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
Scale
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
