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Classic Cookies and Cream Layer Cake

A tall, decadent slice of Cookies and Cream Cake featuring dark chocolate layers and white frosting with cookie crumbles.
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A recipe for a rich chocolate layer cake filled and frosted with cream cheese frosting mixed with crushed chocolate sandwich cookies.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream
  • 1 1/2 cups crushed chocolate sandwich cookies (about 15 cookies)
  • 1/2 cup coarsely chopped chocolate sandwich cookies for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
  3. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until combined. Add 1 teaspoon vanilla and milk or cream until the frosting reaches a spreadable consistency.
  9. Gently fold in the 1 1/2 cups of finely crushed cookies into the frosting.
  10. Place one cooled cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top.
  11. Frost the top and sides of the entire cake with the remaining frosting.
  12. Sprinkle the coarsely chopped cookies over the top of the cake for decoration.

Notes

  • Use hot coffee instead of hot water in the batter to deepen the chocolate flavor.
  • For cleaner layers, wrap the cooled cakes tightly in plastic wrap and chill them in the refrigerator for at least one hour before frosting.
  • If you prefer a less sweet frosting, reduce the powdered sugar slightly and add a tablespoon of heavy cream instead.

Nutrition

Find it online: https://spoonswirl.com/cookies-and-cream-cake-recipe/