Name: Cookies and Cream Chocolate Layer Cake
Prep time: PT-488058H46M18S
Cook time: PT-488058H46M18S
Total time: PT-488058H46M18S
Cuisine: American
Ingredients: 2 cups (240 g) all‑purpose flour; 1¾ cups (350 g) granulated sugar; 2 tsp baking soda; 1 tsp salt; 1 cup (240 g) buttermilk, room temperature; 3 large eggs, room temperature; 1 cup (237 g) hot water; 1 tsp vanilla extract; ¾ cup (173 g) heavy whipping cream (filling); 6 oz (170 g) cream cheese, softened; 2 cups (250 g) powdered sugar, sifted; 8 Oreo cookies, broken into chunks (for filling); Additional crushed Oreos for buttercream and decoration; Chocolate for drip (optional ganache)

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This Cookies and Cream Chocolate Layer Cake is a rich, decadent dessert layered with moist chocolate cake, fluffy cookies and cream frosting, and topped with crushed chocolate sandwich cookies. It’s the kind of cake I turn to when I want something that looks as incredible as it tastes.

Why You’ll Love This Recipe

I love how this cake balances the deep flavor of chocolate with the sweet, creamy crunch of cookies and cream. Each bite combines smooth frosting, soft cake, and cookie bits, creating a perfect texture experience. Whether I’m baking for a birthday, holiday, or special celebration, this cake never fails to impress. Plus, it’s surprisingly easy to make with simple steps and basic ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Boiling water
Butter (for the frosting)
Powdered sugar
Heavy cream
Crushed chocolate sandwich cookies (like Oreos)
Cream cheese (optional, for added tang in the frosting)

Directions

I preheat my oven to 350°F (175°C) and grease three 8-inch cake pans.
In a large bowl, I whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
I add the eggs, buttermilk, oil, and vanilla extract, then mix until combined.
I slowly add boiling water to the batter—it helps bring out that deep chocolate flavor—mixing until smooth.
I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes cool, I prepare the frosting by beating butter (and cream cheese if using) until light and fluffy.
I gradually add powdered sugar, then mix in heavy cream until I get the desired consistency.
I fold in the crushed cookies until well incorporated.
Once the cakes are cool, I stack them with generous layers of cookies and cream frosting in between.
I finish by frosting the outside and top of the cake, then sprinkle more crushed cookies over everything.

Servings and timing

This recipe makes about 12–14 servings. It takes around 30 minutes to prepare and another 30 minutes to bake. With cooling and decorating, the total time is roughly 2 hours.

Variations

Sometimes I like to switch things up by using different flavored sandwich cookies, like mint or peanut butter. I’ve also tried adding a layer of ganache between the cake layers for extra richness. If I want a lighter version, I skip the cream cheese in the frosting and use whipped cream folded with crushed cookies instead.

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for 15–20 minutes to soften the frosting. If I freeze it, I wrap each layer tightly in plastic wrap and foil, storing them for up to 2 months. I defrost overnight in the fridge before reassembling or serving.

FAQs

How do I keep the cake layers moist?

I always make sure not to overbake the cakes, and I let them cool completely before frosting. Using buttermilk also helps keep the texture soft and tender.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly. I store them at room temperature or in the fridge and frost the next day.

Can I use store-bought frosting?

I prefer homemade frosting for flavor and texture, but in a pinch, I’ve used store-bought and stirred in crushed cookies to mimic the homemade version.

What kind of cocoa powder works best?

I use unsweetened natural cocoa powder for a rich chocolate flavor. Dutch-processed cocoa also works, but it may change the cake’s rise slightly.

How do I prevent the cookie pieces from getting soggy in the frosting?

I fold the cookie pieces into the frosting right before assembling the cake. This keeps them crunchy for longer and adds a nice contrast in texture.

Conclusion

This Cookies and Cream Chocolate Layer Cake is everything I want in a dessert—chocolaty, creamy, and packed with crunchy cookie goodness. It’s fun to make, even more fun to eat, and a guaranteed crowd-pleaser every time. Whether I’m celebrating something big or just treating myself, this cake always hits the spot.