Description
Savor the rich flavors of this Chocolate Cookies and Cream Cake, featuring moist chocolate layers filled with a creamy cookies and cream filling and topped with a luscious chocolate frosting. Ideal for celebrations or a delightful dessert!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ 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 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup crushed Oreo cookies (about 10–12 cookies)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water. The batter will be thin.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Whip the cream on high speed until stiff peaks form, about 3-5 minutes. Be careful not to over-whip.
- Gently fold in the crushed Oreo cookies.
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Then beat on medium speed until fluffy.
- Add the heavy cream and vanilla extract, beating on high speed for about 2 minutes until light and fluffy. Adjust consistency with more cream if needed.
- Once the cakes are completely cooled, place one layer on a serving plate.
- Spread a generous amount of the cookies and cream filling on top of the first layer.
- Place the second cake layer on top and gently press down.
- Frost the top and sides of the cake with the chocolate frosting using a spatula.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can decorate the top of the cake with additional crushed Oreo cookies for a beautiful finish.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes