Cookies and Cream Cake Recipe
This Cookies and Cream Cake is a true showstopper for any occasion, blending moist chocolate cake layers with the crunch and sweetness of classic chocolate sandwich cookies. Finished with a decadent cookies and cream frosting speckled with cookie crumbs, each bite is irresistibly rich, creamy, and nostalgic. Whether you’re celebrating a birthday, a holiday, or simply a Tuesday that needs a little extra magic, this cake promises to make everyone at the table swoon.
Ingredients You’ll Need
You don’t need a mile-long list to make magic happen; these simple, pantry-ready ingredients play crucial roles in creating this cake’s moist crumb, deep chocolate flavor, and that signature cookies and cream flair. Every element adds something unique to the party!
- All-purpose flour: Sets up the tender structure of your cake for a perfect slice every time.
- Granulated sugar: Sweetens and adds moisture, ensuring a soft, luscious crumb.
- Unsweetened cocoa powder: Deep chocolate flavor with no added sweetness—just pure, rich cacao goodness.
- Baking powder and baking soda: These leaveners tag-team for a cake that’s beautifully risen and fluffy.
- Salt: Balances and heightens every sweet and chocolatey note.
- Buttermilk (room temperature): Brings a pleasant tang and unbeatable moisture to your layers.
- Vegetable oil: Keeps the cake ultra-moist and tender.
- Large eggs: structure and richness—eggs bind everything together like a cake’s best friend.
- Vanilla extract: Enhances and marries all the flavors.
- Hot water: Intensifies the chocolate by blooming the cocoa powder, making each bite extra decadent.
- Chocolate sandwich cookies (roughly crushed): The star of the show! They add signature cookies and cream texture and flavor right in the batter.
- Unsalted butter (softened): The base for a fluffy, creamy frosting.
- Powdered sugar: Sweet and smooth for dreamy frosting.
- Heavy cream: Brings the frosting together, making it delightfully spreadable.
- Vanilla extract (for frosting): Adds that extra warmth and flavor lift.
- Pinch of salt (frosting): Rounds out the sweetness for perfect balance.
- Chocolate sandwich cookies (finely crushed): Infuse the frosting with that signature cookies and cream look and flavor.
- Optional: Extra whole or crushed cookies, whipped cream, or chocolate ganache drizzle: Finish your masterpiece with a flourish!
How to Make Cookies and Cream Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This little extra prep ensures your cakes will release smoothly and makes lifting them out after baking a total breeze.
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Combining dry ingredients first helps distribute the leaveners evenly, which translates to a perfectly risen cake.
Step 3: Add Wet Ingredients
Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat everything together until the mixture is velvety-smooth and thoroughly blended. At this point, the batter will already look irresistibly chocolatey—it only gets better from here!
Step 4: Incorporate Hot Water
Slowly stream in the hot water while mixing. The batter will become thin, and that’s exactly what you want! The hot water intensifies the cocoa powder’s flavor and gives this Cookies and Cream Cake its tender, moist crumb.
Step 5: Fold in Crushed Cookies
Gently fold in the roughly crushed chocolate sandwich cookies, ensuring you don’t overmix. These cookie chunks dot the cake with bursts of creamy, crunchy delight in every bite.
Step 6: Bake
Divide the batter evenly between your prepared pans and smooth the tops. Slide them into the oven and bake for 30–35 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make Cookies and Cream Frosting
While the cakes cool, beat softened butter until fluffy. Gradually add powdered sugar, mixing well after each addition to prevent any sugar clouds. Beat in the heavy cream, vanilla extract, and a pinch of salt until the frosting is creamy and smooth. Fold in the finely crushed cookies for that gorgeous speckled effect.
Step 8: Frost and Decorate
Once the cake layers are completely cool, slather the top of one with frosting, then place the second layer on top. Cover the entire cake with the remaining frosting, smoothing it out or creating swoops with your spatula. Decorate with extra cookies, a swirl of whipped cream, or a drizzle of chocolate ganache—whatever makes your heart happy!
How to Serve Cookies and Cream Cake
Garnishes
This gorgeous cake is only made better by a few thoughtful garnishes! Sprinkle extra crushed cookies over the top, line the border with whole sandwich cookies, or pipe dollops of whipped cream for a playful touch. If you’re feeling fancy, a drizzle of chocolate ganache adds instant bakery vibes.
Side Dishes
Balance all the rich, chocolatey goodness with something cool and refreshing. A scoop of vanilla or coffee ice cream on the side is pure bliss. For a lighter option, try serving with a big bowl of fresh berries or sliced bananas—fruit and cake are always perfect partners.
Creative Ways to Present
If you’re baking for a celebration, build the Cookies and Cream Cake as a tall, multi-layered showpiece and add sparklers or pretty birthday candles. For casual gatherings, slice the cake into mini rectangles and serve as “cake bars” for a fun twist. It also makes darling cupcakes—just divide the batter and adjust the baking time!
Make Ahead and Storage
Storing Leftovers
Leftover slices stay fabulously fresh for up to four days when kept in an airtight container at room temperature or in the fridge. The cookie pieces soften a little and blend right into the cake for an even creamier texture the next day.
Freezing
Want to save some for later? Wrap individual slices or whole unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to two months. Thaw in the fridge overnight, then bring to room temperature before frosting or serving for best flavor and texture.
Reheating
Cake doesn’t really need reheating, but if you love a warm dessert, pop a slice in the microwave for just 10 seconds to gently take the chill off. This makes the frosting creamy and the flavors even more pronounced!
FAQs
Can I use a different type Dessert
Absolutely! While classic chocolate sandwich cookies are iconic for a true Cookies and Cream Cake, you can experiment with flavored sandwich cookies like peanut butter or mint, or even try chocolate chip cookies for fun variations.
Is there a way to make this cake dairy-free?
Yes! Substitute plant-based buttermilk (almond milk with a splash of vinegar), use vegan butter for the frosting, and pick dairy-free sandwich cookies. You’ll still get all that classic flavor and texture.
Can I make Cookies and Cream Cake as cupcakes?
Definitely! Just divide the batter among lined muffin tins, filling each about two-thirds full, and bake for around 18–22 minutes. The frosting works beautifully on cupcakes, too—don’t forget the mini cookie toppers!
What’s the best way to crush cookies for the frosting?
Popping cookies in a zip-top bag and rolling with a rolling pin gives you a crumbly texture without turning them into total powder. If you want ultra-fine crumbs, a food processor will get the job done fast.
Can I make the cake part ahead of time and frost later?
Yes, in fact it’s a great way to break up the work! Bake the cake layers, let them cool completely, wrap them snugly, and store at room temperature for up to 24 hours or freeze if you need longer. Frost right before serving for the freshest taste.
Final Thoughts
This Cookies and Cream Cake is guaranteed to earn you hugs and high-fives every time it appears on the dessert table. I truly hope you’ll give it a try—your friends and family are in for a treat that celebrates all things chocolatey, creamy, and delightfully nostalgic!
Print
Cookies and Cream Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Cookies and Cream Cake. A moist chocolate cake filled and frosted with a creamy cookies and cream frosting, perfect for any celebration or sweet craving.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 12 chocolate sandwich cookies (roughly crushed)
Cookies and Cream Frosting:
- 1½ cups unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1½ teaspoons vanilla extract
- pinch of salt
- 10 chocolate sandwich cookies (finely crushed)
Optional Decoration:
- Extra whole or crushed cookies
- Whipped cream
- Chocolate ganache drizzle
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
- Prepare the cake: Whisk dry ingredients, add wet ingredients, mix, fold in crushed cookies, divide batter, and bake for 30–35 minutes.
- Make the frosting: Beat butter, add sugar, cream, vanilla, salt, and crushed cookies. Frost and decorate the cooled cakes as desired.
Notes
- For a shortcut, use boxed cake mix and add crushed cookies.
- The frosting can be made ahead and refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
