- Dish type
- Celebration cakes
- Birthday cake
This is a recipe to show you how to make a cookies and cream doughnut cake. An attractive cake for a number of special occasions.
4 people made this
- For the cake
- 300g unsalted butter
- 300g caster sugar
- 3 large eggs
- 300g self raising flour
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- For the frosting
- 225g unsalted butter
- 375g icing sugar
- 12 Oreo® cookies
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Oreo® cookies and chocolate, to decorate
MethodPrep:25min ›Cook:40min ›Ready in:1hr5min
- Preheat the oven to 180 C / Gas 4. Grease two deep 25cm round cake tins.
- In a mixing bowl cream together the butter and sugar until light and fluffy. Slowly add the eggs one at a time and beat until creamy. Sift in the flour and add the vanilla extract and milk. Separate the mixture evenly into the prepared cake tins.
- Bake in the preheated oven for 40 minutes until risen and golden brown. After 30 minutes cover with foil to prevent the top of the cake from burning. Continue to cook until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack upside down, so that they are easier to stack for decorating.
- Beat the butter and icing together. Crush the Oreo® cookies into fine breadcrumbs and add to the mixture. Pour in the vanilla and milk and mix until light and fluffy.
- If necessary, cut the top off the cakes so they are nice and even. Spread the frosting in the centre and then on top of the cake. Finish by sprinkling chopped up Oreo cookies and chocolate on top.
For the cake:
For the frosting:
See it on my blog
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- 1 ¼ cups cake flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cream
- 1 egg
- 1 tablespoon vanilla
- 2 tablespoons melted butter
- ¼ cup cookies and cream pieces (Hersheys)
- Glaze and Topping:
- 1/2 cup powdered sugar
- 2 tbsp cup cream
- 1 teaspoon vanilla
- ¼ cup oreo cookies crushed
- Preheat the oven to 350 degrees. Grease a donut pan well with baking spray. Roughly chop the cookies and cream pieces and set aside. Sift together all of the dry ingredients in a large bowl. In a smaller bowl, combine the cream, eggs, vanilla and butter- whisk together. Pour the wet ingredients into the dry ingredients and fold the batter until well combined. Fold in the cookies and cream pieces. Either spoon the batter into the prepared pan, or transfer the batter to a Ziploc or piping bag, snip the end and pipe into the donut pan (a little neater this way). Bake the donuts until just cooked through and golden on top 10-12 minutes. Let the donuts cool on a wire rack after turning them out. While the donuts are cooling, make the glaze by whisking the cream, vanilla and powdered sugar together. Dip the cooled donuts in the glaze until they have a nice thick coating. Generously sprinkle on the crushed oreo chunks and crumbs.
Chocolate Cookies and Cream Cake
This Chocolate Cookies and Cream Cake is one of my favorite cakes ever. Two layers of gluten free chocolate cake frosted with cookies and cream buttercream and topped with crushed gluten free chocolate sandwich cookies &ndash it&rsquos the ultimate cookies and cream dessert (and easily adapted for those who aren&rsquot gluten free).
This is a sponsored post written by me on behalf of Kitchen PLAY for Frigidaire and Lowe&rsquos. All opinions expressed are 100% mine
Remember when I wrote about EVERYTHING in my house breaking? And my refrigerator was one of them? Yeah. That was awesome. And by awesome, I mean awful.
If you follow me on Instagram, you got to see a sneak peek of the world&rsquos saddest fridge. And by sad, I mean almost totally empty. Pretty much the opposite of what a refrigerator is supposed to be. We had the bare basics &ndash eggs, juice and iced coffee. I&rsquoll never not have coffee in my fridge. Ever.
Since our little fridge fiasco last month, I&rsquove really been thinking about my kitchen and how much I&rsquom not in love with it. Every time I&rsquom in there I think about what I&rsquod change, some things I&rsquod love to have and the kind of appliances I&rsquod want to use. A full remodel is definitely not doable right now, but if I were to make some easy tweaks, I&rsquod definitely start with replacing my appliances.
The new Frigidaire Professional Collection has affordable, professional-grade appliances that are available at Lowe&rsquos and are compatible with standard-sized spaces so they fit into existing kitchens. That means there&rsquos no need to completely renovate your kitchen.
First up on my replacement list would be the Fridgidaire Standard-Depth French Door Refrigerator, because I can&rsquot cook anything if I can&rsquot keep my food fresh, right?
When Adam and I started house hunting 5 years ago, our realtor asked us what our must-haves were in a house. My number one must-have was a big kitchen. Well guess what! The house we bought had everything we wanted EXCEPT a big kitchen. It&rsquos tiny, dark, has virtually no storage or counter space and it&rsquos definitely not a cook&rsquos kitchen. Good thing I spend the majority of my day there &ndash> insert major eye roll here.
There are a few things you can do to quickly update your kitchen without having to fully remodel or blow your budget. Replacing your appliances, painting your walls, changing the cabinet hardware/faucet, and updating lighting is a great way to start.
I&rsquom swooning over all of the appliances in the Frigidaire Professional Collection. Especially the dishwasher &ndash it washes a full load in 30 MINUTES. You guys, that&rsquos a game changer for me. 30 minutes!
Another game changer? All of the appliances in the Frigidaire Professional Collection come in smudge-proof stainless steel. SMUDGE-PROOF. I have two toddlers, two dogs and a husband &ndash everything in my house needs to be smudge-proof, stain-proof, waterproof and come with free samples of sanitizing wipes.
My Dream Kitchen Inspiration Board
How would you update your kitchen in a weekend?
But you guys, let&rsquos talk about this cookies and cream cake. This cake&hellipomg. So good. It&rsquos my standard chocolate cake that I always make but it&rsquos transformed by the cookies and cream buttercream. I used this same chocolate cake in my Chocolate Peanut Butter Cup Ice Cream Cake recipe but the recipe was halved to make two 6-inch layers. This cake is a regular 9 inch sized cake and it&rsquos insanely moist with the perfect chocolate flavor.
The Frigidaire Back-Control Electric Range delivers consistent results so you know any cake baked in this oven will be amazing. I especially love that it has a convection option &ndash something I really want in an oven upgrade.
What really makes this cake stand apart though, is the cookies and cream buttercream. It&rsquos my basic vanilla buttercream with some gluten free chocolate sandwich cookies mixed in. Having tried and true basic recipes for chocolate cake and vanilla buttercream means you can use them as a canvas for whatever flavors you want to transform them into. A cookies and cream cake is an excellent variation.
Cookies and Cream Doughnuts
Cookies and Cream. Does anybody else just light up inside when they hear that?
There is something about Oreos that brings me back to childhood in a very special way. For me, Oreos bring back memories of many after school homework sessions with brothers and I gathered around the dining room table. Each of us with our open notebooks, a cold glass of milk and a stack of Oreo cookies in front of us. We would all stare at our schoolwork, but of course absolutely no homework would get done until we had taken our sweet time enjoying our cookies and milk.
The funny thing was that we each had our own way of devouring our stacks. My older brother would savour his cookies slowly one by one, and finish with a long swig of milk. I would twist off the tops, lick off all the icing, and then dunk the leftover chocolate biscuits in my milk. While my little brother would go all in by dunking each of his Oreos into the milk, making sure to hold them under for a few seconds to soften them up before eating each of them in a single bite.
What can I say, there was just something about that simple flavour combo of sweet chocolate and creamy milk that made it impossible for us not to revel in those simple moments with our Oreo cookies and milk in our own special way.
Now you guys know, I will say that homemade cookies are the absolute best, but let’s be honest – Oreo cookies just frigen rock. They are a classic that just never gets old.
To this day cookies and cream is still one of my favourite flavours, and if I’m at an ice cream shop, you better believe one of my scoops is going to be just that. I mean Oreo cookies smashed up in ice cream? I will eat that all day long.
I was recently simultaneously craving both doughuts and cookies and ice cream. I thought to myself, “how delicious would it be if I had a sour cream glazed donut right now, and was eating it with a scoop of cookies and cream ice cream?” Because, umm hi, how effing amazing would that be?
That’s when I decided that making an Cookies and Cream Donut was essential to my existence… I don’t think I have to explain that it was a great decision.
Tender, sour cream cake doughnuts, swirled with Oreo cookie crumbs, deep fried, dunked in vanilla glaze, and topped with a cream cheese frosting and more Oreo cookie crumble…
Are they decadent? Yes. Are they delicious AF? YES.
So screw calories for today, and just stuff your face with an epic cookies and cream doughnut. We only live once, and we should all be able to say we crushed at least an Oreo Doughnut our lifetime… but preferably two or three or four because shit… it’s an Oreo Doughnut. It is kind of a dream come true.
So here is the recipe! As always I hope you guys enjoy it as much as we did.
Cookies and Cream Doughnuts
Sour Cream Cake Donuts
3 1/2 cups all purpose flour
1/2 cup Oreo cookie crumbs
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
pinch of nutmeg
1/2 tsp of salt
1 cup granulated sugar
1/3 cup butter, melted
2 tsp vanilla
1 cup sour cream
2 cups powdered sugar
1 tsp vanilla
1/3 cup hot water + more if needed
Cream Cheese Icing
4 oz cream cheese, softened
5 oreo cookie icing centers
2 tbsp cream
1/2 tsp vanilla
2 cups powdered sugar
In a large mixing bowl, whisk together flour, oreo cookie crumbs, baking powder, baking soda, cinnamon, nutmeg and salt make a well in the center and set aside.
In a medium mixing bowl using an electric mixer, cream together eggs, sugar and vanilla until pale and thick. Slowly add in melted butter and beat until combined. Add half of the sour cream in and beat to combine add the remaining sour cream and beat until smooth and completely combined.
Pour wet ingredients into the well of the dry ingredients and use a spatula to gently fold the wet ingredients into the dry until just combined.
Spoon dough out onto a large piece of plastic wrap, and wrap up tight. Refrigerate the donut dough for at least one hour or over night.
When you are ready to cook your donuts, heat a heavy bottomed pot of at least 3 inches of oil over medium heat to 350 degrees, no hotter and no lower.
While your oil is heating up, lightly flour a cool work surface and turn your donut dough out. Dust the top with flour and roll your dough to about 1 inch thickness. Using a donut cutter
cut out your donuts with a 2 inch donut cutter and set the donut holes aside. You should get about 18 doughnuts.
**Note: You will most likely have some scraps, I usually just cut these into more little donut holes rather than re-rolling them.
Once your oil is heated, gently place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.
Once cooked, use a slotted spoon and allow the donuts to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil. They will be extremely hot, so please take care not to burn yourself.
Allow to cool for a few minutes before dunking into the simple vanilla glaze.
In a medium mixing bowl, whisk together powdered sugar, vanilla and water to form a fairly thin glaze. If your glaze is too thick to easily dunk the doughnuts in, add more water 1 tbsp at a time.
Set doughnuts back onto the cooling rack to set for 15-20 minutes before dipping in cream cheese glaze.
Cream Cheese Glaze
In a medium bowl, beat together cream cheese, oreo centers and vanilla with an electric mixer fitted with the whisk attachments beat on high until smooth and creamy.
Add in powdered sugar 1 cup at a time, beating on low until combined. Turn mixer to high and beat for 2 minutes until pale and creamy. You want your glaze to be thick, but thin enough to spoon over the doughnuts.
Cookies and Cream Chocolate Doughnuts
Cookies and Cream Chocolate Doughnuts have a baked chocolate fudge doughnut, an ultra thick sweet icing, and a generous sprinkling of crushed Oreos.
Yield: 12 doughnuts
Prep Time: 15 minutes
Cook: 15 minutes
Tessa's Recipe Rundown.
Taste: Sweet and chocolaty, a perfect indulgence!
Texture: The doughnuts are perfectly moist and fudgy yet soft, the icing is ridiculously thick, and the Oreos on top add a wonderful crunch.
Appearance: Eee soooo adorable!
Ease: Much easier than making a yeast dough and deep frying it! I love baked doughnuts because they take less than an hour to make. Appearance: These just <em>look</em> crazy good.
Pros: Fun and tasty twist on the doughnut, plus they’re simple to make.
Cons: None, really. Would I make this again? Of course! Though there are many more doughnut variations I want to make.
I dare you to make these Cookies and Cream Chocolate Doughnuts without anyone in the house noticing. Just the sight of these over-the-top doughnuts is bound to get your mouth watering. If you do manage to whip up a batch of these doughnuts (they take less than an hour!) be sure to enjoy one on the couch while watching some trash TV with a glass of cold milk nearby. It’s really the only way they can truly be savored. You’re going to love this recipe because not only are the doughnuts baked instead of fried, seriously cutting down on your time in the kitchen and on the indulgence factor, but they just taste like heaven mixed in with a sprinkle of childhood memories. I mean, who didn’t love Oreos growing up? I used my beloved Wilton doughnut pans to bake these. They’re super cheap on Amazon but you can also find them at stores like Michael’s and Sur la Table if you don’t already have them.
If you make this Cookies and Cream Chocolate Doughnuts recipe, be sure to take a picture and tag it #handletheheat on Instagram. I LOVE seeing your photos!
Doughnut Cake With Mocha Whipped Cream
This post may contain affiliate links. Please see my disclosure policy for more information.
You’ve probably had doughnuts and coffee before, but I’ll bet you’ve never had them quite like this!
This towering beauty is made from layers of homemade sour cream doughnuts and a light, fluffy mocha whipped cream. Add a topping of shiny chocolate-coffee ganache and a few more doughnuts, and you have a gorgeously unique layer cake that’s the stuff of Homer Simpson’s dreams!
I first had the idea to construct a cake out of doughnuts back in February. At the time, I attempted it with store-bought mini doughnuts, whipped cream, and blood orange curd. It was a solid concept, but I hit a few snags during assembly, the cake looked sloppy, and it just wasn’t what I had in mind. (Here’s some photographic evidence of what a hot mess it was.)
I knew that when I made this cake again, homemade doughnuts were the way to go. The store-bought ones were a little large for the project, and it was expensive to buy as many as I needed to make a tall cake. Plus, the thick glaze that drenched the doughnuts made the cake very sweet and prevented the doughnuts from soaking up moisture from the whipped cream. So, while you can make this cake with store-bought minis, if you have the time, I recommend going the DIY route to save money and make sure you end up with plenty of doughnuts that are just the right size.
While frying doughnuts does add an extra step (…or ten…) to the recipe, it’s worth it when you taste these tender, nutmeg-scented sour cream doughnuts. The good news is that they’re a cakey doughnut recipe, as opposed to a yeast-based one, so you don’t have to worry about finicky yeast or multiple rises. Don’t say I never tried to make life easy for you! Plus, you’ll probably have extras left over for munching, and we all know kitchen munchability is one of the biggest factors in judging a successful dessert recipe.
You can fill the cake with whatever flavor of whipped cream you’d like. I was stuck on the doughnuts-and-coffee idea, so I added richly flavored cocoa powder and instant espresso powder to give it a robust mocha flavor that pairs perfectly with the subtly sweet doughnuts. If you’d like, you can omit the espresso to have just a plain chocolate whipped cream, or consider adding some cinnamon and nutmeg to make spiced chocolate cream. Other ideas include adding almond extract, going in a citrus direction by adding some lemon curd to the layers as well, or keeping things plain and simple with just a touch of vanilla paste.
The cake is finished with a shiny chocolate glaze with a hint of coffee flavor. The glaze drips down the sides of the cake just a little bit, to mimic the look of a chocolate-glazed doughnut. I had some extra mini doughnuts left over, so I dipped them in chocolate and coffee glaze (based on the glazes in this doughnut recipe) and a pinch of shimmering gold sprinkles—I used this Gold Shimmer Sugar from Pepper Creek Farms.
And if you’re wondering how it tastes, well, imagine soft, fluffy sour cream doughnuts softening into fluffy mocha cream. Just like ladyfingers get soft and cakey when assembled into tiramisu, these doughnuts develop a wonderfully moist and cakey texture after sitting overnight with the whipped cream. The cake slices cleanly and holds its shape well, and it really can be served just like any other layer cake.
I think you’ll love this unique take on the familiar doughnuts and coffee combination, and I’d love to hear what you think if you give it a try!
[And PS, can I please get tons of props for not once making a cops-and-doughnuts joke in this post? Willpower of steel over here, people.]
- 1 (18.25 ounce) package white cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 3 egg whites
- 1 cup chocolate sandwich cookie crumbs
- 3 cups confectioners' sugar
- ¾ cup shortening
- 1 teaspoon vanilla extract
- 2 egg whites
- 12 chocolate sandwich cookies
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
These Baked Cookies and Cream Doughnuts have a vanilla doughnut base with lightly crushed chocolate creme sandwich cookies mixed throughout. After baking until lightly golden and cooling to room temperature, the top of each doughnut is dipped into the cream cheese glaze, covered in finely crushed chocolate sandwich cookies, then drizzled with even more of the cream cheese glaze.
I used this doughnut pan to make the round baked doughnuts. The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 2/3 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary.
Bake until puffed and barely golden. The tops should spring back when lightly touched. Allow the doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. They are best within a few hours of baking.
How To Make Cookies & Cream Chocolate Oreo Donuts
- Prep the donuts pans. Lightly spray two standard donut pans with nonstick cooking spray or melted coconut oil to avoid the donuts from sticking to the pan. Set aside.
- Make the donut batter. In a large bowl, whisk together the butter, eggs, milk, and vanilla. Stir until well combined. To the same bowl, add the cocoa powder, flour, sugar, baking powder, baking soda, and salt. Mix until just combined. Set aside.
- Fill the donut pans. Transfer the batter into a ziplock plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the donut molds, filling each one about 3/4 full.
- Bake the Oreo donuts! Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before flipping the pans upside down over a rack to remove the doughnuts.
Welcome. I'm Alea!
On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.
While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.
Watch the video: Eggless Donuts Recipe. Step by Step Process to Make Fluffy Donuts The Terrace Kitchen (January 2022).