Decadent Cookies and Cream Cake

Ingredients

All-purpose flour

2 cups

Cocoa powder

3/4 cup

Baking powder

1 1/2 tsp

Baking soda

1 1/2 tsp

Salt

1/2 tsp

Unsalted butter, softened

1 cup

Granulated sugar

2 cups

Eggs

3, at room temperature

Vanilla extract

2 tsp

Milk

1 cup

Oreo cookies, crushed

1 1/2 cups, plus extra for garnishing

Heavy cream

2 cups

Powdered sugar

1 cup

Vanilla extract

1 tsp

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the crushed Oreo cookies.
7. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. While the cakes are cooling, prepare the frosting. In a large bowl, whip the heavy cream until soft peaks form.
11. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
12. Fold in the crushed Oreo cookies.
13. Assemble the cake by placing one layer on a serving plate. Spread a generous layer of the cookies and cream frosting on top, then add the second cake layer. Frost the top and sides of the cake with the remaining frosting.
14. Garnish with additional crushed Oreo cookies if desired, then slice and serve. Enjoy this decadent treat!