Oh my goodness, let me tell you about my absolute favorite dessert: cookies and cream cake! This delightful cake combines rich chocolate layers with creamy, dreamy whipped filling, and trust me, it’s a real crowd-pleaser. Every bite is filled with those iconic Oreo cookie bits, which just takes it to a whole new level of deliciousness. I mean, who doesn’t love cookies and cream? Whether it’s for a birthday, a casual get-together, or just because you deserve something sweet, this cake is sure to steal the show. Let’s dive into how to make this incredible treat!
Ingredients for Cookies and Cream Cake
Gathering the right ingredients is the first step to making this delicious cookies and cream cake! Here’s what you’ll need:
- 2 cups all-purpose flour: This forms the base of your cake, giving it structure.
- 1 1/2 cups granulated sugar: Sweetness is key, and this will help balance out the rich chocolate.
- 3/4 cup unsweetened cocoa powder: For that deep chocolate flavor that makes this cake so irresistible.
- 1 1/2 tsp baking powder: Helps the cake rise and become light and fluffy.
- 1 1/2 tsp baking soda: Another leavening agent that works wonders when combined with the acidic ingredients.
- 1 tsp salt: Just a pinch to enhance all those sweet flavors.
- 2 large eggs: They provide moisture and help bind everything together.
- 1 cup whole milk: This adds richness and keeps the cake moist.
- 1/2 cup vegetable oil: For added moisture and a tender crumb.
- 2 tsp vanilla extract: A splash of vanilla elevates the flavor profile.
- 1 cup boiling water: This might seem unusual, but it intensifies the chocolate flavor and brings the batter together.
- 1 cup crushed Oreo cookies: The star of the show! These add that classic cookies and cream taste.
- 2 cups heavy cream: For the luscious whipped frosting that will layer between the cakes.
- 1/2 cup powdered sugar: Sweetens the whipped cream for a delightful topping.
Make sure you have everything on hand before you start; trust me, it makes the whole process so much smoother!
How to Prepare Cookies and Cream Cake
Preheat and Prepare Pans
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab two 9-inch round cake pans and grease them with a bit of butter or cooking spray. Then, sprinkle some flour in each pan, shaking them around to coat the sides. This will help the cakes release easily later on. Trust me, you don’t want to risk a cake sticking!
Mix Dry Ingredients
Now, let’s get those dry ingredients together! In a large mixing bowl, combine 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk them together until they’re evenly mixed. This step is crucial for a well-blended batter!
Combine Wet Ingredients
In the same bowl, add 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix everything together until it’s smooth and creamy. Don’t worry if the batter looks a bit thick; it’s all part of the process! You want to make sure there are no lumps.
Incorporate Boiling Water and Oreos
Here comes the fun part! Carefully stir in 1 cup of boiling water. Yes, it’ll look a bit strange, but this step is what makes the cake so moist and chocolatey. Once that’s combined, gently fold in the 1 cup of crushed Oreo cookies. This will give your cake those irresistible cookie bits throughout!
Bake and Cool Cake Layers
Divide the batter evenly between your prepared cake pans, and pop them into the oven. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Once they’re done, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. Patience is key here; you want them to be fully cool before frosting!
Whip Cream and Assemble Cake
While the cakes are cooling, it’s time to whip up that dreamy filling! In a separate bowl, whip 2 cups of heavy cream with 1/2 cup of powdered sugar until stiff peaks form. This is where all the magic happens! Once your cakes are cool, spread a generous amount of whipped cream between the layers and on top. Don’t forget to sprinkle more crushed Oreos for that extra touch. And there you have it, your masterpiece is ready to shine!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for any occasion!
- Irresistibly delicious with a rich chocolate flavor and creamy texture.
- Crowd-pleasing dessert that’s sure to impress family and friends.
- Perfectly combines classic cookies and cream taste with a homemade touch.
- Customizable with extra Oreos for decoration and flavor!
Tips for Success with Cookies and Cream Cake
Alright, let’s make sure your cookies and cream cake turns out absolutely perfect! First, don’t skip the boiling water; it really enhances that chocolatey goodness. Also, be careful not to overmix the batter after adding the flour—just mix until everything is combined for a tender crumb. When you’re baking, keep an eye on those cakes; every oven is a little different, so check them a few minutes early. And remember, let your cakes cool completely before frosting—this prevents the whipped cream from melting. Trust me, a little patience goes a long way!
Nutritional Information for Cookies and Cream Cake
When it comes to enjoying a slice of this indulgent cookies and cream cake, it’s good to know what you’re getting in terms of nutrition! Here’s an estimated breakdown of the nutritional values per slice (assuming a yield of 12 servings):
- Calories: Approximately 350
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, a little indulgence from time to time is totally worth it, right?
FAQ about Cookies and Cream Cake
Can I use different cookies instead of Oreos?
Absolutely! While Oreos are classic for this cookies and cream cake, you can experiment with other sandwich cookies for a fun twist. Just keep in mind that the flavor will change slightly based on what you choose!
How do I make the cake less sweet?
If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter. Just keep in mind that sugar also helps with the cake’s moisture and structure, so don’t cut it back too much!
Can I make this cake ahead of time?
Yes! This cookies and cream cake is actually great for making ahead. Just assemble it without the whipped cream frosting, cover it well, and refrigerate. You can whip the cream and frost it just before serving for the best texture!
What’s the best way to store leftovers?
To store any leftover cookies and cream cake, simply cover it with plastic wrap or keep it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days, but trust me, it might not last that long!
Can I freeze this cake?
Yes, you can freeze the cake! Just make sure to wrap each layer tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to serve, let it thaw in the fridge overnight and add the whipped cream just before enjoying.
Storage & Reheating Instructions for Cookies and Cream Cake
To keep your delicious cookies and cream cake fresh, store any leftovers in the refrigerator. Just cover it with plastic wrap or place it in an airtight container to prevent it from drying out. It should stay tasty for about 3-4 days. If you find yourself with too much cake (which is rare!), you can freeze it! Wrap each layer tightly in plastic wrap followed by foil to avoid freezer burn. When you’re ready to enjoy, thaw it in the fridge overnight, and then whip up some fresh cream to top it off. Easy peasy!
For more delicious dessert ideas, check out our recipe collection!
Print
Cookies and Cream Cake: 5 Steps to Chocolate Bliss
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cookies and cream cake is a delicious dessert made with chocolate cake and cream filling.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup crushed Oreo cookies
- 2 cups heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
- Stir in boiling water until well combined.
- Fold in crushed Oreo cookies.
- Divide batter between prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Spread whipped cream between the cake layers and on top of the cake.
- Decorate with additional crushed Oreo cookies.
Notes
- Store leftovers in the refrigerator.
- Use high-quality cocoa powder for best flavor.
- Feel free to add more Oreos for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cookies and cream cake, chocolate cake, dessert