The Best Cookies & Cream Cake

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Servings:

Calories: 636kcal

Author: Honest and Tasty

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 extra virgin olive oil
1 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1 cup water

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.

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.

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.