Description
This Delicious Cookies and Cream Cake combines classic flavors of chocolate sandwich cookies with a moist, fluffy vanilla cake. Featuring a creamy cream cheese frosting dusted with powdered sugar, this crowd-pleasing dessert is perfect for celebrations or any special occasion. The cake layers are studded with crushed chocolate cookies, creating delightful texture and taste in every bite.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Frosting Ingredients
- 8 ounces cream cheese, softened
- Powdered sugar, to taste (approximately 1 to 1 ½ cups)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans thoroughly to ensure the cakes will release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour and 1 tablespoon of baking powder. This ensures even distribution of the leavening agent.
- Cream butter and sugar: In a large mixing bowl, beat ½ cup of room temperature unsalted butter with 1 ½ cups granulated sugar until the mixture is light and fluffy. This typically takes 3 to 5 minutes and creates a tender crumb.
- Add eggs and vanilla: Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Then, stir in 2 teaspoons of vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture alternately with 1 cup of whole milk, starting and ending with the flour mixture. Mix until smooth and well incorporated, but do not overmix to maintain cake tenderness.
- Fold in crushed cookies: Gently fold in 1 cup of crushed chocolate sandwich cookies to distribute them evenly throughout the batter without breaking them down too much.
- Divide and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: Beat 8 ounces of softened cream cheese until smooth. Gradually add powdered sugar (about 1 to 1 ½ cups) and beat until the frosting is creamy and spreadable. Adjust sweetness to taste.
- Frost the cake: Once the cakes are completely cooled, frost the top of one layer, then place the second layer on top and continue frosting the top and sides as desired. Optionally, garnish with extra crushed cookies for decoration.
Notes
- Room temperature ingredients help create a smooth batter and even baking.
- Do not overmix the batter to keep the cake tender and light.
- Crushed cookies add texture but avoid crushing them too finely to preserve some crunch.
- The cream cheese frosting can be made ahead and stored in the refrigerator; bring to room temperature before frosting.
- Store the cake in the refrigerator due to the cream cheese frosting and consume within 3-4 days for best freshness.
