Why You’ll Love this Cookies And Cream Cake Recipe
If you’re a fan of cookies and cream, you’re going to adore this Cookies and Cream Cake recipe.
This cake combines rich, moist layers with the delightful crunch of chocolate sandwich cookies. Each bite delivers a heavenly blend of flavors that remind me of my favorite treats.
It’s perfect for celebrations or just a sweet indulgence after a long day. Plus, the whipped cream frosting adds a light and airy touch that balances the cake beautifully.
I can’t resist the way the cookie crumbs enhance both the taste and presentation. Trust me; this cake is a must-try for cookie lovers!
Ingredients of Cookies And Cream Cake
When it comes to baking a Cookies and Cream Cake, gathering the right ingredients is key to creating that perfect blend of flavors and textures. This cake isn’t just a feast for the eyes; it’s a delightful treat that will have your taste buds dancing. You’ll need some classic staples and a few special ingredients to make it truly shine.
So, let’s explore what you’ll need to whip up this delicious dessert.
Ingredients:
- 20 chocolate sandwich style cookies (like Oreos)
- 1 (18 1/4 ounce) box white cake mix with pudding
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups heavy cream (for whipping)
Now that we’ve got our shopping list, let’s talk a bit about these ingredients.
First off, those chocolate sandwich cookies are the star of the show. They not only add crunch but also that unmistakable cookies and cream flavor that we all know and love. If you’re feeling adventurous, you could try different brands or even homemade cookies to see how it changes the overall taste.
And don’t skimp on the heavy cream; it’s what gives your frosting that light, fluffy texture. Trust me, there’s nothing quite like a dollop of whipped cream frosting to complement the richness of the cake layers.
How to Make Cookies And Cream Cake
Alright, let’s plunge into the delicious world of Cookies and Cream Cake. First things first, you’ll want to get your hands on those 20 chocolate sandwich cookies, yes, the beloved Oreos. Crush them up in a food processor until they resemble fine crumbs. If you’re feeling a bit more hands-on, toss them in a Ziploc bag and smash them with a rolling pin—trust me, it’s oddly therapeutic. You should end up with about 2 1/4 cups of cookie crumbs, which will add that iconic flavor to your cake.
Now, preheat your oven to 350°F. While that’s warming up, grease two 9-inch cake pans with shortening and dust them with flour so your cakes won’t stick.
In a large mixing bowl, combine the 1 box of white cake mix (with pudding), 1 cup of water, 1/2 cup of vegetable oil, and 3 eggs. Use an electric mixer to blend this on low for about a minute, just enough to bring it together. Scrape down the sides of the bowl (don’t forget this part, or you’ll have pockets of dry mix later), then kick it up to medium speed and mix for another 2 minutes.
Fold in one cup of those delicious cookie crumbs, and your batter is ready! Divide this heavenly mixture between the two pans and pop them in the oven for about 25 to 30 minutes. You’ll want to check for doneness with a toothpick—if it comes out clean, you’re golden.
While your cakes are cooling on the racks (give them about 10 minutes in the pan before flipping them out), it’s time to whip up that fluffy frosting. Grab your 2 cups of heavy cream and beat them on high speed until stiff peaks form—it’ll take about 4 minutes.
Gently fold in another cup of cookie crumbs, and you’ve got yourself a frosting that dreams are made of. Once your cakes are completely cool, you can either keep it simple with two layers or go all out with four. If you choose the latter, just slice each cake in half with a serrated knife.
Frost between the layers and cover the top and sides with that luscious whipped cream frosting. Don’t forget to sprinkle any remaining cookie crumbs on top for that final touch. Now, store your masterpiece in the fridge, and try to resist the urge to plunge in right away. Good luck with that.
Cookies And Cream Cake Substitutions & Variations
While I love the classic Cookies and Cream Cake, there are plenty of substitutions and variations you can try to make it your own.
For a gluten-free option, swap the cake mix for a gluten-free variety. You can also use different flavored cookies, like mint or peanut butter, for a unique twist.
If you want a richer cake, consider adding chocolate pudding to the batter. To lighten it up, use a low-fat cream or Greek yogurt in the frosting.
Don’t hesitate to experiment with layers—try adding fruit or a drizzle of chocolate sauce between them.
Enjoy making it uniquely yours!
What to Serve with Cookies And Cream Cake
After you’ve made your delicious Cookies and Cream Cake, you might wonder what to pair it with for the perfect dessert experience.
I love serving it alongside a scoop of vanilla ice cream; the creaminess complements the cake beautifully. If you’re feeling adventurous, a drizzle of chocolate sauce adds an extra layer of indulgence.
Fresh berries, like strawberries or raspberries, provide a revitalizing contrast and brighten up the plate.
For drinks, a strong cup of coffee or a glass of cold milk is always a hit.
These pairings enhance the cake’s flavors, making your dessert experience truly unforgettable!
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 a better batter consistency.
Don’t skip the step of cooling the cakes completely before frosting; it prevents melting and guarantees a great finish.
When mixing the cookie crumbs into the whipped cream, do it gently to maintain that light, airy texture.
If you want a richer flavor, consider adding a splash of vanilla extract to the batter.
Finally, store any leftovers in the fridge, covered, to keep it fresh for up to five days—if it lasts that long!