5 MINUTES COOKIES AND CREAM CAKE | Oreos Cake | One-bowl Cookies and Cream Cake

If you are not a fan of cake mix, and love making your cakes from scratch, then you’re just in the right place! If you are also someone who likes very simple cake recipes with no stress, then we have a lot in common 😂..

My love for One-bowl or 5 minutes cake recipes goes way back to my early baking days. When you understand the science of baking healthy cakes and striking a balance between moist and fluffy cakes, you will appreciate why I love my recipes very simple.

So what is my Cookies and Cream (Oreos Cake) Cake all about?

My Cookies and Cream (Oreos Cake) Cake recipe is a decadent, simple, fluffy and rich cake recipe that can be made in 3 minutes for those using a cake mixer, or 5 minutes if mixing manually by hand. If you love cookies and cake, now imagine combining both together? It’s what I will call HEAVENLY.

Tips for the BEST Cookies and Cream Cake recipe:

• Follow my step-by-step process for the same result as mine. I don’t think we need to over emphasize this.
• Always use the best ingredients. From Oil to buttermilk, to eggs, etc. The better the ingredients the more unique your cake.
• Do not overmix. Use a stop watch. Get a timer. Get a clock. If mixing by hand manually, the time is 5 minutes. If mixing with a cake mixer your timing will be 3 minutes. This is very important. This is an oil-based cake type and it doesn’t require all the mixing of your butter-based recipe.
• If you want to transform this basic recipe to what I call an EXECUTIVE RECIPE, then you will need two more items. SOUR CREAM and IRISH BAILEYS CREAM. You wouldn’t stop at one bit, I promise. And if you’re making it fo clients then get ready to get more request for this cake 😂.
• Start with wet items first before dry items or vice-versa. Do not add oil, for instance, then jump to flour. No, no, no. If you’re starting with dry items, add all dry items to your mixing bowl first, then follow up with wet items.
• Alternatively, you can decide to use an egg separation method to create this recipe. What I simple mean is to separate your egg whites from your egg yolk. Then either you whip your egg white separately and fold it into your cake batter just before you add your roughly crushed cookies; OR you do the meringue method like in my MERINGUE COOKIES, and whip your egg whites with sugar. The effect this will create is a a lighter or fluffier cake that won’t be as moist as my original 5 minutes method. I just gave you two extra ways to re-create this recipe 😉.
• I love using milk flavour when making some decadent cakes as against the traditional Vanilla flavour. If using Vanilla flavor, use the light Vanilla extract, not the dark one.
• Break your Oreos cookies into rough chunks. It’s a turn off for me personally when I eat an Oreos Cake with the cookies crushed to very little. I love my Oreos cookies in semi-medium chunks with each bite. It’s a blend of crunch and moist.
• Grease, flour, and line your pan. Don’t just grease and flour, also line those pan.
• Now one important rule. THIS RECIPE IS ONLY SUITABLE FOR 8″ Square or Round Pans; OR two 6″ Round or Square Pans; OR Cupcake tins. Don’t be tempted to double the recipe for larger pans please. If you need to make more layers of the cake in size 8 or 6 , then measure and mix again for each layer. DO NOT DOUBLE THE RECIPE.
• Allow the cake cool for 10 minutes in the pan before removing it onto a cake rack. Then peel off parchment or brown paper immediately, and allow cake cool completely before stacking or frosting, or garnishing.
• For garnishing with extra Oreos cookies, do that just before serving so that you feel that crunch of the cookies while munching your cake.

How long can I store my Cookies and Cream (Oreos Cake) Cake?

Shelf life is 1-3 days. Keep refrigerated for up to a week and frozen for up to 3 months with or without frosting. Always remember t wrap-up your cakes with cling film or plastic wrap before refrigerating or freezing. For frozen Oreos Cake, allow to thaw to room temperature before decorating or garnishing.

What Frosting or Spread is perfect for my simple Cookies and Cream (Oreos Cake) Cake?

This is where you have the right to decide and become creative. I used my favorite Dulce De Leche as a spread when I made this. You can use Whipped Cream Frosting, Oreos Buttercream Frosting, Caramel Sauce as spread, etc. JUST EXPLORE!

So let’s get started with making my Easy 5 Minutes Cookies and Cream (Oreos Cake) Cake Recipe.

1. Measure out all items and keep on your work surface where you can see them.
2. Prepare an 8″ square pan by greasing it with butter, flouring it and placing parchment or brown paper into it. Set aside.
3. Get your Oreos cookies, open them up and scrap the cream off it, using a blunt knife or spoon. Keep the cream aside for later. Place your Oreos cookies in a ziplock bag and using a rolling pin slightly crush them into semi-medium junks. You can use your hands to break them into chunks. Set aside.
4. In a large mixing bowl, add your Oil, Buttermilk, Flavour or Extract, Eggs,and Oreos Cream. This makes up the wet items. If you’re using sour cream and Irish Bailey’s cream, this is the time to add them.
5. Next add your dry items, starting with flour, then sugar then baking powder. Now it’s time to mix. Get your timer or stop watch ready. If mixing with a cake mixer, mix all ingredients together on medium speed using a balloon whisk for 3 minutes. If using a whisk, then whisk all items together for 5 minutes. Always scrap the sides of your bowl when mixing to incorporate all items well.
6. Next change from your mixer or whisk and use a spatula. Add your Oreos cookies, leaving about a ¼ cup. Then fold the cookies into your batter well. Pour batter into prepared pan. Tab the bottom of pan with your palm or hit cake pan slightly on your work surface to level the batter.
7. Next sprinkle the remaining ¼ cup of Oreos Cookies on the batter and bake in a preheated oven of 180°C or 350F for 20-25 minutes.
8. Once skewer inserted into cake comes out clean, transfer cake pan to a cake rack, allow to sit for 5-10 minutes before turning cake onto the rack. This resting period is to prevent the cake from breaking when removing it from the pan.
9. Next remove the parchment or brown paper from the cake’s base while cake is still hot. If you try it when cake cools, you will be pulling off a large chunk of your cake.
10. Allow cake cool completely before serving, garnishing, or storing. Enjoy!

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