One-Bowl Cookies ‘N’ Cream Cake
Cookies ‘n’ Cream was my favorite ice cream flavor as a kid. Two scoops on a sugar cone was my go-to order whenever my mom would finally give into our pleas and take us to the local Baskin Robins as a treat. Now as an adult, I tend to love a pistachio ice cream more, but my love for all things cookies ‘n’ cream is still very strong. I’ll never say no to a cookies ‘n’ cream white chocolate candy bar. Never. I wanted to take that classic ice cream flavor and turn it into a quick and easy cake.
This One-Bowl Cookies ‘N’ Cream Cake is exactly what the title says, and all you really need is one bowl and one whisk. It really doesn’t get any easier than this. But aside from that, it’s one of the tastiest cakes I’ve ever had. That’s a bold statement, but I stand by it 100%. You’ll have to let me know if you agree.
One-Bowl Cookies ‘N’ Cream Cake
Equipment
- Mixing bowl
- 8-inch square baking pan
Ingredients
Cake:
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 2 teaspoon vanilla extract
- 1/2 cup hot water
- 12 chocolate sandwich cookies roughly chopped
Frosting:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 6 chocolate sandwich cookies roughly chopped
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, and grease with cooking spay, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined. Make a well in the center and add in the buttermilk, oil, egg and vanilla. Stir until just combined. Slowly whisk in the hot water. The batter will be thin. Fold in the crushed cookies and then pour into the prepared pan. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely.
- To make the frosting, beat the butter until light and fluffy. Add in the powdered sugar, vanilla and heavy cream and beat until thick and creamy. Pour onto the cooled cake and spread with an offset spatula. Top with the crushed cookies before slicing and serving. Leftovers can be wrapped in plastic and stored at room temperature for up to 3 days. Enjoy!
