VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips, and reviews.
Easy Birthday Cake Recipe
My daughter Steffi wanted cookies and cream for her birthday cake, but I was late getting started and needed to make it fast. I decided to use my favorite white-cake mix and add in some Oreos. It turned out to be a very delicious and creamy cake! It was so easy to make—and yet everyone thought it must have taken a lot of time.
I was worried it would stick to the pan, but it came out like a breeze. We split the cake into two layers, put ice cream in the middle, and then frosted it with buttercream and crushed Oreos on top. With baking and cooling time, the whole cake came together in under an hour. So easy and so good!
You can make this as a regular cake or as an ice-cream cake. I have included instructions for both.
|Prep time||Cook time||Ready in||Yields|
serves 12 people
- 1 box white cake mix, any brand
- 3 eggs
- 1 cup milk
- 1/2 cup butter or margarine
- 12 Oreos (10 for batter and 2 for decoration)
- 1/4 gallon cookies and cream ice cream (optional: only for ice cream cake option)
Buttercream Frosting Ingredients
- 1 cup butter or margarine (softened)
- 2 tablespoon milk or cream
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Preheat oven to 350˚F. Spray two 8-inch pans with cooking spray, or put oil on the bottom of the pans.
- Put cake mix, eggs, milk and softened butter or margarine in a bowl. Mix with mixer on low until blended. Mix at high speed for 3 minutes. Put 10–12 Oreo cookies in a Ziplock bag and crush them using a rolling pin. Put cookie crumbs into the cake batter and fold in lightly until blended.
- Divide cake mix between the two pans equally and smooth out the tops. Bake at 350˚F for 25–30 minutes, or until top springs up when lightly touched—cool cakes for about 15–20 minutes.
- While cakes are baking, make the optional ice cream layer by using a pan the same size and shape as the cake layers. Place clear plastic wrap on the bottom of the pan and press it into all corners. Take spoonfuls of ice cream and press them into the pan using the back of the spoon (or your hands—cover them with gloves or a plastic bag). Press the ice cream in firmly until it is up to the top of the pan. Put another clear wrap on top and freeze until ready to put cake together.
- Make buttercream frosting by measuring the powdered sugar in a bowl and adding the butter and cream. Mix until blended. Add more cream if the mixture is too dry. Mix thoroughly for 1–2 minutes. Add Karo syrup and mix 1 more minute until light and fluffy (you can leave out the Karo syrup if you want, but it does make the icing easier to spread on the cake).
- Assembling the cake: 1. Put one layer bottom side down on a plate (or bottom side of half layer). 2. Take out the ice cream layer, unwrap, and put on top of the cake. 3. Put top layer of cake on the ice cream layer, rounded side up.
- Frosting the cake: Working quickly, put icing on the sides of the cake moving from the bottom up. Use plenty of frosting to cover the ice cream. Frost the top last. Add some crushed Oreos in the middle to decorate, or use Oreos around the sides and sticking out of the top.
- Storing the cake: Ice cream cakes must be stored in the freezer until just before serving. After frosting and decorating, put the cake back in the freezer until the frosting is frozen. If you are not going to eat the cake that day, wrap it in foil to keep it from forming ice crystals. Sometimes a very cold freezer can make the cake very hard to cut, so if you are storing overnight or longer, you might want to take if out for 10–15 minutes or so right before serving.
Note: You can make a small cake by just using one layer of the cake split in two (as I do in the cake in the photos) or a large cake by using both full layers.
- You can bake your cake in advance and freeze the layers. This makes a very moist cake every time.
- The cake will shrink a bit when it is frozen, so you may need to use a slightly smaller pan for the ice cream layer.
- Assemble the cake, frost it, and stick it back in the freezer unwrapped until the icing is frozen. Then you can wrap it up well with clear wrap and aluminum foil and the cake will last up to a month or longer. This is a great way to get one part of the party done ahead of time!
- Save a step by using Cool Whip or canned frosting instead of buttercream.
Another Oreo Cake Idea
This cake recipe really does taste like cookies-and-cream ice cream. We loved having the cake made with ice cream inside, but it would also be great frosted as a two-layer cake with ice cream on the side. Here are some variations:
- Use a chocolate cake mix.
- Try using mint Oreos (decorate with Junior Mints or Andes Mints).
- Use peanut butter Oreos and peanut butter frosting (1/2 cup peanut butter and 1/2 cup margarine in frosting).
- Use chocolate chip cookies instead of Oreos. You can decorate with chocolate chips all over the cake.
Who Invented Cookies and Cream?
Apparently, there are a lot of people who thought about combining cookies with ice cream in the late 1970s. Several ice cream makers vie to claim the idea, including our family's favorite ice cream, Blue Bell (our family's favorite brand!), trademarked the name "Cookies and Cream" in 1978, and first produced the flavor in 1980.
What no one disputes is that Cookies and Cream quickly became a best seller and ranked among the top five flavors by the early 1980s.
Do you like this recipe?
© 2013 Virginia Kearney
Kristen Howe from Northeast Ohio on April 10, 2018:
Hi Virginia. Thanks for the tip. I think that would work. :)
Virginia Kearney (author) from United States on April 09, 2018:
Hi Kristen--You can easily crush the cookies by putting them in a Ziplock bag and rolling a rolling pin or glass on top.
Kristen Howe from Northeast Ohio on April 09, 2018:
This looks delicious enough to eat. I don't have a food processor. Is there a shortcut or easier way to make the cake without it?
Kristen Howe from Northeast Ohio on January 23, 2016:
This is delicious! I love cookies and cream ice cream and cookie dough and milk shakes, etc. I would have to give this a go this spring. Yum!
Paula from The Midwest, USA on January 14, 2015:
Such a great idea, thank you for sharing this. I look forward to trying it someday soon!
mySuccess8 on January 14, 2015:
Ice cream cake is one of my favorites, and your recipe that includes cookies makes it look so delicious. Your instructions are clear, and well supported by the videos, making it easy to make. I would love to try this one! Congrats on Hub of the Day!
Royce on January 14, 2015:
Victoria Lynn from Arkansas, USA on January 14, 2015:
Delicious variations! Congrats on Hub of the Day!
Susan Deppner from Arkansas USA on January 14, 2015:
My #1 son would absolutely love this. Cookies and cream is his favorite! Congratulations on a very sweet Hub of the Day!
Elsie Hagley from New Zealand on January 14, 2015:
I'm a lover of nice sweet cakes with lots of icing, so really loving this recipe, most likely will need to eat it all myself as my husband doesn't like sweet cake he using takes the icing off and gives it to me to eat, never mind all the more for me.
Congratulations for the HOTD.
Dianna Mendez on January 09, 2014:
Oh I shouldn't have read this right before dinner! It is so tempting!
cjarosz on December 30, 2013:
So. My mind is telling me. Look at all those calories. While, my taste buds are going crazy.
Rose Clearfield from Milwaukee, Wisconsin on December 28, 2013:
Your cake turned out beautifully! I love cookies 'n cream and am sure that I would enjoy this cake. Thanks for sharing the recipe.
Imogen French from Southwest England on December 27, 2013:
Sounds like quite a treat - your daughter is a lucky girl! Thanks for the recipe :-)
ScottiesRock from Eastern PA on December 27, 2013:
This looks delicious!
SmartAndFun from Texas on December 26, 2013:
Yum! This sounds de-lish and so easy. I love doctoring up cake mixes -- mixes help get the cake in the oven so quickly.