Oh my goodness, let me tell you about my absolute favorite indulgence: cookies and cream cake! This delightful creation is a chocolate lover’s dream, featuring layers of rich, decadent chocolate cake that pair perfectly with the fluffy, creamy frosting. Every bite is a heavenly mix of flavors, thanks to the crushed Oreo cookies that add a fun crunch and that iconic cookies and cream taste. It’s a cake that never fails to impress at gatherings—seriously, people can’t get enough! I love how the layers look so gorgeous stacked up, and the creamy frosting just makes it even more irresistible. Trust me, once you try this cake, you’ll want it for every occasion. It’s not just a dessert; it’s a celebration in every slice!
Ingredients List
- 2 cups all-purpose flour, sifted
- 1 ½ cups sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, warmed slightly
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups crushed Oreo cookies, plus more for garnish
- 2 cups heavy cream, chilled
- 1 cup powdered sugar, sifted
How to Prepare Cookies and Cream Cake
Preparing the Cake Batter
Alright, let’s get started with making that luscious cake batter! First, grab a large mixing bowl and combine the sifted all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk everything together until it’s evenly mixed—this is super important for a uniform cake. Now, add in the eggs, warmed whole milk, vegetable oil, and vanilla extract. Beat this mixture on medium speed for about 2 minutes until it’s nice and smooth. Don’t skip the boiling water—this is the secret to making the cake ultra-moist! Carefully stir in the boiling water until fully combined. The batter will be quite thin, but that’s perfectly okay!
Baking the Cake
Now it’s time to pour that gorgeous batter into your prepared cake pans! Divide it evenly between the two 9-inch round pans. Pop them into your preheated oven at 350°F (175°C) and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Once baked, let them cool in the pans for about 10 minutes before transferring them to wire racks. This cooling time helps prevent the cakes from breaking apart.
Making the Whipped Cream Frosting
While the cakes are cooling, let’s whip up that dreamy frosting! In a cold mixing bowl, add the chilled heavy cream and sifted powdered sugar. Beat on medium-high speed until stiff peaks form. This means the cream will hold its shape when you lift the beaters out! Be careful not to overwhip, or you’ll end up with butter—oops! Taste it; if you want more sweetness, feel free to add a little more powdered sugar.
Assembling the Cake
Now comes the fun part—assembling your cookies and cream cake! Place one cake layer on a serving plate and spread a generous amount of whipped cream frosting over the top. Sprinkle a layer of crushed Oreo cookies on top for that perfect crunch. Carefully place the second cake layer on top and frost the entire cake with the remaining whipped cream. Don’t forget to add more crushed Oreos on the sides and top for decoration! Slice into this beauty, and watch the smiles appear at your gathering!
Why You’ll Love This Recipe
- Quick preparation: With just a few easy steps, you can whip up this delicious cake in no time!
- Rich flavors: The combination of rich chocolate and creamy frosting is simply irresistible.
- Perfect for celebrations: Whether it’s a birthday, anniversary, or just a fun get-together, this cake is always a hit!
- Customizable: Feel free to switch up the cookie varieties or add extra toppings to make it your own.
- Decadent texture: Each slice is moist and fluffy, making it a delightful treat for your taste buds.
- Kid-friendly: Kids love cookies and cream, making this cake a sure winner for family gatherings!
Tips for Success
To ensure your cookies and cream cake turns out absolutely perfect, I’ve got some handy tips to share that will help you avoid common pitfalls.
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps the ingredients blend more smoothly and creates a better texture.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we want this to be light and fluffy!
- Measure Accurately: Baking is a science, so measure your ingredients carefully. Use a kitchen scale if you have one, especially for flour and cocoa powder, for the most accurate results.
- Watch the Baking Time: Every oven is different, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the suggested time to ensure you don’t overbake.
- Cooling is Key: Allow your cakes to cool in the pans for the recommended time before transferring them to wire racks. This helps maintain their shape and prevents them from breaking apart.
- Whip Cream Just Right: When whipping your heavy cream, stop as soon as stiff peaks form. If it starts to look grainy, you’ve gone too far and may end up with butter!
- Layering Technique: When assembling your cake, use a serrated knife to level off the tops of the cakes if they’ve domed. This helps each layer sit evenly and keeps your cake from tipping over.
With these tips, you’ll be well on your way to creating a cookies and cream cake that’s not only delicious but also impressively beautiful! Happy baking!
Storage & Reheating Instructions
To keep your cookies and cream cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay good for up to 3 days, but trust me, it’s so yummy that it might not last that long! Just make sure to cover it well to prevent it from drying out or absorbing any fridge odors.
If you need to reheat a slice (though I prefer it chilled!), pop it in the microwave for about 10-15 seconds. Just enough to take the chill off, but not so much that it melts the frosting. You want to enjoy that fluffy whipped cream frosting just the way it is! So, slice away, and savor every bite, whether cool or warmed up!
Nutritional Information
When indulging in a slice of this heavenly cookies and cream cake, it’s good to know what you’re enjoying! Here’s a breakdown of the typical nutritional values per serving. Keep in mind that these are estimates and can vary based on specific ingredients used:
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 300mg
- Total Carbohydrates: 58g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
As you can see, this cake is a delightful treat packed with flavor, but it’s always nice to be aware of what’s in it. Whether you’re celebrating a special occasion or just treating yourself, this cookies and cream cake offers a deliciously satisfying experience!
FAQ Section
Can I use different cookies for this cake?
Absolutely! While Oreos give that classic cookies and cream flavor, you can definitely get creative. Feel free to use other cookies like chocolate chip, peanut butter, or even mint-flavored ones. Just make sure they complement the chocolate cake, and you’ll have a unique twist on this delicious dessert!
How do I know when the cake is done?
Great question! The best way to check for doneness is to insert a toothpick into the center of the cake layers. If it comes out clean or with just a few moist crumbs, then your cake is ready. If it has wet batter on it, give it a few more minutes in the oven. Remember, overbaking can lead to a dry cake, so keep an eye on it!
Can I make this cake ahead of time?
You sure can! In fact, making this cookies and cream cake ahead of time can enhance the flavors. You can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temperature. Just wait to frost it until the day you plan to serve it, so the whipped cream stays fresh and fluffy!
What to serve with cookies and cream cake?
This cake is rich and satisfying on its own, but if you want to elevate your dessert experience, consider serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A side of fresh berries also makes for a lovely contrast to the sweetness. For a little extra indulgence, a cup of coffee or milk pairs perfectly!
Can this recipe be made gluten-free?
Yes, you can definitely make this cookies and cream cake gluten-free! Just swap out the all-purpose flour for a gluten-free flour blend that you love. Make sure it’s a 1:1 substitute for the best results. You might also want to check that your Oreo cookies are gluten-free, as some varieties might contain gluten. Enjoy your deliciously adapted cake!
Print
Cookies and Cream Cake: 7 Irresistible Layers of Joy
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious cookies and cream cake with layers of rich chocolate and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups crushed Oreo cookies
- 2 cups heavy cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Layer cakes with whipped cream and crushed Oreos.
- Frost the top and sides with remaining whipped cream and Oreo crumbs.
Notes
- Store in the refrigerator for up to 3 days.
- Use different cookie varieties for a twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cookies and cream cake, dessert, chocolate cake
