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!
Ingredients
Cookies and Cream Cake Batter:
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3 cups (382 g) all-purpose flour
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2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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8 tbsp (113 g) unsalted butter, room temperature
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2 cups (400 g) granulated sugar
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1/4 cup (60 ml) vegetable oil
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1/4 cup (60 g) sour cream
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1/2 tsp vanilla extract
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1 cup (240 ml) whole milk
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6 large egg whites (198 g)
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16 Oreo cookies, chopped
Cookies and Cream Mousse:
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1 cup (170 g) white chocolate, chopped
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1 cup (240 ml) heavy cream, divided
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1/2 cup (113 g) cream cheese, softened
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1/2 tsp vanilla extract
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4 Oreo cookies, finely chopped
Cookies and Cream Frosting:
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10 tbsp (141 g) unsalted butter, room temperature
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1 cup (226 g) cream cheese, room temperature
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4 cups (500 g) powdered sugar
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1/4 tsp salt
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2 tsp vanilla extract
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1 cup pulverized Oreo cookies, divided
Ganache Drip:
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2/3 cup (113 g) semi-sweet chocolate, chopped
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1/2 cup (120 ml) heavy cream
Instructions
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Bake the Cake Layers:
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Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
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Whisk flour, baking powder, baking soda, and salt in a bowl.
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In a large bowl, cream butter and sugar until fluffy. Mix in oil, sour cream, and vanilla.
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Alternate adding dry ingredients and milk, starting and ending with dry.
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In a separate bowl, whip egg whites to stiff peaks, then fold into the batter.
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Fold in chopped Oreos. Divide batter into pans and bake for 25–28 minutes or until a toothpick comes out clean. Cool completely.
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Prepare the Mousse:
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Heat ½ cup cream and pour over white chocolate. Let sit, then stir until smooth. Cool.
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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.
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Make the Frosting:
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Beat butter and cream cheese until smooth. Add powdered sugar, salt, and vanilla.
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Mix in ¾ cup pulverized Oreos. Reserve remaining ¼ cup for garnish.
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Ganache Drip:
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Heat cream until simmering and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let cool slightly before using.
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Assemble the Cake:
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Layer cake with mousse between each layer. Crumb coat with frosting and chill.
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Frost the entire cake, then drip ganache over edges. Garnish with reserved Oreo crumbs or whole Oreos.
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Notes
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Use pasteurized egg whites from a carton for convenience.
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Cake layers can be made ahead and frozen.
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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
