Cookies and Cream Cake Recipe
There is something incredibly delightful about a Cookies and Cream Cake Recipe that combines the nostalgic crunch of chocolate sandwich cookies with the rich, tender crumb of a classic vanilla cake. This cake is a celebration of textures and flavors, with luscious cookie-studded layers and a dreamy buttercream frosting that’s generously speckled with crushed cookies. Whether you’re looking for an impressive dessert to wow your friends or just craving a decadent treat to brighten your day, this Cookies and Cream Cake Recipe is sure to become your new favorite indulgence.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating this show-stopping Cookies and Cream Cake Recipe. Each component plays a crucial role in crafting that perfect balance of moistness, sweetness, and cookie crunch throughout the cake.
- All-purpose flour: Provides structure and a tender crumb for the cake layers.
- Baking powder and baking soda: Leavening agents that help the cake rise beautifully.
- Salt: Enhances and balances the flavors.
- Unsalted butter: Adds richness and moistness, both in the cake and frosting.
- Granulated sugar: Sweetens the cake and helps create a light texture.
- Large eggs: Bind the ingredients and add stability.
- Pure vanilla extract: Brings warmth and depth to the cake’s flavor.
- Buttermilk: Gives the cake its tender crumb with a subtle tang.
- Sour cream: Adds extra moisture and creaminess that keeps the cake soft.
- Chocolate sandwich cookies: The star ingredient crushed into the batter and frosting for that iconic cookies and cream taste.
- Powdered sugar: Sweetens and thickens the buttercream for that perfect spreadable texture.
- Heavy cream: Lightens the buttercream, making it silky and fluffy.
- Salt in frosting: A pinch to balance the sweetness perfectly.
- Whole and crushed cookies for garnish: Adds a finishing touch that’s both beautiful and delicious.
How to Make Cookies and Cream Cake Recipe
Step 1: Prepare the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking. Taking these little steps early ensures your cake layers come out cleanly, making assembly easier and looking more professional.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt throughout the flour, which is key for an even rise and perfect texture in the finished cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, which usually takes about 2 to 3 minutes. This step traps air into the batter that contributes to a soft, airy crumb once baked.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to keep the batter smooth and cohesive. Stir in the vanilla extract to infuse the cake with its signature sweet essence.
Step 5: Combine Dry Ingredients and Buttermilk
Lower the mixer speed and alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. This careful folding keeps the batter light and prevents overmixing, which can make the cake tough. Stir in sour cream at the end to boost the cake’s moisture and tenderness.
Step 6: Fold in Crushed Cookies
Gently fold in the crushed chocolate sandwich cookies, making sure they’re evenly distributed without breaking down too much. These cookie bits add delightful bursts of flavor and texture within every bite of your Cookies and Cream Cake Recipe.
Step 7: Bake the Cake Layers
Divide the batter evenly among the prepared pans and bake for 22 to 25 minutes. You’ll know the cakes are ready when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8: Prepare the Buttercream Frosting
Beat the softened butter on medium speed until creamy, then gradually add powdered sugar one cup at a time. Once all sugar is incorporated, add heavy cream, vanilla extract, and salt, then increase speed and beat until the frosting becomes fluffy and light. Finally, fold in the crushed cookies for that perfect cookies and cream swirl.
Step 9: Assemble and Decorate the Cake
Place the first cake layer on your serving plate and spread an even layer of frosting on top. Repeat with the second and third layers, then cover the sides and top with the remaining frosting. Smooth everything out with an offset spatula before adorning with whole cookies around the edges and sprinkling crushed cookie bits on top for a festive finish.
Step 10: Chill Before Serving
Refrigerate your completed Cookies and Cream Cake Recipe for at least 30 minutes before slicing. This helps the frosting set, resulting in clean slices and a neat presentation every time.
How to Serve Cookies and Cream Cake Recipe
Garnishes
Adding a bit of extra flair with whole chocolate sandwich cookies around the rim and a dusting of crushed cookies on top makes the cake look as irresistible as it tastes. These simple garnishes also add an inviting texture contrast that guests will love.
Side Dishes
Pair your Cookies and Cream Cake Recipe with a scoop of vanilla bean ice cream or a drizzle of rich chocolate sauce. Fresh berries can also add a bright, refreshing note that balances the cake’s sweetness beautifully.
Creative Ways to Present
For a fun twist, serve individual slices with a dollop of cookie crumb whipped cream or deconstruct the cake into layered parfaits using crushed cookies, cake chunks, and frosting in clear glasses. These creative presentations make dessert feel extra special for any occasion.
Make Ahead and Storage
Storing Leftovers
Keep your Cookies and Cream Cake Recipe fresh by storing it in an airtight container in the refrigerator. Properly stored, it will remain delicious for up to 4 days, allowing you to savor every last bite without worry.
Freezing
If you want to save some cake for later, freeze it by wrapping each cake layer tightly in plastic wrap and foil, or freeze a fully assembled cake covered in plastic wrap and foil to prevent freezer burn. When thawed overnight in the fridge, the cake maintains its moist texture and wonderful flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. Simply remove it from the fridge about 30 minutes before serving to bring out the best flavor and texture for your Cookies and Cream Cake Recipe.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s tangy acidity, which helps tenderize the cake and improve texture in the Cookies and Cream Cake Recipe.
What type of cookies work best?
Chocolate sandwich cookies, like Oreos, are perfect for this recipe because their cream filling adds extra flavor and pairs beautifully with the vanilla cake and buttercream frosting.
How do I prevent the crushed cookies from sinking in the batter?
Gently fold the cookie crumbs in at the very end and avoid overmixing to keep them suspended throughout the cake, ensuring delightful cookie pockets in every bite.
Can I make this cake dairy-free?
Yes, by substituting dairy ingredients with plant-based alternatives such as vegan butter, non-dairy milk, and dairy-free sour cream, you can adapt the Cookies and Cream Cake Recipe to be dairy-free with tasty results.
Is this recipe suitable for beginners?
Absolutely! The steps are straightforward, and with a little patience, anyone can create this stunning and scrumptious Cookies and Cream Cake Recipe, making it a fantastic choice even for first-time bakers.
Final Thoughts
There is truly something magical about the Cookies and Cream Cake Recipe that makes it a standout dessert for any occasion. Its blend of creamy, crunchy, and tender textures wrapped in a sweet vanilla flavor makes it impossible not to fall in love. I encourage you to gather your ingredients, embrace the joyful process of baking, and create this delightful cake to share with those you care about. Trust me, every slice will feel like a special celebration!
Print
Cookies and Cream Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent Cookies and Cream Cake featuring moist layers studded with crushed chocolate sandwich cookies and enveloped in a rich, creamy buttercream frosting mixed with cookie crumbles. This delightful dessert combines classic vanilla cake with the beloved chocolate cookie flavor, perfect for celebrations or indulgent treats.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
For the Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups crushed chocolate sandwich cookies
For Garnish:
- Whole chocolate sandwich cookies
- Crushed cookies
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the pure vanilla extract for flavor.
- Combine Wet and Dry Ingredients: On low speed, alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the sour cream until just combined for moisture and tenderness.
- Fold in Cookies: Gently fold in the crushed chocolate sandwich cookies to evenly distribute without overmixing, preserving the cookie pieces for texture.
- Divide Batter and Bake: Divide the cake batter evenly among the prepared pans and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Frosting: In a large bowl, beat the softened butter on medium speed for about 2 minutes until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud until fully incorporated.
- Incorporate Liquids: Add the heavy cream, vanilla extract, and salt, then beat on high speed for 3-4 minutes until the buttercream is light, fluffy, and spreadable.
- Fold in Cookie Crumbles: Gently fold the crushed cookies into the frosting evenly to infuse the cookies and cream flavor throughout.
- Assemble Cake Layers: Place one cake layer on a serving plate and spread an even layer of frosting on top using a spatula.
- Add Remaining Layers: Repeat with the second and third cake layers, then frost the sides and top of the assembled cake smoothly with the remaining frosting.
- Decorate Cake: Use an offset spatula to smooth the frosting, then decorate the edges with whole chocolate sandwich cookies and sprinkle crushed cookies on top for extra flair and texture.
- Chill Before Serving: Refrigerate the cake for at least 30 minutes before slicing to ensure clean cuts and firmer frosting.
Notes
- Ensure butter and eggs are at room temperature for best batter consistency.
- Do not overmix after adding the dry ingredients to keep the cake tender.
- Use a serrated knife to slice the cake smoothly.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Freeze cake layers if preparing ahead; wrap tightly and thaw at room temperature before frosting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Cookies and Cream Cake, Oreo Cake, Chocolate Sandwich Cookie Cake, Buttercream Frosting, Vanilla Cake, Dessert
