Skinny Cookies ‘n Cream Chocolate Cake

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This smooth and creamy cookies n cream frosting is layered on top of this delicious chocolate cake with a secret ingredient. It is decadent, delicious and one of the VERY best desserts!

Skinny Cookies n Cream Cake on a white dish.

Did you all survive the holidays? I had a wonderful white Christmas. It snowed way more than it has snowed for a long time. Shoveling snow is so not fun, but I am trying to enjoy the snow while it lasts.

Anyway, what kind of resolutions do you have for the new year? Are you trying to eat a little healthier? I don’t know about you, but it’s impossible for me to give up dessert. With this recipe you won’t have to. I first made a cake like this last year, when I made a Skinny Mountain Dew Cake. I loved that cake and knew there would be many more versions to come. All you do is mix a cake mix and a can of soda and that’s it, no butter, no eggs, etc . . .

You can really use any cake mix and any flavor of soda you would like and you can’t actually taste the soda in the finished cake. The texture is a little different than a traditional cake, but I think it’s so good and the light frosting is the perfect topping. A big piece of cake that I don’t have to feel guilty about eating is a total win in my book.


Skinny Cookies n Cream Cake with a fork laying on a white plate with a slice of cake laying on top of it.

Skinny Cookies 'n Cream Chocolate Cake

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A super delicious cake that you don't have to feel guilty about eating.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Jenn H
Servings: 15 Squares


For the Cake

  • 1 chocolate fudge cake mix
  • 1 can (12 oz.) Diet Coke


  • 1 package (4.2 oz.) Cookies 'n Cream Instant Pudding Mix
  • 1/2 cup low-fat milk
  • 1 tsp. vanilla opt.
  • 1 carton (8 oz.) light or fat-free Cool Whip, thawed
  • 9 mini OREOS chopped, opt.


  • Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray; set aside. In a large bowl, combine the dry cake mix and the Diet Coke. Whisk together until just combined. Do not over mix. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  • For the frosting: Whisk together the dry pudding mix, milk and vanilla until combined. Fold in half of the Cool Whip and then fold in the remaining half of the Cool Whip. Spread over cooled cake. Garnish with chopped Oreos, if desired. Cut into 15 squares and serve. Keep leftover cake stored in the refrigerator.


Serves: 15

Calories85kcal (4%)Carbohydrates15g (5%)Protein1g (2%)Fat2g (3%)Saturated Fat1g (5%)Cholesterol3mg (1%)Sodium89mg (4%)Potassium44mg (1%)Fiber1g (4%)Sugar11g (12%)Vitamin A42IU (1%)Calcium28mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Jenn H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, the more frosting the better!

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