Description
This Cookies and Cream Cake is a decadent layered dessert featuring a moist vanilla cake studded with crushed chocolate sandwich cookies, and topped with a luscious cookies and cream buttercream frosting. Perfect for celebrations or an indulgent treat, this American classic combines the beloved flavors of chocolate sandwich cookies with rich, creamy frosting for a crowd-pleasing delight.
Ingredients
Scale
Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups finely crushed chocolate sandwich cookies
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter, oil, and sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg whites and vanilla: Add the egg whites one at a time, then mix in the vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the whole milk to the wet ingredients in three additions, starting and ending with the dry ingredients. Mix gently after each addition until just combined.
- Fold in crushed cookies: Gently fold in 1 cup of crushed chocolate sandwich cookies to evenly distribute them throughout the batter without overmixing.
- Fill pans and bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar while mixing on low speed until combined. Add heavy cream and vanilla extract, then beat on high until the frosting is light and fluffy.
- Incorporate cookie crumbs into frosting: Fold in 1 1/2 cups of finely crushed chocolate sandwich cookies to the frosting for texture and flavor.
- Assemble the cake: Once the cakes are completely cool, spread frosting evenly on top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake.
- Decorate: Optionally, garnish with extra cookie crumbs or halved chocolate sandwich cookies for a beautiful finishing touch.
Notes
- For extra flavor and texture, stir a handful of chopped cookies into the frosting just before decorating.
- This cake is best served at room temperature to enhance the flavor and texture.
- Pairs perfectly with a cold glass of milk for a classic indulgence.
- Use fresh egg whites from large eggs for best results in fluffiness and structure.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45 g
- Sodium: 270 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
