Description
Indulge in the decadent delight of this Cookies and Cream Cake, a luscious dessert that combines the classic flavors of chocolate sandwich cookies and fluffy cake layers, topped with a creamy frosting. Perfect for birthdays or any special occasion!
Ingredients
Cake:
- 1 box (15.25 oz) white or vanilla cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 15 chocolate sandwich cookies (like Oreos), crushed
- 1 teaspoon vanilla extract
Frosting:
- 1 tub (8 oz) whipped topping or 2 cups heavy cream, whipped
- 1/2 cup powdered sugar
- 8 additional cookies for topping, crushed or halved
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Divide the batter evenly between the pans and bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, fold crushed cookies and powdered sugar into the whipped topping or homemade whipped cream.
- Garnish with extra crushed or halved cookies. Chill for at least 30 minutes before slicing.
In a large bowl, mix the cake mix, milk, melted butter, eggs, and vanilla extract until smooth. Fold in the crushed cookies.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Spread a layer of frosting over one cooled cake layer, place the second cake on top, then frost the top and sides.
Notes
- For a more intense cookies and cream flavor, add crushed cookies between layers.
- You can also use chocolate cake for a richer variation.
