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