It’s just one of those cakes, this one.
One of those cakes you can’t stop stealing a sliver (or giant hunk) from every time you “accidentally” pass by it on the kitchen counter. One of those cakes you crave whenever you dream about the perfect birthday cake even when it’s not your birthday (I do this regularly, you don’t?). One of those cakes that has both the best frosting ever and the softest, chocolatiest, yummiest cake. And especially, one of those cakes that make you not care about dumb calories because “it was way worth it.”
Wayyyyy worth it.
Actually, this cake is healthy too. How on earth can that be? Watch the video and find out!
But I will say this—healthy does not necessarily equate to low-calorie or fat-free. Why? Because guys, fat is not only good for you, it’s absolutely essential! All our cells need it to be healthy and our brains are about 60% fat! And if you’re worried it’ll make people fat, it won’t. Overeating causes that, plain and simple.
And calories? If you want to count them, go ahead and do it. But I doubt your grandparents’ grandparents did that. And I bet they looked good. So how about just listening to our bodies and eating a variety of food (fruits, veg, meat, dairy, and occasional desserts) until you’re satisfied? I assure you’ll be healthy as a result, and happier too!
One more thing—read your ingredients. If you don’t understand what a lot of them are, or if there are added metals and vitamins in them, chances are that they’re in there to preserve the food, not your health. Don’t fall for that and get your nutrients from foods in which they naturally occur. That way they will be in the right amounts and not in excess for your body. Check out my ingredient list for healthy substitutes for seemingly harmless ingredients.
Thank you for letting me have my moment of honesty. Now let’s enjoy this cookies and cream cake and be happy!
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As always, love, health, and happiness to all of you!
The Best Cookies & Cream Cake
FOR THE CAKE:
- 1 ¾ cups all-purpose flour I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.
- 1 ¾ cups white sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder I always use aluminum-free baking powder
- ½ cup sunflower oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup water
FOR THE FROSTING:
- 2 sticks 1 cup Unsalted Butter, softened
- 2 teaspoons Pure Vanilla Extract
- 7 tablespoons Heavy Cream
- 6 cups 24 oz Powdered Sugar
- 15 Chocolate Sandwich Cookies + a few extra for decorating the top of the cake I always use Newman O’s, as they’re preservative-free and additive-free. And they taste yummy.
FOR THE CAKE:
- Preheat oven to 350º F (176ºC).
- Thoroughly grease and lightly dust (1 tablespoon of flour mixed with 1 tablespoon of cocoa powder) two 9-inch round cake pans and tap out excess.
- In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
- In a large bowl, use an electric mixer to beat oil, buttermilk, eggs, and vanilla.
- Add the dry ingredients from the medium bowl, combine and mix on low speed. Don’t overmix.
- Add water and mix again to combine it all together. Don’t overmix. Don’t worry, the batter will be thin.
- Pour the batter into the pans and bake for 25 minutes or just until a toothpick/fork poked into the center comes out clean.
- Cool for 10 minutes before removing cakes from the pans. Run a knife along edges of cake pans to release cakes.
FOR THE FROSTING:
- In a medium bowl, combine butter, vanilla extract, heavy cream, and powdered sugar. Once starting to come together, you can use an electric mixer to mix well.
- Place 15 cookies into a large sealed, plastic bag. Wrap the bag in a hand towel and use a mallet to crush the cookies.
- Add crushed cookies into frosting and mix in using spatula.