Cookies and Cream Cake
This Cookies and Cream Cake combines rich vanilla layers with a crunchy chocolate cookie crumble and smooth vanilla frosting, perfect for any dessert lover.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
Additional Ingredients
- 1 1/2 cups Oreo cookies crushed
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 cup Oreo cookies crushed
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until light and fluffy. Stir in the heavy cream and vanilla extract until smooth. Fold in the crushed Oreo cookies.
- Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it over with a spatula.
- Decorate the cake with additional Oreo cookies or cookie crumbs if desired. Allow the cake to set for at least 30 minutes before slicing and serving.
Storage
- Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.
Notes
Pro Tips: Ensure your ingredients are at room temperature for the best results. Ingredient Substitutions: Use gluten-free flour for a gluten-free version. How to Serve: Pair with a glass of cold milk or coffee. Storage & Freshness: Store in an airtight container in the fridge for up to 5 days. Make-Ahead Tips: Cake layers can be made in advance and frozen for up to a month.