Best Cookies N Cream Cake Recipes

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COOKIES-AND-CREAM CAKE



Cookies-and-Cream Cake image

If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
1 cup coarsely crushed Oreo cookies (about 8)
FROSTING:
1/2 cup shortening
4 to 4-1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Whole and crushed Oreo cookies, optional

Steps:

  • In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

Nutrition Facts : Calories 533 calories, Fat 21g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 354mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 1g fiber), Protein 3g protein.

COOKIES-AND-CREAM CAKE



Cookies-and-Cream Cake image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

6 ounces white chocolate, finely chopped
3 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
3 cups confectioners' sugar
Basic Vanilla Cake, recipe follows, baked and cooled
15 chocolate sandwich cookies or other cookies, chopped
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
  • Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

NEELY'S COOKIES AND CREAM CAKE



Neely's Cookies and Cream Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 18

Nonstick cooking spray
2 cups all-purpose flour, plus more for pans
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, plus 1 egg yolk
1 cup unsalted butter, melted
1 cup buttermilk
1 1/2 cups finely crumbled chocolate sandwich cookies
Cookies and Cream Cheese Icing, recipe follows
1 stick butter, softened
2 (8-ounce) packages cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
1 1/2 cups finely crumbled chocolate sandwich cookies

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
  • In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
  • Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.
  • In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

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