This small batch cookies and cream cake can be made in a 9-inch round or an 8×8 pan! It has a chocolate cake base and is topped with a layer of cookies and cream frosting, then topped with creamy chocolate ganache.
Quick Tips
- Be sure to line your cake pan with parchment paper on the bottom (and spray it) to ensure that the cake doesn’t stick to the pan
- Add additional crushed Oreos on the top of the assembled cake or even in the cake batter to add an extra crunch!
- Allow the cake to cool completely before assembling it so that the frosting doesn’t melt
- Pop the frosted cake in the freezer for 5-10 minutes, then add the ganache topping in order to get the best drip effect!
Equipment
- 9-inch round cake pan or 8×8 pan
- Whisk
- Hand or stand mixer
- Rolling pin or food processor
- Rubber spatula
Ingredient Notes
- Flour
- Vegetable Oil
- Brewed Coffee – enhances chocolate flavor, sub hot water if desired
- Baking Soda
- White Vinegar
- Cocoa Powder – I recommend Ghirardelli 100% Cocoa Powder
- Granulated Sugar
- Butter – if salted, omit the added salt in the frosting
- Heavy Cream – sub milk in the frosting if desired
- Vanilla Extract
- Powdered Sugar
- Oreos
- Chocolate Chips – I recommend semi-sweet
Try these other cupcake recipes!
- Chocolate Cookie Dough Cupcakes
- Banana Sprinkle Cupcakes with Cream Cheese Frosting
- Double Chocolate Cupcakes with Peanut Butter Frosting
How to make small batch cookies and cream cake
This small batch cookies and cream cake can be made in under an hour and won’t leave you with tons of leftovers! Simply follow the steps below to make and assemble this small-batch cake.
For this cake recipe, there are 4 primary steps:
- Prepare the chocolate cake
- Make the cookies and cream buttercream
- Make the chocolate ganache topping
- Assemble the cake
How to prepare the chocolate cake
Preheat the oven to 350 degrees.
In a medium or large sized bowl, whisk together the dry ingredients (flour, cocoa powder, sugar and baking soda).
Next, add in the wet ingredients (brewed coffee (hot), white vinegar and oil). Whisk it all together until it is well-combined and smooth.
Line an 8×8 or 9-inch round pan with parchment paper and spray with non-stick spray. Evenly spread the cake batter throughout the pan and bake for 15-20 minutes or until a toothpick comes out clean.
Remove the cake from the oven and set aside to allow it to cool to room temperature before assembling.
How to make the cookies and cream buttercream
In a medium bowl, use a hand mixer or a stand mixer to cream the softened butter until smooth.
Add the cream and vanilla extract and mix until combined.
Next, add the powdered sugar. Add the first 1 ½ cups and mix until smooth, then add ½ cup at a time until the frosting has reached desired taste and consistency (typically I use about 2 ½ cups).
Lastly, coarsely chop 5-6 Oreos using a rolling pin or a food processor. Be sure to leave some larger chunks of cookie. Fold the Oreos into the frosting until well-incorporated. Set the frosting aside.
How to make the chocolate ganache topping
Pour the cream into a medium-sized bowl and microwave it until almost boiling (20-30 seconds).
Next, pour the chocolate chips into the hot cream and stir until the mixture is smooth. Allow it to cool for 10-15 minutes before assembling the cake.
How to assemble the cake
Once the cake has cooled, spread an even layer of the frosting across the top of the cake. You should be able to easily use all of the frosting.
Once the ganache has cooled slightly, pour it over the top of the frosting and use a spatula or the back of a spoon to spread it over the cake. Allow it to drip down the sides of the cake if desired.
Place the cake in the fridge to allow the chocolate to set, then enjoy at room temperature or chilled.
FAQs
To avoid crispy edges on the cake, use cake strips or plan an empty pan (of the same size) underneath your pan.
Small Batch Cookies and Cream Cake
Ingredients
Method
- Preheat oven to 350 degrees.
- Line a 9-inch round cake pan or 8×8 pan with parchment paper (at least covering the bottom). Spray the pan with non-stick spray as well.
- In a large bowl whisk together all dry ingredients (flour, sugar, cocoa, salt, baking soda).
- Add oil, brewed coffee and vinegar. Whisk until well combined.
- Add the batter to the lined pan and spread evenly.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool to room temperature.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter until smooth.
- Add in the cream, salt and vanilla extract. Mix until combined.
- Add powdered sugar, ½-1 cup at a time until you've reached desired consistency (usually around 2½ cups). Mix until smooth. Scrape down the bowl once complete.
- Use a rolling pin and a gallon bag or a food processor to coarsely chop 5 Oreos.
- Add crushed Oreos to the frosting and mix until combined.
- In a medium-sized bowl, microwave the cream until almost boiling (typically no more than 30 seconds).
- Add the chocolate chips and stir until smooth. Set aside and allow it to cool for at least 15 minutes before topping the cake.
- Once the cake has cooled, spread an even layer of the frosting across the top of the cake.
- Once the ganache has cooled slightly, pour it over the top of the frosting and use a spatula or the back of a spoon to spread it over the cake. Allow it to drip down the sides of the cake if desired.
- Place the cake in the fridge to allow the chocolate to set, then enjoy at room temperature or chilled.
Em says
This was such a great recipe! I made this cake with a little tweak (added a bit of Baking Powder just for insurance), and it turned out SO delicious. This was my first time baking an eggless cake recipe, and I must say I was very impressed. I didn’t use the exact frosting recipe, just used whipped cream with sugar and crushed Oreos, but it all came out perfect- the best dessert I’ve made in a while.
Thanks for sharing this wonderful recipe, I will definitely be making it again 🙂
Jackie says
I’m so glad that you enjoyed this! Thank you for your comment 🙂