Cookies and cream cake is an indulgent treat that combines the rich flavors of chocolate with the creamy sweetness of vanilla. Imagine a slice of moist cake layered with luscious frosting, all crowned with crunchy cookie bits that add a delightful texture. It’s like biting into a cloud of happiness, with each mouthful taking you to dessert paradise.
This cake isn’t just for birthdays or special occasions; it’s perfect for any day that ends in “y.” Whether you’re celebrating a small win or just trying to bribe your friends into watching another episode of your favorite show, cookies and cream cake will surely do the trick. Get ready for a flavor explosion that will have your taste buds dancing!
Why You'll Love This Recipe
- This cookies and cream cake is incredibly easy to make, allowing even novice bakers to shine
- With its delightful flavor combination, everyone will be asking for seconds
- The visual appeal makes it a stunning centerpiece at any gathering
- Perfect for birthdays, celebrations, or simply satisfying your sweet tooth on a Tuesday afternoon
Baking this cake brings back memories of family gatherings where laughter filled the air while we eagerly awaited dessert. One year, I made this for my niece’s birthday party, and her face lit up like Christmas morning when she saw it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This forms the base of your cake; sift it well to avoid lumps.
- Cocoa Powder: Opt for unsweetened cocoa powder for that rich chocolate flavor.
- Baking Powder: Fresh baking powder ensures that your cake rises beautifully.
- Granulated Sugar: Sweeten the deal; use fine sugar for even mixing.
- Butter: Room temperature butter beats better into your batter; no one likes a cold shoulder from their butter.
- Eggs: Fresh eggs help bind everything together; room temperature eggs mix more smoothly.
- Milk: Whole milk adds moisture; feel free to substitute with any milk you prefer!
- Vanilla Extract: Use pure vanilla extract for an aromatic boost; imitation just won’t cut it.
- Crushed Cookies (like Oreos): These add delightful crunch and flavor throughout your cake layers.
- Heavy Cream: For whipping into luscious frosting; always whip until soft peaks form!
- Powdered Sugar: To sweeten the frosting without grittiness; sift before use for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so they release easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until well combined. This step ensures an even distribution of ingredients.
Cream Butter and Sugar Together: In another bowl, beat softened butter until creamy, then gradually add in the sugar. Continue beating until light and fluffy—about 3-5 minutes should do.
Add Eggs and Vanilla Extract: Crack in those fresh eggs one at a time while mixing on medium speed. Pour in vanilla extract and keep blending until fully incorporated.
Combine Wet and Dry Ingredients: Slowly alternate adding milk and dry mixture into the butter mixture while mixing on low speed. Stop when everything is just combined—overmixing can lead to tough cake.
Add Crushed Cookies: Gently fold in crushed cookies with a spatula until evenly distributed throughout the batter. Your kitchen now smells divine!
Bake It Up: Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let them cool in pans before transferring to wire racks.
Create Frosting: Whip heavy cream with powdered sugar until soft peaks form. This will serve as both filling and frosting—so decadent!
Assemble Your Cake: Once cooled, layer one cake on a serving plate, spread frosting generously on top, sprinkle more crushed cookies over it before placing the second layer on top.
Add Final Touches: Frost the top and sides of the cake as lavishly as you desire! Top with additional crushed cookies for that ultimate cookies-and-cream aesthetic.
Get ready to slice into this beauty! Each bite bursts with flavor—a true testament to how simple ingredients can create magic in your kitchen. Enjoy sharing (or keeping it all to yourself)!
You Must Know
- This cookies and cream cake is a delightful treat that combines rich chocolate flavor with creamy layers
- The fluffy texture and sweet aroma will make it a family favorite
- Perfect for birthdays or any celebration, it’s sure to impress everyone at the table
Perfecting the Cooking Process
To achieve the best cookies and cream cake, bake the cakes at 350°F. While they cool, whip the frosting for a light and airy texture. Assembling while everything is cool ensures perfect layering.
Add Your Touch
Feel free to swap out the cream filling for different flavors like vanilla or mint. You can also add sprinkles or crushed cookies on top for an extra touch of fun.
Storing & Reheating
Store your cookies and cream cake in an airtight container in the fridge for up to five days. If you need to reheat, microwave a slice for about 10 seconds to maintain its softness.
Chef's Helpful Tips
- For a perfectly layered cake, ensure each layer is completely cooled before frosting
- Use room-temperature ingredients for smoother batter and better mixing
- And remember, don’t skip the chilling step once assembled; it helps set the layers beautifully!
When I first made this cookies and cream cake, my friends devoured it in minutes! Their smiles were priceless, making all my baking efforts worthwhile.
FAQ
Can I use store-bought cake instead of homemade?
Store-bought cake can save time but may lack freshness compared to homemade options.
How do I make the frosting thicker?
Add more powdered sugar gradually until you reach your desired thickness while mixing.
Is there a gluten-free option for this recipe?
Yes, substitute regular flour with gluten-free flour blend for a delicious gluten-free version.
Irresistible Cookies and Cream Cake
Treat yourself to a slice of heaven with this cookies and cream cake! This delightful dessert features layers of moist chocolate cake, creamy vanilla frosting, and crunchy cookie bits, creating a perfect balance of flavors and textures. Ideal for any occasion, whether celebrating milestones or indulging on a weekday, this cake is sure to impress your family and friends.
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 cup whole milk
- 2 tsp pure vanilla extract
- 1 cup crushed cookies (like Oreos)
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, cream the butter until smooth, gradually adding sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time while mixing on medium speed; then mix in the vanilla extract.
- Gradually alternate adding the dry ingredients and milk into the butter mixture until just combined.
- Gently fold in crushed cookies using a spatula.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before transferring to wire racks.
- For frosting: whip heavy cream with powdered sugar until soft peaks form.
- Layer one cake on a plate, spread frosting generously on top with more cookie bits before placing the second layer on top.
- Frost the top and sides as desired, finishing with additional crushed cookies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 32g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
