Cookies and Cream Cake

  • 2 cups plain flour, plus more for pans
  • 3/4 cup unsweetened cocoa
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 3 large eggs, plus 1 egg yolk
  • 1 cup unsalted butter, melted
  • 1 cup buttermilk
  • Cooking spray
  • 1 1/2 cups finely crumbled chocolate sandwich cookies
  • Cookies and Cream Cheese Icing, recipe follows
  • For the Cookies and Cream Cheese Icing
  • 1 stick butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 3 3/4 cups icing sugar
  • 1 1/2 cups finely crumbled chocolate sandwich cookies

Preheat the oven to 175°C.

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.

Cookies and Cream Cheese Icing:

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 icing 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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