Cookies and Cream Cake

There is something undeniably comforting about the crunch of a chocolate sandwich cookie dunked in a cold glass of milk. It reminds me of after-school snacks at the farmhouse table, where simple pleasures were always the best. This recipe captures that nostalgic flavor and transforms it into a rustic, celebratory dessert that feels right at home in any kitchen.

this Recipe

We start with a deeply moist chocolate cake base, enriched with buttermilk and hot coffee to wake up the cocoa. It is then layered with a cloud-like buttercream speckled with crushed cookies. It is honest, messy, and absolutely delicious—a perfect centerpiece for birthdays or a simple weekend treat.

A Nostalgic Farmhouse Treat

Here is why this cake earns a permanent spot in my recipe box:

• Pure Nostalgia: It tastes exactly like your favorite childhood cookie, but in fluffy cake form.
• Pantry Staples: You likely have the flour, sugar, and cocoa in your pantry right now.
• Moist Texture: The buttermilk and oil ensure a tender crumb that stays fresh for days.
• Rustic Charm: The crushed cookie topping means you don’t need expert decorating skills; the messier, the better.

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Simple Ingredients, Honest Flavor

This recipe relies on standard farmhouse staples to create something special.

• Unsweetened Cocoa Powder & Hot Coffee: The hot coffee “blooms” the cocoa, releasing its full, earthy potential. It does not make the cake taste like coffee; it just makes it taste more like chocolate.
• Buttermilk: Essential for that tender, melting crumb we all love. If you are out, you can make a quick substitute with milk and vinegar.
• Oreo Cookies: You will need plenty—some finely crushed for the buttercream and some chopped coarsely for the rustic topping.
• Butter: Use unsalted butter at room temperature so you can control the salt level in your frosting.
• Vegetable Oil: This keeps the cake incredibly moist compared to using butter alone.

How to Make It

Step 1: Prepare the Pans

Preheat your oven to 350°F. Grease two 8-inch round cake pans with butter or cooking spray. I like to line the bottoms with parchment paper for easy release.

Step 2: Whisk the Dry Ingredients

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisking them together ensures there are no lumps of cocoa in your batter.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until fully combined.

Step 4: Combine and Add Coffee

With your mixer on low speed, slowly pour the wet ingredients into the dry. Once combined, carefully stream in the hot coffee. The batter will be very thin, almost watery—don’t worry, that is exactly how it should be to create a moist cake.

Step 5: Bake

Pour the batter evenly into your prepared pans. Bake for 30 to 40 minutes. You will know they are done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs attached. Cool in the pans for 30 minutes, then turn out onto a wire rack to cool completely.

Step 6: Whip the Buttercream

Beat the softened butter until it is pale and creamy. Gradually add the confectioners’ sugar. Fold in the finely crushed cookies and add milk, one tablespoon at a time, until it reaches a spreadable consistency.

Step 7: Assemble

Place one cake layer on your plate. Spread a generous layer of buttercream and sprinkle with chopped cookies. Top with the second layer and finish with the remaining frosting and more chopped cookies.

Christine’s Farmhouse Wisdom

• Room Temperature Matters: Make sure your eggs and buttermilk are at room temperature. This helps the batter emulsify properly for a uniform crumb, much like when baking our old-fashioned-chocolate-cake.
• Don’t Overmix: Once you add the wet ingredients to the dry, mix just until combined. Overworking the flour can make the cake tough.
• Crush Finely: For the buttercream, ensure the cookies are crushed into fine crumbs (use a food processor or rolling pin) so they don’t clog your piping bag or make spreading difficult.
• Chill Before Cutting: Since the frosting is butter-based, chilling the cake for 20 minutes before slicing helps you get clean, beautiful cuts.

Seasonal Swaps and Twists

• Cupcakes: This batter works beautifully for cupcakes. Reduce the baking time to about 18-20 minutes.
• Candy Bar Twist: If you love adding texture, try incorporating chopped candy bars between the layers, similar to the crunch in our snickers-cake.
• White Cake Base: If you prefer a vanilla base rather than chocolate, you might enjoy the variation over at iambaker for a different take on this classic.
• Mint Chocolate: Use mint-flavored sandwich cookies and a drop of peppermint extract in the frosting for a holiday version.

Rustic Presentation

• Keep it Simple: This cake does not need perfect, smooth edges. Swirl the frosting on with a spatula and let the cookie crumbs provide the decoration.
• Pairings: A cold glass of milk is the classic partner here. For an adult twist, a dark roast coffee pairs lovely with the chocolate notes.
• Dessert Spread: If you are hosting a gathering, serve this alongside a rich chocolate-fudge-cake for the ultimate chocolate lover’s table.

The Simple Truth

This cookies and cream cake brings a bit of childhood joy to the farmhouse table. It is unpretentious, deeply flavorful, and perfect for sharing. If you are looking for another crowd-pleaser that celebrates texture, our ferrero-rocher-cake is always a hit.

We would love to see your rustic bakes! Share your photos with us on Pinterest, Instagram, Facebook, and Twitter.