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–+ servings

Eggless Cookies & Cream Cake

This eggless cookies and cream cake is a stunning dessert for any celebration. It is an irresistible crowd-pleaser everyone will enjoy.
Eggless Cookies & Cream Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 866 kcal
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Equipment

  • two 8-inch cake pans
  • electric mixer
  • rolling pin

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • 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.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 866kcalCarbohydrates: 117gProtein: 5gFat: 42g
Course Dessert
Cuisine American
Keyword cookies and cream cake, eggless, layer cake, oreo cake
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