Cookies and Cream Cake is a delightful dessert that brings joy and smiles to many faces. Each slice of this cake is packed with the rich flavors of chocolate cookies and creamy goodness. I remember the first time I tried a cookies and cream dessert at a friend’s birthday party. I was taken aback by how wonderful the blend of ingredients tasted together. It’s hard not to love a cake that takes the classic Oreo cookie and transforms it into something so special. This cake is more than just a treat; it’s a celebration in every bite. What makes this cake worth trying is not only its delicious taste but also how easy it is to make, making it a perfect option for any occasion, whether it’s a birthday party, special family gathering, or simply a weekend treat.
Why Make This Recipe
There are so many reasons to make Cookies and Cream Cake. First, it’s a cake that most people can relate to and love. Who doesn’t enjoy Oreos? This recipe takes that beloved cookie and pairs it with an equally delightful cake. It combines a rich and moist cake with fluffy frosting and creamy filling, creating a heavenly experience.
Another reason to try this cake is its ease of preparation. You don’t need to be a skilled baker to whip this up. The ingredients are all simple and can be found at your local grocery store. Plus, the cake recipe itself is straightforward, making it perfect for beginners but impressive enough for seasoned bakers to showcase. You will feel proud serving this cake, and your family and friends will be thrilled.
Let’s not forget about the memories created while baking together. It’s a wonderful activity to do with children or loved ones, promoting fun conversations and laughter. Imagine the smell of baking cookies and cakes filling your home while you prepare this dessert. The blend of chocolate and vanilla wafting through the air creates an inviting atmosphere. So, gather your loved ones, or enjoy your time cooking alone, and start making this wonderful cake that will surely bring smiles to everyone!
How to Make Cookies and Cream Cake
Making Cookies and Cream Cake may seem daunting, but it’s really quite simple! This cake comes together in several easy steps. First, you will prepare the cake layers. As you mix the ingredients, you’ll smell the sweet aroma of sugar and vanilla blending together.
Once you have your cake batter ready, you will pour it into cake pans. While the cakes bake, your kitchen will fill with an irresistible scent that’s sure to make everyone eager for dessert. Remember, it’s essential to let the cakes cool completely before moving onto the next step, or you might risk ruining the frosting.
After your cakes are cool, you’ll make a delicious cream filling. This is where the magic happens! The white chocolate and heavy cream meld together, creating a silky mousse to tuck between the layers of cake. Each bite will burst with crunchy Oreo pieces mixed into the creamy texture.
Then it’s time to frost the cake! You will mix butter and cream cheese into a fluffy frosting that sets beautifully on the outside. The final touches of Oreo crumbs on the sides give the cake a nice finishing touch. You can pop it into the fridge for a little while, allowing it to chill and set perfectly.
The final step is decorating with glaze and topping it with halved Oreos. When you serve a slice, you’ll see the contrast of dark cookie crumbs against the white cream. This cake is not just a treat; it’s a feast for the eyes!
Ingredients
Here’s the list of what you will need to make Cookies and Cream Cake:
- 3 cups all-purpose flour: Makes the cake fluffy and gives it structure. You can use gluten-free flour if needed.
- 2 tsp baking powder: This helps the cake rise nicely, making it light.
- 1/4 tsp baking soda: Works together with baking powder for extra lift.
- 1/2 tsp salt: Enhances the flavor and balances the sweetness.
- 8 tbsp unsalted butter, room temp: Adds richness and moisture to the cake. Feel free to use dairy-free butter if needed.
- 2 cups granulated sugar: Sweetens the cake, making it delicious!
- 1/4 cup vegetable oil: Helps keep the cake moist and tender.
- 1/4 cup sour cream: Adds tanginess and moisture; you can substitute yogurt if you prefer.
- 1/2 tsp vanilla extract: Provides that lovely vanilla flavor that pairs well with the chocolate.
- 1 cup whole milk: Keeps the batter smooth and moist. Almond milk or oat milk can be used as a substitute.
- 6 large egg whites: Helps add structure and fluffiness.
- 16 Oreo cookies, chopped: The star ingredient that brings in those cookie bits and delicious taste.
- 1 cup white chocolate, chopped: Adds a creamy sweetness and luxury to the mousse layer.
- 1 cup heavy cream, divided: Whipped to create a fluffy texture in the mousse.
- 1/2 cup cream cheese, softened: Creates a rich frosting and filling.
- 4 Oreo cookies, finely chopped: For adding crunchy bits into the frosting.
- 10 tbsp unsalted butter, room temp: For fluffy icing to frost the cake.
- 1 cup cream cheese, room temp: Adding more delicious creaminess to the frosting.
- 4 cups powdered sugar: Sweetens the frosting to perfection.
- 1/4 tsp salt: To balance out the sweetness in the frosting.
- 2 tsp vanilla extract: For that delightful vanilla hint in the frosting.
- 1 cup pulverized Oreo cookies, divided: To mix into the frosting for added texture.
- 2/3 cup semi-sweet chocolate, chopped: Used for a rich chocolate ganache.
- 1/2 cup heavy cream: To create the glossy ganache.
Gather all of these ingredients, and you’re ready for a delicious baking adventure!
Directions
Now let’s break down the steps for making Cookies and Cream Cake. Follow these friendly and simple instructions, and soon you’ll have a delicious cake to enjoy!
-
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This way, it will be ready to bake your cake when you are. Grease and line three 8-inch cake pans with parchment paper.
-
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly distribute the ingredients.
-
Cream the Butter and Sugar: In another bowl, beat the room temperature butter, granulated sugar, and vegetable oil until creamy. This should take about 3-5 minutes. The mixture should look light and fluffy.
-
Combine Wet Ingredients: Mix in the sour cream and vanilla extract. Stir until fully combined.
-
Add Dry and Wet Alternately: Alternate adding the milk and the flour mixture to your butter mixture. Start with a bit of flour, then a bit of milk, and repeat. Mix until just combined. Be careful not to overmix; this will keep your cake light and fluffy.
-
Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. It might be a little tricky, but with some patience, you can do it!
-
Fold in Egg Whites and Cookies: Gently fold the beaten egg whites into the batter along with the chopped Oreo cookies. You want to keep the batter light, so be gentle!
-
Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for about 35 minutes, or until a toothpick inserted comes out clean. The cakes should be golden brown and spring back when touched.
-
Cool the Cakes: Once baked, let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. This is a crucial step; don’t hurry it!
-
Make the White Chocolate Mousse: While the cakes cool, pour 1/4 cup of hot heavy cream over the chopped white chocolate. Stir until smooth and let it cool.
-
Mix the Cream Cheese: In another bowl, beat the softened cream cheese until smooth. Then, mix in the cooled white chocolate mixture.
-
Whip the Remaining Heavy Cream: Whip the remaining heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture. Then fold in the chopped Oreo cookies!
-
Prepare the Frosting: In a clean bowl, beat the butter and cream cheese for the frosting until smooth. Add the powdered sugar, salt, and vanilla, mixing until fluffy. Stir in 1/2 cup of pulverized Oreo cookies.
-
Make the Ganache: Pour hot cream over the chopped semi-sweet chocolate and whisk until glossy. Let cool for about 10-15 minutes.
-
Assemble the Cake: Place the first cake layer on a plate. Pipe a frosting ring around the edge, creating a barrier for the mousse filling. Fill the center with white chocolate mousse. Repeat the process with the second layer.
-
Frost the Outside: Once the layers are stacked, frost the outside of the cake with the remaining cream cheese frosting. Press the remaining Oreo crumbs onto the sides, creating a crumb coat.
-
Chill for a Bit: Chill the cake for 30 minutes to set the frosting.
-
Drip the Ganache: After chilling, pour the ganache over the top and allow some to drip down the edges. Use a spatula to spread on top if needed.
-
Final Touches: Pipe some frosting on top and add halved Oreos and more cookie crumbs for decoration.
-
Refrigerate Before Serving: Refrigerate the cake for at least 4 hours before slicing. This allows all the flavors to meld wonderfully. The cake keeps well in the fridge for up to 4 days or can be frozen for 2 months.
How to Serve Cookies and Cream Cake
When it comes to serving Cookies and Cream Cake, there are a multitude of delightful ways to enjoy it! It is perfect for any occasion, be it a casual family dinner, a festive birthday celebration, or a holiday gathering.
You could serve it as a sweet treat after a tasty dinner. Pair it with a side of fresh fruit or a scoop of vanilla ice cream for an extra special experience. The creamy, rich cake balances beautifully with the freshness of strawberries or blueberries.
Drinks can also complement the cake; consider serving it with milk, coffee, or a fun milkshake for kids! Imagine having your favorite drink with a rich slice of cake; it creates a comforting and delightful experience.
On special occasions like birthdays, you can offer slices on colorful plates with candles on top. The excitement of cutting into the cake and sharing it with friends or family adds magic to your celebration.
How to Store Cookies and Cream Cake
Storing your Cookies and Cream Cake properly will ensure it stays fresh and delicious. If you have leftovers, here’s how to keep them:
-
Refrigerate: Keep the cake in the refrigerator. Cover it with plastic wrap or store it in an airtight container to prevent it from drying out. Enjoy your cake within 4 days for the best taste.
-
Freeze: If you need to keep it longer, you can freeze slices. Wrap each slice tightly in plastic wrap, then place them inside a freezer-safe bag or container. This way, you can enjoy a slice even weeks later! The cake can be stored for up to 2 months in the freezer. Just remember to let it thaw in the fridge overnight before serving.
To reheat, you can let the slice sit at room temperature for a bit or warm it in the microwave for about 10-15 seconds. This will bring back some of the creamy goodness of the frosting and the moist cake.
Tips to Make Cookies and Cream Cake
Here are some friendly tips to help you get the best out of your Cookies and Cream Cake:
-
Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before starting. This helps them blend better and results in a lighter cake.
-
Don’t Overmix: When adding flour to the batter, mix only until just combined. Overmixing can lead to a dense cake, which we want to avoid.
-
Check Doneness with a Toothpick: Rather than relying solely on baking time, stick a toothpick into the center of the cake. If it comes out clean, the cake is done!
-
Let It Cool Completely: Always let your cake cool completely before frosting. A warm cake can melt the frosting, leading to a mess.
-
Use Quality Chocolate: Using good-quality white and semi-sweet chocolate can make a difference in taste. It enhances the flavors of your mousse and ganache.
Variation
If you’re looking to try something different with your Cookies and Cream Cake, here are a few variations you can consider:
-
Chocolate Cake Base: Swap out half of the all-purpose flour with cocoa powder to create a rich chocolate cake. It will give an extra chocolatey flavor that pairs wonderfully with Oreos!
-
Mint Chocolate Version: Add a few drops of mint extract to the frosting for a refreshing minty taste. This is a fun twist, especially for those who enjoy mint chocolate.
-
Gluten-Free Option: You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains a binding agent, so your cake stays together.
FAQs
Q: Can I make Cookies and Cream Cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Just store them properly in the fridge or at room temperature. Assemble and frost the cake on the day you want to serve it for the best freshness.
Q: What’s the best way to reheat it?
To reheat your cake, simply let it sit at room temperature for about 10-15 minutes. Alternatively, you can warm it in the microwave for about 10 seconds. Just be careful not to overheat to avoid melting the frosting.
Q: Can I use a different cheese or flour?
Absolutely! You can use any kind of cream cheese for the frosting. If you need a gluten-free version, try a gluten-free flour blend. Make sure to check the ingredient labels to be safe.
With your new understanding of Cookies and Cream Cake, you’re all set to create this indulgent treat that is sure to bring joy to everyone around you! Happy baking!
Print
Cookies and Cream Cake
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rich chocolate cookies and creamy goodness, perfect for any celebration.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temp
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1 cup whole milk
- 6 large egg whites
- 16 Oreo cookies, chopped
- 1 cup white chocolate, chopped
- 1 cup heavy cream, divided
- 1/2 cup cream cheese, softened
- 4 Oreo cookies, finely chopped
- 10 tbsp unsalted butter, room temp
- 1 cup cream cheese, room temp
- 4 cups powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup pulverized Oreo cookies, divided
- 2/3 cup semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter, granulated sugar, and vegetable oil until creamy.
- Mix in the sour cream and vanilla extract until fully combined.
- Alternate adding the milk and dry ingredients to the butter mixture until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold in the egg whites and chopped Oreo cookies into the batter.
- Pour the batter evenly into the prepared cake pans and bake for about 35 minutes.
- Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
- To make the white chocolate mousse, pour hot heavy cream over chopped white chocolate, stir until smooth, and let cool.
- Beat softened cream cheese in another bowl, then mix in cooled white chocolate. Fold in whipped cream and chopped Oreo cookies.
- For the frosting, beat butter and cream cheese until smooth, then add powdered sugar, salt, and vanilla until fluffy. Stir in pulverized Oreo cookies.
- Make the ganache by pouring hot cream over semi-sweet chocolate and whisking until glossy.
- Assemble the cake by layering the mousse between cake layers and frosting the outside with cream cheese frosting. Press Oreo crumbs onto the sides.
- Chill the cake for 30 minutes.
- Drip ganache over the top and decorate with more frosting and halved Oreos.
- Refrigerate the cake for at least 4 hours before serving.
Notes
Use room temperature ingredients for best results. Don’t overmix the batter to keep the cake light and fluffy.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Cookies and Cream Cake, Dessert, Celebration Cake, Oreo Cake, Chocolate Cake