If you have a sweet tooth and a soft spot for comforting, crowd-pleasing desserts, this Cookies and Cream Cake Recipe will become your new best friend. Imagine layers of rich, cocoa-infused cake paired with a luscious, buttery frosting bursting with finely crushed chocolate sandwich cookies that add the perfect crunch and creaminess. It is a decadent celebration of familiar flavors, effortlessly blending moist textures and classic cookie crunch. Whether you are baking for a special occasion or simply craving a slice of bliss, this cake hits every note you’d hope for in a show-stopping dessert.
Ingredients You’ll Need
This Cookies and Cream Cake Recipe calls for simple, pantry-friendly ingredients that come together to create layers of deep chocolate flavor and a creamy, dreamy frosting. Each component plays a crucial role, from the cocoa powder that gives the cake its chocolaty depth to the buttermilk that ensures tender crumb and the crushed cookies that deliver that signature cookies and cream bite.
- 2 cups all-purpose flour: The foundation of your cake structure, providing balance and body.
- 3/4 cup cocoa powder: Adds rich chocolate flavor and deep color to the cake layers.
- 2 cups granulated sugar: Sweetens perfectly without overpowering the chocolate.
- 2 teaspoons baking soda: Helps the cake rise for a light, airy texture.
- 1 teaspoon baking powder: Works alongside baking soda to add fluffiness to the cake.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk, room temperature: Keeps the cake moist and tender with a slight tang.
- 1 cup hot water: Intensifies the cocoa flavor and ensures a smooth batter.
- 1/2 cup vegetable oil: Keeps the cake soft and moist without adding strong flavor.
- 2 large eggs: Bind the ingredients and give the cake body.
- 2 teaspoons vanilla extract: Enhances the overall aroma and taste.
- 1 1/2 cups unsalted butter, softened: Creates a rich, velvety frosting base.
- 5 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- 2 teaspoons vanilla extract: Adds depth and warmth to the frosting.
- 1/4 cup heavy cream: Lightens the frosting for a fluffy, airy texture.
- 12 chocolate sandwich cookies (such as Oreos), finely crushed: The star of the cookies and cream frosting, adding texture and that iconic flavor.
- Additional chocolate sandwich cookies for decoration (optional): For a fun and attractive finishing touch.
How to Make Cookies and Cream Cake Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper to prevent sticking. This ensures your cakes come out perfectly shaped and smooth on every layer.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt until fully combined. This blend sets the stage for your chocolatey, moist cake layers.
Step 3: Combine Wet Ingredients and Make Batter
Add buttermilk, hot water, vegetable oil, eggs, and vanilla extract directly into the dry ingredients. Stir gently but thoroughly until the batter is smooth and free of lumps—this ensures an even crumb and moist texture.
Step 4: Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Place the pans in the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
Step 5: Prepare the Cookies and Cream Frosting
Begin by beating the softened butter until creamy and smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing thoroughly until the frosting becomes light and fluffy. Now, fold in the finely crushed chocolate sandwich cookies carefully, so you maintain that wonderful cookies and cream texture but keep the frosting smooth enough to spread.
Step 6: Assemble the Cake
To assemble, place the first cake layer on your serving plate and spread a generous layer of the cookies and cream frosting on top. Repeat with the second and third layers. Then, cover the entire top and sides of the cake with the remaining frosting, smoothing it out or creating fun swirls. For the finale, decorate with additional crushed cookies or whole chocolate sandwich cookies for that extra-special look.
How to Serve Cookies and Cream Cake Recipe
Garnishes
The cake shines beautifully with simple garnishes. Finely crushed cookies sprinkled over the frosting add a delightful crunch and clear hint of the classic cookies and cream flavor. Whole cookies pressed gently into the frosting create a fun and inviting appearance that’s sure to make your dessert table pop.
Side Dishes
A rich cake like this pairs wonderfully with lighter sides. Fresh berries or a simple berry compote introduce a bright, slightly tart contrast that cuts through the richness. A scoop of vanilla ice cream or whipped cream on the side also complements the creaminess and enhances the overall indulgence.
Creative Ways to Present
For parties or special gatherings, consider serving the cake as mini cupcakes using the same batter and frosting for easy individual portions. Or create a layered parfait by crumbling the cake and layering it with frosting and crushed cookies in clear glasses, showing off all the delicious textures and colors.
Make Ahead and Storage
Storing Leftovers
You can store leftover Cookies and Cream Cake in an airtight container in the refrigerator for up to 4 days. Keep it chilled to maintain the frosting’s texture and the cake’s moistness. It’s best to bring the slices to room temperature before serving to enjoy the full flavor.
Freezing
If you want to make this Cookies and Cream Cake Recipe ahead of time, you can freeze it for longer storage. Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, freezing for up to 3 months. Once thawed, frost as usual. Alternatively, freeze a fully frosted cake by wrapping it gently but thoroughly; allow it to thaw in the refrigerator overnight.
Reheating
Because this cake is best enjoyed cool, reheating isn’t usually necessary. However, if you prefer warmer slices, let the cake come to room temperature and then gently warm it in the microwave for about 10 seconds per slice. Be careful not to melt the frosting or dry out the cake.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity. Let the mixture sit for 5 minutes before using. This helps maintain the cake’s tenderness and slight tang.
What type of chocolate sandwich cookies work best?
Classic chocolate sandwich cookies like Oreos are ideal because their creamy filling combined with chocolate wafers complements the cake perfectly. Feel free to experiment with other brands, but choose cookies that strike a good balance of cookie to cream inside.
Can I make this cake gluten-free?
To make this Cookies and Cream Cake Recipe gluten-free, substitute all-purpose flour with a gluten-free baking blend designed for cakes. Make sure your chocolate sandwich cookies are also gluten-free. The texture may vary slightly but will still be delicious!
How do I get the frosting light and fluffy?
Beating the softened butter first until smooth is key, then gradually adding powdered sugar while continuously mixing helps achieve a light texture. Adding heavy cream softens and aerates the frosting, yielding that perfect spreadable consistency.
How long does the cake stay fresh?
Stored properly in the refrigerator, the cake stays fresh for up to 4 days. Beyond that, it may start to dry out or the frosting can change texture. For longer freshness, freezing is your best option.
Final Thoughts
This Cookies and Cream Cake Recipe is a joy to make and even more delightful to share. Its luscious layers and playful cookie crunch bring a fun twist to a classic chocolate cake, guaranteed to win hearts at any gathering. I truly encourage you to try this recipe and experience how these simple ingredients come together to create a dessert that feels both nostalgic and special. Once you do, you might just find yourself making it time and again.
Print
Cookies and Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Cookies and Cream Cake combines rich chocolate layers with a creamy, cookie-studded frosting for an irresistible dessert. Perfectly moist and chocolatey cake layers are layered and frosted with a smooth, buttery vanilla cream mixed with finely crushed chocolate sandwich cookies, making it a delightful treat for parties and special occasions.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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 the oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- 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 well combined.
- Add wet ingredients: Pour in the buttermilk, hot water, vegetable oil, eggs, and vanilla extract into the dry ingredients. Mix everything until the batter is smooth and uniformly combined, ensuring no lumps remain.
- Divide and bake: Evenly divide the batter among the three prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes, then carefully transfer them onto wire racks to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and heavy cream while continuing to beat until the frosting is light, fluffy, and spreadable.
- Fold in crushed cookies: Gently fold the finely crushed chocolate sandwich cookies into the frosting mixture to infuse the creamy frosting with cookies and cream flavor.
- Assemble the cake: Place the first cake layer on your serving plate and spread an even layer of the cookies and cream frosting on top. Repeat this process with the second and third layers, adding frosting between each layer.
- Finish decorating: Spread a smooth layer of frosting over the top and sides of the cake. Decorate with additional crushed cookies or whole chocolate sandwich cookies as desired to create an attractive finish.
Notes
- Make sure the buttermilk is at room temperature to avoid curdling and to help the batter rise evenly.
- Use parchment paper to line the cake pans for easy removal and a clean finish.
- To get perfectly level cake layers, consider leveling the tops with a knife before stacking.
- If you want extra cookie crunch, reserve some finely crushed cookies to sprinkle between layers.
- Store the cake in the refrigerator if not serving immediately and allow it to come to room temperature before serving for the best flavor.
