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