Introduction

This Cookies and Cream Cake is a delightful treat layered with Oreo-studded batter, creamy mousse, and rich frosting, finished with a glossy ganache drip. Perfect for celebrations or any special occasion, it combines classic flavors with a smooth, indulgent texture.

The cake has three visible layers: the bottom layer is a thick, dark chocolate crumb layer with a rough texture; the middle layer is a smooth, light cream mixed with small dark cookie crumbs; the top layer is a glossy dark chocolate ganache that slightly drips down the sides. On top, there is a ring of swirled light cream with dark cookie crumbs mixed in, each swirl topped with a standing dark chocolate sandwich cookie split in half. Some cookie crumbs are sprinkled on the chocolate surface in the center. The cake is shown on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350ºF. Grease and line the bottom of three 8-inch cake pans with parchment paper; grease the parchment and pan sides.
Step 2: In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Chop the Oreo cookies into small pieces and set aside.
Step 4: In a large bowl or mixer, beat the butter for 30 seconds. Add sugar and vegetable oil, beat for 2 minutes until creamy and fluffy.
Step 5: Mix in sour cream and vanilla extract, scraping the bowl as needed to combine well.
Step 6: Alternately add milk and dry ingredients in thirds to the bowl, mixing gently on low speed after each addition to avoid overbeating.
Step 7: Whip the egg whites separately until stiff peaks form, about 5 minutes.
Step 8: Fold half of the whipped egg whites into the batter gently, then fold in the remaining egg whites with chopped Oreos.
Step 9: Divide the batter evenly among the pans and bake for about 35 minutes, until a toothpick comes out clean.
Step 10: Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely. Wrap and freeze if not assembling the same day.
Step 11: For the mousse, place chopped white chocolate in a bowl. Heat 1/4 cup heavy cream until hot and pour over chocolate. Stir until melted and cool completely.
Step 12: Beat 1/2 cup softened cream cheese for 45 seconds, then mix in cooled chocolate mixture.
Step 13: Whip remaining 3/4 cup heavy cream until stiff peaks form. Fold whipped cream and vanilla extract into cream cheese mixture, then fold in chopped Oreos. Chill mousse.
Step 14: For frosting, beat butter for 30 seconds. Add room temperature cream cheese and beat for 1 minute.
Step 15: Add powdered sugar and salt, mix on low until incorporated, then increase speed to medium-high and beat for 2 minutes until creamy.
Step 16: Mix in vanilla and 1/2 cup finely pulverized Oreo crumbs. Adjust texture with more powdered sugar or milk as needed.
Step 17: Assemble the cake: place one layer on plate, optionally brush with sugar syrup. Pipe frosting ring around edges, fill center with mousse and spread evenly.
Step 18: Repeat layering with second cake, frosting ring, and mousse. Top with last cake layer and brush with syrup.
Step 19: Frost the entire cake with remaining frosting, smoothing sides and top. Press remaining Oreo crumbs onto the cake base. Chill 30 minutes.
Step 20: For ganache, heat 1/2 cup heavy cream until hot and pour over chopped semi-sweet chocolate. Stir until fully melted and cool 10-15 minutes.
Step 21: Drip ganache around cake edges using a spoon or piping bag, then spread ganache on top and smooth. Chill 20 minutes to set.
Step 22: Decorate with remaining frosting piped on top and halved Oreo cookies if desired. Chill before serving.

Tips & Variations

Use room temperature ingredients for best mixing and texture.
Freeze cake layers if not assembling immediately to retain moisture.
Finely powder Oreo crumbs for a smoother frosting texture that’s easier to spread.
Adjust ganache drip consistency by chilling or warming slightly to control flow.
Substitute heavy cream with whipping cream if preferred.

Storage

Store the cake covered in the refrigerator for at least 4 hours before slicing to let flavors develop. Leftovers keep well in an airtight container for up to 4 days in the fridge or up to 2 months frozen. For best moisture retention, wrap the cake layers or slices in plastic wrap before placing in an airtight container. Reheat frozen slices defrosted in the fridge at room temperature before serving.

How to Serve

This cake has three layers: the bottom layer is dark brown crumbly chocolate, the middle layer is a light cream with black specks, and the top layer is smooth, glossy dark chocolate ganache with drips running down the sides. On top, there is a circle of whipped cream swirls with black specks, each topped with a halved chocolate sandwich cookie with white filling. Dark cookie crumbs are sprinkled over the top center, and the cake sits on a wooden board against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate with dark or milk chocolate depending on your taste preference. Adjust sweetness accordingly.

How do I prevent the ganache from dripping too fast or not at all?

If the ganache drips too fast, chill it for a few minutes and stir to thicken. If it doesn’t drip, gently warm it in short intervals until it reaches a pourable consistency.