Cookies and Cream Cake*

While I admitted yesterday that sometimes on very, very bad days I will eat store bought cake. I hate to do it because the prices are outrageous to me. Mass produced cakes for 19.99? When I could make one for $5 dollars or less? No way! However there is one cake at Publix that calls my name. Five years ago when I first moved to Florida, I went to a neighborhood party and someone brought out this Cookies and Cream Cake. It was love at first sight.

So here we are…5 years later…and I saw the cake again at Publix. But when I saw the $20 dollar price tag I just couldn’t bring myself to buy it. So instead I put on my Nancy Drew attitude and started asking the baker what kind of cake was inside and what kind of buttercream it was. Thankfully it wasn’t some kind of grocery store secret and she told me it was a marble cake with Oreo buttercream. And I thought, now THAT I can do! And so I did. So here is my much cheaper Copycat Cookies and Cream cake!


Cookies and Cream Cake

Recipe Note: I used 8 inch pans (and made it 4 layers) to make a taller cake. To do the swirl on top, use the rounded bottom of a large spoon. For the crumb side, use some of the Oreo crumbs and press on with your hand.


For the cake:
3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
4 ounces bittersweet chocolate, melted and cooled

For the frosting:
4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 1/2 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp vanilla extract
1 sleeve Oreos, run through the food processor until finely chopped


For the cake:
Preheat the oven to 350°. Butter two 9x2 inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.

Mix 2 cups of the batter with the melted and cooled bittersweet chocolate. Scrape the remaining batter into the pans. Dollop the chocolate batter over the batter in the pans and swirl with a knife. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

For the icing:
Lightly whisk egg whites and sugar together over simmering water in a double boiler until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip at medium high, with a wire whip, until double in volume and stiff peeks have formed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium high speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add vanilla and oreo, continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Cake from: Food & Wine Icing originally posted in February 2011

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50 Responses to “Cookies and Cream Cake”

  1. 1

    Nelly Rodriguez — May 11, 2011 @ 12:33 am

    Oh I love this cake! Look how perfect your circles on top are! Copycat cake? I don’t think Publix has cakes that look this good. NO WAY! and probably much better tasting!

  2. 2

    Tessa — May 11, 2011 @ 1:56 am

    Now that looks like a great cake! Yum. And I bet your version tastes better than the one from the store!

  3. 3

    Maris (in Good Taste) — May 11, 2011 @ 4:42 am

    Gorgeous cake and most likely much more delicious then store bought

  4. 4

    elle marie — May 11, 2011 @ 7:36 am

    I really like what you did with the style on top of the cake…. I bet it was yummy!!! I’d love to make homemade oreo cookies someday.

  5. 5

    Shannon — May 11, 2011 @ 9:04 am

    Wow! That looks so much better than any store bought or bakery cake and I bet it tastes a million times better. It’s decorated beautifully. Awesome job!!

  6. 6

    Amber @ Caleighs' Kitchen — May 11, 2011 @ 9:27 am

    OK…you’ve convinced me, I MUST make this cake ASAP. YUM!

  7. 7

    Dianna — May 11, 2011 @ 9:59 am

    Gorgeous! I love that you chat up the bakery lady to get the 411! Now… do some more reconnaissance work & make me a version of their Raspberry Elegance cake, please. 😉

  8. 8

    Vickii — May 11, 2011 @ 10:01 am

    Wow!! This looks amazing! I can’t wait to try it! You’re right – everytime I spend something extortionate like £3 on a cupcake, I just think “I could make BETTER and for cheaper!” Ha ha

    And thanks for the tips like how you made your swirls on top and decorated the sides as your cake looks beautiful!

  9. 9

    Maria — May 11, 2011 @ 10:05 am

    Oh yum! I want a slice!

  10. 10

    Erin — May 11, 2011 @ 10:13 am

    In love with this cake.

  11. 11

    Tina — May 11, 2011 @ 10:17 am

    holy yum. This is my kind of breakfa…err dessert! 😉 See you next week lady! Can’t even wait!! :)

  12. 12

    Shawnda — May 11, 2011 @ 10:27 am

    Can’t go wrong with oreos and cake! I will say that I do love me some Costco cake – I think they put crack in their cream cheese frosting.

  13. 13

    Melissa @ Melissa Bakes — May 11, 2011 @ 11:43 am

    Holy crap! What a beautiful cake!!!! I love oreos and can’t wait to make this!

  14. 14

    Katie — May 11, 2011 @ 11:52 am

    Oooh! This looks just like the Publix cake – I’ve seen it many a time before :) But I must say – your version looks freakin delish!

  15. 15

    Sara — May 11, 2011 @ 12:32 pm

    That just looks delicious! And nothing can go wrong with Oreos involved. So yummy :) Thanks for sharing and also telling us how to make the swirl on top, that was my first question as I started to read and I wanted to know!

  16. 16

    Lauren at Keep It Sweet — May 11, 2011 @ 12:37 pm

    Oh wow, I bet your version is SO much better than the Publix cake. I need this in my life. Gorgeous!

  17. 17

    Paula at Dishing The Divine — May 11, 2011 @ 12:47 pm

    This looks *amazing.* Feel free to send that slab my way. I’ll email you my address. :)

  18. 18

    Eat Good 4 Life — May 11, 2011 @ 12:53 pm

    It goes without saying that this cake looks superb!! Wish I could dig my teeth into it. Why don’t I have friends that are into cooking/baking as I do so that we can share goodies? ;-(

  19. 19

    natalie (the sweets life) — May 11, 2011 @ 1:25 pm

    This looks gorgeous! I wish I’d known that about freezing and re-whipping frosting….just threw a bunch away!

  20. 20

    Chrissy — May 11, 2011 @ 1:50 pm

    This looks freakin fanstatic!! I love anything cookies and cream.

  21. 21

    Sylvia — May 11, 2011 @ 5:28 pm

    Some times i feel like you and i go home and bake my own , cheaper and fun.
    But they never looks like yours, is absolutely beautiful and I bet delicious

  22. 22

    Becky — May 11, 2011 @ 7:51 pm

    Wow – this cake looks phenomenal! : )

  23. 23

    Julie — May 11, 2011 @ 9:07 pm

    That is a beautiful cake. I love the way you decorated the top of the cake! Your photos make me want to have a slice – and I don’t even like Oreo cookies.

  24. 24

    Paula — May 11, 2011 @ 11:23 pm

    Wow! You did a fantastic job on this cake, the frosting looks amazing and getting all the cookie crumbs around the sides of the cake is not easy to do (neatly LOL.

  25. 25

    The Teacher Cooks — May 13, 2011 @ 9:31 am

    This is just beautiful. Great job on copying Publix cake! Question- How much did the one made at home cost?

  26. 26

    Eliana — May 13, 2011 @ 10:56 am

    This cake looks to DIE for girl! Totally better than anything store-bought I have ever seen.

  27. 27

    ErinsFoodFiles — May 13, 2011 @ 5:45 pm

    Looks DIVINE!

  28. 28

    sweet road — May 15, 2011 @ 9:04 pm

    This cake looks beautiful! I’m actually really glad I found your post because my dad’s birthday is coming up and his two favorite flavor is cookies’n’cream anything… so I just may have to give this recipe a whirl!

  29. 29

    anh tran — May 16, 2011 @ 2:58 am

    wow, this cake looks gorgeous. how to make a spiral on the top? can you give me a direction? thks a lot

  30. 30

    Shawna — May 16, 2011 @ 12:38 pm

    Wow – your’s looks just like the one at Publix, but I bet it tastes even better!

  31. 31

    Catharine — May 16, 2011 @ 7:24 pm

    I am just like you – why pay more for something you can bake for less? I recently made a blog post about a copycat mocha buttercream that I absolutely love. And thanks for the ideas on decorating a cake. I definitely want to use that spoon swirling technique!!

  32. 32

    cooking rookie — May 17, 2011 @ 12:42 am

    What an amazing cake: decadent, creative and amazingly beautiful! I love everything about it, except the fact that I can’t have a slice right now :-(

  33. 33

    Oreo Crumbs Cookies Cream Cake — May 17, 2011 @ 11:11 am

    […] A fantastic cake with amazing frosting looks, as you can see all the cookie crumbs around the sides of the cake. In this recipe, you will learn how to make the swirl on top of this cake, I bet it tastes much better than any cakes bought from store or bakery cake. It’s beautifully decorated. Can’t wait to get a slice! Owner: Jessica from thenovicechefblog | Website: link […]

  34. 34

    Jessica — May 17, 2011 @ 3:22 pm

    This Publix cake is without a doubt the BEST cake I have ever had, store bought, homemade, from anywhere. Most store-bought cakes pretty much stink, but the Publix bakery is truly perfect. Thankfully, here that cake costs $8.50. Anyway, it looks almost just like it, and if this cake tastes even half as good as the real thing, I will be so, so happy. This is great.

  35. 35

    Liz — May 27, 2011 @ 10:38 am

    I made this cake and it didn’t turn out nearly as pretty as yours, something to strive for : ) I liked the cake and I liked the frosting, in fact I liked it so much I ate the very last piece for breakfast one day. However my husband thought it was way to rich and only ate one piece. So I think this is a great cake for people who can’t get enough sugar but for those with a little bit lighter of a sweet tooth the combo might be to much. I will make both again but maybe not put them together. Thanks for the recipe and inspiration!

    • Jessica replied: — May 29th, 2011 @ 9:02 pm

      Sorry it didn’t meet everyone’s tastes!

      I am one of those that believes the sweeter the better 😉

  36. 36

    Jamie-Lee — May 29, 2011 @ 8:13 pm

    Very beautiful, but, are you sure it’s a whole tablespoon of baking powder and not a teaspoon? Just seems like a lot to me.

    • Jessica replied: — May 29th, 2011 @ 9:00 pm

      It sounded like a lot to me too, but that is what the original recipe called for. And it worked correctly for me! :-)

  37. 37

    The Novice Chef » Disney Cupcake Crawl — July 14, 2011 @ 11:57 pm

    […] and a Butterfinger Cupcake. We will start with the bad. The Marble Cupcake. I LOVE Marble cake, as y’all know, and I was pretty disappointed in Disney’s marble cake. It was dry and not what I was hoping […]

  38. 38

    Ali — August 26, 2011 @ 9:02 am

    What a delicious cake. I love the cherry and green leaf on top for a pop of color. I am drooling :) I featured this post over at my blog today. Thank you so much for the recipe :)

  39. 39

    NG — November 22, 2011 @ 9:41 pm

    Hi Jessica, I’m a total baking rookie but I really want to try to make this cake. So forgive my ignorance in advance… Are the ingredients you listed enough to make all 4, 8-inch layers like you noted? Or are they for 2, 9-inch layers? Thanks for your help! I’ve never even made a cake with layers, so again, sorry for the ignorance.

    • Jessica replied: — November 27th, 2011 @ 12:14 pm


      Sorry to just be getting back to you! I was out of town (and without internet) for Thanksgiving!

      You can make this cake in 2, 9 inch pans or in 4 small 8 inch layers. It is totally up to you and your preference. If you make them in smaller layers, be sure to watch the time…they will take less time to bake!

  40. 40

    NG — November 29, 2011 @ 12:54 am

    It’s okay, the cake ended up great and everyone loved it! I’m sure I’ll be visiting your blog again for other tasty ideas :)

  41. 41

    Marble Cake With Oreo Buttercream Frosting « Picture Perfect Cooking — January 21, 2012 @ 7:05 am

    […] this recipe on Pinterest, but the original poster was a blog called The Novice Chef.  This link will take you to her version of this cake.  I don’t make a lot of layer cakes apart from my […]

  42. 42

    Kalise — April 27, 2012 @ 10:08 pm

    Hi Jessica, can this mix be made without a stand mixer ? I have an electric egg beater, would this work ?

    • Jessica replied: — April 30th, 2012 @ 12:07 pm

      Hey Kalise!

      You can do it with an electric egg beater! Let me know how it turns out 😉

  43. 43

    Anna — May 26, 2013 @ 1:37 am

    I tried making this cake for my boyfriend’s birthday but it didn’t cook in the time listed. It was still so wet in the middle! When it finally was done, it was too dense and tasted less like cake and more like a bread. Is there supposed to be baking soda in the recipe or something? I’m not sure what happened. I followed your instructions step by step.

    • Jessica replied: — May 28th, 2013 @ 4:31 pm

      Hmm how strange! The 1 tablespoon of baking powder should have been plenty. I’m sorry it didn’t end up working out for you guys! :-/

  44. 44

    jenn — November 9, 2013 @ 9:29 am

    How much is one stick of butter? Half a cup?

    • Jessica replied: — November 11th, 2013 @ 10:59 am

      Hi Jenn – yes one stick is 8 tablespoons or 1/2 cup!

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