Description
This delicious Cookies and Cream Cake combines a moist vanilla cake base with crushed chocolate sandwich cookies for a delightful crunch and flavor. Topped with a smooth cream cheese frosting sweetened with powdered sugar, this cake is perfect for celebrations or anytime dessert cravings strike.
Ingredients
Scale
Cake Batter
- 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)
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Frosting
- 8 ounces cream cheese (softened)
- Powdered sugar (to taste for frosting)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking powder. Stir these dry ingredients together evenly.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the unsalted butter with the granulated sugar using an electric mixer or whisk until the mixture is light and fluffy. This step incorporates air giving the cake a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then mix in the vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until the batter is smooth and fully combined but do not overmix to maintain a light texture.
- Fold in Crushed Cookies: Gently fold the crushed chocolate sandwich cookies into the batter to evenly distribute without crushing them too much.
- Bake the Cake: Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar to taste while mixing until you achieve a creamy frosting consistency.
- Frost the Cake: Once the cakes are fully cooled, spread the cream cheese frosting between the layers and on the top and sides of the cake. Optionally, decorate with extra crushed cookies or crumbs.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature to achieve the best batter consistency.
- Use fresh baking powder to ensure proper rise.
- Crush the cookies by placing them in a sealed bag and gently pounding with a rolling pin to avoid powdery crumbs.
- The frosting sweetness can be adjusted by adding more or less powdered sugar according to your preference.
- Store the cake covered in the refrigerator to keep the cream cheese frosting fresh, and bring to room temperature before serving for best flavor.
