Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 20 chocolate sandwich cookies, crushed
- 2 cups whipping cream
- 1/2 cup powdered sugar
Feel free to substitute almond milk for regular milk if that’s your jam, or swap the whipping cream for a lighter option if you’re looking to cut some calories—though I must admit, sometimes the indulgence is part of the charm.
Instructions
- Preheat your oven to 350°F. Grease and line three 9-inch round cake pans with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. It reminds me of watching my dad’s rhythmic stirring, which always seemed like a dance.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Fold in the crushed chocolate sandwich cookies gently, reminiscing about those childhood meals where surprises awaited in every bite.
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, whip the cream to soft peaks, then add the powdered sugar and continue whipping until stiff peaks form.
- Assemble the cake by layering the cakes with whipped cream frosting in between and on top. Sprinkle extra crushed cookies on top for a bit of crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cookies & Cream Smith Island Cake, recipe, cooking, food
