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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Crushed Cookies: Gently fold in the finely crushed chocolate sandwich cookies into the frosting to create the signature cookies and cream flavor.
- 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.
- 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
