Description
A delightful dessert combining the rich flavors of cookies and cream with tender cake, perfect for birthdays and special occasions.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch cake pans with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set 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.
Notes
Make sure all ingredients are at room temperature for best mixing and consistency. Use a serrated knife to level off your cake layers for a perfect stack.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cookies and cream cake, dessert, birthday cake, baking