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Cookies And Cream Cake

Cookies And Cream Cake

Indulge in the rich flavors of this Cookies and Cream Cake, featuring moist chocolate layers infused with crushed chocolate sandwich cookies and enveloped in a silky Italian meringue buttercream. This decadent dessert brings the beloved cookies and cream flavor to a show-stopping layer cake, perfect for celebrations or satisfying your sweet tooth.
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Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Chocolate Cake, Dessert
Cuisine American
Servings 8
Calories 750 kcal

Ingredients
  

For the Cake :

  • Cooking spray
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup Dutch-process cocoa (e.g., Hershey's Special Dark)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 1 cup whole buttermilk
  • 1/2 cup tap water (or coffee for deeper flavor)
  • 10 chocolate sandwich cookies, crushed

For the Buttercream :

  • 1/2 cup granulated sugar
  • 1/2 cup tap water
  • 6 large egg whites
  • 2 cups unsalted butter, cubed and softened
  • 10 chocolate sandwich cookies, finely crushed (plus more for garnish)
  • 2 tsp vanilla extract
  • 1/2 tsp kosher salt

Instructions
 

  • 1. Prepare the Pans:
    Preheat oven to 350°F (175°C).
    Lightly grease three 8-inch round cake pans with cooking spray.
    Line the bottoms with parchment paper and lightly grease the parchment.
  • 2. Make the Cake Layers:
    In a stand mixer bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
    Add oil, eggs, and vanilla; beat on medium speed until combined (about 2 minutes).
    Add buttermilk and mix on low speed until combined (about 2 minutes).
    Add water and beat on medium-high speed until well incorporated, scraping down sides as needed.
    Fold in crushed cookies until evenly distributed.
    Divide batter evenly among prepared pans.
    Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
    Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  • 3. Prepare the Buttercream:
    In a medium saucepan, combine sugar and water; bring to a boil over medium heat, stirring occasionally.
    Once boiling, stop stirring and cook until a candy thermometer reads 240°F (115°C).
    Meanwhile, in a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks form (about 2 minutes).
    With the mixer running on medium-high speed, slowly pour the hot sugar syrup into the egg whites in a thin stream.
    Continue beating until the bowl is cool to the touch and stiff, glossy peaks form (15–20 minutes).
    Reduce speed to medium and add butter, one tablespoon at a time, beating until incorporated and buttercream is light and fluffy.
    Add crushed cookies, vanilla, and salt; beat to combine.
  • 4. Assemble the Cake:
    If necessary, trim the tops of the cake layers to level them.
    Place one layer on a cake plate; spread with about 1 cup of buttercream.
    Repeat with the second layer and another 1 cup of buttercream.
    Top with the third layer.
  • 5. Crumb Coat and Frost:
    Apply a thin layer of buttercream over the top and sides of the cake to seal in crumbs.
    Refrigerate until firm (about 15 minutes).
    Apply the remaining buttercream evenly over the cake.
    Garnish with additional crushed cookies, if desired.
Keyword Chocolate Layer Cake, Cookies and Cream Cake, Homemade Cake Recipe, Italian Meringue Buttercream, Oreo Cake