Cookies and Cream Cake
Adding chocolate chip cookies to my awesome white cake recipe instead of oreos! Buttercream filling & icing & festive winter holiday decor!
Ingredients
- 2x Recipe Vegan White Cake
- 1 Recipe No Shortening Buttercream
- 1 Recipe Chocolate Chip Cookies
- 30 Pretzels Rods
- 1 lb Vegan White Chocolate 1 lb 454g
- Sprinkles of your choice
Instructions
- First prepare the chocolate chip cookie recipe as per the instructions on that recipe post. Once they are cooled, rough chop enough cookies to make approximately 1½ cups of cookie crumble
- Now preheat the oven to 350℉ & prepare the white cake ~2X recipe *be careful on your math & measuring!
- Add the cookie crumble to the batter & fold in evenly
- Distribute the batter evenly amongst 4-6" cake pans that have been greased & parchment lined.
- Bake for approx 28-30 minutes or when a toothpick inserted into the center comes out with moist crumbs not raw batter.
- Cool the cakes in the pan until they no longer burn your fingers when you handle them, then turn them out onto a cooling rack, remover the parchment paper & cool to cold
- Meanwhile prepare the buttercream recipe as per the instructions
- Separate 30 of the best pretzel rods then dip them in white chocolate & adorn with sprinkles as shown in the video
- Assemble the cake as shown in the video tutorial
Video
Notes
Storage Cookie and Cream Cake can be kept at room temperature for a couple of days in cool temperatures. For Longer storage keep refrigerated wrapped to prevent drying for up to 1 week. Cake can be frozen (preferably without the decor) for up to 2 months
Tried this recipe?Let us know how it was!