If you’re craving a dessert that marries deep chocolate flavor with the nostalgic joy of cookies and cream, look no further than this Cookies and Cream Cake. It’s the ultimate celebration cake—tender, moist chocolate layers hugged by a fluffy cookies-studded frosting and finished with a generous crown of cookie crumbles. Whether for birthdays or any day that calls for a sweet pick-me-up, this Cookies and Cream Cake always turns an ordinary moment into something memorable.
Ingredients You’ll Need
Every ingredient in this playful cake has a role to play, from creating a rich, chocolate base to putting that iconic cookies and cream flair front and center. Nothing here is fancy or out of reach, but together, they make a showstopper you’ll want to share (or not!).
- All-purpose flour: The sturdy but soft foundation that lets the cake hold up to creamy frosting and crunchy cookies.
- Granulated sugar: For sweetness that balances the cocoa and gives the crumb a delicate texture.
- Unsweetened cocoa powder: Be sure to use a good-quality cocoa for the deepest, most chocolatey layers.
- Baking powder & baking soda: These lift and tenderize the cake, making it oh-so-fluffy.
- Salt: Just a hint sharpens up all the flavors—never skip it!
- Whole milk: Contributes moisture and a hint of richness to each bite.
- Vegetable oil: Keeps the crumb ultra-moist without weighing it down.
- Eggs: Add structure and richness, binding all that goodness together.
- Vanilla extract: Doubles down on the cookie vibe with sweet, aromatic notes.
- Hot water or brewed coffee: Don’t worry, you can’t taste the coffee. Both options deepen that chocolate flavor beautifully.
- Unsalted butter (softened): The heart of a dreamy, fluffy frosting!
- Powdered sugar: Keeps the frosting cloud-like and sweet but never gritty.
- Heavy cream: Adds lushness and helps achieve that perfect spreadable consistency.
- Chocolate sandwich cookies (crushed, divided): The signature move for true Cookies and Cream Cake magic—some get folded in, the rest create a striking finish.
How to Make Cookies and Cream Cake
Step 1: Prep Your Cake Pans
Start by preheating your oven to 350°F (175°C). Give two 9-inch round cake pans a generous greasing and dusting of flour, and line the bottoms with parchment paper. This ensures the cakes release easily and keeps those layers perfectly intact for stacking later.
Step 2: Mix the Cake Batter
Grab a large mixing bowl and whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully blended. In go the milk, oil, eggs, and vanilla extract—mix them in until your batter is thick and smooth. Finally, gently stir in the hot water or coffee; the batter will become quite thin, but this is what gives your Cookies and Cream Cake its unbelievably moist texture.
Step 3: Bake the Cake Layers
Pour the batter evenly into your prepared pans. Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Resist the urge to open the oven door too early; the steam is key for those fluffy layers! Let the cakes cool in their pans for 10 minutes before carefully turning them out onto wire racks to cool completely.
Step 4: Whip Up the Cookies and Cream Frosting
With the cakes cooling, beat your softened butter in a clean bowl until creamy and pale. Add the powdered sugar in batches, pouring in the heavy cream and vanilla extract as you go, whipping until the frosting is light, fluffy, and irresistible. Now, stir in half of those crushed sandwich cookies to give the frosting its signature cookies-and-cream flecks and delightful crunch.
Step 5: Assemble and Decorate the Cookies and Cream Cake
Place one cake layer on your favorite serving dish and cover it with a generous blanket of frosting. Gently set the second layer on top and use the remaining frosting to coat the top and sides. Press the rest of the crushed cookies onto the cake’s sides and crown its top for a bold, bakery-worthy finish. Chill the cake for about 30 minutes to set everything—this trick makes slicing a breeze!
How to Serve Cookies and Cream Cake
Garnishes
The finishing touches take your Cookies and Cream Cake from classic to completely unforgettable. Consider dollops of whipped cream, a drizzle of chocolate syrup, or even extra cookie halves perched on each slice for that over-the-top, joyful look everyone loves.
Side Dishes
Pair a hearty slice with a tall glass of cold milk or a scoop of vanilla ice cream to keep things timelessly comforting. If you want to really impress, a frothy iced latte or a warm cup of coffee plays up all the cake’s chocolate richness.
Creative Ways to Present
If you’re serving a crowd, try slicing the cake into slim bars and nestling them in cupcake liners for an easy grab-and-go treat. Or, stack the layers taller for a “naked cake” effect and let the cookies peek out for a rustic, bakery-style vibe. Little ones (and grown-ups) will love single-serving cake jars or cake pops using leftover crumbs and frosting!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cookies and Cream Cake tightly covered in the refrigerator for up to 4 days. The cookies in the frosting soften a bit for extra tenderness, and the chocolate flavor only deepens, making day-two (or three) slices even more crave-worthy.
Freezing
To freeze, wrap individual slices or un-frosted cake layers tightly in plastic wrap and then foil. Freeze for up to 2 months. Let them thaw in the fridge overnight and frost fresh for best taste, or enjoy as an impromptu dessert when you need a sweet pick-me-up on short notice!
Reheating
While Cookies and Cream Cake is delicious cold or at room temperature, you can gently bring a slice to room temp by letting it sit out for 15 to 20 minutes. Avoid microwaving, as it may melt the frosting unevenly and take away from that lovely cookie crunch.
FAQs
Can I use a different type Dessert
Absolutely! While chocolate sandwich cookies give that classic Cookies and Cream Cake experience, feel free to experiment with different sandwich cookie flavors or even gluten-free versions to suit your taste.
What makes the cake so moist?
The combination of oil, milk, and especially the addition of hot water or coffee makes the cake layers incredibly tender and moist. The thin batter may seem surprising but leads to a wonderfully soft crumb.
Can I make the cake layers ahead of time?
Yes! You can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and store at room temperature or in the fridge until ready to assemble and frost.
What’s the best way to crush the cookies for the frosting?
Pop the cookies in a zip-top bag and use a rolling pin to gently crush them. This way, you get a mix of fine crumbs and chunky pieces for fantastic texture in your frosting and as decoration.
Is the cake very sweet?
Cookies and Cream Cake is definitely a treat, but the chocolate cake base is balanced by rich cocoa and just the right amount of sweetness in the frosting. If you prefer things less sweet, you can reduce the powdered sugar in the frosting a bit or use bittersweet chocolate cookies.
Final Thoughts
There’s something undeniably fun and comforting about making a Cookies and Cream Cake from scratch. It’s a crowd-pleaser, a conversation starter, and that special something to make memories around. I hope you give this recipe a try soon—your taste buds (and your friends) will thank you!
Print
Cookies and Cream Cake Recipe
- Total Time: 1 hour 5 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent Cookies and Cream Cake, a delightful layer cake featuring a moist chocolate base, creamy frosting, and crushed chocolate sandwich cookies for a delightful twist.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 20 chocolate sandwich cookies (crushed, divided)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Add the milk, oil, eggs, and vanilla extract and mix until smooth. Slowly stir in the hot water or coffee until combined.
- Bake the cakes: Divide the batter between the pans and bake for 30–35 minutes. Let cool.
- Make the frosting: Beat butter until creamy. Add powdered sugar, cream, and vanilla until fluffy. Stir in half of the crushed cookies.
- Assemble the cake: Place one cake layer, spread frosting, add the second layer, frost the top and sides. Press remaining crushed cookies.
- Chill and serve: Chill for 30 minutes before slicing.
Notes
- For extra indulgence, add a layer of crushed cookies and whipped cream between the layers.
- Store cake covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
