Description
This Delicious Cookies and Cream Cake is a delightful dessert combining the classic flavors of chocolate sandwich cookies and creamy frosting. Moist and fluffy, this cake is perfect for celebrations or any sweet craving, featuring a tender crumb infused with crushed cookies and topped with a luscious cream cheese frosting dusted with powdered sugar.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
Other Ingredients
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- 8 ounces cream cheese, softened
- Powdered sugar, for frosting (about ¾ cup)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round baking pans to ensure the cake layers release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder, ensuring they are evenly combined for a uniform bake.
- Cream butter and sugar: In a separate large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process incorporates air, giving the cake a tender texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix just until all ingredients are combined and the batter is smooth to avoid overmixing.
- Fold in crushed cookies: Gently fold in the crushed chocolate sandwich cookies, distributing them evenly throughout the batter without breaking them down too much.
- Divide and bake: Pour and spread the batter evenly into the prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are done.
- Cool and frost: Allow the cakes to cool in their pans for about 10 minutes, then remove and cool completely on wire racks. For the frosting, beat the softened cream cheese with powdered sugar until smooth and fluffy. Spread the cream cheese frosting generously over the cooled cake layers.
Notes
- Be sure to bring eggs and butter to room temperature for better mixing and a smoother batter.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Use full-fat cream cheese for creamy, rich frosting; soften it beforehand to avoid lumps.
- You can chill the cake after frosting for firmer slices and enhanced flavor melding.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
