Moist Cookies and Cream Cake Recipe

by Jessica Selensky on September 22, 2026 0 comments

This moist and chocolate-filled Cookies and Cream Cake is indulgent and incredibly delicious. The rich chocolate cake is topped with a cookies and cream buttercream frosting. The chocolate cream sandwich cookies add a nice crunch to contrast the texture of the soft cake and creamy frosting.

A slice of chocolate cookies and cream cake on a knife.

A cookies and cream cake is the perfect dessert for a chocolate lover. The moist chocolate cake is topped with this Oreo Buttercream Frosting that is filled with crushed chocolate creme sandwich cookies. This recipe is easy-to-make and approachable for anyone to make in their own home.

Main Ingredients

These are the majority of the ingredients needed to make this recipe. However, scroll down to the recipe card for the full list and measurements.

All Purpose Flour – My go-to brand for flour is King Arthur All Purpose Flour. If you want to make this cake gluten-free friendly, use King Arthur’s Gluten-Free All Purpose flour, swapping at a 1:1 ratio.
Baking Powder and Baking Soda – Baking soda neutralizes the natural acidity of cocoa powder, while baking powder provides extra, heat-activated lift to ensure the cake becomes light and fluffy.
Salt – For this recipe, I used a Fine Grain Kosher Salt. Kosher Salt or table salt are most commonly used in baking recipes.
Dutch-Processed Cocoa Powder – Any unsweetened cocoa powder will work in this recipe. However, I used dutch-processed cocoa powder because of its rich and dark cocoa flavor.
Egg – A large-sized egg is used in this recipe and should be at room temperature before adding it into the batter.
Oil – Any baking oil works for this recipe. I used a light olive oil. However, avocado oil, canola oil or vegetable oil can be used, swapping at a 1:1 ratio.
Sour Cream – Full fat sour cream creates a moist, tender and rich cake. The sour cream should be at room temperature before adding it into the batter.
Granulated Sugar – This sugar cuts through the natural bitterness of the cocoa powder and also attracts moisture to keep the cake texture soft.
Dark Brown Sugar – Because dark brown sugar contains a high amount of molasses, it locks in water to prevent the cake from drying out.
Hot Coffee – Adding hot coffee or espresso to a chocolate cake enhances the deep chocolate flavor and gelatinizes the flour to lock in moisture for a tender and moist cake texture.

Ingredients measured out in bowls to make a moist cookies and cream cake.

Serving Tips and Storage Instructions

Helpful Tips for Serving the Cookies and Cream Cake

Warm up: If you made the cake ahead of serving, take the cake out of the fridge 1 to 2 hours before you are ready to eat it so the chocolate flavor and soft texture come back. Cold chocolate cake can taste dense and firm.

Clean cuts: Dip your knife under warm/hot water and wipe it dry with a towel before each slice. This gives you neat, clean edges on the thick frosting.

Pairings: Serve with a glass of cold milk, hot coffee, or a scoop of vanilla ice cream to balance the rich cocoa flavor.

Best Ways to Store the Chocolate Cookies and Cream Cake

The cake can be stored at room temperature, in the fridge or even the freezer for long-term storage. These are helpful tips for each storage option:

Room temperature: The frosting in this recipe is a standard buttercream. You can store the cake in an airtight container or under a cake dome/large inverted bowl for up to 2-3 days.
Refrigerator: You can store the cake in the fridge for up to a week. Cover exposed cut areas tightly with plastic wrap or place slices in an airtight container, so the sponge does not dry out or absorb fridge odors.
Freezer: To store the cake in the freezer, wrap the cake tightly in plastic wrap before adding a layer of foil. Freeze for up to 3 months. To serve the cake, thaw it overnight in the fridge before bringing it to room temperature.

How to Make a Cookies and Cream Cake

The recipe card below writes out the full-detailed instructions, however, you can use these images to guide you as needed when following the written directions.

First, make the chocolate cake. Preheat the oven to 350 degrees F.
Make the batter by combining the wet and then adding in the dry. See the recipe card for when to add in the hot coffee.
Transfer the batter to a prepared pan.
Bake and then set aside to cool.
Make the frosting.
Frost the cake.
Slice and enjoy!

Wet ingredients in a mixing bowl. — Add the wet ingredients to a bowl

Adding the dry ingredients to the wet ingredients in a mixing bowl. — Add the wet ingredients to a bowl

Frequently Asked Questions

Can I do this all by hand with a whisk?

You can mix the cake batter by hand with a whisk. However, the frosting should be made with an electric stand mixer or hand mixer for the best results.

What is the filling for a cookies and cream cake?

This recipe has a rich, moist chocolate cake base that is then topped with a cookies and cream buttercream frosting.

Can I Make This as a Layer Cake?

You could! If you’d like to double the recipe, you can stack the cakes on top of each other with a layer of frosting in between them.

How do I know the Chocolate Cake for the Cookies and Cream Cake is done baking?

To test this, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it is ready to be taken out of the oven. You don’t want to over-bake the cake as it will become dry in texture and taste bitter.

Can this cake be made gluten-free?

Yes. Instead of regular flour, use a gluten-free all-purpose flour. Substitute at a 1:1 ratio and make sure the flour uses xanthan gum.