Cookies and Cream Cake Recipe

Short Description
Cookies and Cream Cake is a decadent dessert featuring moist vanilla cake layers studded with crushed chocolate sandwich cookies and topped with rich, creamy frosting mixed with Oreo crumbs. Finished with a glossy chocolate ganache drip and decorated with whole Oreos and chocolate chips, this cake is a chocolate lover’s dream.

Why You’ll Love This Recipe
This cake perfectly combines the beloved flavors of cookies and cream into a stunning layered dessert. The cake layers are tender and flavorful, enhanced by crunchy bits of Oreo cookies baked right in. The smooth buttercream frosting with Oreo crumbs adds extra texture and sweetness, while the chocolate ganache drip creates a beautiful and indulgent finish. Ideal for birthdays, celebrations, or any special occasion, this cake is sure to impress with its flavor and presentation.

Ingredients
For the Cake Layers:
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
1 cup crushed chocolate sandwich cookies (Oreos work best)

For the Frosting:
1½ cups unsalted butter, room temperature
4½ cups powdered sugar
2 tsp vanilla extract
¼ cup heavy cream (more if needed)
1 cup finely crushed Oreos (no filling)

For the Chocolate Ganache Drip:
½ cup heavy cream
¾ cup semi-sweet chocolate chips

For Decoration:
Whole Oreos
Chocolate chips

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
Prepare the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the crushed Oreos gently to distribute evenly.

Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting: Beat the butter until creamy. Gradually add powdered sugar and beat until combined. Add vanilla extract and heavy cream, continuing to beat until fluffy. Fold in the finely crushed Oreos. Add more cream if needed to reach desired consistency.

Assemble the Cake: Place one cake layer on a serving plate and spread with frosting. Repeat with remaining layers. Cover the entire cake with a thin crumb coat of frosting and chill for 30 minutes. Then apply a final smooth layer of frosting.

Prepare the Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Let cool slightly before drizzling over the top edges of the cake.

Decorate: Garnish with whole Oreos and sprinkle chocolate chips on top as desired.

Servings and Timing
This recipe makes a three-layer cake serving approximately 12-16 people. Total preparation and baking time is about 2 to 2.5 hours, including cooling and decorating.

Variations
Use chocolate cake layers instead of vanilla for a richer chocolate flavor.

Add a layer of chocolate ganache between the cake layers for extra decadence.

Substitute heavy cream with coconut cream for a dairy-free ganache option.

Mix in chopped nuts such as pecans or walnuts into the frosting for crunch.

Use different sandwich cookies to vary the flavor profile.

Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature for 20–30 minutes before serving. Do not freeze ganache-topped cakes as the texture may change. Reheating is not recommended.

FAQs
Can I prepare the cake layers in advance?
Yes, cake layers can be baked up to 2 days ahead, wrapped tightly, and refrigerated.

How do I crush the Oreos for frosting?
Place Oreos in a sealed bag and crush with a rolling pin or pulse briefly in a food processor.

Can I use boxed frosting instead of homemade?
Store-bought frosting can be used, but homemade offers better texture and flavor.

How do I prevent the ganache from dripping too much?
Allow the ganache to cool and thicken slightly before applying to the cake edges.

Can I use a different type of chocolate for ganache?
Yes, bittersweet or dark chocolate can be used for a more intense flavor.

Is this cake gluten-free?
No, it contains all-purpose flour and Oreos which are not gluten-free. Use gluten-free alternatives for a safe version.

Can I make this cake vegan?
You would need to use vegan substitutes for butter, eggs, milk, and cream, and vegan cookies for the Oreos.

What is the best way to get even cake layers?
Level each cooled cake with a serrated knife or cake leveler before assembling.

How long should I chill the cake after crumb coating?
Chill for at least 30 minutes to firm up the frosting before the final coat.

Can I decorate with other toppings?
Yes, fresh berries, chocolate curls, or edible glitter can add extra flair.

Conclusion
Cookies and Cream Cake is a delicious and visually stunning dessert that combines classic flavors of Oreo cookies and creamy vanilla cake with rich frosting and ganache. Its layered texture and striking presentation make it perfect for birthdays, celebrations, or any special occasion where a crowd-pleasing dessert is desired.

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