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Cookies and Cream Cake: A Deliciously Decadent Dessert Recipe


  • Author: Melissa
  • 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 810 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

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
  4. Carefully stir in the boiling water. The batter will be thin, which is normal for a moist cake.
  5. 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.
  6. 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.
  7. In a medium bowl, pour the heavy whipping cream. Beat on medium-high speed until it starts to thicken.
  8. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form, about 3-5 minutes.
  9. Gently fold in the crushed Oreo cookies using a spatula, being careful not to deflate the whipped cream.
  10. In a large mixing bowl, beat the softened butter on medium speed until creamy, about 1-2 minutes.
  11. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Increase the speed to medium and beat until fluffy.
  12. 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.
  13. Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
  14. Spread a generous amount of the cookies and cream filling on top of the first cake layer.
  15. Carefully place the second cake layer on top of the filling and gently press down.
  16. 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