Cookies and Cream Cake Recipe

Welcome, fellow baking enthusiasts! Today, I’m thrilled to share with you a delightful treat that will satisfy any sweet tooth—the Cookies and Cream Cake. This cake is not just any dessert; it’s a celebration of flavors that brings together the rich taste of chocolate sandwich cookies and a moist, fluffy cake that melts in your mouth. Perfect for birthdays, special occasions, or just because you deserve a sweet treat, this cake is simple to make and utterly delicious!

Imagine layers of soft cake filled with creamy buttercream frosting, all topped with crushed cookies and whole cookies for that extra crunch. This recipe is easy to follow, and I guarantee that it will impress your family and friends. Let’s dive in and create something magical!

Ingredients

Here’s what you will need to create this scrumptious Cookies and Cream Cake:

• For the Cake:
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)

• For the Buttercream Frosting:
• 1 1/2 cups unsalted butter, softened
• 6 cups powdered sugar
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups crushed chocolate sandwich cookies

• For Garnish:
• Whole chocolate sandwich cookies
• Crushed cookies

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture will help our cake rise beautifully.
3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until it becomes light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, ensuring to beat well after each addition. Then mix in the vanilla extract for that lovely aroma!
5. On low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Stir in the sour cream until everything is well combined.
6. Gently fold in the crushed chocolate sandwich cookies. This is where the magic happens!
7. Evenly divide the batter between the prepared pans and smooth the tops with a spatula.
8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. While the cakes are cooling, let’s prepare the buttercream frosting. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
11. Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugary cloud.
12. Once all of the sugar is incorporated, add the heavy cream, vanilla extract, and salt. Increase the speed to high and beat for 3-4 minutes until light and fluffy.
13. Fold in the crushed cookies, ensuring they are evenly distributed throughout the frosting.
14. Place one layer of cake on a serving plate. Spread a generous layer of frosting on top.
15. Repeat with the second and third layers, frosting the sides and top of the cake. Use an offset spatula to smooth the frosting for a beautiful finish.
16. For the final touch, decorate the cake with whole cookies around the edge and sprinkle crushed cookies on top.
17. Refrigerate the cake for at least 30 minutes before slicing. This helps set the frosting for clean cuts.

Tips & Variations

• For a richer flavor: Try adding a bit of espresso powder to the cake batter.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Make it Chocolatey: Use chocolate cake mix instead of the vanilla cake for a double chocolate cookies and cream cake!
• Storage: Keep any leftovers in an airtight container in the refrigerator, where it can last up to a week.

Serving Suggestions

This Cookies and Cream Cake is perfect for any celebration. Serve it at birthday parties, family gatherings, or simply enjoy a slice with your afternoon coffee. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. You can also add fresh berries on the side for a refreshing contrast to the rich cake.

Conclusion

There you have it, a delectable Cookies and Cream Cake that’s sure to become a favorite in your home. With its delightful texture and irresistible flavor, it’s hard to resist going back for seconds. Whether you’re baking for a special occasion or just want to indulge in a sweet slice, this cake is the perfect choice. Happy baking!

FAQ

Can I use other types of cookies?

Absolutely! While chocolate sandwich cookies are traditional, feel free to experiment with other favorites like vanilla wafers or even peanut butter cookies for a unique twist.

How do I store the cake?

Keep the cake in an airtight container in the refrigerator. It stays fresh for up to a week.

Can I freeze the cake?

Yes! You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and store in the freezer for up to three months.

What can I substitute for buttermilk?

You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Delicious Cookies and Cream Cake Recipe for Every Occasion

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

450

kcal

Indulge in this easy and delicious Cookies and Cream Cake, perfect for any occasion!

Ingredients

• 2 1/2 cups all-purpose flour2 1/2 cups all-purpose flour

• 2 1/2 teaspoons baking powder2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda1/2 teaspoon baking soda

• 1/4 teaspoon salt1/4 teaspoon salt

• 1 cup unsalted butter, softened1 cup unsalted butter, softened

• 2 cups granulated sugar2 cups granulated sugar

• 4 large eggs4 large eggs

• 1 tablespoon pure vanilla extract1 tablespoon pure vanilla extract

• 1 cup buttermilk1 cup buttermilk

• 1/2 cup sour cream1/2 cup sour cream

• 1 1/2 cups crushed chocolate sandwich cookies1 1/2 cups crushed chocolate sandwich cookies

• 1 1/2 cups unsalted butter, softened1 1/2 cups unsalted butter, softened

• 6 cups powdered sugar6 cups powdered sugar

• 1/4 cup heavy cream1/4 cup heavy cream

• 1 tablespoon vanilla extract1 tablespoon vanilla extract

• 1/2 teaspoon salt1/2 teaspoon salt

• 1 1/2 cups crushed chocolate sandwich cookies1 1/2 cups crushed chocolate sandwich cookies

• Whole chocolate sandwich cookiesWhole chocolate sandwich cookies

• Crushed cookiesCrushed cookies

Directions

• Preheat your oven to 350°F (175°C).
• Grease and flour three 8-inch round cake pans.
• Whisk together the flour, baking powder, baking soda, and salt.
• Beat the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each.
• Mix in the vanilla extract.
• Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
• Stir in the sour cream until combined.
• Gently fold in crushed cookies.
• Divide batter among the pans.
• Bake for 22-25 minutes until a toothpick comes out clean.
• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• Beat softened butter until creamy.
• Gradually add powdered sugar, mixing on low speed.
• Add heavy cream, vanilla, and salt, then beat until fluffy.
• Fold in crushed cookies.
• Layer and frost the cooled cakes.
• Decorate with whole cookies and crushed cookies.
• Refrigerate for 30 minutes before serving.