Cookies and Cream Cake is a delightful dessert that brings together the rich flavors of chocolate cookies and creamy vanilla frosting, creating a treat that is simply irresistible. As a fan of both cookies and cake, I can confidently say that this recipe is a match made in heaven. The origins of this beloved dessert can be traced back to the popular cookies and cream ice cream flavor, which has captured the hearts of many since its inception. Over the years, bakers have transformed this classic combination into a cake that not only looks stunning but also delivers a perfect balance of taste and texture.
People love Cookies and Cream Cake for its unique blend of crunchy cookie bits and smooth, velvety frosting. The contrast between the soft cake layers and the delightful crunch of the cookies creates an experience that is both satisfying and indulgent. Plus, it’s a convenient dessert that can be made for any occasion, from birthday parties to casual family gatherings. Trust me, once you try this Cookies and Cream Cake, it will quickly become a favorite in your household!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Cookies and Cream Filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies (about 8-10 cookies)
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies for decoration
Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily once baked.
- In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until everything is well combined.
- Carefully stir in the boiling water. The batter will be thin, but that’s perfectly fine! It helps create a moist cake.
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Preparing the Cookies and Cream Filling
- In a medium bowl, pour the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until it starts to thicken.
- Add the powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff peaks form. This should take about 3-5 minutes.
- Gently fold in the crushed Oreo cookies using a spatula. Be careful not to deflate the whipped cream too much; you want to keep it light and fluffy.
Making the Frosting
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1-2 minutes.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Then, increase the speed to medium and beat until fluffy.
- Add the heavy cream and vanilla extract. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more cream until you reach your desired consistency.
Assembling the Cake
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. This will be the base layer of your cake.
- Spread a generous amount of the cookies and cream filling on top of the first cake layer. Make sure to spread it evenly to the edges.
- Carefully place the second cake layer on top of the filling. Gently press down to ensure it adheres well.
- Now, it’s time to frost the entire cake with the chocolate frosting. Start by spreading a thin layer of frosting over the top and sides of the cake
Conclusion:
In summary, this Cookies and Cream Cake is an absolute must-try for anyone who loves the delightful combination of rich chocolate and creamy vanilla flavors. The layers of moist cake, luscious frosting, and crunchy cookie bits create a dessert experience that is both indulgent and satisfying. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress your family and friends. For serving suggestions, consider pairing this cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra touch of decadence. You can also experiment with variations by adding different types of cookies or even incorporating a layer of your favorite ice cream in between the cake layers for a fun twist. I encourage you to give this Cookies and Cream Cake a try and share your experience with me! I would love to hear how it turned out for you and any creative variations you might have tried. Baking is all about having fun and making it your own, so don’t hesitate to get creative. Happy baking! Print
Cookies and Cream Cake: A Deliciously Decadent Dessert Recipe
- Total Time: 65 minutes
- Yield: 12 servings 1x
Description
This Chocolate Cookies and Cream Cake features rich chocolate layers filled with a light cookies and cream filling, topped with luscious chocolate frosting and crushed Oreo cookies. It’s a perfect indulgence for any celebration or a delightful sweet treat!
Ingredients
Scale- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies (about 8–10 cookies)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
- Carefully stir in the boiling water. The batter will be thin, which is normal for a moist cake.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- In a medium bowl, pour the heavy whipping cream. Beat on medium-high speed until it starts to thicken.
- Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form, about 3-5 minutes.
- Gently fold in the crushed Oreo cookies using a spatula, being careful not to deflate the whipped cream.
- In a large mixing bowl, beat the softened butter on medium speed until creamy, about 1-2 minutes.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Increase the speed to medium and beat until fluffy.
- Add the heavy cream and vanilla extract. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy. Adjust consistency with more cream if needed.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a generous amount of the cookies and cream filling on top of the first cake layer.
- Carefully place the second cake layer on top of the filling and gently press down.
- Frost the entire cake with the chocolate frosting, starting with a thin layer over the top and sides.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can refrigerate the cake for a firmer texture before serving.
- Feel free to add more crushed Oreos on top for extra decoration.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
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