If you adore the irresistible blend of chocolate and creamy cookie crunch, then this Cookies and Cream Cake Recipe is about to become your new favorite celebration treat. Imagine layers of moist, rich chocolate cake infused with crushed chocolate sandwich cookies, all enveloped in a silky whipped cream frosting studded with cookie bits. Every bite offers a perfect harmony of textures and flavors, making it a show-stopping dessert that’s surprisingly simple to make but guaranteed to impress everyone at your table.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a crucial role in crafting the flavor, texture, and visual appeal of the cake. From the foundational dry ingredients to the luscious frosting components, every element works together to create this unforgettable cookies and cream cake experience.
- 2 cups all-purpose flour: Provides structure and a soft crumb for the cake layers.
- 1 ½ cups granulated sugar: Sweetens the cake while enhancing moisture retention.
- ¾ cup unsweetened cocoa powder: Brings deep chocolate flavor and color.
- 2 teaspoons baking powder: Helps the cake rise for a light texture.
- 1 ½ teaspoons baking soda: Adds leavening and a tender crumb.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- 1 cup buttermilk (room temperature): Adds moisture and a slight tang for richness.
- ½ cup vegetable oil: Keeps the cake moist and tender.
- 2 large eggs: Bind ingredients together and provide structure.
- 2 teaspoons vanilla extract: Adds warm, aromatic notes to the batter.
- 1 cup hot water: Intensifies the cocoa flavor and ensures a smooth batter.
- 15 chocolate sandwich cookies (crushed): Infuses the batter with delightful cookie crunch throughout.
- 1 ½ cups heavy whipping cream: The base for a light, fluffy frosting.
- 1 teaspoon vanilla extract (for frosting): Enhances the creamy sweetness of the frosting.
- 3 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream.
- 10 crushed chocolate sandwich cookies (for frosting): Adds that classic cookies and cream texture in every creamy bite.
- Extra cookies for garnish: For a charming finishing touch that signals the cake’s irresistible flavor.
How to Make Cookies and Cream Cake Recipe
Step 1: Prepare Your Pans and Preheat Oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans lightly and dust with flour to ensure your cakes don’t stick. Proper preparation creates an easy release and helps your layers come out perfectly shaped.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures they are evenly distributed, which is key for even rising and a balanced flavor.
Step 3: Combine Wet Ingredients
Next, add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mix. Beat the mixture until you achieve a smooth, velvety batter. This step blends the moisture and fat with your dry components, giving your cake a tender crumb and moist texture.
Step 4: Add Hot Water and Crushed Cookies
Carefully pour in the hot water bit by bit, mixing continuously to avoid lumps — this step enriches the cocoa flavor and thins the batter to the perfect consistency. Then gently fold in the crushed chocolate sandwich cookies so the cookie bits are evenly spread without overmixing.
Step 5: Bake Your Cake Layers
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely. Patience here ensures your frosting doesn’t melt later.
Step 6: Whip Up the Frosting
For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form — this creates a luscious, airy frosting perfect for complementing the rich cake. Gently fold in the 10 crushed cookies to give the frosting that signature cookies and cream texture and flavor.
Step 7: Assemble and Frost Your Cake
Once the cakes are completely cooled, spread a generous layer of frosting between them. Then cover the top and sides with the remaining frosting. Don’t forget to garnish with extra cookies for a decorative and inviting finish. Chill the cake before serving for best results.
How to Serve Cookies and Cream Cake Recipe
Garnishes
Adding a few whole or halved chocolate sandwich cookies on top instantly increases the wow factor. You can also sprinkle some crushed cookie crumbs around the base for extra flair. These little details brighten up the presentation and give guests an idea of the delightful cookie crunch inside.
Side Dishes
While this cake is rich and filling on its own, you might consider pairing it with a simple cup of coffee or a scoop of vanilla ice cream to balance the chocolatey sweetness. Fresh berries can add a fresh contrast, making each bite even more enjoyable.
Creative Ways to Present
For a fun twist, serve individual slices along with a drizzle of chocolate sauce or a dusting of cocoa powder on dessert plates. You could also turn this into a layered trifle with alternating pieces of cake, frosting, and extra cookie bits for a spectacular party dessert that everyone will be talking about.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies and cream cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it a wonderful treat to enjoy beyond the initial celebration.
Freezing
If you want to keep this beautiful cake for longer, wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer. It will freeze well for up to 2 months. When you’re ready, thaw it in the fridge overnight to preserve its creamy texture and flavor.
Reheating
This cake is best enjoyed chilled, so reheating is generally unnecessary. However, if you prefer a slightly softer cake, you can let the slice sit at room temperature for about 15-20 minutes before serving.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake and react with baking soda for proper rising.
What if I don’t have heavy whipping cream for the frosting?
You can use a buttercream frosting as an alternative. It will be richer and sweeter but still delicious with the cookie crumbles mixed in for that classic cookies and cream flair.
Can I make this cake gluten-free?
While this recipe uses all-purpose flour, you can try a gluten-free baking blend as a substitute. Keep in mind that texture and rise might vary slightly, so adjusting leavening agents might be necessary.
How important is it to cool the cake fully before frosting?
It’s very important! Applying frosting on warm cake can cause it to melt and become runny, which affects both texture and appearance. Cooling completely ensures your frosting sets beautifully and stays stable.
Can I add more cookies to the batter for extra crunch?
Absolutely! Adding extra chopped cookies into the batter is a fantastic way to increase texture and flavor. Just be gentle when folding them in to maintain a light batter.
Final Thoughts
This Cookies and Cream Cake Recipe is a true labor of love that brings together the best of chocolate cake and those iconic sandwich cookies in a way that’s both approachable and utterly delicious. Whether for a birthday, special gathering, or just because you deserve a sweet treat, I encourage you to give it a try. Trust me, once you slice into this creamy, crunchy, chocolatey dream, it’ll become a dessert you’ll reach for time and again.
Print
Cookies and Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Delicious Cookies and Cream Cake is a moist, chocolatey dessert featuring a rich cocoa batter filled with crushed chocolate sandwich cookies. Baked to perfection and topped with a light, fluffy whipped cream frosting studded with cookie pieces, this cake is an irresistible treat for any occasion. Perfectly balanced sweetness and a creamy texture make it a delightful homemade favorite.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 15 chocolate sandwich cookies (crushed)
Frosting
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 10 crushed chocolate sandwich cookies
- Extra chocolate sandwich cookies for garnish
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to ensure the cakes do not stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined, creating the base of your cake batter.
- Add wet ingredients: To the dry mixture, add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture until it becomes smooth and uniform in texture for a perfect batter.
- Incorporate hot water: Gradually pour in the hot water while continuously mixing to combine fully, which will help achieve a moist and tender cake texture.
- Fold in cookies: Gently fold the 15 crushed chocolate sandwich cookies into the batter, dispersing them evenly without overmixing to maintain the airy texture.
- Bake the cakes: Divide the batter evenly between the two prepared pans and bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes before removing them to wire racks to cool completely, which prepares them for frosting.
- Make the frosting: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy frosting. Then gently fold in the 10 crushed chocolate sandwich cookies for texture and flavor.
- Assemble the cake: Once the cakes are completely cool, spread the frosting between the two layers and cover the top and sides of the cake evenly.
- Garnish and chill: Decorate the cake with extra whole or crushed cookies as desired, then refrigerate until ready to serve to keep the frosting firm and fresh.
Notes
- Make sure cakes are fully cooled before frosting to prevent the frosting from melting and sliding off.
- You can substitute whipped cream frosting with buttercream if you prefer a richer and denser frosting.
- For extra texture and flavor, stir in some chopped cookies directly into the batter before baking.
- Use room temperature buttermilk and eggs for better batter integration and cake texture.
- Ensure the cake pans are properly greased and floured to allow easy removal of the cakes.
