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Cookies and Cream Cake Recipe

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  • Author: Douaa
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Indulge in this luscious Cookies and Cream Cake, featuring moist cake layers packed with crushed Oreos, topped with creamy Oreo frosting and finished with a rich chocolate ganache drip. Decorated with whole Oreos and chocolate chips, this cake is perfect for celebrations or any Oreo lover’s dream dessert.

Ingredients

For the Cake Layers:

  • 2 1/2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, room temperature

  • 1 3/4 cups granulated sugar

  • 4 large eggs

  • 1 tbsp vanilla extract

  • 1 cup buttermilk

  • 1 cup crushed chocolate sandwich cookies (Oreos preferred)

For the Frosting:

  • 1 1/2 cups unsalted butter, room temperature

  • 4 1/2 cups powdered sugar

  • 2 tsp vanilla extract

  • 1/4 cup heavy cream (add more if needed for consistency)

  • 1 cup finely crushed Oreos (no filling)

For the Chocolate Ganache Drip:

  • 1/2 cup heavy cream

  • 3/4 cup semi-sweet chocolate chips

For Decoration:

  • Whole Oreos

  • Chocolate chips

Instructions

  • Prepare Cake Layers: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and buttermilk, mixing just until combined. Fold in crushed Oreos. Divide batter evenly among pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.

  • Make the Frosting: Beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Fold in finely crushed Oreos. Adjust consistency with more cream or powdered sugar if needed.

  • Assemble the Cake: Place one cake layer on a serving plate. Spread frosting evenly over the top. Repeat with remaining layers, then frost the top and sides of the entire cake.

  • Prepare Ganache: Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Allow to cool slightly before dripping over the edges of the cake.

  • Decorate: Arrange whole Oreos and sprinkle chocolate chips on top as desired.

Notes

  • Use room temperature ingredients for best results.

  • Chill the cake before applying ganache to prevent melting.

  • Store leftovers refrigerated in an airtight container for up to 4 days.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yumsprint.com/cookies-and-cream-cake-recipe/