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
Scale
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.
