Cookies and Cream Cake
Indulge your sweet tooth with this decadent Cookies and Cream Cake—a dessert dream come true for chocolate and cookie lovers alike! Featuring moist, rich layers of chocolate cake paired with irresistibly creamy cookies and cream frosting, this show-stopping treat is perfect for birthdays, celebrations, or any occasion that calls for indulgence. The frosting, made with crushed chocolate sandwich cookies, adds just the right amount of crunch and nostalgia, while a garnish of whole or halved cookies elevates its visual appeal. Easy to prepare with pantry staples and ready in just over an hour, this cake serves 12 and brings the ultimate fusion of flavors and textures to your dessert table. Whether you’re entertaining guests or treating yourself, this cookies and cream masterpiece is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Hot water
- 1 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1.5 cups Crushed chocolate sandwich cookies (e.g., Oreos)
- 6 Additional whole/halved cookies (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
Carefully stir in the hot water until the batter is smooth. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1-2 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a mess. Increase the speed to medium and beat until fully combined.
Add the heavy cream and beat for another 1-2 minutes, until light and fluffy.
Fold in the crushed chocolate sandwich cookies, mixing until evenly distributed.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread an even layer of the cookies and cream frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish the cake with additional crushed cookies, cookie halves, or whole cookies as desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 85.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
