This cookies and cream cake comes to the table with fudgy chocolate cake layers that are dotted with bits of chocolate sandwich cookies. A luscious meringue-based buttercream with the same sandwich cookies in the mix makes for a crowd-pleasing layer cake you’ll be proud to serve.
According to our Test Kitchen, the Italian meringue, though time consuming, is worth the effort. “Italian buttercream is my absolute favorite because the meringue base makes for a remarkably light, fluffy, and delicious buttercream,” says Test Kitchen Professional Liv Dansky. “I sometimes find American buttercreams to be cloyingly sweet and dense. The additional cookie pieces in the frosting make it that much more delicious.”
Learn how to make cookies and cream cake. A generous slice of this cake will taste just like a scoop of the ubiquitous ice cream shop flavor.
What Is Cookies and Cream Cake Made Of?
A buttermilk chocolate cake studded with cookie pieces is paired with a delicate Italian meringue buttercream, also flecked with cookie crumbs, for an iconic cookies and cream-flavored dessert. To make cookies and cream cake, you’ll need:
For the cake:
Cooking spray: To prevent the cakes from sticking to the pans.All-purpose flour: The base of the cake batter. It provides great texture and crumb.Granulated sugar: Sweetens the cake batter.Dutch-process cocoa: Such as Hershey’s Special Dark for an extra deep, chocolatey color and flavor.Baking soda: Reacts with the buttermilk to give the cake lift.Baking powder: Acts as a leavening agent for a light, fluffy crumb.Kosher salt: Enhances the flavor of the cake.Vegetable oil: Adds moisture and tenderness to the cake.Large eggs: Binds the batter and gives the cake structure.Vanilla extract: Adds an aromatic touch to the cake.Whole buttermilk: Adds richness, tenderness, and a mild tanginess to the cake batter.Tap water: For additional moisture in the batter. Can substitute with coffee for even deeper chocolate flavor.Chocolate sandwich cookies: Crushed and added to the batter for a cookies-and-cream flavor and texture.
For the buttercream:
Granulated sugar: Sweetens the buttercream.Tap water: Used to dissolve and cook the sugar into a syrup.Large egg whites: Whipped to give the buttercream structure and stability.Unsalted butter: Adds richness and flavor to the buttercream.Chocolate sandwich cookies: Finely crushed and added to the buttercream for a classic cookies-and-cream flavor and look.Vanilla extract: Adds depth of flavor.Kosher salt: Balances the sweetness and enhances the flavor of the buttercream.
Credit:
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Phoebe Hausser
How To Make Cookies and Cream Cake
While stacking a layer cake may seem intimidating, the rich layers and stable buttercream in this cake make decorating a breeze. Crumb coating guarantees a smooth finish. Full instructions are below, but here’s a brief recap before you get started:
Step 1. Prepare the pans: Preheat oven to 350°F. Grease and line 3 (8-inch) cake pans with parchment paper. Lightly grease the parchment. While parchment is not necessary, we like to use it when baking to be doubly sure the cakes will come out cleanly.Step 2. Make cake layers: Whisk together dry ingredients in the bowl of a stand mixer. Add oil, eggs, and vanilla; beat with a paddle until combined. Beat in buttermilk, then some water. Mix in cookies and divide between pans. Bake until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool 10 minutes; then invert onto racks to cool completely.Step 3. Start buttercream: Bring sugar and some water to a boil in a medium saucepan. Cook until a candy thermometer reads 240°F. It’s necessary to use a thermometer here to make sure you don’t go too low or too high.Step 4. Finish buttercream: Meanwhile, whip egg whites just until soft peaks form. With mixer running, slowly stream in hot sugar syrup. Continue whipping until bowl is cool and stiff peaks form. Reduce speed and add butter, one tablespoon at a time. Whip until light and fluffy. Add crushed cookies, vanilla, and salt; beat to combine.Step 5. Make crumb coat: Trim tops of cakes if needed, and place one layer on a cake plate. Spread to coat with about 1 cup of buttercream. Repeat with second layer and top with the third layer.Step 6. Finish frosting: Spread a thin layer of buttercream over top and sides of cake. Chill until firm. Coat cake with remaining frosting and garnish with crushed cookies, if desired.
Variations for Cookies and Cream Cake
Experiment with different flavorings, frostings, and decorations for a customized version of this cookies and cream cake:
Swap the liquid: For an even more chocolatey flavor, swap the tap water with coffee for a rich chocolate cake.
Change up the frosting: Italian meringue buttercream is a deliciously light, balanced frosting. But if it seems too complicated to take on for this occasion, swap with any option you prefer, including a simple-to-make vanilla, chocolate, or even cream cheese buttercream.
Layers of chocolate: For a deeply chocolatey addition, top the bottom two cake layers with a coating of chocolate ganache before spreading on the frosting.
Decorate to impress: While simple can be beautiful, a few simple decoration ideas can take this cake to the next level: Drizzle the finished cake with melted chocolate, or add a chocolate ganache drip for a trendy finish. Pipe rosettes of the buttercream on the top of the cake to add height, garnish with chocolate-dipped Oreos, or coat the sides of the cake with crushed cookies for a textured look. You can also garnish with sprinkles or maraschino cherries for a colorful twist.
No cake pans? Here’s how you can turn a sheet pan cake into a layered cake.
Our Tips for the Best Cookies and Cream Cake
If you’re new to making layer cakes, or just need some tips on how to make the process a bit more consistent, keep these tips in mind:
Line the pans: For the easiest removal of the cake layers, parchment paper rounds can’t be beat.
Don’t overmix: For the fluffiest cake layers, avoid overmixing, which could cause your cakes to become dense or rubbery.
Cool completely: To avoid warming the frosting and ending up with cake layers that slide, cool the cakes completely or chill until cold for an even easier time stacking and decorating.
Use a thermometer: Cooking a sugar syrup can go awry without a thermometer. Be sure to use one to make sure that your syrup is hot enough to “cook” the egg whites, without accidentally turning into caramel.
Don’t skip the crumb coat: Crumb coats don’t just trap any pesky crumbs when frosting a cake. It also gives you the chance to chill the cake until firm for the straightest cake layers and blank canvas for that final coat of frosting.
Credit:
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Phoebe Hausser
Can I Make Cookies and Cream Cake Ahead?
This cake can be prepared ahead to make the process fit your schedule:
Bake and freeze the cake layers up to two months in advance. Be sure to wrap well in plastic wrap before storing. Thaw overnight in the refrigerator before frosting as directed.
You can also frost the cake, chill until firm, then wrap and refrigerate for up to three days or freeze for up to two months. Bring to room temperature and top with cookies fresh before slicing and serving.
More Classic Layer Cake Recipes You’ll Love
There’s nothing more festive and inviting than a classic layer cake. These fruity, chocolatey, and festive cakes are sure to wow a crowd:
Editor’s Note: This recipe was developed by Liv Dansky; the recipe tips were written by Katie Rosenhouse.
Dining and Cooking