Indulge in a slice of pure bliss with this rich and decadent Cookies and Cream Cake! Perfect for birthdays, special occasions, or any celebration, this cake combines the deep flavors of moist chocolate cake with a creamy, Oreo-infused frosting. It’s a guaranteed crowd-pleaser that’s as beautiful as it is delicious!
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
1 cup buttermilk, room temperature
1 cup hot water
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
For the Cookies and Cream Frosting:
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
For Assembly:
Additional chocolate sandwich cookies for decoration (optional)
Directions:
Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the buttermilk, hot water, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and fully combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make the Frosting:
In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until the frosting is light and fluffy.
Fold in the finely crushed chocolate sandwich cookies to incorporate the delicious cookies and cream flavor.
Assemble the Cake:
Place the first cake layer on a serving plate and spread an even layer of frosting on top.
Repeat the process with the remaining cake layers, frosting in between.
Once the layers are stacked, spread frosting over the top and sides of the cake.
For the final touch, decorate with additional crushed cookies or whole cookies on top for added texture and visual appeal.
Serving Tips:
Serve at Room Temperature: For the best flavor and texture, allow the cake to come to room temperature before serving. This will help the frosting soften and enhance the cake’s moisture.
Portion Size: This cake is rich and indulgent, so a small slice goes a long way. A 12-serving cake is perfect for gatherings or special occasions.
Garnish: For extra flair, top the cake with whole Oreo cookies, chocolate shavings, or even a drizzle of chocolate syrup to complement the cookies-and-cream theme.
Storage Tips:
Refrigerate for Freshness: Store any leftover cake in an airtight container in the refrigerator to keep it fresh. The creamy frosting may soften at room temperature, so refrigeration helps maintain its texture.
Keep for Up to 3 Days: This cake can be kept in the fridge for up to 3 days. Be sure to cover it well to prevent it from drying out.
Freezing Option: If you want to store the cake for a longer period, you can freeze individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. This will keep the cake fresh for up to 2 months. Thaw in the refrigerator before serving.
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FAQs:
Can I make the Cookies and Cream Cake ahead of time?
Yes, you can! The cake can be baked and stored in the refrigerator for up to 2 days before assembling. You can also prepare the frosting ahead of time and store it in an airtight container in the fridge. Just be sure to bring both the cake layers and frosting to room temperature before assembling.
Can I use a different type of cookie for the frosting?
While Oreos are the classic choice for this cake, you can substitute them with other chocolate sandwich cookies or even vanilla-flavored cookies for a different twist. Just make sure the cookies are finely crushed so they blend seamlessly into the frosting.
How do I prevent the frosting from becoming too runny?
If your frosting is too runny, it may be due to adding too much heavy cream. To fix this, add powdered sugar gradually until the frosting thickens to your desired consistency. Alternatively, refrigerating the frosting for 15-20 minutes can help firm it up before applying to the cake.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version of this cake by substituting the all-purpose flour with a gluten-free flour blend. Be sure to also use gluten-free cookies for the frosting. The texture may vary slightly, but the flavor will still be delicious!
Conclusion:
Whether you’re celebrating a special occasion or just craving a sweet treat, this Cookies and Cream Cake is the perfect dessert to impress family and friends. With its rich chocolate flavor and creamy frosting, it’s sure to become a new favorite. Enjoy the delightful combination of cake and cookies in every bite!
📖 Recipe:
Print
Cookies and Cream Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Cookies and Cream Cake. This rich, moist chocolate cake is layered with a creamy Oreo frosting, making it the perfect treat for any celebration or special occasion. With its irresistible combination of chocolate and cookies, this cake is sure to be a crowd favorite!
Ingredients
For the Chocolate Cake:
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
For the Cookies and Cream Frosting:
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
For Assembly:
Additional chocolate sandwich cookies for decoration (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the buttermilk, hot water, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the softened butter until smooth, then gradually add the powdered sugar, vanilla extract, and heavy cream. Mix until light and fluffy.
- Fold in the crushed cookies for the cookies and cream flavor.
- Assemble the cake: Place the first layer of cake on a serving plate, spreading frosting on top. Repeat with the second and third layers, frosting in between.
- Finish by spreading frosting on the top and sides of the cake and decorating with extra crushed cookies or whole cookies.
Notes
Ensure the cake layers are completely cooled before frosting to avoid melting the frosting.
For extra flavor, add crushed Oreos between the cake layers.
You can decorate with extra cookies or chocolate shavings for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake, Celebration Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 600 kcal per slice
