Delicious Cookies and Cream Cake

Alright, friends, pull up a wobbly kitchen stool, because today we are talking about cake. Not just any cake, mind you, but the kind of cake that makes you forget your laundry pile, the mountain of dishes, and that email you’ve been “meaning to send.” We’re diving headfirst into a Delicious Cookies and Cream Cake, a creation so gloriously decadent, it’s practically illegal. This isn’t just a dessert; it’s a full-on comfort hug, a nostalgia trip back to childhood, and an emergency happiness delivery system all rolled into one. If you’ve ever found yourself staring into an empty cookie box with a silent sob escaping your lips, then this cake is your calling. You absolutely, positively *need* to try it because it’s guaranteed to soothe your soul and make you forget, just for a moment, that you’re an adult who has to pay bills.

Speaking of chaos, the last time I made this, my husband, bless his sweet, bottomless-pit heart, tried to convince the kids that the first slice should go to the “provider of the household.” My 6-year-old, Leo, who apparently has a law degree I didn’t know about, countered with “but *I* helped watch it in the oven!” and then proceeded to lick the mixing spoon with such ferocity, I thought it might actually bend. It turned into a full-blown cookie-crumble-smudged debate over who deserved the inaugural slice. I eventually just cut the thing into ridiculously small portions and pretended it was a “tasting flight,” which fooled absolutely no one, least of all me, as I later found my husband in the pantry, shoveling cake straight from the pan with a spork. Honestly, it’s a miracle any of this cake ever makes it to a plate.

Time-Saving Hacks

• Shortcut that keeps you sane: Don’t feel bad about using a good quality box cake mix! Seriously, we’re all friends here. Just jazz it up with an extra egg and milk instead of water. Nobody will ever know.
• Hack that saves dishes but still looks like effort: Frost the cake with an offset spatula, then run the back of a spoon over it to create pretty swirls instead of trying to get it perfectly smooth. Rustic chic, baby!
• The sneaky “cheat” you always pull when you’re in a rush: Buy pre-crushed cookie crumbs. Or, just smash a sleeve of cookies in a Ziploc bag with a rolling pin while venting about your day. Two birds, one stone!

Kitchen Confessions

• The disaster story: I once forgot to grease *and* flour a pan. The cake came out in sad, crumbling pieces that looked like a delicious archaeological dig. I just piled it into a bowl with whipped cream and called it “deconstructed.” Nobody complained.
• A silly mistake you or your family made with this recipe: My daughter thought the “cream” part was actual ice cream and tried to microwave her slice. The resulting melty, sugary mess was… interesting. And sticky. So, so sticky.
• Honest admission: the messy part you secretly skip: Leveling the cake layers. Honestly, who has the time or the perfectly steady hand? A slightly lopsided cake just adds character, right? That’s my story and I’m sticking to it.

What to Serve It With

This decadent beauty practically begs for a tall glass of cold milk, or if you’re feeling fancy (or just want to be an adult about it), a steaming mug of coffee. For a truly over-the-top experience, a scoop of vanilla bean ice cream on the side will make you question all your life choices (in the best way possible).

✔Tips & Mistakes

Make sure your butter and eggs are at room temperature for the best, most even cake batter. And whatever you do, resist the urge to peek into the oven! Seriously, that sudden drop in temperature is the express lane to a sunken cake. If your cake seems a little dry, don’t fret! A simple syrup brushed on the layers before frosting works wonders. Oh, and don’t overmix your batter – a light hand equals a tender crumb.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For this cake, you could try using different flavored sandwich cookies (mint! peanut butter!) or even fold in some white chocolate chips into the batter for an extra layer of sweetness. If you’re out of buttermilk, a quick hack is to add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.

Frequently Asked Questions

Delicious Cookies and Cream Cake

This Cookies and Cream Cake combines rich chocolate and vanilla flavors for a delightful dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 1.75 cup all-purpose flour sifted
• 0.75 cup unsweetened cocoa powder for a rich flavor
• 1.5 cup granulated sugar adjust to taste
• 1 cup butter softened to room temperature
• 4 large eggs at room temperature
• 1 tbsp vanilla extract pure for best flavor
• 1 tbsp baking powder ensure it's fresh
• 1 cup heavy cream for frosting
• 10 oz chocolate sandwich cookies crushed for filling

Instructions

 

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
• In another bowl, sift together flour, cocoa, baking powder, and a pinch of salt.
• Gradually add the dry ingredients to the wet mixture, alternating with milk if needed.
• Fold in the crushed cookies gently into the batter.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• For frosting, beat the heavy cream until stiff peaks form. Frost the cooled cakes generously.

Notes

This cake is perfect for special occasions and can be served with extra cookie crumbs on top.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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