Cookies n' cream is a delicious and classic flavor that I simply can’t resist. This Cookies N’ Cream Snack Cake is made with black cocoa which gives it that classic dark chocolate flavor found in Oreo cookies. To make this cake complete, Oreo cookie pieces are added right into the batter and baked into the cake! This recipe is easy to make, so delicious and the perfect size for snacking on! Grab a slice (no fork needed) and enjoy!
Cookies N' Cream Snack Cake
By Maci M. | Lovely Baking Co.
Prep time: 15 minutes
Bake time: 32 minutes
Makes: 8x8 sheet cake
Ingredients:
Cake:
½ c butter, softened
1 ¼ cup granulated sugar
1 egg + 2 egg yolks, at room temperature
1 tsp vanilla
1 ¼ cup flour, sifted
¼ cup black cocoa, sifted
¼ cup dutch process cocoa, sifted
1 ¼ tsp baking powder
¼ tsp salt
1 cup cold water
6-8 Oreo cookies, broken in pieces
Frosting*:
~ ⅓ cup butter, softened
~ 3-4 cups powdered sugar
~ 5-6 Tbsp heavy whipping cream
~ ½ Tbsp vanilla or vanilla bean paste
6 crushed Oreo cookies for topping
*These frosting amounts are just a basic starting point, I always make my buttercream based on texture/taste so feel free to add more or less to suit your preference.
Step 1:
Preheat oven to 350*F. Line an 8x8 baking pan with parchment paper, set aside.
Step 2:
Add softened butter to a large bowl and beat with an electric hand mixer on medium speed for 30 seconds. Slowly add in the sugar and beat until combined. Scrape the sides and bottom of the bowl and beat some more until butter and sugar become fluffy. Add in the egg and egg yolks one at a time beating well until combined. Lastly, beat in the vanilla.
Step 3:
In a medium bowl combine flour, cocoa powders, baking powder and salt. Alternately add the flour mixture and water slowly to the wet ingredients and beat on low speed until just combined.
Step 4:
Add half the batter to the lined baking pan and set the remaining batter aside. Using your hands, break apart the Oreo cookies into medium sized pieces and sprinkle over the batter in the baking pan. Add the remaining cake batter over the cookie pieces and gently smooth with a rubber spatula. Place the baking pan on the middle oven rack and bake for 32-36 minutes at 350* F. To make sure the cake is fully baked, test to see if it springs back when you touch it with your finger or insert a toothpick into the center and if it comes out clean it’s done. Remove from the oven and place the baking pan on a cooling rack to cool.
Step 5:
While the cake cools, prepare the frosting by adding the butter and vanilla to a medium sized bowl and beat with an electric hand mixer until combined. Once combined, slowly and alternately add in the powdered sugar and heavy whipping cream until you’ve reached a thick, fluffy texture that holds its shape but is also spreadable/pipeable. Add more of the ingredients depending on what type of taste and texture you prefer. (Tip: if the buttercream is too wet, add more powdered sugar; if it’s too dry, add more whipping cream; if it needs more vanilla flavor add a tsp or two more.)
Step 6:
Once the cake is completely cooled, carefully lift it out of the baking pan (using the edges of the parchment paper) and set on a flat surface to frost. Once frosted, top with crushed Oreo cookies and cut into 16 squares for easy snacking! Cookies N’ Cream Snack Cake will keep well and stay moist in an airtight container at room temperature for up to 3 days. Enjoy!
Note:
Black cocoa is not in most stores, but I was able to find it easily on Amazon.
For more baking inspiration follow me on Instagram @lovely_baking_co
Did you make this recipe? Share a pic & tag me on Instagram so I can enjoy it with you!