Cookies n Cream Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cake.

Granulated sugar: Sweetens the cake and helps with the texture.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Milk: Provides moisture and helps create a tender crumb.

Oreo cookies: Crushed and folded into the batter for that classic cookies n cream taste.

Heavy cream: Whipped to create a light and fluffy frosting.

Powdered sugar: Sweetens the whipped cream frosting.

Vanilla extract: Adds flavor to the whipped cream frosting.

When folding in the crushed oreo cookies into the batter, use a gentle hand to avoid overmixing. This ensures the cake remains light and airy, and the oreo pieces stay intact, providing delightful bursts of cookies n cream flavor throughout each bite.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in equal amounts and adds a subtle coconut flavor, while also being dairy-free.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that adds fiber.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is stronger, so use half the amount.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• oreo cookies - Substitute with gluten-free chocolate sandwich cookies: These provide a similar taste and texture but are suitable for those avoiding gluten.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that whips up similarly to heavy cream.

• powdered sugar - Substitute with coconut powdered sugar: This is a less refined option that still provides the necessary sweetness and texture.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary flavor and can be used in a slightly larger amount.

• To maintain the freshness of your Cookies n Cream Cake, store it in an airtight container at room temperature for up to 2 days. If you prefer a chilled dessert, you can refrigerate it for up to 5 days. Ensure the cake is well-covered to prevent it from drying out.

• For longer storage, freezing is an excellent option. First, place the cake in the refrigerator for about an hour to firm up the whipped cream frosting. This makes it easier to handle and prevents smudging.

• Once the cake is firm, wrap it tightly in plastic wrap. Make sure to cover all sides to avoid freezer burn. After wrapping, place the cake in a layer of aluminum foil for extra protection.

• Label the wrapped cake with the date and type of cake. This helps you keep track of how long it has been stored.

• Place the wrapped cake in the freezer. It can be stored for up to 2 months. For best results, avoid placing it near items with strong odors, as the cake can absorb them.

• When you're ready to enjoy the cake, transfer it from the freezer to the refrigerator. Allow it to thaw overnight. This slow thawing process helps maintain the cake's texture and flavor.

• Before serving, let the cake sit at room temperature for about 30 minutes. This ensures the whipped cream frosting is soft and creamy, just like when it was freshly made.

• If you have leftover slices, you can individually wrap them in plastic wrap and store them in an airtight container in the freezer. This makes it easy to grab a single slice whenever you crave a sweet treat.

• Preheat your oven to 300°F (150°C). Wrap the cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 15-20 minutes. This method ensures even warming and maintains the moisture of the cake.

• Use a microwave for a quicker option. Place a slice of cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 20-30 seconds. Check and add more time in 10-second intervals if needed.

• For a steaming method, place a slice of cake on a heatproof plate. Set it over a pot of simmering water, ensuring the plate doesn’t touch the water. Cover and steam for about 5 minutes. This method helps retain the cake's moisture and fluffiness.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the basket and heat for 3-5 minutes. This method gives a slightly crisp exterior while keeping the inside moist.

• For a stovetop method, use a non-stick skillet. Place the cake slice in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes on each side. This method is quick and keeps the cake soft.

• Oven: Used to bake the cake layers at the specified temperature.

• Cake pans: Two 8-inch round pans to shape and bake the cake layers.

• Whisk: Used to mix the dry ingredients together.

• Mixing bowls: Separate bowls for combining dry ingredients, wet ingredients, and for whipping the cream.

• Electric mixer: Essential for beating the butter and sugar until light and fluffy, and for whipping the cream to stiff peaks.

• Spatula: Useful for folding in the crushed Oreo cookies and for spreading the whipped cream frosting.

• Measuring cups: For accurately measuring the flour, sugar, milk, and heavy cream.

• Measuring spoons: For measuring smaller quantities like baking powder, salt, and vanilla extract.

• Cooling racks: To cool the cake layers completely after baking.

• Toothpick: To check if the cake layers are baked through by inserting it into the center.

• Knife: For leveling the cake layers if needed and for crushing the Oreo cookies.

• Serving plate: To assemble and serve the finished cake.

• Sifter: Optional, but can be used to sift the flour and powdered sugar to avoid lumps.

• Grease brush: For greasing the cake pans to ensure the cake layers don’t stick.

Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can speed up the process of creaming butter and sugar and whipping cream.

Crush Oreos in a bag: Place Oreo cookies in a ziplock bag and crush them with a rolling pin to save cleanup time.

Cool cakes quickly: Place cake layers in the fridge to cool faster before frosting.

Prepare pans in advance: Grease and flour the cake pans before starting to mix the batter.