Indulge in Cookies and Cream Goodness

Cookies and Cream Cake is a delightful treat that combines the rich flavor of chocolate cookies with a moist, fluffy cake. If you love Oreos, this cake is definitely for you. It’s perfect for celebrations or just a sweet afternoon indulgence.

Discover the Joy of This Cake

You’ll love this Cookies and Cream Cake because it brings together familiar flavors in a fun and delicious way. The layers of cake, creamy mousse, and decadent frosting create a wonderful balance of textures. Whether you’re serving it for a birthday or a casual gathering, this cake will surely impress your friends and family.

Baking Your Own Cookies and Cream Cake

Ingredients:

• 3 cups (382 g) flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (113 g) butter (at room temperature)
• 2 cups (400 g) granulated sugar
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (60 g) sour cream
• 1/2 teaspoon vanilla extract
• 1 cup (240 ml) milk
• 6 large egg whites (198 g)
• 16 Oreos, roughly chopped
• 1 cup (170 g) white chocolate, chopped
• 1 cup (240 ml) heavy cream – divided
• 1/2 cup (113 g) cream cheese (softened)
• 1/2 teaspoon vanilla
• 4 Oreos, finely ground
• 10 tablespoons (141 g) butter (at room temperature)
• 1 cup (226 g) cream cheese (at room temperature)
• 4 cups (500 g) powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 cup crushed Oreos (half for frosting, half for decoration)
• 2/3 cup (113 g) dark chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Directions:

1. Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the butter, then add the sugar and oil. Mix until combined.
4. Stir in the sour cream and vanilla extract.
5. Gradually add the milk and the dry mixture, alternating between the two.
6. Beat the egg whites in a separate bowl until soft peaks form, then gently fold them into the batter along with the chopped Oreos.
7. Divide the batter evenly among the prepared pans and bake for about 35 minutes, or until a toothpick comes out clean.
8. Let the cake layers cool completely.
9. For the mousse, melt the white chocolate with some of the heated cream. Fold in whipped cream and crushed Oreos, then refrigerate.
10. To make the frosting, beat together the butter and cream cheese. Then, add the powdered sugar, salt, vanilla, and crushed Oreos.
11. For the ganache, heat the cream and pour it over the chopped dark chocolate. Stir until smooth.
12. Now, it’s time to assemble. Layer the cooled cakes, spread frosting in between, then add the mousse. Chill the assembled cake.
13. Drizzle the ganache on top and decorate with whipped cream and extra Oreos.

Enjoying Your Cookies and Cream Cake

Serve this delicious cake chilled, allowing the mousse and ganache to harmonize. Slice it up for your guests, and prepare for smiles all around.

Storing Leftovers

To keep your Cookies and Cream Cake fresh, store any leftovers in an airtight container in the fridge. It should stay good for up to 4-5 days, but we doubt it will last that long!

Pro Tips for Perfect Cake

• Make sure your ingredients are at room temperature for better mixing.
• Don’t overmix the batter after adding the egg whites; fold gently to maintain airiness.
• Use a serrated knife to level the cake layers for easy stacking.

Exploring Flavor Variations

If you want to mix it up, try adding a layer of chocolate ganache between the cake layers or using a different type of cookie for a unique taste profile.

Nutritional Information

Each slice contains approximately 450 calories, 22g of fat, and 60g of carbs. Please adjust according to your specific ingredient brands.

Serving Ideas for Family Gatherings

Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes wonderfully with a cup of hot cocoa or coffee!

Delicious Pairing Suggestions

Enhance your dessert experience by serving the Cookies and Cream Cake with a side of fresh berries or a light fruit salad.

Frequently Asked Questions

1. Can I make this cake ahead of time?
   Yes! You can bake the layers ahead and assemble it the day you plan to serve.

2. What can I substitute for eggs?
   You can use aquafaba (the liquid from canned chickpeas) as an egg replacement.

3. Can I freeze this cake?
   Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

Cookies and Cream Cake

A delightful cake that combines chocolate cookies and a moist, fluffy cake perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

Cake Ingredients

• 3 cups 3 cups flour
• 2 teaspoons 2 teaspoons baking powder
• 1/4 teaspoon 1/4 teaspoon baking soda
• 1/2 teaspoon 1/2 teaspoon salt
• 8 tablespoons 8 tablespoons butter (at room temperature)
• 2 cups 2 cups granulated sugar
• 1/4 cup 1/4 cup vegetable oil
• 1/4 cup 1/4 cup sour cream
• 1/2 teaspoon 1/2 teaspoon vanilla extract
• 1 cup 1 cup milk
• 6 large 6 large egg whites
• 16 16 Oreos, roughly chopped

Mousse and Frosting Ingredients

• 1 cup 1 cup white chocolate, chopped
• 1 cup 1 cup heavy cream – divided
• 1/2 cup 1/2 cup cream cheese (softened)
• 1/2 teaspoon 1/2 teaspoon vanilla
• 4 Oreos 4 Oreos, finely ground
• 10 tablespoons 10 tablespoons butter (at room temperature)
• 1 cup 1 cup cream cheese (at room temperature)
• 4 cups 4 cups powdered sugar
• 1/4 teaspoon 1/4 teaspoon salt
• 2 teaspoons 2 teaspoons vanilla
• 1 cup 1 cup crushed Oreos (half for frosting, half for decoration)
• 2/3 cup 2/3 cup dark chocolate, chopped
• 1/2 cup 1/2 cup heavy cream For ganache

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, beat the butter, then add the sugar and oil. Mix until combined.
• Stir in the sour cream and vanilla extract.
• Gradually add the milk and the dry mixture, alternating between the two.
• Beat the egg whites in a separate bowl until soft peaks form, then gently fold them into the batter along with the chopped Oreos.
• Divide the batter evenly among the prepared pans and bake for about 35 minutes, or until a toothpick comes out clean.
• Let the cake layers cool completely.

Mousse and Frosting

• For the mousse, melt the white chocolate with some of the heated cream. Fold in whipped cream and crushed Oreos, then refrigerate.
• To make the frosting, beat together the butter and cream cheese. Then, add the powdered sugar, salt, vanilla, and crushed Oreos.
• For the ganache, heat the cream and pour it over the chopped dark chocolate. Stir until smooth.

Assembly

• Layer the cooled cakes, spread frosting in between, then add the mousse. Chill the assembled cake.
• Drizzle the ganache on top and decorate with whipped cream and extra Oreos.

Notes

To keep your Cookies and Cream Cake fresh, store any leftovers in an airtight container in the fridge. It should stay good for up to 4-5 days, but we doubt it will last that long! Make sure your ingredients are at room temperature for better mixing. Don’t overmix the batter after adding the egg whites; fold gently to maintain airiness. Use a serrated knife to level the cake layers for easy stacking.

Keyword Chocolate Cake, Cookies and Cream Cake, Creamy Mousse, DESSERT, Oreo Cake