Indulge in the irresistible allure of our Cookies and Cream Cake, a dessert masterpiece designed for pure enjoyment. This recipe offers a delightful journey into creating a classic treat, perfect for birthdays, celebrations, or simply satisfying those sweet cravings. Get ready to bake a cake that’s as joyfully simple as it is decadent.
Key Ingredients for Cookies and Cream Cake
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups buttermilk, at room temperature
- 1 cup finely crushed chocolate sandwich cookies (like Oreos), divided
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped chocolate sandwich cookies (like Oreos)
How to Make Cookies and Cream Cake
Prepare to be amazed by how effortlessly this Cookies and Cream Cake comes together, delivering a symphony of textures and flavors in every bite. Its moist cake layers are infused with the delightful crunch of chocolate sandwich cookies, perfectly complemented by a rich and creamy frosting. This recipe is designed for both novice and experienced bakers, boasting a satisfying outcome with a manageable preparation time of approximately 45 minutes, plus baking and cooling.
Step-by-Step Instructions
For the Cake Layers:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
- Cream Butter and Oil: In a separate large mixing bowl, or the bowl of a stand mixer, cream together the softened unsalted butter and vegetable oil until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix.
- Fold in Cookies: Gently fold in ¾ cup of the finely crushed chocolate sandwich cookies into the cake batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Cream Cheese Frosting:
- Cream Cream Cheese and Butter: In a large mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about one cup at a time, mixing on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Incorporate Liquid and Vanilla: Add the milk or heavy cream and vanilla extract. Beat until the frosting reaches your desired consistency. If it’s too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.
- Fold in Cookies: Gently fold in the coarsely chopped chocolate sandwich cookies into the frosting.
Assembling the Cake:
- Level the Cakes (Optional): If your cake layers have domed tops, you can carefully level them with a serrated knife to create a flat surface for stacking.
- First Layer: Place one cake layer on your serving plate or cake stand. Spread a generous amount of frosting over the top.
- Second Layer: Carefully place the second cake layer on top of the frosting.
- Frost the Cake: Cover the entire cake, including the sides, with the remaining cream cheese frosting, smoothing it out with an offset spatula or the back of a spoon.
- Decorate: You can decorate the top of the cake with extra crushed or chopped chocolate sandwich cookies, or leave it as is for a rustic charm.
- Chill: For best results and easier slicing, chill the cake in the refrigerator for at least 30 minutes before serving.
Why You’ll Love This Cookies and Cream Cake
Prepare to fall head over heels for this Cookies and Cream Cake! Its star attraction is undoubtedly the perfect marriage of moist, chocolate-infused cake layers generously studded with delectable chocolate sandwich cookies, all enveloped in a cloud-like cream cheese frosting. Making this at home not only saves you money compared to store-bought versions but also allows you to control the quality of ingredients, ensuring a truly superior taste. The delightful textural contrast between the soft cake and the crunchy cookie pieces, elevated by the tangy sweetness of the cream cheese frosting, makes it a standout treat, far surpassing a simple chocolate cake.
This Cookies and Cream Cake is more than just a dessert; it’s an experience that brings joy to any occasion. Imagine the delight on your loved ones’ faces as they take their first bite of this perfectly balanced, flavor-packed creation. It’s the ultimate crowd-pleaser that’s surprisingly easy to whip up, allowing you to impress your guests without the stress. So, what are you waiting for? Gather your ingredients and get ready to bake the Cookies and Cream Cake of your dreams!
Storing and Reheating Tips
- Refrigeration: Properly stored, your Cookies and Cream Cake will stay fresh in the refrigerator for up to 3-4 days. To store, cover the cake tightly with plastic wrap or place it in an airtight cake container. This prevents it from drying out and absorbing odors from other foods.
- Freezing: For longer storage, you can freeze the cake. It’s best to freeze unfrosted cake layers or whole frosted cakes. Wrap the cake or layers tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. Frozen cake will maintain its best quality for up to 2-3 months.
- Reheating: To reheat a slice of chilled cake, allow it to come to room temperature on the counter for about 30-60 minutes before serving. For frozen cake, thaw it overnight in the refrigerator before bringing it to room temperature. The frosting may soften slightly as it warms, which is perfectly natural and often enhances the creamy texture.
Final Thoughts
This Cookies and Cream Cake is a delightful celebration of classic flavors and comforting textures, guaranteed to bring smiles to your table. Easy to make and wonderfully rewarding, it’s the perfect centerpiece for any gathering or a special treat just for you. Dive in and experience the pure joy this cake has to offer!
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- Best German Chocolate Cake
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- Our Pinterest
Cookies and Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt
- In a separate large mixing bowl, or the bowl of a stand mixer, cream together the softened unsalted butter and vegetable oil until light and fluffy, about 3-4 minutes.1 cup (2 sticks) unsalted butter, softened, 0.5 cup vegetable oil
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt, 1.25 cups buttermilk, at room temperature
- Gently fold in ¾ cup of the finely crushed chocolate sandwich cookies into the cake batter.1 cup finely crushed chocolate sandwich cookies (like Oreos), divided
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.16 ounces cream cheese, softened, 1 cup (2 sticks) unsalted butter, softened
- Gradually add the sifted powdered sugar, about one cup at a time, mixing on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.4 cups powdered sugar, sifted
- Add the milk or heavy cream and vanilla extract. Beat until the frosting reaches your desired consistency. If it’s too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.0.25 cup milk or heavy cream, 1 teaspoon vanilla extract
- Gently fold in the coarsely chopped chocolate sandwich cookies into the frosting.1 cup coarsely chopped chocolate sandwich cookies (like Oreos)
- If your cake layers have domed tops, you can carefully level them with a serrated knife to create a flat surface for stacking.
- Place one cake layer on your serving plate or cake stand. Spread a generous amount of frosting over the top.
- Carefully place the second cake layer on top of the frosting.
- Cover the entire cake, including the sides, with the remaining cream cheese frosting, smoothing it out with an offset spatula or the back of a spoon.
- You can decorate the top of the cake with extra crushed or chopped chocolate sandwich cookies, or leave it as is for a rustic charm.
- For best results and easier slicing, chill the cake in the refrigerator for at least 30 minutes before serving.