Indulge in a delightful Cookies and Cream Chocolate Cake that combines rich chocolate with the irresistible crunch of cookies. This recipe is a fantastic way to elevate your chocolate cake recipes and impress your family and friends. Get ready to create a truly special dessert.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor. Dark cocoa powder also works for a richer color.
- Buttermilk: Creates a tender, moist crumb. If you don’t have it, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Crushed Sandwich Cookies: Essential for the “cookies and cream” element. Any chocolate sandwich cookie will do.
- Cream Cheese: For the luscious frosting. Full-fat cream cheese is recommended for the best texture.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Cookies and Cream Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1 ½ cups crushed chocolate sandwich cookies
For Garnish (Optional):
- Additional crushed chocolate sandwich cookies
- Whole chocolate sandwich cookies
How Much Time Will You Need?
- Prep time: 30 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour 30 minutes
- Servings: 12
- Tools: 2 (9-inch) round cake pans, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. Line the bottoms with parchment paper if you have it.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is thoroughly combined.
3. Mix Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients together until they are well blended.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined, then slowly add the hot water. Continue mixing until the batter is smooth.
5. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
6. Make the Cookies and Cream Frosting
In a large bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, a cup at a time, beating until smooth. Beat in the vanilla extract and milk until the frosting reaches your desired consistency.
7. Add the Crushed Cookies
Gently fold in the crushed chocolate sandwich cookies into the frosting. Be careful not to overmix; you want those distinct cookie pieces. This frosting truly makes your chocolate cake recipes shine.
8. Assemble Your Cake
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Garnish with additional crushed or whole cookies, if desired.
Variation Ideas:
- Mint Cookies & Cream: Add a few drops of peppermint extract to the frosting for a refreshing twist.
- White Chocolate Drizzle: Melt some white chocolate and drizzle over the finished cake for extra flair.
- Cupcakes: Bake the batter in cupcake liners for individual servings. Adjust baking time to 18-22 minutes.
Storage Instructions:
Store your Cookies and Cream Chocolate Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this chocolate cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them tightly wrapped at room temperature. Frost the cake on the day you plan to serve it.
Why did my cake sink in the middle?
This can happen if the oven door was opened too early, the cake was underbaked, or if there was too much leavening agent. Ensure your oven temperature is accurate.
Can I use a different kind of cookie?
While chocolate sandwich cookies are classic, you can experiment with other sturdy cookies like chocolate chip cookies for a different flavor profile.
How do I crush the cookies evenly?
Place the cookies in a zip-top bag and crush them with a rolling pin or the bottom of a heavy glass. A food processor also works quickly.
My frosting is too thin/thick. What should I do?
If your frosting is too thin, add more powdered sugar. If it’s too thick, add milk a teaspoon at a time until it reaches your desired consistency.
Is this recipe suitable for a special occasion?
Absolutely! This Cookies and Cream Chocolate Cake is a showstopper and perfect for birthdays, holidays, or any celebration. It’s one of those chocolate cake recipes everyone will love.