If you’re a fan of Crumbl’s famous rotating cookie menu (like I am), you’ve likely fallen in love with their iconic Cookies and Cream Cake! These “mini” cakes feature a two-tiered rich dark chocolate cake filled with crushed Oreos, a dark chocolate ganache, an Oreo cream cheese frosting, and in MY version, a cookies and cream ganache filling!     

The good news? You don’t have to wait for Crumbl to bring it back. With this copycat recipe, you can recreate the magic at home whenever the craving strikes

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Copycat but BETTER

Let’s be clear, when I say this is a “copycat recipe,” I don’t mean this is the exact recipe Crumbl uses in their stores. After trying their cookies and cream cake twice a few weeks ago, I was totally inspired to make my own. 

And that’s what this is! These cakes look just like Crumbl’s, but the recipe is 100% my own, and it is without a doubt BETTER!

What Makes these Cakes Better Than Crumbl’s?

• My Moist Chocolate Cake Recipe: One of the complaints I always saw about Crumbl’s cookies and cream cakes is that the chocolate cake was dry. Luckily, I didn’t have this experience, and my rich, moist chocolate cake recipe will guarantee you NEVER have this experience! 
• Lots of Oreo Throughout: another complaint I saw was “there’s barely any Oreo flavour, it just tastes like chocolate cake.” This part I did agree with, which is why this recipe isn’t lacking in the Oreo department. There’s Oreos in the chocolate cake, frosting, filling and of course, the signature Oreo decoration on top. One bite of this and you’ll KNOW that this is cookies and cream flavoured!
• Thick Chocolate Ganache: Crumbl uses a chocolate glaze, but for my recipe, we’ll use a simple 2-ingredient ganache that is so much better (in my opinion). 
• The Best Oreo Cream Cheese Frosting: This is one of my favourite frosting recipes! We incorporate Oreo cream filling in the base, then add loads of cookie crumbs so you get that perfect Oreo flavour throughout!
• White Chocolate Cookies and Cream Ganache Filling: THIS is what really separates my version from Crumbl’s! I didn’t feel like leaving the middle empty like they do, so I filled it with an easy white chocolate ganache loaded with crushed Oreos!

Now, let me make it clear that this is not how Crumbl's version usually looks. Unfortunately, this is what the cake I ordered looked like when I got it. However, despite the appearance, the cake still tasted amazing!

But like I said...mine is better!

How to Make Mini Chocolate Cakes

Okay, my idea of “mini” is a lot different because these are far from mini, but they’re individual-sized cakes that are smaller than a whole cake, so that’s what I’m calling them! Now here’s how I made them, take notes because these mini cakes are the first of many on this site!

I won’t go into extensive detail on how to make the actual chocolate cake; you can check out this post if you want a more detailed breakdown. 

In the end, you’ll fold in 2 cups of crushed Oreos. You don’t wanna crush them into crumbs because you’ll barely be able to notice them in the baked cake. I just put 21 Oreos into a large ziplock bag, then pounded them with a meat mallet to get small chunks. This ensures each bite of the cake has a nice Oreo crunch!

To actually bake the cakes in individual-sized portions, I used these oven-safe mini cake pans. Place the tins on a parchment-lined baking sheet; you’ll need to bake these a few at a time. 

I added around a heaping ⅓ cup of batter to each tin and ended up with 22 layers, so 11 cakes when put together. Spread the batter into an even layer, then bake in the oven for about 22-25 minutes.

Alternate method: Instead of the mini tins, you can spread the batter onto a large 12x16-inch baking sheet. Once it’s cooled, use a 4-inch round cookie cutter to cut them into individual sizes. I don’t really recommend this method because you don’t get as many cakes, and there’s a lot of excess scraps leftover. On the bright side, you can crumble those scraps and turn them into cake pops

How to Assemble These Crumbl-Style Cakes 

STEP 1: Remove the cakes from the pans

To release the cakes from the mini pans, I flipped them upside down, then gently tapped the pan on the baking sheet until the cakes slipped out. Then I used a spatula to flip them back over, face up. Leave them on the baking sheet. 

STEP 2: Add ganache

Add a spoonful of ganache to the top of each cake and spread it to the edges. Place the cakes in the refrigerator for about 10 minutes to set the ganache, to prevent the frosting and top layer of cake from sliding off. 

STEP 3: The Filling 

Add your Oreo cream cheese frosting to a large piping bag fitted with a large round tip (I used Wilton 2A). On half of the cakes, pipe a ring around the edges. Spoon the cookies and cream ganache into the middle of the frosting ring. 

STEP 4: Stack and Decorate 

Place the other half of the cakes on top of the half with the filling. Using the same bag of frosting, pipe four poofs of frosting on top, and place a mini Oreo in the centre. It’s that easy

Baker’s Tips:

• TIP 1: Make sure all of your refrigerated ingredients are at room temperature. I take my butter and cream cheese out of the fridge at least 2-3 hours before starting, so they’re soft enough to mix smoothly. Other refrigerated ingredients should be removed from the fridge at least 30 minutes to 1 hour before starting. 
• TIP 2: Use a scale to measure the white chocolate ganache ingredients. White chocolate ganache is a bit more difficult than regular chocolate ganache; we don’t really use the same chocolate-to-cream ratio. Since white chocolate chips don’t really melt well, when I’ve made white chocolate ganache in the past, I used white chocolate bars, which is why I didn’t measure in cups.
• TIP 3: Do not over-bake! My cakes baked for 22 minutes, but every oven is different. Check yours at around the 18-20 minute mark by inserting a toothpick into the centre; if it comes out clean or with a few moist crumbs, it’s done. If there’s still wet batter, check again in 2-3 minutes.

Storage and Freezing

Storage: Place these cakes in a large airtight container and refrigerate for up to 5 days. 

Freezing: while tedious, you can wrap each cake slice in plastic wrap, gently place them in an extra-large ziplock bag, then freeze for up to 1 month. Thaw in the refrigerator overnight before using. 

Make Ahead: I made the cakes a day ahead of time and just wrapped the entire baking sheet in plastic wrap to leave them on the counter overnight. You can also place them in the refrigerator for up to 2 days. In terms of the frosting and both ganaches, I recommend making them before you assemble the cake instead of making them days in advance. 

Baker’s Note: These cakes are amazing at room temperature, but in my opinion, they taste the best when refrigerated! The thick, set ganache tastes so much better, and the cookies and cream filling sets up so it actually tastes like a cookies and cream chocolate bar in the middle of the cake! 

FAQ’s

Can I Make This A Full Cake?

Of course! The cake recipe makes 4 8-inch layers. You can follow the instructions in this recipe for how to bake the cake layers. 

Double the chocolate ganache and cookies and cream filling recipes. If you want the cake to be in the “Naked Cake Style” like these are, there’s no need to double the frosting. However, if you want to fill and frost the entire cake, double the recipe. Check this recipe for the measurements. 

Can I Make These into Cupcakes?

Yup! Check this post for a halved recipe of the cake to make about 19 cupcakes. Core the centre of the cupcakes and fill with the Oreo ganache, cover the hole with the top of the cupcake you cored out. Spoon some ganache on top, then pipe a poof of cream cheese frosting on top before decorating with a mini Oreo!

Can I go without the cookies and cream filling?

Yes, you can! Either fill in the middle with more frosting or leave it empty like Crumbl does. You can also just make another batch of the dark chocolate ganache and add the Oreos to that for a dark chocolate cookies and cream filling!

Can I use a chocolate cake mix instead of making it from scratch?

Yes! Just fold in the crushed Oreos before baking, and the baking time may be different.

More Cookies and Cream Desserts

• No-Churn Fudge Swirl Oreo Cheesecake Ice Cream
• Oreo Cheesecake Brownies
• Red Velvet Oreo Fudge Brownies 
• Red Velvet Oreo Cheesecake 
• Mini Oreo Cheesecakes
• Birthday Cake Oreo Cake
• No-Churn Oreo Ice Cream
• Oreo Fudge Brownies

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Continue to Content

Crumbl Copycat Mini Cookies and Cream Cakes

Yield: 11 cakes

Prep Time: 25 minutes

Cook Time: 22 minutes

Total Time: 47 minutes

If you’re a fan of Crumbl’s famous rotating cookie menu (like I am), you’ve likely fallen in love with their iconic Cookies and Cream Cake! These “mini” cakes feature a two-tiered rich dark chocolate cake filled with crushed Oreos, a dark chocolate ganache, an Oreo cream cheese frosting, and in MY version, a cookies and cream ganache filling!

Print

Ingredients

Chocolate Oreo Cake:

• 2 and ¼ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ cup black cocoa powder (can substitute with unsweetened cocoa powder)
• 1 and ½ teaspoon salt
• 2 and ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 and ½ cups unsalted butter, room temperature
• 2 and ¼ cups granulated sugar
• 4 large eggs, room temperature
• ¾ cup sour cream, room temperature
• 1 and ½ tablespoon pure vanilla extract
• 1 and ½ tablespoon instant coffee granules
• 2 and ¼ cups buttermilk, room temperature
• 2 cups crushed Oreos (21 Oreos)

Dark Chocolate Ganache:

• 2 cups dark chocolate chips
• 1 cup heavy cream

Cookies and Cream Ganache Filling:

• 300g white chocolate, chopped
• 100 ml heavy cream
• ½ teaspoon pure vanilla extract
• 5 Oreos, crushed

Oreo Cream Cheese Frosting:

• 6 Oreos (filling removed)
• ½ cup unsalted butter, room temperature
• 1 package (8 oz) cream cheese, softened to room temperature
• Oreo Filling (above)
• 4 and ½ cups powdered sugar, sifted
• 1 and ¼ teaspoon Pure Vanilla Extract
• Mini Oreos, for topping

Instructions

For the Chocolate Cakes:

1. Preheat the oven to 350°F (177°C), and place your mini cake tins on a parchment-lined baking sheet. Lightly spray each tin with nonstick cooking spray.
2. In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
4. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
5. In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
6. Add ⅓ of the dry ingredients and beat until just combined, add ½ of the buttermilk and continue to mix. Repeat mixing in ½ of the remaining dry ingredients, then the remaining buttermilk, followed by the remaining dry ingredients. Fold in chopped Oreos.
7. Scoop about ⅓ cup of batter into mini cake tins, then spread into an even layer. I filled 22 cake tins to make 11 cakes. Bake for 22-25 minutes or until a toothpick inserted into the centre comes out clean.
8. Remove cakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely. Set the parchment-lined baking sheet aside.

For the Dark Chocolate Ganache:

1. In a heat-safe bowl, add the chocolate chips and heavy cream and microwave in 30-second intervals for about 1 minute. Stir slowly until the mixture comes together to form a silky ganache. If the chocolate chips still haven’t melted, microwave for an additional 15 seconds.
2. Run a butter knife around each of your cakes in the tins. Carefully flip them over onto the parchment baking sheet and gently tap them on the baking sheet until the cake slips out. Use a spatula to gently flip the cake right side up.
3. Spread a spoonful of ganache onto each cake. Set aside and allow ganache to set while you prepare the filling and frosting.

For the Cookies and Cream Ganache Filling:

1. Add white chocolate and heavy cream to a medium glass bowl and heat in the microwave for 30 seconds.
2. Remove and stir, then heat for another 30 seconds. Cover and let sit for a minute before stirring until smooth. If chocolate chips aren't melted, throw the bowl back into the microwave for another 15-30 seconds and stir until everything is smooth. Stir in vanilla extract.
3. Add crushed Oreos and use a rubber spatula to fold until combined. Set aside.

For the Oreo Cream Cheese Frosting:

1. Remove filling from 6 Oreos, and set aside in a small bowl for later.
2. Crush Oreo wafers into VERY fine crumbs using a food processor or by hand in a ziploc bag using a rolling pin.
3. In a stand mixer bowl fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, cream cheese and reserved Oreo cream filling until smooth and fluffy.
4. Add powdered sugar one cup at a time, mixing on low until combined. Add vanilla and mix until combined. Increase speed to high and beat until light and fluffy, about 2-3 minutes. Mix in crushed Oreos.
5. Scoop frosting into a large piping bag fitted with a large round piping tip (I used Wilton 2A). You can also just cut the tip of the piping bag off.

Assembly:

1. Pipe a rim of cookies and cream frosting on top of 11 cake layers. Leave the other 11 cake layers plain.
2. Spoon some of the cookies and cream ganache into the middle of the frosting rim.
3. Use a spatula to carefully lift one of the plain cake layers and place it on top of the filling layer. You’ll end up with 11 2-tier cakes.
4. Pipe four poofs of frosting on top of each cake, then place a mini Oreo on top. You can serve immediately, or you can refrigerate them and serve cold so the ganache filling can harden (this is how I prefer them!).

Notes

1. Storage: Store the cakes in a large airtight container in the refrigerator for up to 5 days.
2. Make Ahead & Freezing Instructions: You can make the mini chocolate cakes in advance and freeze them. After baking, allow them to cool completely, then carefully remove from the mini tins and wrap in plastic wrap or aluminum foil, then store in a large airtight container before freezing. Let them thaw in the refrigerator overnight, then take them out and bring them to room temperature before decorating with the ganache and frosting. You can freeze the cakes for up to 2-3 months.
3. Tools I Used (affiliate links): Mini Cake Tins | Stand Mixer | Electric Hand Mixer | Glass Mixing Bowl Set | Cooling Rack | Round Piping Tip | Kitchen Scale
4. Pans for Mini Cakes: If you don’t want to spend the money on the mini cake tins, feel free to bake the entire chocolate cake on a 12x16-inch sheet pan. You don’t want to use a rectangular cake pan because the cake will be too thick. Using a 1-inch thick sheet pan will allow you to use a 4-inch round cookie cutter to cut out the individual cake slices. You may end up with less cake since there will be scraps, but feel free to crumble up the scraps and use them to make cake pops!
5. Kitchen Scale: For the white chocolate ganache, I measured with a kitchen scale instead of measuring cups. I highly recommend this for the best results.

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 1435Total Fat: 68gSaturated Fat: 34gUnsaturated Fat: 35gCholesterol: 147mgSodium: 824mgCarbohydrates: 188gFiber: 13gSugar: 117gProtein: 20g

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