Cookies N Cream Snack Cake is amazingly creamy, moist, buttery, and soft—and it’s made without eggs! It is delicious and tempting, loaded with Oreo cookies and topped with Oreo whipped cream frosting.
Making Eggless Cookies N Cream Snack Cake is incredibly easy and does not require a ton of ingredients. This cake has tight but soft and moist crumbs and is flavored with a perfect combination of creamy cookies and vanilla!
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Details For Cookies N Cream Snack Cake Without Eggs
When I make cakes only for my family or when my son craves a cake, I make small cakes or snack cakes. They are easy and quick to make and taste delicious even without frosting!
Cookies N Cream Snack Cake comes in the easy and quick cake recipes list. If you are a fan of creamy Oreo cookies, you should also try this 8-inch sheet cake.
It’s also a good idea to make the Cookies N Cream Sheet Cake as a small birthday or Valentine’s Day treat for your family and loved ones.
I used the reverse creaming method for this recipe. It is easier and more straightforward than the traditional creaming method.
In the reverse creaming method, we beat the softened butter with dry ingredients and then add a wet mixture. It is a quick process, and the batter comes out very creamy and fluffy.
This cake tastes decadent even without frosting. You can top it with any of your favorite frostings, such as buttercream, cream cheese frosting, or whipped cream frosting.
I topped the cake with this Oreo Whipped Cream Frosting (Easy and Quick), which goes perfectly with the cake and doubles its deliciousness!
This eggless cake is studded with Oreo cookies and flavored with vanilla extract. It is buttery, rich, and moist, and the crumbs are soft and tender. Moreover, the cookies add an amazing creaminess to the cake texture.
Like my other recipes, Cookies N Cream Snack Cake is an eggless cake, and there is no need for fancy egg replacers.
What To Love About This Easy Snack Cake
- Cookies N Cream Snack Cake is beyond easy to bake, and you can have a dessert in no time.
- The cake is soft, moist, buttery, rich, and delicious.
- You can enjoy this cake as it is or top it with Oreo whipped cream frosting.
- It can be served with a scoop of whipped cream or ice cream.
- The Cookies N Cream Snack Cake recipe is eggless and vegetarian.
- You can also make this cake for a small birthday treat for your loved ones.
Ingredients
- Flour: I make Cookies N Cream Sheet Cake using all-purpose flour or cake flour. Either one makes the cake soft and moist. However, cake flour is essential for a more tender and delicate cake. Also, measuring the flour correctly and using the kitchen scale for the best results is essential.
- Baking Powder and Baking Soda: Both are leavening agents and are essential for this recipe.
- Salt: It provides a pleasant contrast to the sweetness of the cake.
- Butter: Use unsalted butter softened to room temperature. Butter makes the cake flavorful and rich.
- Sugar: It provides structure and sweetness to the cake.
- Sour Cream: It makes the cake moist and soft. Use full-fat sour cream for the best result.
- Milk: Use whole or 2% milk for the recipe, but do not use fat-free dairy.
- Vanilla: This flavor goes perfectly well with the Oreo cake. Use pure vanilla, if possible, for the best flavors.
- Oreos: Use original Oreo cookies, and do not remove the cream. Roughly chop the cookies, but do not grind them into powder.
How To Make Cookies N Cream Snack Cake
Preparations
- Preheat the oven to 350°F (180°C).
- Generously grease an 8×8-inch cake pan with oil spray or butter and line it with parchment paper. Set it aside.
- Whisk milk, sour cream, and vanilla until well combined in a medium bowl or measuring cup.
- Chop the Oreos and set them aside.
Baking The Cookies N Cream Snack Cake
- Sift flour, baking powder, baking soda, and salt in a stand mixer bowl and whisk well.
- Add sugar and whisk until sugar is well combined.
- Add butter and beat until fully incorporated and the mixture resembles wet sand.
- It will take about a minute or two.
- With the stand mixer on low speed, add wet ingredients and beat until everything is just combined.
- Fold in the chopped Oreos until well distributed.
- Pour the cookies n cream snack cake batter into the prepared cake pan and bake for about 28-34 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place on a wire rack.
- Allow the cake to cool completely before removing from the pan.
- Once the snack cake is completely cooled down, spread the frosting evenly on the top.
- Then slice as you desire and serve.
How To Serve Cookies N Cream Snack Cake
- This cake tastes delicious, creamy, and rich, even without frosting. So you can serve it as it is.
- Or, top the cake with Oreo whipped cream frosting or your choice of icing.
- You can also serve the Cookies N Cream Snack Cake slice with a dollop of whipped cream or a scoop of ice cream.
- It is better to serve the cake at room temperature. So, if you have refrigerated it, take it out to room temperature 20-30 minutes before serving.
How To Store And Freeze The Cake
- Allow the cake to cool completely, and cover it tightly with plastic wrap. Store the cake without frosting at room temperature for two days.
- After frosting, refrigerate the cake for up to five days.
- Cake can be frozen without frosting, tightly covered, for up to a month.
- When ready to serve the cookies n cream sheet cake, thaw it in the fridge overnight and bring it to room temperature before frosting.
- However, please note the cake will lose some of its moisture and fluffiness after freezing.
Baking Tips For This Recipe
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 26 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: This cake tastes amazing with Oreo whipped cream frosting. However, you can also ice the cake with buttercream, whipped cream, or cream cheese frosting.
Frequently Asked Questions
Do I Need To Use Cake Flour?
Absolutely not! I made this cake using both flours. I prefer cake flour because it makes the cake delicate and gives more tender crumbs. Cake flour has slightly less protein content than all-purpose flour. And less protein content means less gluten will be formed while making the batter. Less gluten means the cake will be soft, fluffy, and delicate. But don’t be disappointed if you don’t have cake flour. You can use all-purpose flour, too, for this exact delicious cake. And the other way is to make homemade cake flour substitutes.
How To Make Cake Flour Substitute?
To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. So, for one cup of cake flour, you measure one cup of all-purpose flour, 120g (16 tbsp). Then remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready.
What Can I Use Instead Of Sour Cream?
For this cake, you can use plain yogurt instead of sour cream. For a rich cake, use full-fat or whole-milk yogurt. You can also use buttermilk instead of sour cream. However, if you use buttermilk, take 6 tablespoon of it.
Troubleshooting For Cookies N Cream Snack Cake
Why Is My Cookies N Cream Snack Cake Dry?
If you either add too much flour or overbake the cake, it will become dry. It could also be a combination of the two. If you add a lesser amount of wet ingredients, the cake can also become dry. Always measure the ingredients correctly and use a kitchen scale for the best results. Also, keep an eye on the oven while baking the cake, as every oven is different, so baking time!
Why Did My Cake Sink In The Middle?
If the cake sinks slightly, it is fine. But if it sinks too much, there could be several reasons for the cake to sink in the middle. If you remove the cake before it is completely baked, it may sink a few minutes after you remove it from the oven. If the oven temperature is too high, the cake will rise too quickly and sink upon cooling. Adding too much baking powder or baking soda can make the cake rise too rapidly and collapse upon cooling. Incorrect measurements of the ingredients may also be a reason for the cake to sink. Opening the oven door too often while baking the cake may cause the cake to sink from the middle.
More Eggless Cakes
Recipe Card
Cookies N Cream Snack Cake (Eggless)
Video
Ingredients
- 1½ cups (180g) cake flour or all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (114g) butter softened to room temperature
- ½ cup (120g) sour cream (or plain yogurt)
- ½ cup + 2 tablespoon (150ml) milk
- 1 teaspoon vanilla
- 100 g Oreos (9 Oreos)
For The Frosting
- Oreo Whipped Cream Frosting (or choice of frosting)
Instructions
Preparations
- Preheat the oven to 350°F (180°C).
- Generously grease an 8×8-inch cake pan with oil spray or butter and line it with parchment paper. Set it aside.
- Whisk milk, sour cream, and vanilla until well combined in a medium bowl or measuring cup.
- Roughly chop the Oreos and set them aside.
Bake The Cookies N Cream Snack Cake
- Sift flour, baking powder, baking soda, and salt in a stand mixer bowl. Add sugar and whisk well until everything is well combined.
- Add butter and beat until fully incorporated and the mixture resembles wet sand. It will take about a minute or two.
- With the stand mixer on low speed, add wet ingredients and beat until everything is just combined.
- Fold in the chopped Oreos until well distributed.
- Pour the cake batter into the prepared cake pan and bake for about 28-34 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely before removing from the pan.
- Once the cake is cooled completely, top with Oreo whipped cream or your choice of frosting.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 26 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: This cake tastes fantastic with Oreo Whipped Cream Frosting. However, you can also ice the cake with buttercream, whipped cream, or cream cheese frosting.
Thanks for coming! Let me know what you think.