Short Description
Cookies and Cream Cake is a delightful dessert that combines moist vanilla cake layers with crunchy Oreo cookie pieces, a luscious cookies and cream mousse filling, and a rich cream cheese frosting. Topped with a decadent chocolate ganache drip and additional Oreo cookies, this cake is a true indulgence for cookie enthusiasts.
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Why You’ll Love This Recipe
Decadent Layers: Each bite offers a harmonious blend of soft cake, creamy mousse, and crunchy cookies.

Visually Stunning: The ganache drip and Oreo garnish make it a showstopper for any occasion.

Versatile: Perfect for birthdays, celebrations, or as a special treat.

Make-Ahead Friendly: Components can be prepared in advance, simplifying assembly.

Crowd-Pleaser: Loved by both kids and adults alike.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cookies and Cream Cake Batter:

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, room temperature

2 cups granulated sugar

1/4 cup vegetable oil

1/4 cup sour cream

1/2 teaspoon vanilla extract

1 cup whole milk

6 large egg whites

16 Oreo cookies, chopped

Cookies and Cream Mousse:

1 cup white chocolate, chopped

1 cup heavy cream, divided

1/2 cup cream cheese, softened

1/2 teaspoon vanilla extract

4 Oreo cookies, finely chopped

Cookies and Cream Frosting:

10 tablespoons unsalted butter, room temperature

1 cup cream cheese, room temperature

4 cups powdered sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

1 cup pulverized Oreo cookies, divided

Ganache Drip:

2/3 cup semi-sweet chocolate, chopped

1/2 cup heavy cream

Directions
1. Prepare the Cake Layers:

Preheat the oven to 350°F (175°C).

Grease and line three 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy.

Add the vegetable oil, sour cream, and vanilla extract, mixing until combined.

Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

Fold in the chopped Oreo cookies.

Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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2. Prepare the Cookies and Cream Mousse:

In a microwave-safe bowl, combine the white chocolate and 1/2 cup of heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. Let cool to room temperature.

In a separate bowl, beat the cream cheese until smooth. Add the cooled white chocolate mixture and vanilla extract, mixing until combined.

In another bowl, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.

Fold in the finely chopped Oreo cookies.

3. Prepare the Cookies and Cream Frosting:

In a large bowl, beat the butter and cream cheese until smooth and creamy.

Add the powdered sugar, salt, and vanilla extract, beating until light and fluffy.

Fold in 3/4 cup of the pulverized Oreo cookies. Reserve the remaining 1/4 cup for decoration.

4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of the cookies and cream mousse over the top.

Add the second cake layer and repeat the process.

Place the third cake layer on top and apply a thin crumb coat of the frosting over the entire cake. Refrigerate for 30 minutes to set.

Apply the remaining frosting evenly over the cake.
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5. Prepare the Ganache Drip:

In a microwave-safe bowl, combine the semi-sweet chocolate and heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. Let cool slightly.

Drizzle the ganache over the top edges of the cake, allowing it to drip down the sides.

Decorate the top with the reserved pulverized Oreo cookies and additional whole or halved Oreos, if desired.

Servings and Timing
Prep Time: 1 hour

Cook Time: 30 minutes

Assembly and Chilling Time: 1 hour 30 minutes

Total Time: 3 hours

Servings: 16 slices

Calories: Approximately 360 kcal per serving

Variations
Chocolate Cake Base: Replace the vanilla cake layers with chocolate cake for a richer flavor.

Different Cookies: Substitute Oreos with other sandwich cookies like chocolate chip or peanut butter for a unique twist.

Mini Cakes or Cupcakes: Use the same batter to make individual-sized desserts.

No Ganache: Skip the ganache drip for a simpler presentation.

Add Fresh Berries: Incorporate layers of fresh strawberries or raspberries for a fruity contrast.

Storage/Reheating
Refrigeration: Store the assembled cake in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze individual slices wrapped in plastic wrap and placed in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Room Temperature: Allow the cake to sit at room temperature for 20–30 minutes before serving for the best texture and flavor.

FAQs
How can I make this cake more chocolatey?
You can use chocolate cake layers instead of vanilla and add cocoa powder to the frosting for an extra chocolate boost.

Can I use store-bought frosting?
Yes, but homemade frosting provides a fresher taste and better texture.

What if I don’t have white chocolate for the mousse?
You can substitute with milk or dark chocolate, keeping in mind it will alter the flavor profile.

Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend and gluten-free sandwich cookies.

Cookies and Cream Cake – A Cookies-Lover’s Dream in Every Creamy, Crunchy Bite!

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Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 12–14 slices
Diet: Vegetarian

Print Recipe

Description

This Cookies and Cream Cake is a cookies-lover’s dream come true—fluffy vanilla cake speckled with chopped Oreos, layered with silky cookies and cream mousse, frosted in a rich cream cheese Oreo frosting, and finished with a luscious chocolate ganache drip. Perfect for birthdays, celebrations, or whenever you crave a decadent cookies and cream dessert!

Instructions

Bake the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and sugar until fluffy. Mix in oil, sour cream, and vanilla.
- Alternate adding dry ingredients and milk, starting and ending with dry.
- In a separate bowl, whip egg whites to stiff peaks, then fold into the batter.
- Fold in chopped Oreos. Divide batter into pans and bake for 25–28 minutes or until a toothpick comes out clean. Cool completely.
Prepare the Mousse:
- Heat ½ cup cream and pour over white chocolate. Let sit, then stir until smooth. Cool.
- Whip remaining cream to stiff peaks. Beat cream cheese and vanilla until smooth, then blend in white chocolate mixture. Fold in whipped cream and chopped Oreos. Chill to set.
Make the Frosting:
- Beat butter and cream cheese until smooth. Add powdered sugar, salt, and vanilla.
- Mix in ¾ cup pulverized Oreos. Reserve remaining ¼ cup for garnish.
Ganache Drip:
- Heat cream until simmering and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let cool slightly before using.
Assemble the Cake:
- Layer cake with mousse between each layer. Crumb coat with frosting and chill.
- Frost the entire cake, then drip ganache over edges. Garnish with reserved Oreo crumbs or whole Oreos.

Notes

Use pasteurized egg whites from a carton for convenience.
Cake layers can be made ahead and frozen.
Ganache should be slightly warm but not hot when dripping for clean lines.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American