Cookies and Cream Cake is a delightful dessert that combines the rich flavors of chocolate and creaminess. This cake is perfect for celebrations, birthdays, or just a special treat at home. Its layers of cake and mousse, topped with creamy frosting, make it a favorite among both kids and adults. Plus, who can resist the charm of Oreo cookies? This cake is a great way to impress friends and family with your baking skills!

How to Make Cookies and Cream Cake

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 the oven to 350°F (175°C) and prepare three 8-inch cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, beat the butter, sugar, and oil until creamy. Then, mix in the sour cream and vanilla. Alternate adding the milk and the dry ingredients. Gently fold in the whipped egg whites and chopped Oreos. Bake the mixture for about 35 minutes.
For the mousse, melt the white chocolate with half of the heavy cream. Once melted, mix it with the cream cheese and remaining whipped cream, folding in the chopped Oreos. Chill this mixture.
For the frosting, beat the remaining butter and cream cheese until smooth. Add the powdered sugar, salt, and vanilla, then stir in the pulverized Oreos.
For the ganache, heat the remaining heavy cream and pour it over the chopped semi-sweet chocolate. Whisk until smooth.
Assemble the cake by layering the baked cake, mousse, and frosting. Chill the assembled cake in the refrigerator for about 30 minutes.
Before serving, decorate with any extra frosting and whole Oreo cookies.

How to Serve Cookies and Cream Cake

Slice the cake into generous pieces and serve chilled. It pairs well with a glass of cold milk or a scoop of vanilla ice cream. You can also add some extra crushed Oreos on top for added texture and flavor.

How to Store Cookies and Cream Cake

Store any leftover cake in an airtight container in the refrigerator. It can last for up to a week. If you’re planning to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It can last in the freezer for up to two months.

Tips to Make Cookies and Cream Cake

Make sure all your ingredients, especially butter and eggs, are at room temperature for the best results.
Be gentle when folding in the egg whites to keep the cake light and fluffy.
To save time, you can make the cake layers and mousse a day ahead and assemble it the next day.

Variation

You can switch up the cake by using different flavors of cookies, like chocolate or peanut butter. You might also try adding a layer of chocolate ganache between the cake and mousse for an extra chocolatey taste.

FAQs

1. Can I use regular cream instead of heavy cream?
Yes, but heavy cream is best for a rich and creamy texture.

2. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

3. How can I make the cake even more chocolatey?
You can add cocoa powder to the cake batter or use chocolate-flavored Oreos for more chocolate flavor throughout the cake.

Cookies and Cream Cake

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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

Instructions

Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, beat the butter, sugar, and oil until creamy. Then, mix in the sour cream and vanilla. Alternate adding the milk and the dry ingredients. Gently fold in the whipped egg whites and chopped Oreos. Bake the mixture for about 35 minutes.
For the mousse, melt the white chocolate with half of the heavy cream. Once melted, mix it with the cream cheese and remaining whipped cream, folding in the chopped Oreos. Chill this mixture.
For the frosting, beat the remaining butter and cream cheese until smooth. Add the powdered sugar, salt, and vanilla, then stir in the pulverized Oreos.
For the ganache, heat the remaining heavy cream and pour it over the chopped semi-sweet chocolate. Whisk until smooth.
Assemble the cake by layering the baked cake, mousse, and frosting. Chill the assembled cake in the refrigerator for about 30 minutes.
Before serving, decorate with any extra frosting and whole Oreo cookies.