This Cookies and Cream Cake is fluffy and delicious, topped with a creamy frosting to indulge your sweet tooth. And the best thing is that it’s super easy to make, no mixer needed.
Active time: 25mins | Cook time: 20mins | Yield: 9-12 slices
Ingredients:
Cake:
- 2 Eggs at room temperature
- 3/4 (cup) 150g Sugar
- 1/2 cup (105g) Vegetable Oil
- 1 tsp Vanilla Extract
- 1 1/3 cups (170g) All-Purpose Flour
- 2 tsp (8g) Baking Powder
- 12 Regular Oreo Cookies, chopped
Topping:
- 1 can (14oz – 397g) Sweetened Condensed Milk
- 1/3 cup (80g) Table Cream or Heavy Cream
- 3/4 cup (170g) Cream Cheese at room temperature
- 1 Tbsp (14g) Butter
- 8 Regular Oreo Cookies, chopped
Video:
Directions:
Cake:
- Grease and line with parchment paper an 8-inch square cake pan. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, place the eggs and sugar. Whisk for about 2 minutes.
- Add the vegetable oil and vanilla extract. Whisk to combine.
- Sift the flour and baking powder over the mixture and stir until just combined. Do not overmix the flour.
- Add the chopped Oreos and stir gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
Frosting:
- In a medium saucepan, place the condensed milk, heavy cream, cream cheese, and butter.
- Cook over medium heat, stirring continuously and scraping the sides of the saucepan with a silicone spatula.
- When the mixture starts to bubble, cook and stir for three minutes more.
- If there are still small lumps of cream cheese, pass the mixture through a sieve to make it smooth. Let it cool completely.
- Unmold the cake into a serving plate, remove the parchment paper and spread the frosting evenly over the top, and finish with chopped Oreos.
- Cut into squares and serve.
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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