Oh my goodness, let me tell you about my absolute favorite dessert: cookies and cream cake! This cake is a divine combination of rich chocolate cookies and a luscious, creamy frosting that just melts in your mouth. I remember the first time I made it for a friend’s birthday; the look on their face when they took that first bite was priceless! Trust me, the moment you slice into this cake and see those layers of crushed cookies nestled in the frosting, you’ll be tempted to dive right in. It’s not just a dessert; it’s a celebration of flavor that brings everyone together!
Ingredients List
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies
- 2 cups heavy cream
- ½ cup powdered sugar
How to Prepare Instructions
This cookies and cream cake is as fun to make as it is to eat! Let’s dive into the steps that will bring this delicious dessert to life. It’s all about following the flow and letting your creativity shine!
Preheating and Mixing Dry Ingredients
First things first, preheat your oven to 350°F (175°C). This step is crucial because a well-preheated oven ensures even baking. In a large bowl, whisk together the flour, cocoa powder, baking powder, and baking soda until fully combined. This mixture is the foundation of our chocolatey goodness!
Creaming Butter and Sugar
Now, grab another bowl and beat the softened butter and granulated sugar together until it’s light and fluffy—about 3-5 minutes should do the trick. You’ll know it’s ready when the color lightens, and you can see the airiness. This step is key for a moist and tender cake!
Combining Wet and Dry Ingredients
Time to bring it all together! Add the eggs, buttermilk, and vanilla to your butter mixture, mixing until just combined. Then, gently fold in the dry ingredients until no streaks remain. Finally, fold in the crushed chocolate cookies with care, being cautious not to overmix!
Baking the Cake
Prepare your greased cake pans by pouring the batter evenly into them. Bake in the preheated oven for 30-35 minutes. You’ll know they’re done when a toothpick inserted comes out clean. Let the cakes cool completely in the pans before transferring them to a wire rack.
Preparing the Frosting
Whip the heavy cream and powdered sugar in a large bowl until stiff peaks form. This can take a few minutes, so be patient! The cream should be thick enough to hold its shape. If you overwhip, it might turn grainy, so stop just before that point!
Assembling the Cake
Once your cakes are cool, it’s assembly time! Spread a generous layer of whipped cream between the layers, then cover the top and sides of the cake with more. For the finishing touch, sprinkle some extra crushed cookies on top, and voilà—your cookies and cream cake is ready to shine!
Nutritional Information
Here’s the scoop on the estimated nutritional values for each slice of this indulgent cookies and cream cake. You can expect around 450 calories, with 25g of fat, 6g of protein, and 50g of carbohydrates. Remember, these values are estimates and can vary based on specific ingredients and portion sizes!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for any occasion!
- Rich, chocolatey flavor combined with creamy goodness.
- Always a crowd-pleaser at parties and family gatherings.
- Adapts well to your personal touch with toppings or mix-ins.
- Each slice brings a smile—who can resist cookies and cream?
Tips for Success
For the best cookies and cream cake, always use high-quality chocolate cookies for maximum flavor. When mixing, don’t overbeat the batter—gentle folding is key! Store any leftovers in an airtight container in the fridge to keep that creamy frosting fresh. Trust me, it tastes even better the next day!
Serving Suggestions
To elevate your cookies and cream cake experience, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess. A rich cup of coffee or a glass of cold milk pairs perfectly, enhancing the cake’s flavors. Trust me, these additions will take your dessert to the next level!
Storage & Reheating Instructions
To keep your cookies and cream cake fresh, store any leftovers in an airtight container in the refrigerator. This will keep that luscious creamy frosting intact for up to 5 days. If you want to enjoy it warm, pop a slice in the microwave for about 10-15 seconds. Just enough to take the chill off!
FAQ Section
Can I use different cookies for this cake? Absolutely! While chocolate sandwich cookies are classic, you can experiment with other flavors like vanilla or even peanut butter cookies for a fun twist.
How do I make this cake gluten-free? Just substitute the all-purpose flour with a gluten-free blend, and you’re good to go. It’ll still be delicious!
Can I prepare this cake in advance? Yes! You can bake the cakes a day ahead and store them in the refrigerator. Just assemble with the frosting when you’re ready to serve.
How should I store leftovers? Keep any leftover cookies and cream cake in an airtight container in the fridge for up to 5 days. It stays wonderfully moist!
Is this cake suitable for special diets? This cookies and cream cake is vegetarian-friendly. To make it dairy-free, try using coconut cream for the frosting!
For more delicious dessert recipes, check out this creamy chocolate mousse recipe or this peanut butter cup cheesecake recipe.
Print
Cookies and Cream Cake: 5 Reasons You’ll Crave This Delight
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious cookies and cream cake made with chocolate cookies and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies
- 2 cups heavy cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, baking powder, and baking soda.
- In another bowl, beat butter and sugar until creamy.
- Add eggs, buttermilk, and vanilla to the butter mixture.
- Gradually mix in the dry ingredients.
- Fold in crushed cookies.
- Pour batter into greased cake pans.
- Bake for 30-35 minutes.
- Let cakes cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream between layers and on top of the cake.
- Garnish with additional crushed cookies.
Notes
- Store cake in the refrigerator.
- Use gluten-free flour for a gluten-free version.
- Adjust sugar for a less sweet cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cookies and cream cake, chocolate cake, dessert recipe
