Indulge in a heavenly cookies and cream cake that combines the richness of chocolate with the creamy goodness of cookies and cream. This delectable dessert is perfect for birthdays, celebrations, or simply satisfying your sweet tooth. With layers of moist chocolate cake and a luscious cookies and cream frosting, every bite is a delightful treat that will leave you wanting more. Get ready to impress your friends and family with this irresistible dessert!
Ingredients
– 1 ¾ cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup crushed Oreo cookies
– 1 cup heavy cream
– 1 cup powdered sugar
– Additional Oreo cookies for decoration
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 20 minutes, while cooking time is around 30 minutes.
Nutritional Value
Based on 1 serving (1 slice), this cake contains approximately:
– Calories: 320
– Total Fat: 18g
– Saturated Fat: 8g
– Cholesterol: 50mg
– Sodium: 250mg
– Total Carbohydrates: 38g
– Dietary Fiber: 2g
– Sugars: 20g
– Protein: 4g
This nutritional information is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix for 2 minutes on medium speed.
4. Stir in boiling water (the batter will be thin).
5. Pour batter evenly into the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to wire racks.
8. In a separate bowl, whip the cream until soft peaks form.
9. Gradually add powdered sugar and continue to whip until stiff peaks form.
10. Fold in crushed Oreo cookies gently.
11. Once cakes are completely cool, frost the top of one layer with the cookies and cream frosting.
12. Place the second layer on top and frost the top and sides of the cake.
13. Decorate with additional Oreo cookies on top.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Use dairy-free milk and whipped coconut cream for a vegan version. Additionally, you can replace granulated sugar with coconut sugar for a healthier alternative.
Serving and Pairings
This cookies and cream cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Serve with fresh berries or a hot cup of coffee for the perfect dessert experience.
Storage and Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. For best results, wrap individual slices tightly in plastic wrap before freezing. Thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix just until combined.
- Not allowing the cakes to cool completely can cause frosting to melt.
- Using expired baking powder or soda can prevent the cake from rising.
- Forgetting to grease the pans can result in stuck cakes.
- Not measuring ingredients accurately can alter the texture.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Chill the bowl and beaters before whipping cream for quicker results.
- For extra flavor, add a splash of vanilla extract to the frosting.
- Use a serrated knife to level the tops of the cakes for even layers.
FAQs
Can I use different cookies instead of Oreos?
Absolutely! While Oreos are traditional, you can experiment with other types of cookies like chocolate chip or peanut butter cookies for a unique flavor.
How can I make the cake less sweet?
To reduce sweetness, consider using less sugar in the frosting or opting for a less sweet cookie alternative.
Is it possible to make this cake ahead of time?
Yes, you can prepare the cake layers in advance and store them in the fridge or freezer. Frost the cake just before serving for the best texture.
What is the best way to decorate the cake?
You can use crushed Oreo cookies, chocolate shavings, or even a drizzle of chocolate ganache on top for an extra touch.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend, you can create a gluten-free version of this delicious cake.
Conclusion
This cookies and cream cake is a delightful treat that combines rich chocolate flavors with creamy frosting, making it a favorite for any occasion. Easy to make and visually stunning, it’s sure to impress your guests and satisfy your sweet cravings. Enjoy every bite of this indulgent dessert!
Cookies And Cream Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed Oreo cookies
- 1 cup heavy cream
- 1 cup powdered sugar
- Additional Oreo cookies for decoration
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix for 2 minutes on medium speed.
- Stir in boiling water (the batter will be thin).
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- In a separate bowl, whip the cream until soft peaks form.
- Gradually add powdered sugar and continue to whip until stiff peaks form.
- Fold in crushed Oreo cookies gently.
- Once cakes are completely cool, frost the top of one layer with the cookies and cream frosting.
- Place the second layer on top and frost the top and sides of the cake.
- Decorate with additional Oreo cookies on top.
