Eggless Cookies & Cream Cake

If you love chocolate sandwich cookies and soft vanilla cake, this eggless cookies and cream cake is going to be your new favorite dessert.

I wanted to make a version that is completely eggless, which is helpful for anyone dealing with egg allergies or simply choosing not to eat eggs.

A lot of people worry that cakes made without eggs will turn out dry or heavy, but this one stays very moist and soft.

The crushed cookies folded right into the batter and the fluffy frosting give you that classic cookies and cream flavor in every single bite.

It looks impressive on a plate, but it is actually very easy to make at home from scratch.

Why You’ll Love It

Incredible Moisture – The mix of buttermilk and yogurt creates a soft, tender crumb that stays amazingly moist for days.

Cookie Flavor in Every Bite – You get delicious chocolate sandwich cookies folded right into the batter, the frosting, and on top.

Rich and Fluffy Frosting – Whipped butter, heavy cream, and fine cookie crumbs make an irresistible frosting that tastes just like cookies-and-cream ice cream.

No Fancy Skills Needed – The batter comes together quickly in two simple bowls with a whisk, so anyone can make it successfully.

Ingredient List

For the Cake

• 2 1/2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/4 cups Buttermilk, Room Temperature
• 1/2 cup Plain Yogurt, Room Temperature
• 1 1/2 cups Granulated Sugar
• 1/2 cup Vegetable Oil
• 1/4 cup Unsalted Butter, Melted
• 2 tsp Vanilla Extract
• 15 Chocolate Sandwich Cookies

For the Frosting

• 1 1/4 cups Unsalted Butter, Softened
• 4 1/2 cups Powdered Sugar
• 3-4 tbsp Heavy Cream
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 12 Chocolate Sandwich Cookies

For the Topping

• 10 Chocolate Sandwich Cookies

Directions

Step 1

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

Place the 15 cookies for the cake in a zip-top bag and crush with a rolling pin into coarse, pea sized pieces. Crush the 12 cookies for the frosting into fine crumbs in a separate bag and set both aside.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 4

In a large bowl, whisk the buttermilk, yogurt and sugar until the sugar mostly dissolves. Whisk in the oil, melted butter and vanilla until smooth.

Step 5

Add the dry ingredients to the wet mixture and fold gently just until combined. Fold in the coarse cookie pieces with just a few strokes, so the batter stays mostly white with dark speckles.

Divide the batter evenly between the pans and smooth the tops.

Step 6

Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Step 7

For the frosting, beat the butter on medium high for 3 minutes until pale. Add the powdered sugar, heavy cream, vanilla and salt, beat until light and fluffy, then fold in the fine cookie crumbs.

Step 8

Place one cake layer on a plate, spread with frosting and top with the second layer. Frost the top and sides, then crush 2 of the topping cookies over the top.

Press the remaining 8 cookies upright into the frosting around the top edge before serving.

Tips

Keep Your Cake Batter Bright White

When you break down the 15 cookies for the cake batter, you will end up with pea-sized pieces and a lot of fine dark dust at the bottom of the bag.

I recommend shaking those pieces in a strainer for a few seconds to get rid of the fine powder before folding them into the bowl.

If you dump all that dark dust in, it will dye your batter a muddy gray color instead of giving you a pretty white cake with dark speckles.

Make Sure Your Dairy Is Room Temperature

Taking your buttermilk and yogurt out of the fridge at least 45 minutes early is super important here. Since you are whisking melted butter into the liquid mixture, cold dairy will cause that warm butter to harden into tiny clumps right away.

Because this is an eggless recipe, using room temperature ingredients also helps the baking soda react better in the oven so your cake layers rise nice and tall.

Get the Frosting Crumbs Super Fine

For the frosting, you want the 12 cookies to be turned into a fine powder with no big chunks left behind. A food processor works great for this if you have one, or you can just take your time with a rolling pin.

I’ve found that big cookie pieces in the frosting will catch on your spatula and pull at the soft surface of the cake while you try to spread it.

Keeping the crumbs super fine gives you a smooth, creamy frosting that glides over the cake layers easily.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Chocolate Whoopie Pies
• Eggless Funfetti Layer Cake
• Eggless One Bowl Chocolate Cake
• Eggless Vanilla Birthday Cake

Questions You Might Have

Why did my cake batter turn gray after adding the cookies?

Your batter will turn gray if the cookies are crushed too finely or folded in too much. For this eggless recipe, keep the cookies in pea-sized chunks and fold them with just two or three gentle turns so the batter stays bright white with dark speckles.