Cookies and Cream Cake

Name: Cookies and Cream Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 people
Ingredients: 2 cups all-purpose flour (237g); 1 cup granulated sugar (228g); 1/4 tsp baking soda; 1 tsp baking powder; 1/4 tsp kosher salt; 3/4 cup unsalted butter (176g, room temp); 3 egg whites; 1 tsp vanilla extract (5mL); 1/2 cup sour cream (133g, room temp); 1/2 cup whole milk (113g, room temp); 1 cup chopped Oreos (120g); 1 1/2 cup butter (340g, room temp); 5 cups confectioners' sugar (600g); 1 1/3 cups crushed oreos (165g); 1/4 cup heavy cream (60g); pinch salt (kosher); 1 cup semisweet chocolate chips (200g); 1/2 cup Heavy cream (110g, heated)

Last updated on November 12, 2018 by jkanell 187 Comments

This cookies and cream cake is beyond decadent. Filled with chopped Oreos, which add creaminess and crunch, and the buttercream is literally to die for! Something about all the cookies blitzed into the frosting is just transformative. The whole thing is crowned with a chocolate ganache that just takes everything to another level.

Cookies and Cream Cake on a cake stand with a piece on a plate

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COOKIES AND CREAM!!!!!! I love cookies and I love cake but it never occurred to me to put them together until my husband Brian requested a cookies and cream cake for his birthday, so I whipped up my moistest vanilla cake, folded in chopped Oreos and a delicious cake was born.

This cake is officially one of my TOP posts and I think it’s the play of creamy and crunch in this moist fluffy cake that gives the recipe an edge. I do hope you get to try it! If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

The buttercream is just beyond, something about all those crushed Oreos works some serious magic. Feel free to use it on everything. There’s also a swirl of ganache because chocolate and it’s absolutely delicious.

Baking Tips

Try not to chop the Oreos too finely. You want some crunch in the cake after baking.
Fold the cookie bits in last and try to evenly distribute them.
Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don’t have one try using a toothpick in the center to measure the height of the batter, like an oil gauge!
Just as a hint; if you use cake strips when baking you’ll get a flat top and more tender sides. Cake strips are just wet fabric you wrap around the edge of the cake pans. You can make your own or buy a set online, I have a blog post on them and they are a game-changer!!
Before you add the ganache for the drip test the consistency on a plate you’re holding perpendicular to the floor. If the ganache is too thick add a tablespoon of cream and you might need to heat the mixture as well.
You can make the cake layers in advance, wrap them up and store at room temperature for a day or in the fridge for three days.

About This Cake

For those who prefer more crunch in each bite try substituting the ganache between each layer for chopped cookies!

Don’t forget the BEST BEST BEST part: the buttercream!!! I’ll be honest and tell you that I’ve never craved an Oreo — or eaten more than a couple at a time — but when crushed and blended into buttercream, they’re AMAZING!!!

If you want the EASIEST cake hack ever, just whip up some of this stuff. Cover anything in it and you’ll be an instant hero! Channel your inner superman and make this crowd pleaser.

For the Drip:

I love the look of a chocolate ganache drip. One of the main problems people have when making a drip cake is the consistency and i’m not going to lie, it can be a bit tricky! It might seem perfect when you mix it but the ganache cools quickly and a thickens.

How to Get it JUST Right:

I always warm my ganache up right before adding it and often test it on a plate I’m holding vertically to make sure I’m getting the type of drip that I want. You can also add more cream to loosen up the consistency.

Steps for Baking This Cookies and Cream Cake

To Bake:

1. Butter and flour three 6- inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F. Sift the dry ingredients together in a large bowl.

2. Beat the wet ingredients together in a medium bowl.

3. In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy. Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. Add the wet to the butter mixture and mix until just combined.

4. Fold in the crushed Oreos at the very end and mix until just combined. Divide the mixture evenly into the cake pans. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

5. Beat the butter until light and fluffy. Add the confectioners’ sugar and cream and mix. Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.

6. Mix in the crushed Oreos into the large batch of buttercream. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.

To Assemble:

7. Oreo buttercream goes between each layer, you can pipe it on or apply with a spatula.

8. Swirl chocolate between each layer. Don’t go overboard with the ganache as it will overpower the other flavors.

9. Coat outside with buttercream and smooth.

10. Add a skirt of crushed Oreos at the bottom of the cake.

11. Pour the ganache on top and allow to drip. Smooth top with an offset spatula.

12. Finally pipe white buttercream dollops on top with an 869 tip.

If you’ve made this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!