If you’re looking for a dessert that will wow your guests and satisfy your sweet tooth, this cookies and cream cake is the perfect choice. With layers of decadent chocolate cake and a luscious cookies and cream frosting, this cake is not only a feast for the eyes but also for the palate. Perfect for birthdays, parties, or just a cozy night in, this cake is sure to become a favorite in your home.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1 cup powdered sugar
Servings and Cooking Time
This cookies and cream cake serves about 10 people. Preparation time is approximately 30 minutes, and the cooking time is around 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, and 4g protein. This is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.
- Beat the mixture on medium speed for about 2 minutes until smooth.
- Stir in the boiling water until well combined. The batter will be thin.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold in the crushed Oreo cookies gently.
- Once the cakes are cool, spread frosting between layers and on top.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use non-dairy milk and cream for a dairy-free option.
Serving and Pairings
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside fresh berries for a refreshing contrast.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week. Freezing is also an option; wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
Cooking Mistakes
- Don’t skip greasing the pans; otherwise, the cake may stick.
- Ensure your oven is preheated before baking.
- Measure ingredients accurately for the best results.
- Let the cakes cool completely before frosting.
- Don’t overmix the batter; mix just until combined.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- For extra flavor, add a teaspoon of espresso powder to the batter.
- Decorate with whole Oreo cookies on top for a stylish finish.
- Let the cake sit for a few hours before serving for the best flavor.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge until you’re ready to frost and serve.
How do I prevent the cake from sinking?
Ensure your baking powder and baking soda are fresh, as expired leavening agents can cause cakes to sink.
Can I use different cookies for the frosting?
Absolutely! You can use any sandwich cookies you prefer, such as chocolate or peanut butter cookies, for a unique twist.
What should I do if my frosting is too runny?
If your frosting is too runny, try chilling it for a bit or adding more powdered sugar to reach your desired consistency.
Is this cake suitable for freezing?
Yes, this cake freezes well. Wrap slices in plastic wrap and store in a freezer-safe container for later enjoyment.
Conclusion
This cookies and cream cake is a delightful dessert that combines rich flavors and textures, making it perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress. Enjoy every bite!
Cookies And Cream Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.
- Beat the mixture on medium speed for about 2 minutes until smooth.
- Stir in the boiling water until well combined. The batter will be thin.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold in the crushed Oreo cookies gently.
- Once the cakes are cool, spread frosting between layers and on top.
