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Cookies and Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 86 reviews
  • Author: Jessica
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours 34 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cookies and Cream Cake features moist vanilla cake layers studded with chopped Oreo cookies, layered with a rich white chocolate and Oreo mousse, and finished with a creamy Oreo frosting and decadent chocolate ganache drip. Perfect for Oreo lovers, this elegant layered cake combines textures and flavors for an irresistible dessert.

Ingredients

Units Scale

Cookies and Cream Cake Batter

  • 3 cups all-purpose flour (382 grams)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp unsalted butter, room temperature (113 grams)
  • 2 cups granulated sugar (400 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1/4 cup sour cream (60 grams)
  • 1/2 tsp vanilla extract
  • 1 cup whole milk (240 ml)
  • 6 large egg whites (198 grams)
  • 16 Oreo cookies, chopped

Cookies and Cream Mousse

  • 1 cup white chocolate, chopped (170 grams)
  • 1 cup heavy cream, divided (240 ml)
  • 1/2 cup cream cheese, softened (113 grams)
  • 1/2 tsp vanilla extract
  • 4 Oreo cookies, finely chopped

Cookies and Cream Frosting

  • 10 tbsp unsalted butter, room temperature (141 grams)
  • 1 cup cream cheese, room temperature (226 grams)
  • 4 cups powdered sugar (500 grams)
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 cup pulverized Oreo cookies, divided

Ganache Drip

  • 2/3 cup chopped semi-sweet chocolate (113 grams)
  • 1/2 cup heavy cream (120 ml)

Instructions

  1. Prepare Cake Batter: Preheat oven to 350ºF. Grease and line three 8-inch cake pans with parchment paper, greasing paper and pan sides. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a stand mixer or large bowl, beat butter 30 seconds, then add sugar and vegetable oil, beating 2 minutes until fluffy. Mix in sour cream and vanilla extract. Alternately add milk and dry ingredients in thirds, mixing gently. Set aside.
  2. Whip Egg Whites: Using clean beaters or whisk attachment, whip egg whites for about 5 minutes until stiff peaks form.
  3. Combine Batter and Egg Whites: Fold half the egg whites gently into the cake batter to lighten it. Fold in remaining egg whites and chopped Oreos carefully until incorporated.
  4. Bake Cake Layers: Divide batter evenly among the three pans. Bake for about 35 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely. Wrap and freeze if not assembling the same day to retain moisture.
  5. Make Cookies and Cream Mousse: Heat 1/4 cup heavy cream until hot and pour over chopped white chocolate. Stir until melted; microwave briefly if needed. Let cool. Beat cream cheese 45 seconds, then add white chocolate mixture and beat to combine. Whip remaining 3/4 cup heavy cream to stiff peaks. Fold whipped cream, vanilla extract, and chopped Oreos into cream cheese mixture. Refrigerate mousse while preparing frosting.
  6. Prepare Cookies and Cream Frosting: Beat butter 30 seconds. Add cream cheese and beat 1 minute more. Slowly mix in powdered sugar and salt on low speed. Beat on medium-high 2 minutes until creamy. Add vanilla and 1/2 cup finely pulverized Oreo crumbs; mix well. Adjust consistency with powdered sugar or milk if needed. Reserve remaining Oreo crumbs for decorating. Transfer some frosting to a piping bag for decorating and keep rest covered.
  7. Assemble the Cake: Place one cake layer on serving plate. Optionally brush with sugar syrup. Pipe a ring of frosting around edges. Spoon mousse in center and spread evenly. Repeat with second layer. Top with last layer, brush with syrup, and let soak briefly. Frost top and sides smoothly. Press reserved Oreo crumbs on bottom side of cake. Chill 30 minutes in fridge.
  8. Make Ganache Drip: Heat heavy cream until hot and pour over chopped semi-sweet chocolate. Whisk until melted and smooth; microwave briefly if needed. Let cool 10-15 minutes until thick but pourable. Drip ganache around cake edges using spoon or piping bag, then pour over top and smooth. Refrigerate 20 minutes to set.
  9. Decorate: Pipe remaining frosting on top using desired tip. Garnish with halved Oreo cookies and extra cookie crumbs as desired.
  10. Storage: Refrigerate assembled cake at least 4 hours before slicing. Store leftovers in airtight container in fridge up to 4 days or freeze up to 2 months, wrapping in plastic to maintain moisture.

Notes

  • The ganache thickness depends on your chocolate’s cocoa butter content; add heavy cream cautiously if ganache splits to smooth it out.
  • Optional sugar syrup: boil 1/2 cup sugar and 1/2 cup water until sugar dissolves, cool to room temperature, and brush on cake layers to keep cake moist.
  • Freeze cake layers if not using immediately to preserve moisture better than refrigeration.
  • Adjust frosting texture with powdered sugar or milk to achieve spreadable consistency.
  • Test ganache drip first on cake edge to gauge flow; chill or warm ganache accordingly.

Find it online: https://jessicasrecipes.com/cookies-and-cream-cake-recipe/