Cookies & Cream Cake
This Cookies and Cream Cake is made with soft cake layers and plenty of Oreo goodness in every bite. After several rounds of testing, this easy cake balances the perfect amount of sweetness, moisture, and crunch. With a light Oreo whipped filling, creamy cookies and cream frosting, and a smooth chocolate ganache, it’s a great option for birthdays and celebrations. Topped with even more Oreos, it’s a fun dessert that’s beautiful enough to take to gatherings but easy enough to make at home!
Equipment
- 2 Cooling Racks
Ingredients
Cake Batter
- 4 cups all-purpose flour spooned and leveled
- 2 cups sugar granulated
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs at room temperature
- 1 cup sour cream
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1 cup canola oil
- 25 Oreo Cookies chopped
Oreo Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 10 Oreo Cookies chopped
Cookies & Cream Frosting
- 1 stick unsalted butter softened at room temperature
- 16 ounces cream cheese softened at room temperature
- 5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 12 Oreo Cookies blended in food processor until resembles sand
Ganache
- 1/2 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Garnish
- 6-8 Oreo Cookies cut in half
Instructions
Make the Cakes
- Preheat the oven to 350 degrees F and grease three 8-inch round cake pans with cooking spray and line with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the dry ingredients and add the eggs, sour cream, buttermilk, vanilla and oil.
- Whisk until a batter forms, then mix in the Oreos.
- Divide the batter among the three pans and spread into an even layer.
- Bake in the center rack of the oven for about 35 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Let cakes cool completely before assembling the layer cake, about 2 hours at room temperature.
Make the Whipped Cream
- Combine all the Oreo Whipped Cream ingredients, except for Oreos, in a large bowl and whisk until medium-stiff peaks form.
- Fold in the chopped Oreos. Set in the fridge until ready to use.
Make the Cookies and Cream Frosting
- Beat the butter for 2 minutes until smooth using a handheld electric mixer or stand mixer with paddle attachment.
- Add the cream cheese and beat for 3 more minutes.
- Slowly add the powdered sugar, 1 cup at a time, until incorporated.
- Mix in the vanilla extract and crushed cookie crumbs. Beat on medium speed for another 5 minutes until smooth. Mix in the blended Oreo crumbs.
- Cover the bowl and set aside.
Make the Ganache
- Combine the chocolate and heavy cream in a microwave safe bowl and heat for 20 second intervals, stirring in between, until the chocolate is melted into the cream and a thick ganache forms. Let cool slightly while layering the cake.
Layer the Cake
- Use a serrated knife to level the top of each cake so they are all even and easy to stack.
- Slice each cake in half horizontally. You will now have 6 cake layers.
- Reserve 2 1/2 cups of Cookies and Cream Frosting for the crumb coat, final outer coating of icing and piping design.
- Place one cake layer onto a cake plate (or cardboard cake round). Spread 2/3 cup of the Whipped Cream over the cake layer. Top with another cake layer and spread 2/3 cup of the Cookies and Cream Frosting. Repeat this layering process until the cake is fully layered.
- Use 1 cup of the set-aside Cookies and Cream Frosting to coat the outside of the layer cake and lock in any crumbs.
- Freeze the cake for 25 minutes or refrigerate for 30-40 minutes or until the outer coating of icing is firm and no longer soft to the touch.
- Scoop 1/2 cup of saved icing into a piping bag fitted with a star tip and set aside for later.
- Use the remaining Cookies and Cream Frosting to ice the entire cake. Use the back of a spoon to make a rustic wavy pattern on the icing.
- Pour the ganache over the top of the cake and use a spoon or knife to spread it out onto the edges so it drips down the sides of the cake.
- Set in the freezer for 5 minutes (or 10 minutes in the fridge) to set the ganache slightly.
- Pipe swirls about 1/2 inches apart in a circle on top of the cake using the prepared piping bag filled with icing from earlier. Place halved Oreos between each mound of frosting.
- Serve and enjoy or refrigerate until ready to serve.
Notes
- Tip for saving time - do these all at once:
- Make sure you have 55 Oreos for the recipe.
- Chop 25 Oreos for the cake batter and set aside.
- Chop another 10 Oreos for the Oreo Whipped Cream and set aside.
- Pulse 12 Oreos in food processor until it resembles sand.
- Cut 6-8 Oreos in half for the cake decor.
- Don't have time to do it in 1 day? Split into 2!
- Day 1: Bake the cakes & store cooled cakes in ziplock bags on the counter overnight.
- Prepare Oreo Whipped Cream, cover with plastic wrap and set in fridge overnight.
- Prepare the Cookies and Cream Frosting, cover with plastic wrap and store in fridge overnight.
- Day 2:
- Make the ganache before layering the cake so that is can cool to the perfect pourable temperature.
- Follow instructions to layer the cake!
- Day 1: Bake the cakes & store cooled cakes in ziplock bags on the counter overnight.
Nutrition
Serving: 1SliceCalories: 880kcal
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