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
Scale
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
