This cake is a dream for Oreo lovers! Imagine layers of fluffy Cookies and Cream Cake, filled with creamy Cookies and Cream Mousse, and frosted with tangy Cookies and Cream Frosting. And don’t forget the delightful Ganache drip on top!
The cake itself is a masterpiece. It’s packed with crunchy bits of Oreo cookies, giving it a satisfying texture. The mousse filling is like heaven in a bite—creamy and utterly delicious. And that frosting? It’s a perfect balance of tangy and indulgent, made even better with the chocolatey ganache on top.
Now, let’s talk about some handy tips for making this delightful treat:
- Make sure all your ingredients, like butter and milk, are at room temperature for the cake layers.
- When mixing the batter, don’t overdo it after adding the flour. Just mix enough to blend.
- If you’re not assembling the cake right away, wrap the layers tightly in plastic wrap and freeze them to keep them moist.
- For the mousse, let the chocolate and cream mixture cool before adding it to the whipped cream cheese.
- When adding Oreo crumbs to the frosting, make sure they’re finely powdered for a smoother finish.
- If your ganache is acting up, simply add a bit more heavy cream until it smooths out.
Cookies and Cream Cake
Ingredients
– For the Cookies and Cream Cake Batter:
- – 3 cups all-purpose flour about 382 grams
- – 2 tsp baking powder
- – 1/4 tsp baking soda
- – 1/2 tsp salt
- – 8 tbsp unsalted butter at room temperature (113 grams)
- – 2 cups granulated sugar about 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 about 198 grams
- – 16 Oreo cookies chopped
– For the Cookies and Cream Mousse:
- – 1 cup white chocolate chopped (about 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
– For the Cookies and Cream Frosting:
- – 10 tbsp unsalted butter at room temperature (141 grams)
- – 1 cup cream cheese at room temperature (226 grams)
- – 4 cups powdered sugar about 500 grams
- – 1/4 tsp salt
- – 2 tsp vanilla extract
- – 1 cup pulverized Oreo cookies divided
– For the Ganache Drip:
- – 2/3 cup chopped semi-sweet chocolate about 113 grams
- – 1/2 cup heavy cream 120 ml
Instructions
- – Preheat your oven to 350ºF.
- – Grease and line the bottoms of 3 8-inch cake pans with parchment paper.
- – In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- – Beat the butter, sugar, oil, sour cream, and vanilla until creamy.
- – Alternate adding the dry ingredients and milk to the batter.
- – Fold in whipped egg whites and chopped Oreos.
- – Divide batter among pans and bake for about 35 minutes.
- – Let cakes cool completely.
- – For the mousse, melt white chocolate and beat cream cheese. Mix in whipped cream and chopped Oreos.
- – For the frosting, beat butter, cream cheese, powdered sugar, salt, and vanilla. Mix in pulverized Oreos.
- – Assemble the cake by layering cake, mousse, and frosting.
- – Chill the cake while making the ganache.
- – For the ganache, melt chocolate with hot cream and let cool slightly.
- – Pour ganache over the cake and chill until set.
- – Decorate with frosting and Oreo cookies.