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

Scale

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.