Cookies and Cream Cake
This Cookies and Cream Cake is delicious! Layers of Cookies and Cream Cake with pieces of Oreo cookies baked into the batter, filled with a Cookies and Cream Mousse, and frosted with Cookies and Cream Frosting. The cake is topped with a Ganache drip, and more Oreo cookies.
The cake layers are fluffy, with crunchy pieces of Oreo cookies all throughout, which gives the cake a nice texture contrast. The mousse filling is absolutely divine, so creamy and delicious. And the frosting is tangy and indulgent, made even better by the ganache drip on top.
Cookies and Cream Cake Instructions
I will show you step-by-step how to make this Cookies and Cream Cake recipe.
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First I debated if I should make chocolate cake layers instead of white cake layers with pieces of chopped Oreos in the batter. But I decided for the white cake layers, so we could let the cookies really shine through, and the flavor of cookies and cream be the main character of the recipe.
You can find the full ingredients list below on the page. Here you will find detailed instructions with pictures to follow.
First, let’s make the cake layers.
Cookies and Cream Cake Layers
Start by whisking together the dry ingredients: flour, baking powder, baking soda, and salt. Set it aside.
In a large bowl beat the butter for one minute, add the sugar and vegetable oil. Mix to combine.
Add the sour cream and vanilla, and mix.
Next, add the milk and flour mixture in three additions each, alternating between the two off them. This ensures the batter won’t get over mixed, or lumpy. If you add all the milk at once, the batter will be too liquidy and you won’t be able to incorporate the flour in. And if you add all the flour at once, the batter will be too thick, and you will end up over mixing once you add the milk, which will result in a dry cake.
In a separate bowl, whip the egg whites until they hold stiff peaks. If you tilt the bowl upside down, the whites won’t fall over. It took me about 5 minutes to reach stiff peaks with my hand mixer. It can be a bit quicker if using the stand mixer on a higher speed.
Add half of the egg whites to the bowl with the batter. Fold to combine.
Add the remaining egg whites, along with the chopped Oreo cookies, and mix to combine.
Mix just until incorporated. Over mixing can result in a dry cake.
Baking
Divide the batter between the prepared cake pans. Bake in the pre-heated 350ºF oven for about 35 minutes, until a toothpick comes off clean when inserted in the cake.
Remove the cakes from the oven. Let them cool down in the pans for 10 minutes, then flip them onto a wire rack or baking tray, and allow for them to cool down completely.
Cookies and Cream Mousse
This is a fluffy and light mousse, that will be the perfect filling for our cake. It has the most perfect cookies and cream flavor.
Start by melting the chocolate with some of the heavy whipping cream. Set it aside to cool down.
When the chocolate cools down, which should take about 10 minutes, whip the cream cheese.
Add the melted chocolate and cream to the cream cheese and whip again.
In a separate bowl, whip the remaining heavy cream until it has stiff peaks.
Add the whipped heavy cream and vanilla to the chocolate/cream cheese mixture. Fold to combine.
Add the chopped Oreos and mix.
Set the mousse aside, place it in the fridge while you make the frosting.
Cookies and Cream Frosting
To make the frosting, beat the butter with a mixer.
Add the cream cheese and whip for one minute.
Then add the powdered sugar and a pinch of salt. Mix on low to combine, otherwise the powdered sugar will simply fly all over the place. Then raise the speed to medium-high and beat until the frosting is light and fluffy.
Add the pulverized Oreos to the bowl and mix to combine. Make sure the Oreos are very finely ground, this will make it much easier to frost the cake, and won’t clog the piping tip.
To assemble the cake
To assemble the cake, you can pipe a ring of frosting around the edges of the cake layer. Fill the center with the mousse and top with another cake layer. Repeat the process until you have all three cake layers stacked.
I have used a sugar syrup on my cake. I like my cakes to be extra moist, and the syrup does a good job at making sure of that. Check the notes below in the recipe card how to make the syrup, it’s super easy!
Once the cake is stacked, you can spread a thick layer of frosting on the sides, and on top of the cake. Use a cake scraper to smooth out the sides, and an offset spatula to smooth out the top.
Place the cake in the fridge so the frosting has a chance to set before you do the ganache drip.
Ganache drip
While the cake is on the fridge, make the ganache.
Pour the hot heavy cream over the chocolate. Whisk until melted.
Then let the ganache cool down a bit, which should take about 10 minutes, but it really depends on how much you’ve heated it up. Place it in a piping bag, or use a spoon to drip it off the sides of the cake.
You can do a test drip first to see if the consistency of the ganache is good enough to drip down the sides of the cake. If it’s too thick, it won’t really drip, and if it’s too thin, it will drip too fast, or seem runny. So if the ganache is too thick, and not dripping much, place it in the microwave for 3 to 5 seconds, stirring, and do this until you achieve a perfectly dripping consistency. And if the opposite is true, if the ganache is too thin, place it in the fridge for about 5 minutes, stir, and check.
Once you’ve dripped the ganache down the sides of the cake, spread it on top of the cake. Use a spatula to smooth it out.
Place the cake back in the fridge until the ganache is set.
Then you can pipe some more frosting on top of the cake. I used a tip 4B to do this.
Decorate with Oreo cookies and cookie crumbs.
Let the cake sit in the fridge for about 4 hours or overnight before cutting and serving.
The cake is best if served after it sits on the counter for about 20 minutes, so the frosting and the cake have a chance to soften up.
Storage
Keep any cake leftovers in an air-tight container in the fridge for up to 4 days, or in the freezer for up to 2 months. It’s even better if you wrap the cake layers with plastic wrap, to keep the freshness and moisture of the cake in.
Tips for making this Cookies and Cream Cake
- When making the cake layers, make sure the ingredients are at room temperature, such as the butter, and the milk.
- Once the flour has been added, don’t over mix the batter. Mix just enough to incorporate. Over mixing will cause the cake to become dry.
- If you aren’t assembling the cake the same day you made it, wrap it tightly in plastic wrap and place it in the freezer. It’s better to keep it in the freezer than in the fridge, because the fridge can make the cake layers dry.
- When making the mousse, make sure the chocolate/heavy cream mixture has cooled down before adding to the whipped cream cheese, or the mousse will have a melted ice cream consistency.
- Make sure the Oreo crumbs that you add to the frosting are finely powdered, to make it easier to smooth out the cake.
- If the ganache is splitting, add more heavy cream, one or two teaspoons at a time, whisking. Do this until the ganache becomes smooth.
If you liked this recipe, here are some more recipes you might like:
- Banoffee Cake
- Biscoff Cake
- Almond Raspberry Cake
- Dulce de Leche Mocha Cake
- Walnut Chocolate Cake
- Pistachio Raspberry Cake
I hope you enjoyed this recipe. If you make this cake, leave a comment below, or tag me on instagram, I love to see your creations.
Cookies and Cream Cake
Ingredients
Cookies and Cream Cake Batter
- 3 cups all-purpose flour 382 grams
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter room temperature (113 grams)
- 2 cups granulated sugar 400 grams
- 1/4 cup vegetable oil 60 ml
- 1/4 cup sour cream 60 grams
- 1/2 tsp vanilla extract
- 1 cup whole milk 240 ml
- 6 large egg whites 198 grams
- 16 Oreo cookies chopped
Cookies and Cream Mousse
- 1 cup white chocolate chopped (170 grams)
- 1 cup heavy cream divided (240 ml)
- 1/2 cup cream cheese softened (113 grams)
- 1/2 tsp vanilla extract
- 4 Oreo cookies finely chopped
Cookies and Cream Frosting
- 10 tbsp unsalted butter room temperature (141 grams)
- 1 cup cream cheese room temperature (226 grams)
- 4 cups powdered sugar 500 grams
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup pulverized Oreo cookies divided
Ganache drip
- 2/3 cup chopped semi-sweet chocolate 113 grams
- 1/2 cup heavy cream 120 ml
Instructions
Cookies and Cream Cake Batter
- Pre-heat the oven to 350ºF.
- Grease and line the bottom of 3 8-inch cake pans with a circle of parchment paper. Grease the parchment and the sides of the pan as well.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- Chop the Oreo cookies into small pieces. Set aside.
- In a large mixing bowl, or in the bowl of a stand mixer, beat the butter for 30 seconds. You can use a hand mixer or a stand mixer to make the cake.
- Add the sugar to the bowl, and the vegetable oil. Beat for 2 minutes, until the mixture is creamy and fluffy.
- Add the sour cream and the vanilla to the bowl and mix to combine. Scrape the bowl as needed to ensure all ingredients are getting nicely incorporated together.
- Add 1/3 of the milk to the bowl, mix on low to combine.
- Add 1/3 of the dry ingredient mixture to the bowl, mix on low.
- We are going to alternate the milk and dry ingredients, by adding them to the bowl in thirds.
- Next, add the 1/3 of the milk to the bowl and mix.
- Follow with 1/3 of the dry ingredient mixture, and mix.
- Add the remaining milk and stir to combine.
- Then finish with the remaining flour mixture and stir on low.
- Set the bowl aside.
- With clean beaters, or with the whisk attachment whip the egg whites for about 5 minutes, until they have stiff peaks.
- Add half of the whipped egg whites to the cake batter bowl. Fold with a spatula carefully until combined.
- Add the remaining egg white mixture, and add the chopped Oreos along with it.
- Fold gently with a spatula to combine, until the batter is incorporated.
- Divide the batter evenly between the 3 pans.
- Bake the Oreo cake layers in the pre-heated oven for about 35 minutes, until a toothpick comes off clean when inserted in the cake.
- Remove the cakes from the oven and let them cool down in the pan for 10 minutes. Then flip the cakes onto a wire rack until they have cooled completely.
- If not using the cake layers on the same day, wrap them in plastic wrap and place in the freezer until you are ready to use. Keeping the cake layers frozen will be better than in the fridge to retain moisture.
Cookies and Cream Mousse
- Make the Oreo Mousse right before you are ready to make the frosting and assemble the cake.
- Place the chopped chocolate in a bowl.
- Heat up 1/4 cup of heavy cream until it’s hot. Save the remaining 3/4 cup of heavy cream in the fridge for later.
- Pour the 1/4 cup of heavy cream over the chocolate. Mix to combine until the chocolate is melted.
- If the white chocolate doesn’t melt, place the bowl in the microwave for about 10 second increments, until it melts fully.
- Let the mixture cool down completely.
- Beat the cream cheese with a mixer for 45 seconds.
- Add the cooled white chocolate/heavy cream mixture to the bowl. Beat for 30 seconds, to combine.
- In a separate bowl, beat the remaining 3/4 cup of heavy cream for 2 to 3 minutes, until stiff peaks form.
- Add the whipped cream and vanilla to the bowl with the cream cheese and white chocolate mixture. Fold to combine.
- Add the chopped Oreos and mix.
- Place the mousse in the fridge while you make the frosting
Cookies and Cream Frosting
- Beat the butter with a mixer using the paddle attachment for 30 seconds.
- Add the cream cheese and beat together with the butter for 1 more minute.
- Add the powdered sugar and the salt. Mix on low until incorporated.
- Raise the speed to medium-high and beat for 2 minutes, until the mixture is creamy.
- Add the vanilla and mix to combine.
- Add 1/2 cup of Oreo crumbs and mix until incorporated. Scrape the bowl and mix for another 30 seconds. Save the remaining 1/2 cup to attach to the sides of the cake after frosting.
- The Oreo crumbs should be very finely powdered for the frosting, to make it easier to spread the buttercream on the cake.
- If the frosting is too soft, add a bit more powdered sugar to firm up. And if the frosting is too dry, add a bit of milk, by the teaspoons, to thin it out.
- Place some of the frosting in a piping bag fitted with a large round tip, or just snip the end of the piping bag with scissors.
- Keep the remaining frosting covered.
Assemble the cake
- Place one cake layer on top of a serving plate. Brush with some of the sugar syrup (read notes) if desired.
- Pipe a ring of Cookies and Cream Frosting around the edges of the cake layer.
- Spoon some of the Cookies and Cream Mousse in the center, use an offset spatula to spread it out evenly.
- Top with another cake layer.
- Brush with the sugar syrup again if desired.
- Pipe a ring of Cookies and Cream Frosting around the edges of the layer.
- Spoon more of the Cookies and Cream Mousse in the center. Spread with a spatula.
- Top with the remaining cake layer.
- Brush the cake layer with the sugar syrup and let the cake soak it up before frosting.
- Spread the Cookies and Cream Frosting on top of the cake, and on the sides. Use a bench scraper or cake scraper to smooth out the sides, and an offset spatula to smooth out the top.
- Use your hands to attach the remaining 1/2 cup of Oreo crumbs to the sides of the cake on the bottom.
- Place the cake in the fridge for 30 minutes.
- Meanwhile make the Ganache Drip.
Ganache Drip
- Place the chopped chocolate in a bowl. Heat up the heavy cream until hot.
- Pour over the chocolate. Whisk until the chocolate has melted entirely. If there are pieces of chocolate that didn’t melt, place the bowl in the microwave for a few seconds, until the chocolate has melted entirely.
- Let the ganache cool down for about 10 to 15 minutes before pouring on top of the cake.
- You can use a spoon to do this, or a piping bag. I like to place the ganache in a piping bag, and snip just a small hole with scissors. Then, test on the cake, drip just one drop along the edge of the cake, and watch how it drips, if it stays still, or if it drips too fast. If it drips too fast, and too thin, you can place the ganache in the fridge for 3 to 5 minutes, stir it, and try again. And if it stays still and doesn’t drip at all, you can microwave the ganache for 3 to 5 seconds, and stir, and test again.
- When the ganache is thick, but not too thick that won’t drip, you can go around the cake, dripping it off the edges.
- Then pour the ganache on top of the cake. Use a spatula to smooth it out.
- Place the cake in the fridge for 20 minutes so the ganache has a chance to set.
To decorate
- Pipe the remaining frosting on top of the cake, I used a piping tip 4B to do this.
- Then decorate with halved Oreo cookies and more cookie crumbs if desired.
Storage
- Store the cake in the fridge for at least 4 hours before slicing and serving.
- Store the leftovers in an air-tight container in the fridge for up to 4 days, or in the freezer for up to 2 months. It helps keep the cake moist to also wrap it in plastic before placing in the airtight container.
Bolo maravilhoso! Adorei!🥰 👏🏻👏🏻👏🏻👏🏻👏🏻😋😋😋😋😋
Can I make this recipe into cupcakes? Thinking of doing this for a birthday party. It looks delicious, thank you 😊
yes you sure can
I forgot to use the syrup 😩 will it dry out really bad?
you will be fine!! it wont dry out as long as it wasnt over baked. I dont always use a syrup. I just like it because it makes extra extra moist. youll be ok tho!
I made the cake! I only did 2 layers but It is delicious, i will tag you on tiktok 💜
Oh awesome, I’ll go try to find it!!!! Thank you
yes you can
Is it ok to make the mousse and buttercream the day before?
yes you just have to let them come back to room temperature before assembling the cake.
Can I make this in 9 inch cake pans? It’s all I have. If so, would you still use three?
How thick were your individual cake layers once baked? I’m not sure if I got the expected amount of rise or not. Mine seem quite thin.
did you use 8″ pans? It’s about 1.5″ thick I’d say