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
Scale
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
