Oh my goodness, let me tell you about the heavenly experience that is cookies and cream cake! This cake hits all the right notes with its rich chocolate and creamy vanilla layers, topped with those delightful crushed cookies that bring a bit of crunch to every bite. I remember the first time I made this cake for a friend’s birthday; the look on their face when they took the first bite was priceless! It’s become a staple at my gatherings ever since. Trust me, once you try this cake, you’ll understand why it’s one of my all-time favorites. It’s like a big hug in dessert form, perfect for any occasion!
Ingredients
Gather these simple yet essential ingredients to whip up your delicious cookies and cream cake. You’ll love the way they come together to create that dreamy flavor!
- 2 cups all-purpose flour: This is the base of your cake, giving it structure and texture.
- 1 1/2 cups granulated sugar: Sweetness is key! This will balance the rich chocolate flavor beautifully.
- 3/4 cup unsweetened cocoa powder: For that deep, luscious chocolate taste that makes this cake irresistible.
- 1 1/2 teaspoons baking powder: This will help your cake rise to fluffy perfection!
- 1 1/2 teaspoons baking soda: Another leavening agent that works in harmony with the baking powder.
- 1 teaspoon salt: Just a pinch to enhance the flavors of all the other ingredients.
- 2 large eggs: These add moisture and richness, helping to bind everything together.
- 1 cup whole milk: For that creamy texture that keeps your cake moist.
- 1/2 cup vegetable oil: This keeps your cake tender and adds to the moistness.
- 2 teaspoons vanilla extract: A must for that warm, inviting flavor.
- 1 cup boiling water: Yes, boiling! It’s the secret to making your batter super smooth and silky.
- 1 cup crushed chocolate sandwich cookies: These add that signature cookies and cream flavor throughout the cake.
- 2 cups heavy cream: Essential for making the light and fluffy whipped cream frosting.
- 1/2 cup powdered sugar: This sweetens the whipped cream and helps it hold its shape.
- 1 teaspoon vanilla extract: A little extra vanilla in the cream never hurts, right?
- 1/2 cup crushed chocolate sandwich cookies for topping: Because you can never have too many cookies on your cake!
How to Prepare Cookies and Cream Cake
Preheat and Prepare Pans
First things first—preheat your oven to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly. While that’s heating up, grease and flour two 9-inch round cake pans. I like to use non-stick spray, but butter and flour work just as well! This will help your cakes slide right out without any sticking.
Mix Dry Ingredients
In a large bowl, combine your flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to whisk them together well to avoid any clumps—this will ensure an even distribution of flavors. I like to do this for about a minute; it helps aerate the mixture, giving your cake a lovely light texture.
Combine Wet Ingredients
Now, it’s time to add your wet ingredients! Crack in the eggs, pour in the milk, vegetable oil, and vanilla extract. Mix everything together until just combined. It’s important not to overmix, as we want to keep that fluffy texture we’ve worked hard to create!
Create the Cake Batter
Here comes the fun part—carefully stir in the boiling water. Yes, it’s hot, but this is what makes your batter super smooth and helps the cake stay moist! Once that’s done, gently fold in the crushed cookies. You want to see little bits of cookie throughout the batter, adding that signature cookies and cream flavor. It should be a bit thinner than regular cake batter, and that’s perfectly fine!
Baking and Cooling
Pour the batter evenly into your prepared pans and pop them in the oven for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let them cool in the pans for about 10 minutes before transferring them to wire racks. This cooling step is essential—you want your cakes to be completely cool before you frost them!
Prepare Whipped Cream
While the cakes cool, let’s whip up that dreamy frosting! In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This means when you lift the beaters, the peaks hold their shape. It’s a bit of a workout, but trust me, it’s worth it for that light, fluffy texture!
Assemble the Cake
Now, it’s time to assemble your masterpiece! Place one cake layer on a serving plate and spread a generous layer of whipped cream on top. Then, carefully add the second layer and cover the top and sides with the remaining whipped cream. Don’t forget to sprinkle those extra crushed cookies on top for that perfect finishing touch. Wow, just wait until you see it come together—it’s a dessert showstopper!
Why You’ll Love This Recipe
- Easy Preparation: With straightforward steps and simple ingredients, this cake comes together quickly, making it perfect for both novice and experienced bakers.
- Rich Flavor: The combination of chocolate and creamy vanilla, paired with the crunch of crushed cookies, creates a flavor explosion that’s simply irresistible!
- Visually Appealing: The layers of creamy whipped frosting and the sprinkle of cookies on top make this cake not only delicious but also a stunning centerpiece for any occasion.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because you deserve a treat, this cake is sure to delight friends and family.
- Make-Ahead Friendly: You can bake this cake a day in advance and store it in the fridge, making it a convenient option for busy days.
- Crowd-Pleaser: Trust me, everyone will be asking for seconds, and you’ll love being the star baker at your next gathering!
Tips for Success
To ensure your cookies and cream cake turns out perfectly every time, here are some of my favorite pro tips:
- Measure Accurately: Baking is a science, so make sure to measure your ingredients accurately. Use a kitchen scale for the flour and sugar if you have one—it can make a big difference!
- Don’t Skip the Greasing: Greasing and flouring your cake pans is essential. It prevents sticking and helps your cakes come out beautifully. I like to use non-stick spray for an extra layer of assurance!
- Watch the Baking Time: Every oven is different, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes early by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
- Cool Completely: Allow your cakes to cool completely before frosting. This prevents the whipped cream from melting and ensures a beautiful finish.
- Whip the Cream Properly: When whipping the heavy cream, be careful not to overbeat it. You want stiff peaks, but if you go too far, it can turn grainy. Stop as soon as the peaks hold their shape!
- Layer with Love: When assembling the cake, spread the whipped cream evenly for a nice, smooth finish. Don’t be shy with the whipped cream—go generous for that delicious creaminess!
- Chill Before Serving: If you can, let the assembled cake chill in the fridge for at least an hour before serving. This helps everything set and makes slicing easier!
Variations
If you’re feeling adventurous and want to mix things up, here are some fun variations for your cookies and cream cake that’ll keep everyone guessing and coming back for more!
- Different Cookies: Swap out the classic chocolate sandwich cookies for other types like golden Oreos or even peanut butter cookies for a unique twist. Each will bring its own flavor profile to the cake!
- Chocolate Chip Addition: Fold in some chocolate chips along with the crushed cookies for added texture and bursts of chocolate goodness in every slice.
- Minty Fresh: Add a few drops of peppermint extract to the whipped cream for a refreshing mint cookies and cream cake. It’s a delightful twist that’s perfect for holidays!
- Mocha Flavor: For coffee lovers, try adding instant coffee granules to the boiling water before mixing it into the batter. It’ll give your cake a rich mocha flavor that pairs beautifully with the chocolate and cream.
- Layered with Jam: Spread a thin layer of raspberry or strawberry jam between the cake layers before adding the whipped cream. The fruity element adds a lovely contrast to the rich chocolate and cream.
- Nutty Crunch: Incorporate crushed nuts like walnuts or pecans into the batter or sprinkle them on top of the whipped cream for a delightful crunch that complements the creaminess.
Feel free to experiment and find your perfect flavor combination! Each variation brings a new layer of deliciousness to this already fabulous cake.
Storage & Reheating Instructions
To keep your cookies and cream cake as delicious as the day you made it, proper storage is key! Once your cake is fully assembled and any leftovers are safely tucked away, cover it tightly with plastic wrap or store it in an airtight container. This will help to retain its moisture and flavor, keeping it fresh in the refrigerator for up to 5 days. Trust me, it’s hard to resist sneaking a slice every day!
If you find yourself needing to store it for a longer time, you can freeze the cake! Just slice it first, wrap each piece individually in plastic wrap, and then place them in a freezer-safe bag or container. This way, you can enjoy a slice whenever the craving hits! Just make sure to consume it within 2 months for the best taste.
When you’re ready to enjoy a slice from the freezer, simply thaw it in the fridge overnight. No reheating is necessary—this cake is best served chilled, with that whipped cream frosting still light and fluffy. But if you do want it a bit warmer, you can pop a slice in the microwave for about 10-15 seconds, just enough to take the chill off. Enjoy every bite of this heavenly dessert!
Nutritional Information
Now, let’s chat about the nutritional information for this delectable cookies and cream cake. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Here’s a general breakdown per slice:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 25g
- Protein: 4g
- Cholesterol: 70mg
This cake is definitely a treat, so it’s perfect for special occasions or when you just feel like indulging a little! Remember, balance is key, and enjoying a slice of this delightful dessert is all part of the fun. Happy baking!
FAQ Section
Can I use different types of cookies for this cake?
Absolutely! Feel free to experiment with different kinds of chocolate sandwich cookies, or even try golden Oreos or peanut butter cookies for a unique twist. Each variety will add a different flavor profile to your cake!
How do I store leftovers?
To keep your cookies and cream cake fresh, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It’ll stay delicious for up to 5 days, but trust me, it won’t last that long!
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just store it in the fridge after assembling, and it’ll be even more delicious the next day as the flavors meld together. Perfect for busy days!
What’s the best way to whip the cream?
When whipping the heavy cream, make sure your mixing bowl and beaters are cold for the best results. Beat until stiff peaks form, but be careful not to overbeat it, or it can turn grainy. You want that perfect light and fluffy texture!
Can I freeze the cookies and cream cake?
Yes, you can! Slice the cake and wrap each piece in plastic wrap, then place them in a freezer-safe bag. It’ll keep for up to 2 months. Just thaw it in the fridge overnight before serving, and enjoy that creamy goodness!
What if I want to add more flavors?
Feel free to get creative! You can add different flavor extracts to the whipped cream or fold in chocolate chips or nuts into the batter. A sprinkle of mint extract would give it a refreshing twist, perfect for the holidays!
Why did my whipped cream deflate?
If your whipped cream deflates, it might be because it was under-whipped or over-whipped. Make sure to whip it until stiff peaks form, but stop before it becomes grainy. Also, ensure your heavy cream is cold for the best results!
Cookies and Cream Cake: 7 Steps to Pure Delight
- Temps Total: 1 hour 5 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
Cookies and cream cake is a rich and creamy dessert featuring layers of chocolate and vanilla flavors, topped with crushed cookies.
Ingrédients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons 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 chocolate sandwich cookies
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed chocolate sandwich cookies for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until combined.
- Stir in boiling water until the batter is smooth.
- Fold in crushed cookies.
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a serving plate and spread a layer of whipped cream on top.
- Add the second cake layer and cover the top and sides with the remaining whipped cream.
- Sprinkle crushed cookies on top for decoration.
Notes
- Store leftovers in the refrigerator.
- Use any chocolate sandwich cookies for the recipe.
- This cake can be made a day in advance.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 18g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 42g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 70mg
Mots-clés: cookies and cream cake, dessert, chocolate cake
