There’s something magical about the combination of rich chocolate and creamy vanilla that makes Cookies and Cream Cake a staple in any dessert lover’s repertoire. Imagine slicing into a moist, decadent cake, adorned with luscious frosting and speckled with delightful cookie bits—every bite is a celebration of flavors that dance joyfully on your palate. For more inspiration, check out this more dessert recipes recipe.
This cake isn’t just a treat; it’s an experience that brings back memories of childhood birthday parties and late-night kitchen raids for a midnight snack. Whether it’s a special occasion or just “because it’s Tuesday,” this cake promises to elevate any moment with its irresistible charm.
Why You'll Love This Recipe
- The Cookies and Cream Cake is incredibly easy to whip up, making it perfect for all skill levels
- Its delicious flavor profile combines rich chocolatey goodness with creamy vanilla notes, ensuring every bite is a delight
- Visually appealing with its contrasting colors and textures, this cake impresses at any gathering
- Not only does it shine as a dessert, but it can also be transformed into cupcakes or cake pops for versatile enjoyment
I remember the first time I made this cake; my friends devoured it in minutes, leaving only crumbs behind while they debated who could eat the most slices!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This forms the base of your cake; ensure it’s freshly opened for the best results.
- Cocoa Powder: Use unsweetened cocoa powder for that deep chocolate flavor; Dutch-processed works great too.
- Baking Powder: This leavening agent will help your cake rise beautifully; ensure it’s fresh for optimal fluffiness.
- Sugar: Granulated sugar sweetens your batter perfectly; feel free to tweak the amount based on your taste preference.
- Eggs: Eggs add moisture and richness; use room temperature eggs for better incorporation into the batter.
- Buttermilk: This ingredient adds moisture and tenderness to the cake; make sure it’s fresh for best results.
- Butter: Use unsalted butter so you can control the saltiness; it adds richness to your frosting as well.
- Vanilla Extract: Go for pure vanilla extract for that aromatic essence that elevates every layer of flavor.
- Oreos or Chocolate Sandwich Cookies: These are crucial as they bring the cookies-and-cream flavor to life; crush them up but leave some larger pieces for texture.
- Heavy Cream: Needed for making an indulgent frosting; whipping cream together with sugar creates that fluffy cloud-like topping.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cookies and Cream Cake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray to prevent sticking later.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until well combined. Ensure no lumps remain as you want a smooth batter.
Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add in sugar and continue beating until light and fluffy—about 3 minutes should do the trick.
Add Eggs & Buttermilk: Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in buttermilk and vanilla extract until smooth.
Combine Wet & Dry Ingredients: Gradually fold dry ingredients into the wet mixture using a spatula. Be gentle here—overmixing will result in a dense cake.
Add Cookies: Gently fold in crushed Oreos into the batter. You want larger chunks mixed throughout so they can add texture once baked.
Bake & Cool: Divide the batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes until a toothpick inserted comes out clean. Let cool in pans before transferring to wire racks.
Create Frosting: While cakes cool down, whip heavy cream with powdered sugar until stiff peaks form. Spread generously between cooled cakes and on top with leftover crushed Oreos sprinkled over—voilà!
With every step taken carefully, you’ll have created a masterpiece worthy of any dessert table!
And there you have it—a delightful Cookies and Cream Cake that’s bound to steal hearts (and stomachs). Enjoy sharing (or not) this scrumptious creation!
You Must Know
- The Cookies and Cream Cake is not just delicious; it’s a crowd-pleaser
- The combination of rich chocolate and creamy filling creates a delightful contrast
- Plus, the crunchy Oreo topping adds an irresistible texture that will leave your guests asking for seconds
Perfecting the Cooking Process
Start by preparing the cake batter, then bake while mixing the cream filling. This multitasking approach saves time and keeps everything fresh.
Add Your Touch
Consider swapping regular Oreos for double-stuffed ones for extra creaminess or adding chopped nuts for a delightful crunch.
Storing & Reheating
Store leftover Cookies and Cream Cake in an airtight container in the fridge for up to five days. For best results, serve chilled.
Chef's Helpful Tips
- To ensure a moist cake, avoid overmixing the batter; it can lead to dryness
- Use room temperature ingredients for smooth mixing, and let your cake cool completely before frosting for easy application
- Proper chilling enhances flavor and texture!
The first time I made this Cookies and Cream Cake, my friends couldn’t stop raving about it. They even claimed it was better than their favorite bakery’s recipe!
FAQ
Can I use different cookies in my Cookies and Cream Cake?
Absolutely! Try using chocolate chip cookies or even vanilla wafers for a unique twist.
How long does this cake last after baking?
The Cookies and Cream Cake stays fresh in the fridge for about five days when stored properly.
Can I freeze Cookies and Cream Cake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap before storing in an airtight container.
Cookies and Cream Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
Description
Treat yourself to a delightful Cookies and Cream Cake that combines rich chocolate and creamy vanilla flavors. This easy-to-make dessert features a moist chocolate cake filled with crushed Oreos, topped with a light, fluffy whipped cream frosting. Perfect for any occasion or just because, this cake is sure to impress your friends and family!
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 cup buttermilk (fresh)
- ½ cup unsalted butter (softened)
- 2 tsp pure vanilla extract
- 1 cup crushed Oreos (plus extra for topping)
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar until combined.
- In another bowl, beat softened butter until creamy. Gradually add sugar, beating until light and fluffy.
- Mix in eggs one at a time, then stir in buttermilk and vanilla until smooth.
- Gradually fold dry ingredients into the wet mixture without overmixing.
- Gently fold in crushed Oreos, ensuring larger chunks remain for texture.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.
- Whip heavy cream with powdered sugar until stiff peaks form; spread between layers and on top of the cake with additional crushed Oreos.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For added richness, consider using double-stuffed Oreos. - Ensure all ingredients are at room temperature for optimal mixing. - Store leftovers in an airtight container in the fridge for up to five days.
