Description
This Cookies and Cream Cake is a decadent layered dessert combining rich cocoa-flavored cake layers with a luscious cookies and cream frosting made from crushed chocolate sandwich cookies. Perfect for chocolate lovers and special occasions, this cake boasts moist, tender layers paired with creamy, sweet frosting and crunchy cookie pieces for added texture.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 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
- Additional chocolate sandwich cookies for decoration (optional)
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt to evenly combine the dry components.
- Add Wet Ingredients: Stir in the buttermilk, hot water, vegetable oil, eggs, and vanilla extract, mixing until the batter is smooth and well combined without lumps.
- Divide and Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes to set. Then, transfer them to wire racks to cool completely to avoid melting the frosting when assembling.
- Make the Frosting: Beat the softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Continue mixing until the frosting is light, fluffy, and spreadable.
- Add Cookie Crumbles: Fold in the finely crushed chocolate sandwich cookies into the frosting to create a cookies and cream flavor and texture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cookie frosting on top. Repeat with the second and third cake layers, ensuring even layers of frosting in between.
- Finish and Decorate: Spread the remaining frosting over the top and sides of the assembled cake. Decorate with additional crushed cookies or whole chocolate sandwich cookies as desired for a beautiful and tasty presentation.
Notes
- Allow cake layers to cool completely before frosting to prevent the frosting from melting.
- Use room temperature ingredients for better mixing and texture.
- For a more intense chocolate flavor, use Dutch-process cocoa powder.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for best taste.
