The aroma of a freshly baked cookies and cream cake wafts through the air, teasing your senses with its sweet, chocolatey goodness. Imagine slicing into a moist, fluffy cake layered with luscious cream and crunchy cookie bits—pure bliss on a plate. It’s the kind of dessert that makes you want to dance around your kitchen, wearing an apron like a superhero cape, ready to conquer the world one slice at a time.
This cake isn’t just for show; it’s perfect for birthdays, celebrations, or any day that ends in “y.” The delightful combination of rich chocolate and creamy filling creates an irresistible flavor explosion. Join me on this delicious adventure as we whip up a cookies and cream cake that will leave your taste buds singing!
Why You'll Love This Recipe
- This cookies and cream cake is simple to prepare while delivering layers of flavor
- Its stunning presentation will wow guests at any gathering
- The combination of textures—from soft cake to crunchy cookies—makes each bite an experience
- Perfect for any occasion or just because you deserve something sweet!
I still remember my best friend’s birthday when I surprised her with this delightful creation; her face lit up like a Christmas tree when she took the first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Opt for unbleached flour for a slightly richer flavor and better structure in your cake.
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Cocoa Powder: Use high-quality Dutch-processed cocoa powder for deep, chocolatey notes.
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Baking Powder: Ensure it’s fresh to provide lift and fluffiness to your cake.
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Sugar: Granulated sugar adds sweetness while helping create a tender crumb.
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Unsalted Butter: Start with room temperature butter for easy creaming with sugar.
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Eggs: Use large eggs for consistent results in baking.
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Milk: Whole milk enhances richness; feel free to substitute with buttermilk for extra moisture.
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Crushed Oreo Cookies: The star ingredient! Crush them just enough for texture without turning them into dust.
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Heavy Cream: Whipping cream provides the perfect base for your frosting—light and fluffy!
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Vanilla Extract: Pure vanilla extract elevates flavors beautifully; skip imitation if possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven: Set it to 350°F (175°C) and grease two 9-inch round cake pans. This step ensures easy removal later.
Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. This mixture forms the base of our chocolatey delight.
Cream butter and sugar: In another bowl, beat unsalted butter and sugar together until light and fluffy—about 3-4 minutes. You want it airy enough to lift spirits!
Add eggs one by one: Incorporate each egg individually into the butter mixture while mixing on low speed until fully combined. You’ll notice it becoming richer!
Combine mixtures: Gradually add the dry ingredients into the wet mixture, alternating with milk until smooth. Remember not to overmix; we want tenderness in our cake!
Fold in Oreos: Gently fold crushed Oreo cookies into the batter using a spatula. Watch those cookie chunks dance through your batter; they’ll add delightful surprises!
Bake: Divide the batter evenly between prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Your kitchen will smell heavenly as they bake—try not to eat them all right away!
Cool cakes: After baking, let your cakes cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely. Patience is key here!
Whip cream: While waiting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form for frosting perfection.
Assemble and frost: Place one layer of cooled cake on a serving plate, spread whipped cream over it generously, then add another layer on top. Finish with more whipped cream on top and sprinkle crushed Oreos as decoration.
Slice & serve: Grab a knife (or fork) because you deserve this treat! Each slice reveals hidden treasures of cookie goodness waiting inside.
Enjoy every moment as you savor this cookies and cream cake!
You Must Know
- This cookies and cream cake is not just delicious; it’s a showstopper at any gathering
- The combination of rich chocolate and creamy frosting will have everyone begging for seconds
- Plus, it’s a fun way to use up leftover cookies!
Perfecting the Cooking Process
Start by baking your cake layers first, then let them cool while preparing the frosting. This sequence saves time and ensures that everything is ready for assembly when you are.
Add Your Touch
Consider adding crushed cookies into the batter for extra crunch or swap out vanilla extract for almond extract to heighten the flavor profile. Personal touches make this cake uniquely yours!
Storing & Reheating
Store leftover cookies and cream cake in an airtight container in the refrigerator for up to five days. For best results, let it come to room temperature before serving again.
Chef's Helpful Tips
- Always sift your flour to avoid clumps, ensuring a smooth batter
- Remember to let the cake cool completely before frosting; warm cake can melt your icing
- Use high-quality chocolate for a richer flavor that makes a difference!
I once made this cookies and cream cake for a friend’s birthday and ended up giving away half of it because everyone loved it so much! Their smiles were worth every bite.
FAQ
Can I use different types of cookies in this recipe?
Absolutely! Any chocolate sandwich cookie works well for this cookies and cream cake.
How can I make my frosting fluffier?
Beat the frosting longer, incorporating air and creating a light, fluffy texture that spreads easily.
Is there a gluten-free option for this cake?
Yes! Substitute all-purpose flour with your favorite gluten-free blend, ensuring delicious results without gluten.
Irresistible Cookies and Cream Cake
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
Description
Indulge in the ultimate dessert experience with this delectable cookies and cream cake. Layers of moist chocolate cake are filled with whipped cream frosting and studded with crunchy Oreo pieces, creating a flavor explosion that will delight your taste buds. Perfect for birthdays, celebrations, or simply as a sweet treat, this cake is sure to impress your guests and bring smiles all around!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tbsp baking powder
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup whole milk (or buttermilk)
- 1 1/2 cups crushed Oreo cookies
- 1 cup heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt.
- In another bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually combine dry ingredients with wet ingredients, alternating with milk until smooth; don’t overmix.
- Fold in crushed Oreos gently.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes in the pans before transferring to wire racks to cool completely.
- Whip heavy cream with powdered sugar and vanilla to stiff peaks for frosting.
- Assemble by layering cakes with whipped cream in between and on top; sprinkle with additional crushed Oreos.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
