Cookies and Cream Cake

A nostalgic and easy-to-make Cookies and Cream Cake recipe, perfect for birthdays, holidays, or any occasion. The combination of chocolate cookies and creamy frosting is a guaranteed crowd-pleaser.

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Cook Time 25

Equipment

Oven Preheat to 350°F (175°C)
8-inch round cake pans Three pans are needed. Grease and flour to prevent sticking.
Medium bowl For whisking dry ingredients.
Large bowl For creaming butter and sugar.
Stand mixer or hand mixer For creaming butter and sugar.
Toothpick To check for doneness.
Wire rack To cool cakes.
Offset spatula or butter knife For frosting the cake.
Serving plate To assemble the cake.
Airtight container For storing leftover cake.

Ingredients

2.5 cups all-purpose flour The foundation of our delicious cake!
2.5 teaspoons baking powder For a light and airy texture.
0.5 teaspoon baking soda Another secret to that perfect rise.
0.25 teaspoon salt Enhances all the other flavors.
1 cup unsalted butter, softened Make sure it's nice and soft for easy creaming!
2 cups granulated sugar For that perfect sweetness.
4 large eggs Adds richness and binds everything together.
1 tablespoon pure vanilla extract A touch of vanilla elevates the flavor profile.
1 cup buttermilk Adds moisture and a slight tang.
0.5 cup sour cream Contributes to the cake's moistness.
1.5 cups crushed chocolate sandwich cookies The star of the show!
1.5 cups unsalted butter, softened Again, make sure it's soft and creamy!
6 cups powdered sugar The base of our dreamy frosting.
0.25 cup heavy cream For that perfect consistency.
1 tablespoon vanilla extract Another touch of vanilla magic.
0.5 teaspoon salt Balances the sweetness.
1.5 cups crushed chocolate sandwich cookies More delicious cookies for extra texture.
Whole chocolate sandwich cookies For garnish
Crushed chocolate sandwich cookies For garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the sour cream and then gently fold in the crushed cookies.
Divide the batter evenly among the prepared pans.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Beat the softened butter until it's light and creamy.
Gradually add the powdered sugar, beating on low speed.
Add the heavy cream, vanilla, and salt. Beat on high speed for 3-4 minutes, until light and fluffy.
Gently fold in the crushed cookies.
Once the cakes are completely cool, layer them on a serving plate, frosting between each layer.
Frost the sides and top of the cake, smoothing it out with an offset spatula.
Garnish with whole and crushed cookies.
Refrigerate for at least 30 minutes before slicing and serving.

Notes

Don't overmix the batter, or the cake will be tough. Make sure your butter is softened to room temperature for the best results. Let the cake cool completely before frosting to prevent the frosting from melting. You can make the cake and frosting ahead of time and assemble them right before serving. Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can freeze the cake for up to 3 months.