Cookies n’ Cream Cake

November 8, 2008 at 9:42 am 4 comments

We celebrated one of my really good friend’s birthdays this past weekend (happy birthday Jenn!!) and to help celebrate I couldn’t help but make a cake. I haven’t met anyone that loves cookies n’ cream more than Jenn so I knew this cake would be perfect for her. The cake itself was very light and was the best chocolate cake I’ve ever tasted. I can’t wait to use this base again for other recipes! This was a great cake!


Cookies n’ Cream Cake
For the cake:
2 Cups Sugar
1 3/4 Cups all-purpose flour
3/4 Cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 Cup milk
1/2 Cup vegetable oil
2 tsp vanilla extract
1 Cup boiling water

For the filling:
1 1/4 Cup heavy cream
1/8 Cup confectioners sugar
1/4 tsp vanilla extract
10 chocolate sandwich cookies, chopped

For the frosting:
1/2 Cup unsalted butter
2/3 Cup cocoa powder
3 Cups confectioners sugar
1/3 Cup milk
1 tsp vanilla extract

Preheat the oven to 350 degrees and grease two 9 inch round baking pans.

In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour batter into round baking pans.

Bake 30-35 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans. Once removed place on baking racks until completely cooled.

To make the filling, combine cream, confectioners sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on low until sugar is incorporated, then beat on high until stiff peaks form. Gently fold in chopped cookie pieces.

To make the frosting, melt butter in a medium bowl. Stir in cocoa. Alternately add confectioners sugar and milk, beating to spreading consistency. If needed, add an additional amount of milk. Stir in vanilla.

To assemble the cake, place one layer of cake on a cardboard circle. Pipe a border of frosting along the rim of the cake. Spread a thick layer of cookies n’ cream filling inside the circle. Top with the other layer of cake. Frost the side of the cake with the frosting. Pipe a decorative border of chocolate frosting along the border of the cake. Fill the inside of the decorative border with a thick layer of cookies n’ cream filling. Garnish with cookies and frosting as desired.

Source: adapted from Annie’s Eats, cake and frosting originally from Hershey’s.


Entry filed under: Cakes, dessert.

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4 Comments Add your own

  • 1. Cate  |  November 8, 2008 at 10:49 am

    That is a beautiful cake! Your stars are so perfect…I’m still trying to figure out how to do that.
    I need to make this!

  • 2. Sandy  |  November 8, 2008 at 1:54 pm

    I am in love!!!!!!!

  • 3. Annie  |  November 12, 2008 at 10:43 pm

    So glad you enjoyed it! Looks great.

  • […] of Just2Good, cake and frosting originally from Hershey’s. Cake: 2 cups sugar 1 3/4 cups all-purpose flour […]

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