Oh my goodness, let me tell you about my absolute favorite dessert: cookies and cream cake! This delightful treat has layers of rich chocolate cake and luscious cream filling, all dotted with crunchy bits of chocolate sandwich cookies. It’s the kind of cake that makes you feel all warm and fuzzy inside, like a big hug from your grandma. Whenever I make this cake, I can’t help but smile as I watch people’s eyes light up with every bite. Trust me, it’s a guaranteed crowd-pleaser! Whether it’s a birthday celebration or just a cozy weeknight treat, this cookies and cream cake never disappoints. I mean, who can resist that heavenly combination of chocolate and cream? Let’s dive into how to make this scrumptious cake together!
Ingredients List
Alright, let’s gather what we need to whip up this delicious cookies and cream cake! Here’s the rundown:
- 2 cups all-purpose flour: This is the base of our cake, giving it that lovely structure.
- 1 ¾ cups granulated sugar: For sweetness that balances the rich chocolate flavor.
- ¾ cup unsweetened cocoa powder: This is what gives our cake that deep, chocolatey goodness.
- 1 ½ teaspoons baking powder and 1 ½ teaspoons baking soda: These will help our cake rise perfectly!
- 1 teaspoon salt: Just a pinch to enhance all those flavors.
- 2 large eggs: They help bind everything together and add moisture.
- 1 cup whole milk: This adds richness and helps create a tender crumb.
- ½ cup vegetable oil: For moistness that will keep our cake soft.
- 2 teaspoons vanilla extract: The magic ingredient that makes everything taste amazing!
- 1 cup boiling water: It may sound odd, but this helps dissolve the cocoa powder and intensifies the flavor.
- 1 cup crushed chocolate sandwich cookies: These little bits are what make it a cookies and cream cake!
- 2 cups heavy whipping cream: This is for whipping up the light and fluffy frosting.
- ½ cup powdered sugar: To sweeten the cream frosting just right.
- 1 teaspoon vanilla extract (again, because one can never have too much vanilla!)
- Additional crushed cookies for topping: To give that gorgeous finishing touch.
How to Prepare Instructions
Let’s get our hands dirty and dive into making this cookies and cream cake! First things first, preheat your oven to 350°F (175°C). You want it nice and toasty for our cake layers!
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 ¾ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Give it a good stir to mix everything evenly.
- Now, add in 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Beat this mixture on medium speed for about 2 minutes until it’s smooth and well-combined.
- Here comes the fun part! Carefully stir in 1 cup of boiling water—don’t worry, it’ll make the batter nice and thin, which is exactly what we want.
- Next, gently fold in 1 cup of crushed chocolate sandwich cookies to add that cookies and cream magic!
- Pour the batter evenly into greased cake pans (I usually use two 9-inch round pans). Now, it’s time to bake them! Pop them in the oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the layers cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
And there you have it! Your cake layers are ready for frosting, so hang tight while we whip up that delicious cream topping next!
Why You’ll Love This Recipe
- It’s a total crowd-pleaser—everyone loves cookies and cream!
- Quick prep time means you can have this delicious cake ready in no time.
- The rich chocolate and creamy layers create a delightful flavor explosion.
- Perfect for any occasion, from birthdays to cozy family dinners.
- It’s super easy to make, even for beginner bakers!
- The addition of crushed cookies adds a fun crunch that everyone will enjoy!
Tips for Success
Alright, let’s make sure your cookies and cream cake turns out absolutely perfect! First off, when measuring your flour, be sure to spoon it into the measuring cup and level it off with a knife. This helps prevent a dense cake! Also, don’t skip the boiling water step—it really enhances the chocolate flavor and keeps the cake moist.
When it comes to frosting, make sure your heavy cream is super cold before whipping it. This helps achieve those beautiful stiff peaks! And don’t overbeat; once you see stiff peaks forming, stop! Finally, for a gorgeous finish, try to add the crushed cookies on top just before serving to keep them crunchy. Trust me, these little details will elevate your cake to the next level!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up your cookies and cream cake! For starters, you can experiment with different types of chocolate sandwich cookies—try using mint-flavored ones for a refreshing twist or even vanilla cookies for a lighter take. You could also mix in some crushed Oreos for a classic flavor or even go wild with peanut butter-filled cookies!
When it comes to frosting, why not add a splash of flavor? A hint of mint extract or a spoonful of espresso powder can elevate the cream frosting to new heights. Feeling fruity? Toss in some crushed strawberries or raspberries for a pop of color and flavor. And for an extra indulgent touch, drizzle some melted chocolate or caramel on top before serving. The possibilities are endless, and each variation will make your cookies and cream cake uniquely yours!
Storage & Reheating Instructions
So, you’ve made this amazing cookies and cream cake, and now it’s time to think about storage! First things first, if you have any leftovers (which is a big if, trust me!), make sure to cover the cake tightly with plastic wrap or store it in an airtight container. This will help keep it fresh in the fridge for up to 4–5 days. Just be careful not to let the crushed cookies on top get too soggy—if you can, store those separately and sprinkle them on just before serving!
If you want to enjoy this cake later, you can also freeze it! Just slice it up, wrap each piece well in plastic wrap, and then pop them into a freezer-safe container. It’ll keep well for about 2 months. When you’re ready to enjoy, simply thaw it in the fridge overnight. No need to reheat; it’s delightful served chilled! Just imagine that creamy goodness melting in your mouth!
Nutritional Information
Let’s talk numbers! Here’s an estimate of the nutritional values for each slice of this delightful cookies and cream cake:
- Calories: 350
- Fat: 20g
- Protein: 4g
- Carbohydrates: 40g
- Sugar: 30g
- Sodium: 200mg
- Fiber: 2g
Keep in mind, these values are estimates and can vary based on specific ingredients used. But hey, with a cake this delicious, who really counts? Enjoy every bite!
FAQs
Can I use different types of cookies for the cake?
Absolutely! While chocolate sandwich cookies are traditional, feel free to experiment with your favorites. Vanilla or mint-flavored cookies can add a unique twist, and even peanut butter cookies can create an exciting flavor profile!
How do I make the frosting thicker?
If your frosting isn’t thickening up as you’d like, make sure your heavy cream is very cold before whipping. You can also add a little more powdered sugar to help it reach that perfect consistency. Just be careful not to overbeat it!
What’s the best way to serve this cake?
I love to serve this cookies and cream cake chilled, right after it’s been in the fridge for about an hour. It makes every slice extra refreshing! You can also top each slice with a dollop of whipped cream or a sprinkle of crushed cookies for that extra wow factor.
Can I make this cake ahead of time?
Yes, you can definitely make the cake layers a day in advance! Just store them wrapped in plastic wrap in the fridge. Frosting can be made ahead too—just whip it up and store it in the fridge until you’re ready to assemble your cake.
How long can I keep leftovers?
If you happen to have any leftovers (which is rare!), store the cake in an airtight container in the fridge for up to 4–5 days. Just remember to keep those crushed cookies separate to maintain their crunch!
Call to Action
Wow, I hope you’re as excited to bake this cookies and cream cake as I am! If you give it a try, I’d love to hear how it turns out for you. Please leave a comment below and share your thoughts or any variations you tried! And don’t forget to snap a pic of your beautiful cake and share it on social media—tag me so I can see your lovely creations! Happy baking, my friends!
Z nadrukami
Cookies and Cream Cake: 7 Steps to Amazing Delight
- Całkowity Czas: 1 hour 55 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A delicious cookies and cream cake made with layers of chocolate and cream filling.
Składniki
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed chocolate sandwich cookies
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional crushed cookies for topping
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined.
- Fold in crushed cookies.
- Pour batter into greased cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool layers in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Frost the cooled cake layers and top with crushed cookies.
- Chill for 1 hour before serving.
Uwagi
- Store leftovers in the refrigerator.
- Use any chocolate sandwich cookies you prefer.
- Adjust sweetness as per your taste.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 30g
- Sód: 200mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: cookies and cream cake, chocolate cake, dessert recipes
