Cookies and Cream Cake: A Decadent Delight

The cookies and cream flavor combination is a timeless classic. The simple yet satisfying pairing of rich chocolate cookies and smooth, creamy filling has captivated taste buds for generations. From ice cream to candy bars, cookies and cream consistently ranks among the most popular flavor profiles. Now, imagine that iconic flavor transformed into a show-stopping cake! This cookies and cream cake recipe takes the beloved flavor and elevates it to new heights. It’s a layered masterpiece of moist chocolate cake, a luscious cookies and cream filling, and a decadent cookies and cream buttercream frosting. Get ready to impress your friends and family with this irresistible treat. This cake is perfect for birthdays, celebrations, or simply when you’re craving a truly special dessert.

Why This Recipe Works

This recipe isn’t just about throwing cookies into cake batter. It’s about carefully balancing flavors and textures to create a harmonious and delightful experience. Here’s what makes this cookies and cream cake stand out:

• Moist Chocolate Cake: The foundation of this cake is a rich and moist chocolate cake. The cocoa powder provides a deep chocolate flavor, while the buttermilk and oil ensure a tender and delicate crumb. This prevents the cake from being dry, which is crucial for layered cakes.
• Authentic Cookies and Cream Flavor: We use crushed chocolate sandwich cookies throughout the cake, from the filling to the frosting, ensuring that every bite is bursting with that classic cookies and cream taste. Using the actual cookies, rather than just a flavoring, intensifies the flavor significantly.
• Stable Cookies and Cream Filling: The filling is made with whipped cream, cream cheese, and crushed cookies. The cream cheese adds a subtle tanginess that balances the sweetness of the cookies and provides stability to the filling, preventing it from being too runny.
• Smooth and Creamy Buttercream: The buttercream frosting is infused with even more crushed cookies, creating a beautiful speckled appearance and enhancing the cookies and cream flavor. The use of both butter and shortening in the buttercream contributes to its smooth texture and stability.
• Easy to Customize: This recipe is easily adaptable to your preferences. You can use different types of chocolate sandwich cookies, add extracts for extra flavor, or adjust the sweetness to your liking.

Ingredients You’ll Need

For the Chocolate Cake:

• All-Purpose Flour: Provides the structure for the cake.
• Granulated Sugar: Adds sweetness and moisture.
• Unsweetened Cocoa Powder: Provides the chocolate flavor. Use Dutch-processed cocoa for a darker, richer flavor.
• Baking Powder: A leavening agent that helps the cake rise.
• Baking Soda: Another leavening agent that reacts with the buttermilk to create a light and airy texture.
• Salt: Enhances the flavors of the other ingredients.
• Eggs: Bind the ingredients together and add richness.
• Buttermilk: Adds moisture and tanginess, contributing to a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Vegetable Oil: Adds moisture and helps keep the cake tender.
• Vanilla Extract: Enhances the flavor of the chocolate.
• Hot Water: Helps bloom the cocoa powder and intensifies the chocolate flavor.

For the Cookies and Cream Filling:

• Heavy Cream: The base of the filling, providing a light and airy texture.
• Powdered Sugar: Sweetens the filling.
• Cream Cheese: Adds tanginess and stability to the filling. Make sure it’s softened to room temperature.
• Vanilla Extract: Enhances the flavor.
• Chocolate Sandwich Cookies: The star of the filling! Crush them into small pieces.

For the Cookies and Cream Buttercream Frosting:

• Unsalted Butter: The base of the buttercream, providing richness and flavor. Make sure it’s softened to room temperature.
• Shortening: Helps stabilize the buttercream and makes it smoother.
• Powdered Sugar: Sweetens the frosting.
• Milk or Heavy Cream: Adds moisture to the frosting.
• Vanilla Extract: Enhances the flavor.
• Chocolate Sandwich Cookies: Crushed into fine crumbs for the frosting.

Equipment You’ll Need

• Three 8-inch Round Cake Pans: For baking the cake layers. You can also use two 9-inch pans, but the baking time may need to be adjusted.
• Parchment Paper: To line the cake pans and prevent sticking.
• Mixing Bowls: For mixing the cake batter, filling, and frosting.
• Electric Mixer: A stand mixer or hand mixer will make the process much easier.
• Rubber Spatula: For folding ingredients and scraping down the sides of the bowl.
• Measuring Cups and Spoons: For accurate measuring of ingredients.
• Offset Spatula: For frosting the cake smoothly.
• Cake Turntable (Optional): Makes frosting the cake easier and more professional-looking.
• Piping Bag and Tip (Optional): For decorating the cake.

Step-by-Step Instructions

Part 1: Baking the Chocolate Cake Layers

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper rounds. This ensures that the cakes release easily after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking ensures even distribution of the leavening agents and prevents lumps.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Make sure the eggs are well combined with the other wet ingredients.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
5. Add Hot Water: Gradually pour in the hot water, mixing on low speed until the batter is smooth and thin. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor. The batter will be quite liquidy, which is normal.
6. Divide Batter: Divide the batter evenly among the prepared cake pans. Use a kitchen scale for the most accurate results.
7. Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 25 minutes.
8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.
9. Level the Cakes (Optional): Once the cakes are completely cool, use a serrated knife to level the tops. This will ensure that the cake layers are even and stack properly.

Part 2: Making the Cookies and Cream Filling

1. Whip the Heavy Cream: In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter.
2. Combine Cream Cheese and Powdered Sugar: In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Make sure the cream cheese is softened to room temperature to prevent lumps in the filling.
3. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream.
4. Add Crushed Cookies: Fold in the crushed chocolate sandwich cookies. Gently fold them in until they are evenly distributed throughout the filling.
5. Chill: Cover the filling and refrigerate for at least 30 minutes to allow it to firm up slightly. This will make it easier to spread on the cake layers.

Part 3: Making the Cookies and Cream Buttercream Frosting

1. Beat Butter and Shortening: In a large mixing bowl, beat the softened butter and shortening with an electric mixer until light and fluffy. Make sure the butter is softened to room temperature, but not melted.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy. Sifting the powdered sugar beforehand can help prevent lumps in the frosting.
3. Add Milk and Vanilla: Gradually add the milk (or heavy cream) and vanilla extract, beating until smooth and creamy. Add the liquid a little at a time to achieve the desired consistency.
4. Add Crushed Cookies: Fold in the finely crushed chocolate sandwich cookies. Gently fold them in until they are evenly distributed throughout the frosting.

Part 4: Assembling the Cake

1. Place First Layer: Place one cake layer on a cake plate or serving platter.
2. Add Filling: Spread a generous layer of the cookies and cream filling evenly over the cake layer.
3. Place Second Layer: Place the second cake layer on top of the filling.
4. Add Filling: Spread another generous layer of the cookies and cream filling evenly over the second cake layer.
5. Place Third Layer: Place the third cake layer on top of the filling.
6. Crumb Coat: Apply a thin layer of buttercream frosting over the entire cake. This is called a crumb coat and helps to seal in any loose crumbs.
7. Chill: Refrigerate the cake for at least 30 minutes to allow the crumb coat to set. This will make it easier to apply the final layer of frosting.
8. Frost the Cake: Apply the remaining buttercream frosting evenly over the entire cake. Use an offset spatula to create a smooth and even finish.
9. Decorate (Optional): Decorate the cake with additional crushed cookies, chocolate shavings, or a simple piping design.
10. Chill: Refrigerate the cake for at least 1 hour before serving. This allows the frosting to set and the flavors to meld together.

Tips for Success

• Use Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, will help the cake batter and frosting come together smoothly and evenly.
• Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour and result in a tough cake. Mix until just combined.
• Measure Accurately: Accurate measuring of ingredients is essential for baking success. Use measuring cups and spoons and level them off with a knife.
• Cool Cakes Completely: Make sure the cakes are completely cool before frosting. Warm cakes will melt the frosting.
• Chill the Cake: Chilling the cake after the crumb coat and after frosting helps to set the frosting and make it easier to handle.
• Use High-Quality Ingredients: Using high-quality ingredients, such as good-quality cocoa powder and vanilla extract, will make a noticeable difference in the flavor of the cake.
• Adjust Sweetness to Your Preference: If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter and frosting.

Variations and Substitutions

• Different Cookies: Feel free to experiment with different types of chocolate sandwich cookies. Golden Oreos, mint Oreos, or even chocolate chip cookies would all be delicious in this cake.
• Extracts: Add a few drops of peppermint extract to the frosting for a minty cookies and cream cake. Or, add a teaspoon of coffee extract to the cake batter for a mocha flavor.
• Chocolate Chips: Add chocolate chips to the cake batter or filling for extra chocolate flavor.
• Vegan Option: To make this cake vegan, use plant-based butter, milk, and eggs. You can also find vegan chocolate sandwich cookies.
• Gluten-Free Option: To make this cake gluten-free, use a gluten-free flour blend.

Serving and Storage

• Serving: Serve the cookies and cream cake chilled or at room temperature. Slice it with a sharp knife and enjoy!
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the cake layers or the entire cake for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake layers and make the filling and frosting ahead of time. Store them separately in the refrigerator and assemble the cake the day you plan to serve it.

Q: Can I use a box cake mix instead of making the cake from scratch?

A: While it is possible, the flavor and texture will be significantly different. For best results, we recommend making the chocolate cake from scratch using the recipe provided.

Q: My buttercream frosting is too soft. What can I do?

A: If your buttercream frosting is too soft, add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. You can also chill the frosting in the refrigerator for a few minutes to firm it up.

Q: My buttercream frosting is too thick. What can I do?

A: If your buttercream frosting is too thick, add more milk or heavy cream, a teaspoon at a time, until it reaches the desired consistency.

Q: Can I use a different size cake pan?

A: Yes, you can use two 9-inch cake pans instead of three 8-inch pans. However, the baking time may need to be adjusted. Check for doneness after 25 minutes.

Conclusion

This cookies and cream cake is a true showstopper that’s surprisingly easy to make. With its moist chocolate cake layers, creamy cookies and cream filling, and decadent buttercream frosting, it’s a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or simply craving a delicious dessert, this cake is sure to satisfy your sweet tooth. So, gather your ingredients, follow the steps, and get ready to bake a cookies and cream cake that will impress everyone who tries it! Enjoy!