Introduction

Indulge your sweet tooth with our latest creation – Cookies and Cream Cake! This irresistible dessert is a celebration of all things creamy, chocolaty, and utterly delicious. With layers of moist chocolate cake sandwiched between creamy vanilla frosting and crushed chocolate cookies, this cake is sure to be a hit at any gathering or celebration. Get ready to treat yourself to a slice of pure decadence!

Who is This Recipe For?

This recipe is perfect for anyone who loves the classic combination of chocolate and vanilla. Whether you’re a die-hard fan of cookies and cream ice cream or simply looking for a show-stopping dessert to impress your guests, this Cookies and Cream Cake is sure to delight. Plus, it’s a great option for birthdays, anniversaries, or any special occasion worth celebrating.

Why Cookies and Cream Cake is Great

What makes this Cookies and Cream Cake truly special is its irresistible combination of flavors and textures. The rich, moist chocolate cake provides the perfect base for the creamy vanilla frosting, while the addition of crushed chocolate cookies adds a delightful crunch and extra burst of chocolatey goodness. Each bite is a harmonious blend of sweetness and indulgence, leaving you craving for more.

Kitchen Equipment Needed

To make this Decadent Delight: Cookies and Cream Cake, you’ll need:

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Rubber spatula
• Wire cooling rack
• Offset spatula (optional)
• Food processor or rolling pin (for crushing cookies)

Ingredients

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Vanilla Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons heavy cream or milk

For the Cookies and Cream Filling:

• 20 chocolate sandwich cookies (such as Oreo), crushed

Recipe Directions

For the Chocolate Cake Layers:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of each pan with parchment paper for easy removal.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed until smooth.
4. Gradually add the hot water to the batter, mixing until well combined. The batter will be thin.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a rubber spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Vanilla Frosting:

1. In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the vanilla extract and 2 tablespoons of heavy cream or milk, and beat on medium-high speed until light and fluffy. If the frosting is too thick, add more cream or milk, one tablespoon at a time, until desired consistency is reached.

Assembly:

1. Once the cakes have cooled completely, level the tops using a serrated knife or cake leveler, if necessary.
2. Place one cake layer on a serving platter or cake stand. Spread a layer of vanilla frosting over the top.
3. Sprinkle half of the crushed chocolate cookies evenly over the frosting.
4. Place the second cake layer on top and frost the top and sides of the cake with the remaining vanilla frosting.
5. Garnish the top of the cake with the remaining crushed chocolate cookies.

Notes

• For a richer chocolate flavor, you can use dark cocoa powder instead of regular cocoa powder in the cake batter.
• To crush the chocolate cookies, you can use a food processor or place them in a resealable plastic bag and crush them with a rolling pin.

FAQ

Can I make this cake in advance? Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. You can also prepare the frosting and crush the cookies ahead of time. Assemble the cake shortly before serving for the best freshness and texture.

Can I use store-bought frosting instead of making it from scratch? Yes, you can use store-bought vanilla frosting if you’re short on time. Just be sure to choose a high-quality brand for the best flavor.

Food and Drink Pairings

This Cookies and Cream Cake pairs beautifully with a tall glass of cold milk or a hot cup of coffee for a delightful dessert experience. For an extra special treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Call to Action

If you’re ready to indulge in a slice of pure decadence, then it’s time to whip up a batch of this irresistible Cookies and Cream Cake! Don’t forget to share the recipe with your friends and family, and be sure to subscribe to our blog for more mouthwatering recipes and culinary inspiration. Happy baking!