Description
This delicious Cookies and Cream Cake combines a moist vanilla-flavored cake studded with crushed chocolate sandwich cookies and topped with a creamy whipped cream cheese frosting. Perfect for celebrations or an indulgent dessert, it offers a delightful contrast of rich cookie bits and smooth frosting 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
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup crushed chocolate sandwich cookies (such as Oreos)
Frosting Ingredients
- 8 ounces cream cheese, softened
- Powdered sugar, to taste (for frosting)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour and baking powder, ensuring they are well mixed to distribute the leavening agent evenly.
- Cream butter and sugar: In a separate large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry mixtures: Alternately add the dry ingredients and whole milk into the butter mixture, beginning and ending with the dry ingredients. Stir gently until the batter is smooth and well incorporated.
- Fold in crushed cookies: Carefully fold the crushed chocolate sandwich cookies into the batter, distributing them evenly without overmixing to maintain texture.
- Bake the cake: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Allow the cakes to cool completely in the pans for about 10 minutes, then remove from pans and cool fully on wire racks. For the frosting, whip the softened cream cheese with powdered sugar to your desired sweetness and spread it evenly over the cooled cakes before assembling or serving.
Notes
- Ensure all your ingredients are at room temperature for better batter consistency.
- You can adjust the amount of crushed cookies based on preference to get more or fewer cookie bits in the cake.
- Chilling the frosting briefly before spreading helps achieve a smoother finish.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- For a richer taste, substitute whole milk with buttermilk.
