If you’ve ever dreamed of a dessert that perfectly blends rich chocolate and that nostalgic crunch of cookies, you’re going to absolutely adore this Cookies and Cream Cake Recipe. This cake is a celebration of flavors that come together in every moist bite and luscious frosting swirl. The soft cocoa layers paired with the creamy, cookie-studded frosting create a seriously irresistible treat that’s sure to delight everyone at your next gathering or maybe even just a cozy night in. Get ready to fall in love with a dessert that’s as fun to make as it is to eat!
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking this irresistibly tasty Cookies and Cream Cake Recipe. Each component here is straightforward and plays a vital role, from the rich cocoa powder that delivers depth of flavor to the fresh buttermilk making the cake tender and moist. The cookie pieces bring in that signature crunchy texture that sets this cake apart.
- All-purpose flour: The backbone of your cake’s structure, providing the perfect base for the tender crumb.
- Cocoa powder: Adds a deep, chocolatey richness without overpowering the other flavors.
- Granulated sugar: Sweetens the cake just right and balances the bittersweet cocoa.
- Baking soda and baking powder: These leavening agents work together to give your cake a beautiful rise and light texture.
- Salt: Enhances all the flavors, making the chocolate and sweetness pop even more.
- Buttermilk: Adds moisture and a subtle tang that keeps the cake soft and irresistible.
- Hot water: Intensifies the cocoa flavor and helps create a smooth batter.
- Vegetable oil: Keeps the cake tender and moist without weighing it down.
- Eggs: Bind everything together and contribute to the cake’s structure.
- Vanilla extract: Brings warmth and enhances the overall flavor profile.
- Unsalted butter (for frosting): The key to a creamy, smooth frosting base that’s perfectly rich.
- Powdered sugar: Sweetens and thickens the frosting to the right consistency.
- Heavy cream: Lightens the frosting for a fluffy texture that melts in your mouth.
- Chocolate sandwich cookies (like Oreos), finely crushed: The star ingredient in the frosting, giving it that unmistakable cookies and cream goodness.
- Additional cookies for decoration (optional): Perfect for a fun finishing touch that looks as good as it tastes.
How to Make Cookies and Cream Cake Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C). Proper heat ensures an even bake, which is essential for a moist, fluffy cake. Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Getting these combined well helps distribute the leavening agents so your cake will rise beautifully and have an even chocolate flavor.
Step 3: Add the Wet Ingredients
Pour in the buttermilk, hot water, vegetable oil, eggs, and vanilla extract. Mix everything until the batter is smooth and well combined. This combination ensures your cake layers stay moist with a tender crumb, while the hot water intensifies that luscious chocolate taste.
Step 4: Bake the Cake Layers
Divide your batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Even baking means each layer is perfectly fluffy and holds its shape beautifully for stacking.
Step 5: Cool Completely
Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Patience here is key — frosting a warm cake can cause it to melt and slide, so letting them cool fully ensures clean layering and professional results.
Step 6: Make 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 is light and fluffy. Then gently fold in the finely crushed chocolate sandwich cookies to infuse that perfect cookies and cream flavor throughout the frosting.
Step 7: Assemble the Cake
Place the first layer on your serving plate and spread an even layer of frosting on top. Repeat with the second and third cake layers, spreading frosting in between each one. Finish by covering the entire cake with the remaining frosting and decorate with extra crushed cookies or whole cookies for an eye-catching treat.
How to Serve Cookies and Cream Cake Recipe
Garnishes
Decorating your Cookies and Cream Cake Recipe with extra crushed cookies or a few strategically placed whole cookies elevates its appearance and hints at the delicious flavors inside. For added flair, sprinkle a small handful of mini chocolate chips or a dusting of cocoa powder on top — it’s all about making your cake as beautiful as it is tasty.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a cold glass of milk, both complementing the rich chocolate and creamy cookie flavors. For a lighter touch, serve alongside fresh berries or a scoop of vanilla ice cream — the fruity freshness or creamy coldness balances the dessert perfectly.
Creative Ways to Present
Try serving the cake in individual slices with a drizzle of chocolate ganache or a dollop of whipped cream topped with cookie crumbs to make every portion feel special. If you’re feeling festive, assemble cupcakes using the same frosting and cookie crumbles for personal, handheld delights inspired by the Cookies and Cream Cake Recipe.
Make Ahead and Storage
Storing Leftovers
To keep your cake fresh, cover it tightly with plastic wrap or place it in an airtight container. Stored this way at room temperature, it’ll stay moist and delicious for up to 2 days. For longer storage, refrigeration is your friend and helps maintain the frosting’s texture.
Freezing
This Cookies and Cream Cake Recipe freezes beautifully. Wrap the cooled, unfrosted cake layers separately in plastic wrap, then foil, and freeze for up to 3 months. Thaw them in the refrigerator overnight before frosting and assembling to enjoy the freshest taste. Alternatively, you can freeze the whole frosted cake, but wrapping well is essential to protect against freezer burn.
Reheating
Since this cake is best served cold or at room temperature, reheating is not typically necessary. However, if you prefer, bring the cake slice to room temperature before serving to let the flavors fully shine. Avoid microwaving as it can make the frosting melt and the texture uneven.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which adds tenderness and enhances the cake’s rise.
What if I don’t have vegetable oil—can I use butter instead?
You can use melted butter as a substitute, but keep in mind that vegetable oil yields a moister cake. Butter will provide more flavor but may make the cake slightly denser.
Is it necessary to use hot water in the batter?
Hot water helps intensify the cocoa flavor and ensures a smooth batter. While you can use warm or room temperature water, the cake might not be quite as rich in chocolate taste.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking. Just be sure to follow the package instructions for best results.
How far in advance can I make this cake?
You can bake the layers and make the frosting up to two days ahead. Store them separately and assemble the cake on the day you plan to serve it for optimal freshness and flavor.
Final Thoughts
This Cookies and Cream Cake Recipe is more than just a dessert — it’s an experience filled with nostalgic charm and rich indulgence. Whether you’re celebrating a special occasion or just craving something sweet and satisfying, this cake will always deliver smiles and compliments. Dive in, enjoy every bite, and don’t be surprised if this becomes your new favorite go-to recipe!
Print
Cookies and Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and indulgent Cookies and Cream Cake featuring moist chocolate layers and a creamy cookies and cream frosting made with crushed chocolate sandwich cookies. Perfect for celebrations and dessert lovers who enjoy the classic combination of chocolate and cookies.
Ingredients
Cake:
- 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:
- 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes won’t stick and bake evenly.
- 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 fully combined and aerated.
- Add Wet Ingredients: Pour in the buttermilk (room temperature), hot water, vegetable oil, eggs, and vanilla extract into the dry ingredients. Mix well until the batter is smooth and uniform without lumps.
- Divide and Bake: Evenly distribute the batter among the three prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, indicating they are fully baked.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, gently transfer them onto wire racks to cool completely, which will make frosting easier and prevent melting.
- Prepare the Frosting: In a mixing bowl, beat the softened unsalted butter until creamy and smooth. Gradually add the powdered sugar, followed by the vanilla extract and heavy cream, mixing continuously to achieve a light and fluffy texture.
- Add Cookies to Frosting: Carefully fold in the finely crushed chocolate sandwich cookies to incorporate the signature cookies and cream flavor throughout the frosting.
- Assemble the Cake: Place the first cake layer on a serving plate and generously spread a layer of the cookies and cream frosting on top. Repeat this step with the second and third cake layers.
- Finish Decoration: Spread the remaining frosting over the top and sides of the assembled cake evenly. Decorate with additional crushed cookies or whole chocolate sandwich cookies for an attractive finish.
Notes
- Make sure the buttermilk is at room temperature to avoid curdling the batter.
- For best results, crush the cookies finely to blend smoothly into the frosting.
- Store the cake refrigerated to maintain freshness and prevent the frosting from melting.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
- You can prepare the cake layers a day in advance and store them wrapped tightly in plastic wrap.
