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
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 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.
