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Small Batch Cookies and Cream Cake

This small batch cake can be made in a 9-inch round or an 8x8 pan! It has a chocolate cake base and is topped with a layer of cookies and cream frosting, then topped with creamy chocolate ganache.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: chocolate cake bars, cookies and cream cake, small batch cake, small batch chocolate cake
Prep Time: 20 minutes
Cook Time: 20 minutes
Assembly Time: 10 minutes
Total Time: 50 minutes
Servings: 8 slices

Ingredients

For the cake

  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ⅔ cup vegetable oil
  • 1 teaspoon white vinegar
  • ⅔ cup brewed coffee sub hot water if desired

For the cookies and cream frosting

  • ½ cup butter softened
  • ½ teaspoon vanilla extract
  • 2-3 cups powdered sugar
  • 1 tablespoon heavy whipping cream sub milk if desired
  • 5 crushed Oreos
  • dash salt ⅛ teaspoon

For the ganache topping

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy whipping cream

Instructions

To make the cake

  • Preheat oven to 350 degrees.
  • Line a 9-inch round cake pan or 8x8 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.

To make the frosting

  • 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.

To make the chocolate ganache

  • 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.

To assemble 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.