Make your next celebration unforgettable with a show-stopping Cookies and Cream Layer Cake, a fantastic addition to your birthday cake ideas. This impressive yet approachable cake brings together rich chocolate and creamy vanilla with crunchy cookie bits for a delightful dessert everyone will love.
Key Ingredients & Substitutions
- All-purpose flour: You can use a gluten-free all-purpose flour blend for a gluten-friendly option.
- Granulated sugar: Brown sugar can add a slightly deeper caramel note.
- Cocoa powder: Use unsweetened natural cocoa powder for the best flavor.
- Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Crushed sandwich cookies: Any chocolate sandwich cookie will work perfectly.
Ingredients
For the Chocolate 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 Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies (about 12-15 cookies)
For Assembly and Decoration:
- ½ cup crushed chocolate sandwich cookies
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools: Three 8-inch round cake pans, electric mixer, rubber spatula, wire rack.
1. Prepare Your Cake Pans and Oven
First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This helps ensure your cakes won’t stick.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Add Wet Ingredients (Except Hot Water)
Next, add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for 2 minutes until well combined. Scrape down the sides of the bowl as needed.
4. Incorporate Hot Water
Carefully pour in the hot water and mix on low speed until just combined. The batter will be thin, but don’t worry, that’s how it should be. Divide the batter evenly among your prepared cake pans.
5. Bake the Cakes
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 before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting.
6. Make the Cookies and Cream Buttercream
While the cakes cool, beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the powdered sugar, mixing until light and fluffy. Beat in the milk and vanilla extract, then gently fold in the 1 ½ cups of crushed sandwich cookies.
7. Assemble the Cake
Place one cooled cake layer on your serving plate or cake stand. Spread about ¾ cup of buttercream evenly over the top. Repeat with the second and third cake layers, then cover the entire cake with the remaining buttercream, smoothing the sides and top.
8. Decorate Your Cake
Finally, sprinkle the remaining ½ cup of crushed sandwich cookies around the base and on top of the cake. This adds a beautiful finish and extra crunch. Your stunning Cookies and Cream Layer Cake, a fantastic addition to birthday cake ideas, is now ready!
Variation Ideas
- Mini Cakes: Use smaller cake pans to make individual portions.
- Cupcakes: Bake the batter in cupcake liners for delicious cookies and cream cupcakes.
- Chocolate Ganache Drizzle: Drizzle a simple chocolate ganache over the top for extra decadence.
- White Chocolate Frosting: Substitute the chocolate sandwich cookies with golden sandwich cookies and use white chocolate in the buttercream for a “golden” cookies and cream cake.
Storage Instructions
Store leftover Cookies and Cream Layer Cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them, wrapped tightly, at room temperature. You can also make the frosting a day ahead and store it in the refrigerator.
Why did my cake layers stick to the pan?
Ensure you generously grease and flour your pans and use parchment paper on the bottom. Let cakes cool sufficiently in the pan before inverting.
My buttercream is too thin/thick. What should I do?
If too thin, add more powdered sugar. If too thick, add milk 1 teaspoon at a time until you reach the desired consistency.
Can I use a different type of cookie?
While chocolate sandwich cookies are classic, you can experiment with other sturdy cookie varieties that complement chocolate, like shortbread or even chocolate chip cookies.
How do I get flat cake layers?
You can use cake strips around your pans or level the cooled cakes with a serrated knife for perfectly flat layers.