Neely's Cookies and Cream Cake

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 35 min
  • Yield: 8 servings
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Nonstick 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

Cookies and Cream Cheese Icing:

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. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
  4. 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. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream Cheese Icing and serve.

Cookies and Cream Cheese Icing:

  1. In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

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