Why You’ll Love This Cookies And Cream Cake Recipe
If you’re a fan of cookies and cream, you’re going to absolutely love this cake recipe. It combines the rich, chocolatey goodness of your favorite sandwich cookies with a moist, fluffy cake that’s simply irresistible.
The combination of cookie crumbs in both the batter and the frosting creates a delightful texture, while the whipped cream adds a lightness that balances everything perfectly.
Plus, it’s incredibly easy to make, so you won’t spend hours in the kitchen. I promise, this cake will impress your friends and family, making it the go-to dessert for any occasion.
Trust me, you won’t regret it!
Ingredients of Cookies And Cream Cake
When it comes to baking, having the right ingredients is key to whipping up something delicious. The Cookies and Cream Cake is no exception. This cake is a delightful combination of chocolate sandwich cookies and fluffy white cake, making it a fun treat for any occasion. Here’s what you’ll need to create this tasty masterpiece.
Ingredients for Cookies And Cream Cake:
- 20 chocolate sandwich style cookies (Oreo’s work perfectly)
- 1 (18 1/4 ounce) box white cake mix with pudding
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups heavy cream (for whipping)
Now, before you plunge into baking, let’s chat about these ingredients a bit more. The white cake mix is a real time-saver, so you don’t have to worry about measuring out flour and sugar – it’s all in one box!
But if you’re feeling adventurous, you could totally make your own cake from scratch. Just remember, the key to a moist cake isn’t overmixing once you add the wet ingredients.
And don’t forget about the heavy cream; it’s what makes the frosting so light and dreamy. Whipping it to stiff peaks might take a few minutes, but trust me, it’s worth it for that airy texture.
Plus, you’ll have some cookie crumbs to sprinkle on top, giving it that classic cookies and cream flair. So, gather your ingredients and let’s get ready to bake something magical.
How to Make Cookies And Cream Cake
Making a Cookies and Cream Cake is a delightful adventure that starts with a few simple steps and ends with a mouthwatering treat. First things first, grab your 20 chocolate sandwich cookies (yep, the Oreos) and crush them into crumbs. You can use a food processor for this, but if you’re feeling a bit nostalgic or need to vent a little, just toss them in a Ziploc bag and pound away with a rolling pin. Trust me, it’s oddly satisfying. You’ll want about 2 1/4 cups of these cookie crumbs, so don’t hold back.
Now, let’s get baking! Preheat your oven to 350°F and prepare your two 9-inch pans by greasing them with shortening and dusting them with flour—this helps prevent the cake from sticking like a stubborn piece of gum.
In a large mixing bowl, combine the 1 (18 1/4 ounce) box of white cake mix with pudding, 1 cup of water, 1/2 cup of vegetable oil, and 3 large eggs. Use an electric mixer on low speed for about a minute to mix everything together. Don’t stress if it looks a little lumpy; it’ll all come together.
Then, increase the speed to medium and beat it for an additional two minutes. Finally, fold in 1 cup of the cookie crumbs; this is where the magic begins. Divide the batter evenly between your two pans and pop them in the oven for 25-30 minutes. Remember, every oven is a bit different, so keep an eye on them.
Once your cakes are done—take a toothpick and poke it in the center; if it comes out clean, you’re golden—let them cool in the pans for about 10 minutes. Then, flip them out onto a wire rack to cool completely.
Meanwhile, whip up that frosting! Grab 2 cups of heavy cream and beat it on high speed until stiff peaks form, which might take around 4 minutes. Gently fold in another cup of cookie crumbs.
Now, you can choose to layer your cake either two or four times—slice each cake layer in half if you’re going for the four layers. Frost between the layers, and don’t forget to cover the top and sides too. Finish it off with the remaining cookie crumbs sprinkled on top.
The cake may require some patience, but believe me, it will be worth every moment. Just remember to store it in the fridge, and it should stay fresh for up to five days, but I doubt it’ll last that long. Enjoy every bite of your creamy, dreamy creation!
Cookies And Cream Cake Substitutions & Variations
Now that you’ve mastered the basic Cookies and Cream Cake, let’s explore some fun substitutions and variations to make it your own.
For a richer flavor, try using chocolate cake mix instead of white. You can also swap out the heavy cream for whipped topping for a lighter frosting.
If you’re feeling adventurous, add some mint extract to the batter for a revitalizing twist.
Want a crunch? Toss in some chopped nuts or additional cookie chunks.
For a festive touch, layer in seasonal sprinkles.
The possibilities are endless, so don’t be afraid to get creative and make this cake uniquely yours!
Additional Tips & Notes
To guarantee your Cookies and Cream Cake turns out perfectly, I recommend measuring your ingredients accurately and using room temperature eggs for better mixing.
Don’t skip the cooling step; letting the cakes cool completely guarantees your frosting doesn’t melt. If you want more cookie flavor, feel free to add extra crumbs to your batter or frosting.
For a fun twist, try adding chocolate ganache between layers. When storing, keep the cake covered in the fridge to maintain freshness.
Finally, if you’re short on time, this cake can be made a day ahead—just frost it right before serving for the best results!