Neely's Cookies and Cream Cake Recipe

Name: Neely's Cookies and Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 cups all-purpose flour, plus more for pans; 3/4 cup unsweetened cocoa; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 3 large eggs, plus 1 egg yolk; 1 cup unsalted butter, melted; 1 cup buttermilk; 1 1/2 cups finely crumbled chocolate sandwich cookies; Cookies and Cream Cheese Icing, recipe follows; 1 stick butter, softened; 2 (8-ounce) packages cream cheese, softened; 1 pinch salt; 1 teaspoon vanilla extract; 3 3/4 cups confectioners' sugar; 1 1/2 cups finely crumbled chocolate sandwich cookies

Servings: persons

Cooking spray
2 cups all-purpose flour, plus more for pans
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, plus 1 egg yolk
1 cup unsalted butter, melted
1 cup buttermilk
1 1/2 cups finely crumbled chocolate sandwich cookies
Cookies and Cream Cheese Icing, recipe follows
1 stick butter, softened
2 (8-ounce) packages cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
1 1/2 cups finely crumbled chocolate sandwich cookies

1
Preheat the oven to 350 degrees F.
2
Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
3
In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt.
4
Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine.
5
Next, add the buttermilk and beat until smooth, about 2 to 3 minutes.
6
Add in the crumbled cookies and beat until incorporated.
7
Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
8
Remove from the oven and cool, on a rack, in the pans for 5 minutes.
9
Turn the cakes out onto a rack and let cool completely.
10
Frost with Cookies and Cream Cheese Icing and serve.
11
In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes.
12
Add the salt and vanilla.
13
Add in the confectioners' sugar, 1/2 cup at a time, until smooth.
14
Beat in the crumbled cookies.
15
Frost the chocolate cookie cake when the cake has cooled.

3650

kcal

Calories

198

Fat

456

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray, 2 cups all-purpose flour, plus more for pans, 3/4 cup unsweetened cocoa, 2 cups granulated sugar, and more.

Yes, Neely's Cookies and Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Neely's Cookies and Cream Cake

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