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
Scale
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.
