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Cookies and Cream Cake
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 20 chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
- 8 chocolate sandwich cookies, halved (for garnish)
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 2 cups of flour, 1 1/2 cups of sugar, 3/4 cup of cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix until well combined.
- Stir in 1 cup of boiling water. The batter will be thin, but that's okay.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat 1/2 cup of softened butter until creamy. Gradually add 3 cups of powdered sugar, mixing well after each addition.
- Add 1 teaspoon of vanilla extract and 3-4 tablespoons of heavy cream, and beat until smooth and creamy.
- Fold in the crushed chocolate sandwich cookies.
- Place one cake layer on a serving plate. Spread a layer of the cookies and cream frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with halved chocolate sandwich cookies.
- Slice and enjoy!
The history of Cookies and Cream Cake can be traced back to the United States, where it originated as a popular dessert in the 1980s. This delectable cake features layers of moist chocolate cake infused with crushed chocolate sandwich cookies, and is frosted with a creamy vanilla frosting filled with more cookie crumbles. The combination of rich chocolate and the sweet, slightly salty flavor of the cookies creates a truly indulgent treat. Chefs and home bakers alike have put their own spin on this classic dessert, adding their favorite cookie varieties or experimenting with different frosting flavors. Today, the best versions of this cake can be found in bakeries and restaurants across the country, with some establishments even offering a vegan or gluten-free alternative. To make the perfect Cookies and Cream Cake, it's essential to use high-quality chocolate and cookies, and to ensure the frosting is light and fluffy. For those looking to switch things up, some creative bakers have also turned this cake into cupcakes, cake pops, or even ice cream cakes, offering a fun twist on the traditional recipe. Whether enjoyed at a birthday celebration or as a sweet ending to a meal, Cookies and Cream Cake continues to be a beloved dessert for all ages.
60 min
12
380 calories
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