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Cookies and Cream Cake

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Indulge in the ultimate dessert experience with this Cookies and Cream Cake. This delightful treat features luscious layers of rich chocolate cake, creamy frosting, and crunchy cookie bits that come together for an unforgettable taste sensation. Whether you’re celebrating a special occasion or simply treating yourself, this easy-to-make cake is sure to impress. Imagine cozying up with a slice on a rainy day, paired perfectly with your favorite coffee. Get ready to create a show-stopping dessert that’s as delicious as it is visually stunning.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup crushed chocolate sandwich cookies

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
  4. Gradually mix in the dry ingredients alternately with milk until just combined.
  5. Fold in crushed cookies gently.
  6. Divide batter between pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool cakes for 10 minutes before transferring to wire racks.
  8. Whip cream until soft peaks form; fold in powdered sugar and cookie pieces for frosting.
  9. Assemble by layering cakes with frosting in between; frost the top and sides.

Nutrition

Keywords: For extra crunch, add more crushed cookies into the batter or on top of the frosting. Use gluten-free flour for a gluten-free version of the cake. Store leftovers in an airtight container in the fridge for up to five days.

Find it online: https://cookingwithruth.com/irresistible-cookies-and-cream-cake-recipe-to-delight-you/