Why You’ll Love This Recipe
Cookies and Cream Cake is the ultimate dessert for cookie lovers, featuring a moist and fluffy cake base infused with crushed cookies. Topped with a creamy frosting and garnished with more cookie bits, it delivers an indulgent balance of flavors and textures. This cake is perfect for any special occasion or just a sweet treat to enjoy with family and friends. The combination of rich, creamy frosting with the crunch of cookies makes every bite a delightful experience.
Ingredients
1 box chocolate cake mix
1 cup whole milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups crushed chocolate sandwich cookies
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crushed chocolate sandwich cookies (for decoration)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the chocolate cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Beat until smooth and well-combined, about 2 minutes.
Gently fold in the crushed chocolate sandwich cookies until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In the meantime, prepare the frosting. In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream frosting on top.
Place the second layer of cake on top and frost the entire cake with the whipped cream frosting.
Garnish the cake with crushed chocolate sandwich cookies, pressing them gently into the frosting to ensure they stick.
Refrigerate the cake for at least an hour before serving to allow the frosting to set.
Servings and Timing
Servings: 8-10
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 1 hour
Total time: 2 hours
Variations
Use Different Cookies: If you prefer, you can swap the traditional chocolate sandwich cookies for other varieties, such as vanilla or caramel-flavored cookies.
Add Chocolate Chips: For extra richness, fold in a handful of chocolate chips into the batter for added texture and flavor.
Try a Different Frosting: You can substitute the whipped cream frosting with buttercream or cream cheese frosting for a different taste and consistency.
Layer the Cake: If you’d like a more decadent version, consider making the cake in three layers instead of two for a taller, more dramatic presentation.
Storage/Reheating
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake is best enjoyed within the first couple of days for optimal freshness.
Reheating: If you prefer the cake slightly warm, you can microwave individual slices for 10-15 seconds. However, reheating too much can cause the frosting to soften or lose its texture, so it’s recommended to eat it chilled or at room temperature.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake layers ahead of time and store them in an airtight container. Frost the cake just before serving for the best texture.
2. Can I use homemade cake batter instead of a box mix?
Yes, you can use homemade chocolate cake batter if you prefer. Just ensure the consistency is similar to what the box mix would yield.
3. How can I make the frosting thicker?
To make the frosting thicker, add more powdered sugar, or use less heavy cream. Be sure to whip the cream until stiff peaks form to achieve the right consistency.
4. Is it possible to freeze this cake?
Yes, you can freeze the cake before frosting. Wrap the cooled layers in plastic wrap and place them in an airtight container for up to 2-3 months. Frost the cake once thawed.
5. How can I make this cake gluten-free?
To make this cake gluten-free, swap the regular cake mix for a gluten-free chocolate cake mix and ensure that the cookies you use are gluten-free.
6. Can I use non-dairy cream for the frosting?
Yes, you can use non-dairy alternatives like coconut cream or almond milk-based cream to make a dairy-free frosting.
7. Can I add more cookies to the batter?
Absolutely! You can add extra crushed cookies for a more cookie-packed flavor in the cake itself. Just be mindful of the texture; adding too many may affect the cake’s structure.
8. What kind of cookies are best for this cake?
The classic chocolate sandwich cookies are the best choice for the distinct cookies and cream flavor, but feel free to experiment with other cookie varieties that you enjoy.
9. Can I decorate the cake with whole cookies?
Yes, you can decorate the top of the cake with whole cookies for a fun and attractive touch.
10. Can I use this recipe for cupcakes instead of a cake?
Yes, you can use the same batter to make cupcakes. Just reduce the baking time to about 18-20 minutes, or until a toothpick comes out clean.
Conclusion
Cookies and Cream Cake is a delightful and indulgent dessert that combines the richness of a chocolate cake with the sweet crunch of cookies. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake will surely be a crowd-pleaser. With simple ingredients and easy preparation, it’s a dessert that’s both impressive and delicious.
[tasty-recipe id=”19872″]