per pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes.
  • Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight.
  • Prepare Swiss meringue buttercream. Run about ⅓ of the Oreo cookies through a food processor until finely ground. Crush another ⅓ of the package by hand, yielding medium/large chunks of cookies. Add cookie powder to frosting, stirring until well combined. Add cookie chunks, to taste – as many as you’d like.

To Assemble Cake

  • Remove plastic wrap from cake layers. Carefully slice the domed top off each round, leveling the surface of the cake. Carefully cut each cake in half, horizontally, for 4 thin rounds of cake in all.
  • Place one round of chocolate cake on cake plate, spread with buttercream. Top with a round of vanilla cake, spread with buttercream. Top with second round of chocolate cake. Spread with a final layer of buttercream, and top with remaining layer of cake.
  • Frost sides and top of cake with remaining buttercream. Garnish with remaining cookies, if desired. Serve at room temperature.


Note: This cake gets VERY hard when chilled. Always serve cakes at room temperature! Cold cake is DRY cake.


Calories: 475kcal | Carbohydrates: 64g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 644mg | Potassium: 120mg | Fiber: 2g | Sugar: 40g | Vitamin A: 552IU | Calcium: 102mg | Iron: 3mg