If you’re looking for a dessert that combines the delightful tastes of cookies and cream in a luscious cake, you’ve found it! This cookies and cream cake is not only visually stunning but also incredibly delicious. With layers of rich chocolate cake, creamy frosting, and crunchy cookie bits, it’s sure to impress your family and friends. Perfect for birthdays, anniversaries, or just a sweet indulgence, this cake will become a favorite in your dessert repertoire.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 cup crushed chocolate sandwich cookies
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is about 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 45g carbohydrates, and 4g protein. Note that values may vary based on specific ingredients.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove from pans to cool completely.
- In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.
- Layer the cooled cakes with whipped cream and crushed cookies, then frost the top and sides with remaining cream and decorate with more crushed cookies.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, dairy-free options can be used by replacing milk and cream with almond or coconut milk.
Serving and Pairings
This cookies and cream cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate syrup. It can also be served with fresh berries for a fruity contrast.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to a month. To reheat, allow it to thaw in the fridge overnight before serving.
Cooking Mistakes
- Using cold eggs can lead to uneven mixing.
- Overmixing the batter may result in a dense cake.
- Not measuring ingredients accurately can affect texture.
- Underbaking can create a gooey center.
- Forgetting to grease the pans can cause sticking.
- Not letting the cakes cool completely before frosting can lead to melting frosting.
- Using too much cream can make the frosting overly soft.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Chill the mixing bowl for whipped cream to help it whip faster.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Consider adding a layer of chocolate ganache for extra indulgence.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Store them in the refrigerator wrapped tightly in plastic wrap. Frosting should be done right before serving for best results.
What kind of cookies should I use?
Chocolate sandwich cookies work best for this recipe, but you can use any chocolate cookie you prefer.
Can I make a smaller cake?
Yes, you can halve the recipe and use smaller pans to create a smaller cake.
How do I ensure my cake is moist?
Be careful not to overbake the cake, and consider adding a simple syrup to the layers before frosting.
Can I decorate this cake differently?
Absolutely! Feel free to personalize the decoration with chocolate shavings, sprinkles, or even fresh fruit.
Conclusion
This cookies and cream cake recipe is an indulgent treat that combines rich flavors and delightful textures. With its creamy frosting and crunchy cookie bits, it’s sure to be a hit at any gathering. Enjoy creating and sharing this delicious cake with your loved ones!
Cookies And Cream Cake
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 cup crushed chocolate sandwich cookies
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove from pans to cool completely.
- In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.
- Layer the cooled cakes with whipped cream and crushed cookies, then frost the top and sides.
Nutrition
