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Cookies and Cream Cake Recipe

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★★★★★

4.8 from 593 reviews

This Cookies and Cream Cake is a decadent layered dessert featuring moist Oreo-studded cake layers, rich white chocolate and cream cheese mousse, and a creamy Oreo-infused frosting. Finished with a luscious chocolate ganache drip and garnished with Oreo cookies, this cake is perfect for special occasions or any time you crave a show-stopping sweet treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (382 grams)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Cake Batter

  • 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)

White Chocolate Mixture

  • 1 cup white chocolate (chopped, 170 grams)
  • 1/4 cup heavy cream (60 ml)

Mousse

  • 3/4 cup heavy cream (180 ml, divided)
  • 1/2 cup cream cheese (softened, 113 grams)
  • 1/2 tsp vanilla extract
  • Chopped Oreos from cake batter addition

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

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

Decoration

  • Remaining 1/2 cup pulverized Oreo cookies
  • Halved Oreo cookies for garnish

Instructions

  1. Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Preheat and Prepare Pans: Preheat the oven to 350ºF. Grease and line the bottom of three 8-inch cake pans with parchment paper circles, and grease the parchment and sides.
  3. Mix Cake Batter: In a large bowl or stand mixer, beat the butter for 30 seconds. Add the sugar and vegetable oil and beat for 2 minutes until fluffy. Mix in sour cream and vanilla extract, scraping the bowl as needed.
  4. Alternate Adding Milk and Dry Ingredients: Add milk and dry ingredients in thirds to the bowl, mixing on low after each addition. Do not overbeat.
  5. Whip Egg Whites: Using clean beaters or a whisk attachment, whip the egg whites until stiff peaks form, about 5 minutes.
  6. Fold Egg Whites and Oreos into Batter: Fold half the whipped egg whites into the batter gently. Add remaining egg whites and chopped Oreos, folding carefully to combine.
  7. Bake the Cake Layers: Divide batter evenly into prepared pans. Bake for about 35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare White Chocolate Mixture: Place chopped white chocolate in a bowl. Heat 1/4 cup heavy cream until hot and pour over the chocolate. Stir until melted. Cool completely.
  9. Make Mousse: Beat cream cheese for 45 seconds. Add cooled white chocolate mixture and beat 30 seconds. Whip remaining 3/4 cup heavy cream to stiff peaks, then fold into cream cheese mixture along with vanilla and chopped Oreos. Chill mousse in the fridge.
  10. Make Frosting: Beat butter using paddle attachment for 30 seconds. Add cream cheese and beat for 1 minute. Add powdered sugar and salt, mix on low. Increase speed to medium-high and beat for 2 minutes, then mix in vanilla and 1/2 cup pulverized Oreo crumbs. Adjust consistency if needed with extra powdered sugar or milk.
  11. Assemble the Cake: Place one cake layer on serving plate and optionally brush with sugar syrup. Pipe a ring of frosting around edges, spoon mousse in the center and spread evenly. Repeat with second layer. Top with final cake layer, brush with syrup, and frost entire cake with remaining frosting. Press remaining Oreo crumbs onto the cake sides at the bottom. Chill for 30 minutes.
  12. Prepare Ganache Drip: Heat heavy cream until hot and pour over chopped semi-sweet chocolate. Whisk until smooth and fully melted. Cool for 10-15 minutes until slightly thickened but pourable.
  13. Apply Ganache Drip: Using a spoon or piping bag, create drips around the cake edges and pour ganache on top. Smooth with spatula and refrigerate for 20 minutes to set.
  14. Decorate: Pipe remaining frosting on top using tip 4B (or preferred tip). Garnish with halved Oreo cookies and extra cookie crumbs as desired.
  15. Storage: Refrigerate cake at least 4 hours before serving. Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 2 months. Wrapping with plastic wrap helps maintain moisture.

Notes

  • If not using cake layers immediately, wrap in plastic and freeze to retain moisture better than refrigeration.
  • The frosting Oreo crumbs should be finely crushed for smooth spreading.
  • Frosting consistency can be adjusted by adding powdered sugar to firm or a small amount of milk to thin.
  • Test ganache drip on cake edge first to ensure proper drip consistency; chill or warm as needed.
  • Use sugar syrup for brushing cake layers to add moisture if desired.
  • Allow cake to chill after frosting and ganache application to set layers and decorations properly.
  • For best results, bring butter and cream cheese to room temperature before mixing for smoother batters and frostings.

Keywords: Cookies and Cream Cake, Oreo Cake, White Chocolate Mousse Cake, Layered Cake, Chocolate Ganache, Cream Cheese Frosting, Dessert

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