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Cookies & Cream Indulgence Cake

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A decadent three-layer chocolate cake studded with crushed sandwich cookies, frosted in a silky cookies-and-cream buttercream, finished with a glossy dark-chocolate drip and topped with mini cookies—pure indulgence in every bite.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) hot brewed coffee
  • 24 chocolate sandwich cookies, finely crushed (about 2½ cups; reserve ½ cup for garnish)
  • 1 ½ cups (340 g) unsalted butter, room temperature
  • 5 cups (625 g) powdered sugar, sifted
  • ⅓ cup (80 ml) heavy cream, plus ½ cup (120 ml) for ganache
  • 1 tbsp vanilla bean paste (or extract) for frosting
  • 8 oz (225 g) dark chocolate, chopped, for ganache
  • Mini chocolate sandwich cookies, for decoration

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and line three 9-inch round cake pans with parchment.
  2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed 2 min until smooth. Slowly pour in hot coffee; batter will be thin.
  4. Fold in 1 cup of the crushed cookies. Divide batter evenly among pans.
  5. Bake 30–35 min, or until a toothpick comes out with moist crumbs. Cool layers in pans 10 min, then turn out onto racks and cool completely.
  6. Cookies-and-Cream Frosting: Beat butter until creamy, 3 min. Gradually add powdered sugar, beating on low. Stream in ⅓ cup cream and vanilla; whip 2 min on high until light. Fold in 1 cup crushed cookies.
  7. Level cake layers if needed. Place first layer on serving plate; spread ¾ cup frosting. Repeat with second layer, then top with third. Coat cake with thin crumb coat; chill 20 min. Finish with remaining frosting, smoothing sides.
  8. Ganache Drip: Heat ½ cup cream to a simmer. Pour over chopped dark chocolate; let stand 1 min, then stir until glossy. Cool 10 min to drip consistency.
  9. Drip ganache around edge of chilled cake, then spread remainder over top. Garnish with reserved crushed cookies and mini cookies.
  10. Refrigerate 30 min to set. Serve at room temperature for best texture.

Notes

  • Cake layers can be baked a day ahead; wrap tightly and keep at room temp.
  • Swap coffee for hot water if desired—the cake won’t taste like coffee, it just deepens the chocolate flavor.
  • For sharper drips, chill frosted cake 30 min before adding ganache.
  • Store leftovers covered in the fridge up to 5 days; freeze slices up to 2 months.

Nutrition

Keywords: cookies and cream cake, Oreo cake, chocolate drip cake, birthday cake

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