If you are looking for a fun, crowd-pleasing dessert that’s pure nostalgia with a touch of extra decadence, this Cookies and Cream Cake is about to become your new obsession! Imagine layers of moist, chocolatey cake studded with chunks of cookie, all wrapped up in a whipped cookies and cream frosting that’s every bit as dreamy as it sounds. Whether you’re baking for a birthday, a potluck, or just because you need a little joy on a random Tuesday, this cake delivers a perfect balance of crunchy cookie bits, creamy frosting, and deep cocoa flavor in every bite.
Ingredients You’ll Need
Gathering these ingredients is straightforward, but each one brings something special to the table. These pantry staples come together for layers that are tender yet rich, and bursting with that signature cookies and cream flavor.
- All-purpose flour: Forms the structural backbone of the cake for a perfect crumb texture.
- Granulated sugar: Provides just the right amount of sweetness and helps the cake stay moist.
- Unsweetened cocoa powder: Adds deep, chocolatey flavor that beautifully complements the cookies.
- Baking powder: Ensures the cake rises evenly for those dreamy, fluffy layers.
- Baking soda: Works with the baking powder for extra lift and softness.
- Salt: Balances out all the sweet and brings out the rich flavors.
- Large eggs: Bind everything together for structure and extra moisture.
- Whole milk: Gives the crumb a tender texture and extra richness.
- Vegetable oil: Keeps the cake light and super moist without weighing it down.
- Vanilla extract: Elevates the flavors and amps up the cookies and cream experience.
- Boiling water: Intensifies the cocoa flavor and makes the cake supremely tender.
- Chocolate sandwich cookies (about 20, crushed): These are the star! They fill the cake layers with creamy, crunchy cookie bites.
- Unsalted butter (softened, for frosting): The foundation for a fluffy, creamy frosting.
- Powdered sugar (for frosting): Sweetens and fluffs up the frosting to cloud-like perfection.
- Heavy cream (for frosting): Gives the frosting that ultra-smooth, irresistibly creamy texture.
- Vanilla extract (for frosting): Rounds out the flavor in the frosting.
- Chocolate sandwich cookies (about 12, finely crushed, for frosting): Blended into the frosting, these bring that iconic cookies and cream finish.
- Extra whole or crushed cookies (for garnish): For an eye-catching and crunchy topping—totally optional but highly recommended!
How to Make Cookies and Cream Cake
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F and get your two 9-inch round cake pans ready. Grease and flour them well—this ensures the cake layers pop out cleanly and look picture-perfect, with no sticking.
Step 2: Mix the Dry Ingredients
Grab a large bowl, and whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This step evenly distributes all the leaveners and cocoa, so every slice of cake bakes up with the same tender crumb and chocolate goodness.
Step 3: Add the Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract right into the dry mix. Beat until everything is fully incorporated—you’re looking for a mostly smooth batter here, with no flour streaks left behind. The mixture should look thick and glossy.
Step 4: Pour in the Boiling Water
Now, carefully pour in the boiling water. This might seem odd, but it’s the secret to getting that super-moist, rich texture. The batter will become much thinner, but don’t worry—that’s exactly what you want!
Step 5: Fold in the Cookies
Gently fold in the crushed chocolate sandwich cookies with a spatula. The goal is to evenly distribute crunchy cookie chunks throughout, so every slice of your Cookies and Cream Cake feels like a celebration.
Step 6: Bake
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean or with a few moist crumbs. Resist the urge to overbake—moist chocolate cake is what we’re after!
Step 7: Cool the Cakes
Let the cakes rest in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. This makes frosting so much easier and prevents the icing from melting right off.
Step 8: Make the Cookies and Cream Frosting
Beat softened butter in a large bowl until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla, and whip it all until it’s light and fluffy. Last, fold in finely crushed cookies for that signature cookies and cream speckle.
Step 9: Assemble and Frost
Once your cakes are cool, spread a generous layer of frosting onto one. Stack on the second cake, then generously cover the top and sides with the rest of the cookies and cream frosting. Finish off with extra crushed or whole cookies for a final flourish!
How to Serve Cookies and Cream Cake
Garnishes
Add a joyful flourish by scattering even more crushed cookies on top, or crown each slice with a whole cookie stuck into the frosting. Want to take it over the top? Drizzle with chocolate sauce or a dusting of cocoa powder for extra pizzazz that feels right out of a bakery case.
Side Dishes
This decadent cake is truly the star, so pair it with something light and refreshing: a scoop of vanilla ice cream or a cold glass of milk is a classic, while some fresh strawberries or raspberries add a pop of color and balance to all the richness.
Creative Ways to Present
For parties, try slicing the cake into mini wedges and arranging them on a platter, or use a round cookie cutter to make adorable, individual “cake sandwiches” layered with extra frosting. For an elegant touch at a dinner gathering, serve a thin wedge with a dollop of whipped cream and a sprinkle of crushed cookies on the side.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Cookies and Cream Cake with plastic wrap or keep it in an airtight container—room temperature is fine for a day or two, but if your kitchen is warm, pop it in the fridge to keep the frosting dreamy and the cake moist.
Freezing
This cake is freezer-friendly! You can freeze individual slices wrapped tightly in plastic wrap and foil, or freeze the whole (un-garnished) cake. When a craving strikes, just thaw the slices overnight in the fridge and you’re good to go.
Reheating
If you prefer your cake just a little warm, a quick zap in the microwave (10-15 seconds) does the trick—just enough to make the frosting a touch creamier without melting it completely. For best texture, let the cake sit at room temperature for a while before serving.
FAQs
Can I use store-bought cake mix for the base?
Absolutely! If you’re short on time, using your favorite chocolate cake mix is a great shortcut. Just fold in the crushed cookies before baking to keep that Cookies and Cream Cake magic alive.
How do I prevent my cake from sticking to the pans?
Be generous with greasing and flouring the pans before pouring in the batter. You can also line the bottoms with parchment paper circles for guaranteed easy release.
Can I make this Cookies and Cream Cake gluten-free?
Yes, swap the all-purpose flour for a good-quality gluten-free blend, and make sure your cookies are also gluten-free. The results are just as delicious and no one will miss a thing.
What’s the best way to crush the cookies?
I find that placing cookies in a zip-top bag and rolling over them with a rolling pin works perfectly for a good mix of chunky and fine bits. A food processor is great if you want a finer crumb for the frosting.
Can I make the cake and frosting ahead of time?
Definitely! Both cake layers and frosting can be made a day ahead. Keep the cakes well wrapped and the frosting in the fridge. Assemble just before serving for maximum freshness of your Cookies and Cream Cake.
Final Thoughts
I can’t wait for you to give this Cookies and Cream Cake a try! It truly brings together everything we love most about classic cookies and a homemade cake in each bite. Make it for your next celebration—or just because you deserve something wonderful—and enjoy every crumb with someone you love.
Print
Cookies and Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible combination of chocolate cake and cookies with this decadent Cookies and Cream Cake. Moist chocolate cake layers studded with crushed cookies, filled and frosted with a creamy cookie-infused buttercream, make this cake a showstopper at any gathering.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 20 chocolate sandwich cookies (like Oreos), crushed
Frosting:
- 1½ cups unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup heavy cream
- 1½ teaspoons vanilla extract
- 12 chocolate sandwich cookies, finely crushed
Garnish:
- Additional whole or crushed cookies (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Blend in eggs, milk, oil, and vanilla until combined.
- Finish Batter: Carefully mix in boiling water until smooth. Fold in crushed cookies.
- Bake: Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Frost: Let cakes cool, then frost with cookie-infused buttercream. Stack and frost the layers. Garnish with cookies.
Notes
- For added crunch, mix in mini chocolate chips with the crushed cookies.
- You can use a store-bought chocolate cake mix for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 44g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
