Cookies and Cream Cake

This cookies and cream cake is a celebration in every slice. Moist chocolate cake layers are filled with a fluffy cookies and cream frosting, then covered in a smooth chocolate ganache and a pile of crushed cookies. It looks like it came from a bakery, but it bakes in two simple pans.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Rich chocolate cake with cookies and cream filling
• A showstopper for birthdays
• The frosting is light, not too sweet

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract, for the frosting
• 1 cup crushed chocolate sandwich cookies
• 8 oz semisweet chocolate, chopped
• 1/2 cup heavy cream, for the ganache
• 1/2 cup crushed chocolate sandwich cookies, for topping

How to Make It

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes, until smooth.

4. Stir in the hot water. The batter will be thin, and that is normal.
5. Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely.
6. Beat the whipping cream, powdered sugar, and vanilla until stiff peaks form. Fold in 1 cup of crushed cookies.
7. Place one cake layer on a serving plate. Spread half the frosting over it, add the second layer, and spread the rest of the frosting over the top and sides.
8. Heat 1/2 cup of cream until it simmers, then pour it over the chopped chocolate. Let it stand for 2 minutes, then stir until smooth. Pour the ganache over the cake and sprinkle with crushed cookies. Chill for 30 minutes before slicing.

Pro Tips

• Cool the cake layers completely before frosting, or the frosting will slide off.
• Do not overbeat the whipped cream. Stop as soon as stiff peaks form.
• Crush the cookies in a zip-top bag with a rolling pin for even crumbs.

Serving Suggestions

Serve with a glass of cold milk or a scoop of vanilla ice cream. This cake is best on the day it is made.

Frequently Asked Questions

Can I make the cake layers ahead?

Yes. Wrap the cooled layers in plastic wrap and refrigerate them for up to 2 days, or freeze them for up to 1 month.

Can I use a boxed cake mix?

Yes. Bake a chocolate cake mix in two 9-inch pans, cool the layers, then add the frosting and ganache the same way.

How do I store the finished cake?

Refrigerate it in a covered container for up to 3 days. Let it sit on the counter for 20 minutes before serving.