Cookies and Cream Cake
This cookies and cream cake features soft chocolate layers filled with creamy, cookie-infused frosting, perfect for birthdays and gatherings.
Ingredients
For the Cake
- 200 g all-purpose flour
- 75 g unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 250 g granulated sugar
- 100 g brown sugar
- 2 large eggs should be at room temperature
- 240 ml buttermilk (or milk + 1 tbsp vinegar)
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 240 ml hot coffee or hot water for enhanced chocolate flavor
For the Frosting
- 400 g cream cheese, softened
- 200 g unsalted butter, room temperature
- 150 g powdered sugar
- 1 tsp vanilla extract
- 15-20 Oreo cookies finely crushed
For Decoration
- Whole Oreos or mini Oreos for garnish
- Chocolate ganache or drip for garnish
- Oreo crumbs around the base for garnish
Instructions
Preparation
- Preheat oven to 175°C (350°F). Grease and line three 8-inch (20 cm) round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together both sugars, eggs, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients. Slowly add hot coffee or water and mix until smooth.
Baking
- Divide the batter evenly between the pans.
- Bake for 22–28 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cakes cool completely before frosting.
Making the Frosting
- In a large bowl, beat the butter and cream cheese together until smooth (about 2–3 minutes).
- Add powdered sugar and vanilla, mixing until fluffy.
- Fold in crushed Oreos gently.
Assembling the Cake
- Place the first cake layer on a serving plate and spread with frosting. Repeat with next layers.
- Frost the top and sides of the cake.
Decorating
- Pipe swirls of frosting on top and add whole or halved Oreos.
- Dust with cookie crumbs or drizzle with ganache if desired.
- Chill for 30–60 minutes before slicing for best results.
Notes
For neat slices, cut with a sharp knife and serve slightly chilled. Store the cake covered in the refrigerator for 3–4 days.