11/08/2025
Cookies and Cream Cake🍫🍰💖
Ingredients:
Cookies and Cream Cake Batter:
3 cups (382 g) all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp (113 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
1/4 cup (60 ml) vegetable oil
1/4 cup (60 g) sour cream
1/2 tsp vanilla extract
1 cup (240 ml) whole milk
6 large egg whites (about 198 g)
16 Oreo cookies, chopped
Cookies and Cream Mousse:
1 cup (170 g) white chocolate, chopped
1 cup (240 ml) heavy cream, divided
1/2 cup (113 g) cream cheese, softened
1/2 tsp vanilla extract
4 Oreo cookies, finely chopped
Cookies and Cream Frosting:
10 tbsp (141 g) unsalted butter, room temperature
1 cup (226 g) cream cheese, room temperature
4 cups (500 g) powdered sugar
1/4 tsp salt
2 tsp vanilla extract
1 cup pulverized Oreo cookies, divided
Ganache Drip:
2/3 cup (113 g) chopped semi-sweet chocolate
1/2 cup (120 ml) heavy cream
Instructions:
Cookies and Cream Cake Batter:
Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch cake pans with parchment paper circles. Grease the parchment and the sides of the pans.
BbIn a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter for 30 seconds. Add granulated sugar and vegetable oil, beat for 2 minutes until creamy.
Mix in sour cream and vanilla extract until combined. Alternate adding milk and dry ingredients in thirds, beginning and ending with the dry ingredients. Mix until just combined.
In a separate bowl, whip egg whites until stiff peaks form.
Fold half of the egg whites into the cake batter, then fold in the remaining egg whites along with chopped Oreos.
Divide batter evenly among the prepared cake pans.
Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Cookies and Cream Mousse:
Before assembling the cake, prepare the mousse. Place chopped white chocolate in a bowl.
Heat 1/4 cup of heavy cream until hot, then pour over the white chocolate. Stir until melted and smooth. Let cool completely.
In a mixing bowl, beat cream cheese until smooth. Add the cooled white chocolate mixture and beat until combined.
In another bowl, whip the remaining 3/4 cup heavy cream until stiff peaks form.
Fold whipped cream and chopped Oreos into the cream cheese mixture.
Chill in the fridge while preparing the frosting.
Cookies and Cream Frosting:
Using a mixer, beat butter for 30 seconds. Add cream cheese and beat together for 1 minute.
Add powdered sugar, salt, and vanilla extract. Mix on low until combined, then increase speed to medium-high and beat for 2 minutes until creamy.
Mix in 1/2 cup of pulverized Oreo cookies until fully incorporated. Adjust consistency with additional powdered sugar or milk if needed.
Ganache Drip:
Place chopped semi-sweet chocolate in a bowl.
Heat heavy cream until hot, then pour over the chocolate. Whisk until smooth and creamy. Let cool for 10-15 minutes until slightly thickened.
Transfer ganache to a piping bag or use a spoon to drip along the edges of the cake layers. Pour remaining ganache over the top of the cake, using a spatula to spread evenly.
Assembly:
V Place one cake layer on a serving plate. Brush with sugar syrup if desired.
Pipe a ring of Cookies and Cream Frosting around the edge of the cake layer. Spoon Cookies and Cream Mousse into the center and spread evenly.
Repeat with remaining cake layers, frosting, and mousse.
Frost the top and sides of the cake with Cookies and Cream Frosting.
Press remaining pulverized Oreo crumbs onto the sides of the cake.
Chill the cake for 30 minutes to set.
Decoration:
Pipe additional frosting on top of the cake and decorate with halved Oreo cookies and more cookie crumbs if desired.
Storage:
Refrigerate the cake for at least 4 hours before serving.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Notes:
Adjust ganache thickness by cooling or warming as needed.
Optional sugar syrup can be used to keep the cake moist; boil 1/2 cup sugar with 1/2 cup water, cool before use.
