Description
Cookies and cream cake delivers pure nostalgic dessert happiness straight from childhood memories. Creamy frosting and chocolate cookie crumbles create a classic treat guaranteed to make your taste buds dance with pure delight.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 cup buttermilk
Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Flavor and Decoration:
- 1 teaspoon vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies
- 2 cups heavy cream
- ½ cup powdered sugar
Instructions
- Warm the oven to a precise 350°F (175°C) and prepare two 9-inch cake pans with butter and flour.
- Sift 2 cups flour, 1 cup cocoa powder, 1 teaspoon baking powder, and 1 teaspoon baking soda into a medium bowl.
- Cream 1 cup softened butter with 1½ cups sugar in a large mixer until the mixture looks pale and fluffy.
- Crack 4 large eggs into the butter mixture one at a time, blending thoroughly after each addition.
- Pour 1 cup buttermilk and 1 teaspoon vanilla extract into the wet ingredients, stirring until smooth.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until just combined.
- Gently fold 1½ cups crushed chocolate sandwich cookies into the cake batter.
- Distribute the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake the cakes for exactly 32-35 minutes, rotating the pans halfway through for even browning.
- Remove cakes from the oven and let them cool in the pans for 10 minutes.
- Transfer cakes to a wire rack and allow them to cool completely for about 1 hour.
- Whip 2 cups heavy cream with ½ cup powdered sugar until stiff peaks form.
- Place one cake layer on your serving plate and spread a thick layer of whipped cream.
- Top with the second cake layer and cover the entire cake with remaining whipped cream.
- Sprinkle additional crushed cookies around the top and sides of the cake for decoration.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake accessible for those with gluten sensitivities.
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Crush cookies just before adding to batter to maintain their crisp texture and prevent soggy spots.
- Refrigerate cake for an hour before serving to help whipped cream set and make slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 312 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg