Cookies and Cream Cake Recipe

If you love the nostalgic crunch of chocolate sandwich cookies and the rich decadence of a moist chocolate cake, then you are in for a real treat with this Cookies and Cream Cake Recipe. This dessert combines the best of both worlds with tender chocolate layers infused with cocoa goodness, generously slathered in a luxuriously creamy frosting speckled with crushed chocolate cookies. The delightful contrast of textures and flavors creates an irresistible dessert that feels both comforting and festive. Whether for a special celebration or just to satisfy that sweet craving, this Cookies and Cream Cake Recipe will quickly become your go-to indulgence.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to baking your perfect Cookies and Cream Cake. Each component plays a crucial role, from the rich cocoa powder that brings depth to the cake layers to the buttermilk that adds tender moisture. The combination of powdered sugar and butter creates the smooth frosting, while the crushed cookies bring that unmistakable cookies and cream charm.

• 2 cups all-purpose flour: The foundation for the cake’s structure and softness.
• 3/4 cup cocoa powder: Adds deep chocolate flavor that balances sweetness.
• 2 cups granulated sugar: Sweetens the cake while helping with moisture retention.
• 2 teaspoons baking soda: Provides lift and a light crumb.
• 1 teaspoon baking powder: Boosts leavening for that perfect rise.
• 1 teaspoon salt: Enhances all the flavors and offsets sweetness.
• 1 cup buttermilk, room temperature: Adds tang and tenderizes the crumb.
• 1 cup hot water: Activates cocoa powder, intensifying the chocolate notes.
• 1/2 cup vegetable oil: Keeps the cake moist and tender.
• 2 large eggs: Bind the ingredients and add richness.
• 2 teaspoons vanilla extract: Brightens the flavor and layers complexity.
• 1 1/2 cups unsalted butter, softened: Creates the creamy base of the frosting.
• 5 cups powdered sugar: Sweetens the frosting to a silky finish.
• 2 teaspoons vanilla extract: Adds warmth and aroma to frosting.
• 1/4 cup heavy cream: Ensures a fluffy, spreadable frosting.
• 12 chocolate sandwich cookies (such as Oreos), finely crushed: Infuses classic cookies and cream flavor right into the frosting.
• Additional chocolate sandwich cookies for decoration (optional): Perfect for a beautiful finishing touch.

How to Make Cookies and Cream Cake Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper. This step ensures your cake layers will come out cleanly and evenly, making assembly a breeze later on.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. This combination forms the cake’s flavorful base and ensures the leavening agents are evenly distributed for a uniform rise.

Step 3: Incorporate the Wet Ingredients

Add the buttermilk, hot water, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir until the batter is smooth and well combined. The hot water helps to activate the cocoa powder, intensifying the chocolate flavor in each bite.

Step 4: Bake the Cake Layers

Divide the batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before carefully transferring them to wire racks to cool completely. This resting time helps the cakes firm up for easier frosting.

Step 5: Make the Cookies and Cream Frosting

Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, followed by vanilla extract and heavy cream, mixing until light and fluffy. Gently fold in the finely crushed chocolate sandwich cookies—this is what transforms your frosting into a signature cookies and cream delight!

Step 6: Assemble Your Cookies and Cream Cake Recipe

Place the first cake layer on your serving plate and spread a generous amount of frosting on top. Repeat with the second and third layers, making sure each one is evenly coated. Finish by covering the top and sides of the entire cake with frosting. If you like, decorate with extra crushed cookies or whole chocolate sandwich cookies for that perfect visual and textural contrast.

How to Serve Cookies and Cream Cake Recipe

Garnishes

Adding garnishes like crushed cookies, whole chocolate sandwich cookies around the edges, or even a drizzle of melted chocolate can elevate your Cookies and Cream Cake Recipe’s appearance and crunch factor. Fresh mint leaves or a dusting of cocoa powder also provide an elegant touch while complementing the rich flavors.

Side Dishes

This cake pairs beautifully with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a fruitier contrast, serve it alongside a bowl of mixed berries or raspberry coulis, which cuts through the richness and adds a bright pop of flavor.

Creative Ways to Present

Consider serving individual slices with a sprinkle of crushed cookies on the plate or layering mini versions in clear dessert cups with alternating layers of cake and frosting. This approach turns the beloved Cookies and Cream Cake Recipe into fun, portable treats perfect for parties or celebrations.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious Cookies and Cream Cake Recipe, store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. This keeps the cake moist and the frosting fresh for up to 4 days, making it easy to indulge again later.

Freezing

If you want to save your cake for a longer time, freezing is a great option. Wrap the assembled cake or individual slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen, the cake will stay good for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Because this cake is best served chilled or at room temperature, it’s not recommended to heat it. Instead, let refrigerated slices rest at room temperature for 15 to 30 minutes before enjoying to bring out the best texture and flavor.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. This mimics the acidity of buttermilk and helps keep the cake tender.

What kind of chocolate sandwich cookies work best?

Classic chocolate sandwich cookies like Oreos are ideal because their distinct flavor shines through in the frosting. However, feel free to try any similar cookies depending on your preference.

How do I get the frosting light and fluffy?

Make sure your butter is softened but not melted and beat it thoroughly before adding powdered sugar gradually. Adding heavy cream helps achieve that light, spreadable texture perfect for layering the cake.

Can I make this cake gluten-free?

You can try a gluten-free all-purpose flour blend in place of regular flour, but it’s important to choose one that contains xanthan gum for structure. Baking times may vary slightly, so keep an eye on the cake as it bakes.

Is it okay to assemble the cake a day ahead?

Absolutely! In fact, assembling the Cookies and Cream Cake Recipe a day in advance allows the flavors to meld beautifully. Just be sure to keep it refrigerated and covered to maintain freshness.

Final Thoughts

There is something irresistibly joyful about the combination of rich chocolate cake and creamy cookie-studded frosting that makes this Cookies and Cream Cake Recipe an absolute winner every time. Whether you’re celebrating a special occasion or simply treating yourself to a delicious slice, this cake is sure to bring smiles around the table. So gather your ingredients, roll up your sleeves, and enjoy the magic of baking a cake that tastes like a dream come true!

Cookies and Cream Cake Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This Cookies and Cream Cake combines rich cocoa layers with a luscious cookies and cream frosting, perfect for any celebration. Moist chocolate cake layers are filled and frosted with a creamy buttercream blended with crushed chocolate sandwich cookies, delivering a delightful crunch and classic flavor in every bite.

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Ingredients

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Cake Ingredients

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 cup hot water
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract

Frosting Ingredients

• 1 1/2 cups unsalted butter, softened
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 12 chocolate sandwich cookies (such as Oreos), finely crushed
• Additional chocolate sandwich cookies for decoration (optional)

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Instructions

1. Preheat: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
3. Add Wet Ingredients: To the dry ingredients, add the buttermilk at room temperature, hot water, vegetable oil, eggs, and vanilla extract. Mix thoroughly until the batter is smooth and uniform in texture.
4. Divide and Bake: Evenly divide the batter between the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean without any wet batter.
5. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
6. Prepare Frosting: Beat the softened unsalted butter until smooth and creamy. Gradually incorporate the powdered sugar, followed by vanilla extract and heavy cream. Continue mixing until the frosting is light, fluffy, and spreadable.
7. Add Crushed Cookies: Gently fold in the finely crushed chocolate sandwich cookies into the frosting to create the signature cookies and cream flavor.
8. Assemble Cake: Place the first cake layer on a serving plate. Spread a generous amount of frosting on top. Repeat this process with the second and third layers, adding frosting in between each layer for optimal flavor and moisture.
9. Finish and Decorate: Cover the entire cake with the remaining frosting, spreading it evenly on the top and sides. Decorate the cake with additional crushed cookies or whole chocolate sandwich cookies as desired for a beautiful finish.

Notes

• Use room temperature buttermilk and eggs to ensure smooth batter and even baking.
• Ensure cakes are completely cool before frosting to prevent melting the buttercream.
• For extra decoration, chill the cake after frosting to set before serving.
• Substitute dairy-free butter and milk to make this recipe dairy-free if needed.
• Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American