When I was little, my favorite ice cream flavor was Cookies & Cream. I got it every single time we went out for ice cream and we always had some in the house. I absolutely loved it. But as I grew older, I came to discover that my obsession was not exclusive to ice cream - it was anything Cookies & Cream flavored.
There is just something about it that I can't resist. So when I discovered Pocky had a Cookies & Cream flavor, I was pretty excited. So excited...that I decided to use it as inspiration for an epic DIY cake. This cake is a true show stopper!
And it's full of so much Cookies & Cream goodness, your friends and family won't know what to do with themselves!
Chocolate Sprinkle Cake
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Cookies & Cream Frosting
- 1 lb. unsalted butter, room temperature
- 4 oz. cream cheese, softened
- 2 lbs. powdered sugar
- 1 Tablespoon vanilla extract
- 1 1/2 Tablespoons Milk
- 1 cup crushed Oreos
for the cake:
- Preheat the oven to 350°F, and line two 8" cake pans with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- On low speed add eggs, buttermilk, coffee, oil and vanilla.
- Once everything is combined beat on medium speed for 1 minute.
- Divide batter evenly between the two pans.
- Bake for 20-24 minutes, or until wooden toothpick comes out clean.
- Place on a cooling rack to cool.
for the frosting:
- In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
- Slowly add powdered sugar. Mix until combined and fluffy.
- Add vanilla and milk. Mix until combined.
- Stir in crushed Oreos.
for the sprinkle pocky:
- Dump 3/4 of the sprinkles into a small bowl and set aside.
- Use a small paint brush to cover chocolate covered part of the pocky stick with piping gel.
- Place the stick into the 7.5 oz container of sprinkles. Put the top on and lightly shake the bottle until the stick is covered in sprinkles.
- Take the stick out and set aside to dry.
- Repeat with 20 - 25 sticks.
- Once cakes are cool, remove them from the pans and place one layer onto a cake plate. Using an offset spatula, spread a generous amount of frosting to the edge of the cake.
- Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer.
- Take 1/2 cup of frosting and set it aside. Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.
- Place Pocky sticks around the cake.
- Place remaining 1/2 cup of frosting into a piping bag fitted with a large star tip. Pipe large stars all over the top of the cake. Finish it off with a generous amount of sprinkles.
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