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
Scale
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.
