Craving a sweet treat that combines rich chocolate and creamy goodness? Look no further than this cookies and cream cake recipe! This delightful dessert layers moist chocolate cake with a luscious cookies and cream frosting, topped with crunchy Oreo pieces for added texture. Perfect for birthdays, special occasions, or any time you want to indulge your sweet tooth, this cake is sure to impress your family and friends. Let’s dive into creating this scrumptious dessert!
Ingredients
– 1 ¾ cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 ½ cups heavy cream
– 1 cup powdered sugar
– 1 cup crushed Oreo cookies
– Extra Oreos for decoration
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 30 minutes, with an additional cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Protein: 4g
– Carbohydrates: 50g
– Fat: 16g
– Sugar: 28g
This nutritional information is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
4. Carefully stir in the boiling water until the batter is smooth.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. While the cakes cool, whip heavy cream until soft peaks form, then gradually add powdered sugar.
9. Fold in crushed Oreo cookies into the whipped cream to create the frosting.
10. Once the cakes are cool, layer them with frosting in between and on top, decorating with whole Oreo cookies.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour to make this cake gluten-free. Additionally, use almond or coconut milk instead of whole milk for a dairy-free version. For a healthier option, consider using a sugar substitute in place of granulated sugar.
Serving and Pairings
This cookies and cream cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate syrup. It’s also delicious alongside a fresh fruit salad, providing a refreshing contrast to the rich cake.
Storage and Reheating
Store leftover cake in an airtight container in the fridge for up to 5 days. If you plan to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To reheat, let it thaw in the refrigerator overnight and bring to room temperature before serving.
Cooking Mistakes
– Don’t skip the boiling water; it helps create a moist cake.
– Make sure your ingredients are at room temperature for better mixing.
– Avoid overmixing the batter to prevent a dense texture.
– Use a toothpick to check for doneness; don’t rely solely on time.
– Allow cakes to cool completely before frosting to prevent melting.
Helpful Tips
– Use high-quality cocoa powder for richer flavor.
– For a fun twist, add chocolate chips to the batter.
– Decorate with additional crushed Oreos for a stunning presentation.
– Chill the cake for an hour before serving for easier slicing.
– Experiment with different flavored extracts for unique frosting variations.
FAQs
Can I use a different frosting for this cake?
Absolutely! You can use cream cheese frosting or chocolate ganache for a different flavor profile. Just ensure it complements the chocolate cake.
How do I make this cake healthier?
To make a healthier version, consider using whole wheat flour, reducing the sugar, or substituting with natural sweeteners like honey or maple syrup.
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just store them in the fridge, wrapped tightly to maintain freshness, and frost before serving.
Is it possible to make this cake in a single layer?
Yes! You can bake the batter in a 9×13-inch pan for a single-layer cake. Adjust the baking time as needed.
What can I do with leftover frosting?
Leftover frosting can be stored in the fridge for up to a week. Use it on cupcakes or cookies, or simply enjoy it with a spoon!
Conclusion
This cookies and cream cake recipe is a delightful dessert that combines rich flavors and textures, making it a favorite for any occasion. With its creamy frosting and chocolatey layers, it’s sure to bring smiles to everyone at the table. Enjoy baking and indulging in this sweet treat!
Cookies And Cream Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups heavy cream
- 1 cup powdered sugar
- 1 cup crushed Oreo cookies
- Extra Oreos for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Carefully stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes cool, whip heavy cream until soft peaks form, then gradually add powdered sugar.
- Fold in crushed Oreo cookies into the whipped cream to create the frosting.
- Once the cakes are cool, layer them with frosting in between and on top, decorating with whole Oreo cookies.