If you have a sweet tooth and adore the nostalgic crunch of cookies sandwiched between creamy frosting, this Cookies and Cream Cake Recipe is your dream come true. Imagine rich, moist chocolate cake layers infused with that signature cookies-and-cream flavor, wrapped in luscious, fluffy frosting loaded with finely crushed chocolate sandwich cookies. This cake is the perfect centerpiece for celebrations or a delightful indulgence for any day you want to treat yourself and loved ones to something truly special.
Ingredients You’ll Need
These ingredients are delightfully simple but thoughtfully chosen to build the deep chocolate flavor and satisfyingly creamy texture that make this Cookies and Cream Cake Recipe so irresistible. Each plays its part, from the cocoa powder giving it that intense color to the buttermilk adding subtle tang that keeps every bite tender.
- 2 cups all-purpose flour: The foundation that gives the cake structure and a nice crumb.
- 3/4 cup cocoa powder: Adds rich chocolate flavor and dark color.
- 2 cups granulated sugar: Sweetens perfectly without overpowering.
- 2 teaspoons baking soda: Helps the cake rise and stay light.
- 1 teaspoon baking powder: Gives an extra lift for fluffiness.
- 1 teaspoon salt: Balances flavors and enhances the chocolate notes.
- 1 cup buttermilk, room temperature: Moisturizes and adds a subtle tang.
- 1 cup hot water: Intensifies cocoa flavor while loosening batter.
- 1/2 cup vegetable oil: Keeps the cake tender and moist.
- 2 large eggs: Provide richness and structure.
- 2 teaspoons vanilla extract: Rounds out flavor with warmth.
- 1 1/2 cups unsalted butter, softened: Creates the creamy base for the frosting.
- 5 cups powdered sugar: Sweetens and thickens the frosting.
- 2 teaspoons vanilla extract: Adds depth to the frosting’s flavor.
- 1/4 cup heavy cream: Lightens the frosting to fluffy perfection.
- 12 chocolate sandwich cookies (such as Oreos), finely crushed: The star ingredient delivering that classic cookies and cream texture and taste.
- Additional chocolate sandwich cookies for decoration (optional): Adds a fun and pretty finishing touch.
How to Make Cookies and Cream Cake Recipe
Step 1: Preheat and Prepare Pans
Start by setting your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure your cake layers bake evenly and come out perfectly every time.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt. This dry mix forms the chocolatey base and gives the cake its structure, so make sure there are no lumps before moving on.
Step 3: Mix Wet Ingredients and Combine
Add the buttermilk, hot water, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently but thoroughly until the batter is smooth and well combined. The hot water helps amplify the cocoa flavor, ensuring the cake is perfectly rich.
Step 4: Bake the Cake Layers
Divide the batter evenly into the three prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This step gives you beautifully moist, tender layers that will perfectly complement the creamy frosting.
Step 5: Cool the Cakes
After baking, let the cakes cool in their pans for about 10 minutes. Then transfer them to wire racks to cool completely. This prevents any crumbs from mixing into your frosting and helps the layers hold up perfectly when assembled.
Step 6: Prepare the Cookies and Cream Frosting
Beat the softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, mixing until the frosting turns light and fluffy. Finally, fold in the finely crushed chocolate sandwich cookies to infuse the frosting with that beloved cookies and cream flavor.
Step 7: Assemble the Cake
Place the first cake layer on your serving plate, spreading a generous layer of the cookies and cream frosting on top. Repeat with the second and third layers, spreading frosting between each. Finish by covering the top and sides of the cake with the remaining frosting, and decorate with extra crushed cookies or whole ones for that delightful crunch and visual charm.
How to Serve Cookies and Cream Cake Recipe
Garnishes
Enhance your presentation by topping the cake with whole chocolate sandwich cookies or a sprinkle of finely crushed ones. Fresh berries or a drizzle of chocolate syrup can add a lovely contrast and elevate the flavor even further.
Side Dishes
Pair your Cookies and Cream Cake Recipe with classic accompaniments like a scoop of vanilla ice cream or a simple cup of hot coffee or milk to balance the sweetness. Fresh fruit also adds a delightful brightness that complements the rich chocolate and creamy frosting.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a mini cookie on top for charming single servings. Or create a dessert platter featuring mini versions of this cake alongside other cookie-inspired treats to wow your guests with variety.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your Cookies and Cream Cake Recipe tightly with plastic wrap or store it in an airtight container. Keep it refrigerated to maintain freshness, and it will stay delicious for up to 4 days.
Freezing
You can freeze the cake layers separately before frosting or the fully assembled cake. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen cake will keep well for up to 3 months and can be thawed in the refrigerator overnight.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer a slightly softer texture, let slices sit out for about 30 minutes before serving to bring out the rich flavors fully.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic the tanginess of buttermilk, add 1 tablespoon of lemon juice or white vinegar per cup of milk and let it sit for 5 minutes before adding to the batter. This will help achieve the tender crumb and flavor balance.
How do I crush the cookies for the frosting?
Place the cookies in a zip-top bag and use a rolling pin to gently crush them into fine pieces. Alternatively, pulse them a few times in a food processor, but avoid turning them into powder.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum to keep the texture similar. Baking times might vary slightly, so watch your cake closely.
Is this cake suitable for freezing after it’s frosted?
Yes, just be sure to wrap it very well to prevent the frosting from picking up freezer odors or moisture. Thaw it slowly in the fridge before serving to keep the texture intact.
Can I use a different type of sandwich cookie?
Of course! While classic chocolate sandwich cookies are traditional, you can experiment with other flavors or brands. Just keep in mind how their flavors and sweetness will complement the chocolate cake and frosting.
Final Thoughts
There is something truly magical about this Cookies and Cream Cake Recipe that brings a smile with every bite. Rich, moist, and bursting with that nostalgic taste of cookies and cream, it’s a recipe you’ll want to make again and again. Gather your ingredients, invite your loved ones, and dive into the deliciousness that only this cake can offer. I promise it will become one of your new favorites!
Print
Cookies and Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Cookies and Cream Cake features moist chocolate layers combined with a rich, velvety cookies and cream frosting. Enhanced with finely crushed chocolate sandwich cookies, this indulgent dessert is perfect for celebrations or a special treat. The recipe yields three 8-inch cake layers layered and frosted to perfection for a delightful, creamy texture and classic cookie flavor throughout.
Ingredients
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 the Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Pour in the buttermilk at room temperature, hot water, vegetable oil, eggs, and vanilla extract. Mix all ingredients thoroughly until the batter is smooth and homogeneous.
- Divide Batter and Bake: Evenly distribute the cake batter among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes to set, then transfer them onto wire racks to cool completely to room temperature.
- Prepare the Frosting: Beat the softened unsalted butter in a large bowl until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream while mixing continuously until the frosting becomes light, fluffy, and smooth.
- Incorporate Crushed Cookies: Gently fold the finely crushed chocolate sandwich cookies into the frosting, enhancing the cookies and cream flavor and adding texture.
- Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of cookies and cream frosting on top. Repeat with the second and third cake layers, applying frosting in between each.
- Final Decoration: Spread the remaining frosting evenly over the top and sides of the assembled cake. Decorate with additional crushed cookies or whole chocolate sandwich cookies as desired for an appealing finish.
Notes
- Ensure the buttermilk is at room temperature before mixing to help the batter come together smoothly.
- When crushing cookies, fine crumbs blend well into the frosting, but reserve some larger bits for added texture if preferred.
- Allow cakes to cool completely before frosting to prevent melting and sliding layers.
- This cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- For easier slicing, refrigerate the cake for about an hour before serving.
