Cookies And Cream Cake

An easy and moist chocolate Cookies And Cream Cake that is easy to make? Yes! This cake is packed full of Oreos in the chocolate sponge, in the frosting and is even topped with it. Drizzled with my one-bowl chocolate sauce recipe, it’s perfect for the cookie and cream lover in your life!

My absolute fave thing about this Cookies And Cream Cake!

This cookies and cream cake is modelled off my Double Stack Cookies And Cream Oreo Cake which is humongous! I wanted to make a much smaller version of it. And you know what? It’s just as delicious! The inside is made of chocolate cake instead of vanilla. I wanted to simplify the overall method and way it’s make so it’s more approachable and made for everyone! And can I just add, this is a great birthday cake.

What does my Cookies And Cream Cake taste like?

This cake is made of a gorgeous chocolate cake with chopped Oreos. And it’s so moist. It’s mad of my silky smooth cookies and cream buttercream. I mean, the amount of cookies and cream in this is second to none. It’s in the cake, frosting and on top. Oh! And it’s sprinkled in the middle of the cake as it’s being frosted.

Here are the ingredients to make this Cookies And Cream Cake

All-purpose flour – also known as plain flour.

Cocoa powder – I used unsweetened cocoa powder.

Baking powder – this will help your cake rise.

Salt – I used fine salt.

Bicarb soda – Bicarb soda will help your cake rise and is activated when it comes in contact with something acidic. In this case, the cocoa powder.

Butter – I used softened unsalted butter.

Caster sugar – also known as superfine sugar.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Eggs – I used large eggs.

Milk – You’ll use this for the cke batter. Make sure it’s room temperature. Ut you’ll also use some milk for the frosting. Make sure this is hot. I heated my milk up in the microwave for 20 seconds. Adding hot milk into the frosting will melt some of it and as that melted frosting mixes into the rest of the frosting it helps makes it smooth and glossy. I would not recommend this technique during warm weather. The frosting will already be susceptible to melting easily.

Oreos – You don’t have to use Oreos in this recipe. Any sandwich cookie will work. And leave the cream in! No need to scoop it out.

Chocolate sauce – this recipe is an easy and yummy one-bowl recipe! Grab the recipe here!

Powdered sugar – also known as icing sugar.

Let’s go through each step to making this Cookies And Cream Cake!

Chocolate Cake

1. Preheat your oven to 180C / 355F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper. Set aside. Add the all-purpose flour, cocoa powder, baking powder, salt and bicarb soda to a large mixing bowl. Use a whisk to combine. Set aside.
2. To a separate large bowl, add the butter, sugar and vanilla extract. Use an electric hand mixer to beat on high speed until pale, about 3 minutes.

3. Stop the mixer, scrape down the bowl and turn back on high speed. Add the eggs one at a time while the mixer is on.
4. Stop the mixer, scrape down the bowl and add half the dry ingredients and half the milk. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and add the remaining dry ingredients and milk. Mix until batter is uniform.

5. Add 1 cup of chopped Oreos and fold through using a spatula.
6. Split the mixture between the cake tins and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool completely.

7. Once baked and cooled, use a serrated knife to carefully trim the tops off while still in the cake tin.

Frosting

1. Add the butter and vanilla extract into a large mixing bowl and beat on high speed until pale and creamy, about 5 minutes.
2. Stop the mixer and run the powdered sugar through a sieve. Mix on low speed until no dry ingredients are showing, then pump up to high speed and beat for 5 minutes.

3. Add the hot milk (see notes) and beat for an extra 60 seconds.
4. Add the crushed Oreos and fold through until well combined.

Assembly

1. Add the frosting to a piping bag and pipe a little on your serving plate. Use a spoon or offset spatula to spread around.
2. Add the first layer of cake.

3. Pipe a ring of frosting around the top. Fill in with more frosting and spread around evenly.
4. Sprinkle with 1/2 cup of chopped Oreos.

5. Then add the next layer of cake and cover in frosting.
6. Use the video as a guide to smoothen the frosting as neatly as you can.

7. Add chopped Oreos around the bottom.
8. Drizzle chocolate sauce around the top.

9. Fit the end of a piping bag with an open star tip and pipe swirls around the cake.
10. Finish with a wedge of chopped Oreos.

My Top Tips!

• Storage – This cake can be stored in an airtight container for up to three days.
• Cookies – You don’t have to use Oreos in this recipe. Any sandwich cookie will work. And leave the cream in! No need to scoop it out.
• Hot milk – I heated my milk up in the microwave for 20 seconds. Adding hot milk into the frosting will melt some of it and as that melted frosting mixes into the rest of the frosting it helps makes it smooth and glossy. I would not recommend this technique during warm weather. The frosting will already be susceptible to melting easily.

Loved this cookies and cream cake? You’ll love these cookies and cream recipes!

• Double Stack Cookies And Cream Oreo Cake
• Gingerbread Cookies And Cream Cupcakes
• Gingerbread Cookies And Cream Cupcakes
• Cookies And Cream Cupcakes