Description
Indulge in this Delicious Cookies and Cream Cake recipe, featuring moist vanilla cake layers studded with crushed chocolate sandwich cookies and topped with a creamy, fluffy cookies and cream frosting. Perfect for celebrations or dessert lovers craving a delightful twist on classic flavors.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 20 chocolate sandwich cookies, crushed
Frosting Ingredients
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 10 additional chocolate sandwich cookies, crushed (for frosting and topping)
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which creates a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Mix in the sour cream to add moisture, then alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients to maintain batter consistency.
- Fold in Crushed Cookies: Gently fold the crushed chocolate sandwich cookies into the batter to distribute the cookie pieces throughout the cake.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 28–32 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely in the pans, then transfer to a wire rack.
- Prepare the Frosting: Beat the softened cream cheese until smooth, then add the powdered sugar and vanilla extract, mixing until creamy and well combined.
- Whip Cream and Combine: In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture for a light, airy frosting.
- Add Cookies to Frosting: Fold the crushed cookies into the frosting to give it texture and extra cookie flavor.
- Assemble the Cake: Spread frosting on the top of one cake layer, place the second layer on top, then frost the entire cake evenly.
- Decorate: Sprinkle additional crushed cookies on top of the cake as a decorative and tasty finishing touch.
Notes
- Chill the cake in the refrigerator for at least an hour before slicing to achieve the cleanest, most precise cuts.
- You can double the amount of frosting if you prefer a thicker, richer layer on the cake.
- For added texture, try adding additional cookie pieces between the cake layers when assembling.
- Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
