Cookies and Cream Cake

Cookies and Cream Cake is a delightful dessert that combines the rich, creamy flavor of cookies and cream with a soft, tender cake. This cake is perfect for birthdays, special occasions, or just to satisfy your sweet tooth! With layers of fluffy cake, creamy mousse, and sweet frosting, it’s sure to impress your family and friends.

Why Make This Recipe

There are many reasons to make Cookies and Cream Cake. First, it’s a fun and delicious treat that appeals to both kids and adults. Second, the combination of chocolate and cream flavors is simply irresistible. Lastly, this cake allows you to get creative in the kitchen, from baking the cake layers to decorating it with frosting and Oreo cookies. It’s a great way to show off your baking skills!

How to Make Cookies and Cream Cake

Making Cookies and Cream Cake is easier than you might think! Follow the directions step-by-step, and you’ll have a stunning cake that tastes amazing. Here’s everything you need:

Ingredients

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
1 cup (170 g) white chocolate, chopped
1 cup (240 ml) heavy cream, divided
1/2 cup (113 g) cream cheese, softened
4 Oreo cookies, finely chopped
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
2/3 cup (113 g) chopped semi-sweet chocolate
1/2 cup (120 ml) heavy cream

Directions

Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch cake pans with parchment paper. Grease the parchment and the sides of the pans.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In a large mixing bowl, beat the butter for 30 seconds. Add in the granulated sugar and vegetable oil, and beat for 2 minutes until creamy. Mix in the sour cream and vanilla extract until combined.
Alternate adding the milk and dry ingredients in thirds, starting and ending with the dry ingredients. Mix until just combined.
In a separate bowl, whip the 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 the chopped Oreos.
Divide the batter evenly among the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To prepare the mousse, place the 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 it cool completely.
Beat the 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 the whipped cream and chopped Oreos into the cream cheese mixture. Chill in the fridge while making the frosting.
For the frosting, beat the butter for 30 seconds. Add the cream cheese and beat together for 1 minute. Add the powdered sugar, salt, and vanilla extract. Mix on low until combined, then increase to medium-high speed and beat for 2 minutes until creamy. Mix in 1/2 cup of pulverized Oreo cookies.
Prepare the ganache by placing 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.
To assemble the cake, place one cake layer on a serving plate. Pipe a ring of Cookies and Cream Frosting around the edge, then spoon cookies and cream mousse into the center and spread evenly. Repeat with the remaining layers. Frost the top and sides of the cake with the Cookies and Cream Frosting, pressing the remaining pulverized Oreo crumbs onto the sides. Chill the cake for 30 minutes to set.
Decorate with extra frosting and halved Oreo cookies.
Refrigerate for at least 4 hours before serving.

How to Serve Cookies and Cream Cake

When it’s time to serve your Cookies and Cream Cake, slice it into generous pieces and enjoy! It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, if you like.

How to Store Cookies and Cream Cake

Store any leftover Cookies and Cream Cake in the refrigerator. Keep it covered to maintain freshness. It can last for about 3-4 days in the fridge. If you want to keep it longer, consider freezing individual slices.

Tips to Make Cookies and Cream Cake

Make sure all your ingredients are at room temperature for the best mixing and consistency.
To prevent the cake layers from sticking, be sure to grease the pans well and use parchment paper.
Use a serrated knife to level off your cake layers for a perfect stack.

Variation

For a twist on the classic flavor, you can add some mint extract for a minty cookies and cream cake. Alternatively, consider replacing half of the Oreos with chocolate sandwich cookies for a different taste!

FAQs

1. Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs, but the texture of the cake will be denser.

2. How do I make the cake gluten-free?
Swap the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.

3. Can I make this cake in advance?
Absolutely! You can bake the cake layers a day or two in advance and store them in the fridge, tightly wrapped. Just wait to assemble it until the day of serving.

Enjoy baking your delicious Cookies and Cream Cake!