Cookies and Cream Cake Recipe

Short Description
Cookies and Cream Cake is a rich, indulgent dessert made with moist vanilla cake layers speckled with crushed chocolate sandwich cookies. Filled and frosted with a cookies-and-cream buttercream and finished with a glossy chocolate ganache drip, this cake is perfect for celebrations or whenever a cookies-and-cream craving strikes.

Why You’ll Love This Recipe
This cake is a dream come true for Oreo lovers. With cookies baked right into the layers, a creamy frosting filled with Oreo crumbs, and a smooth ganache topping, every bite offers a balanced mix of chocolate and vanilla. It’s visually impressive yet surprisingly simple to make, making it ideal for birthdays, parties, or as a showstopper dessert.

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

For the Cake Layers:

all-purpose flour

baking powder

baking soda

salt

unsalted butter, room temperature

granulated sugar

large eggs

vanilla extract

buttermilk

crushed chocolate sandwich cookies (Oreos)

For the Frosting:

unsalted butter, room temperature

powdered sugar

vanilla extract

heavy cream

finely crushed Oreos (without filling)

For the Chocolate Ganache Drip:

heavy cream

semi-sweet chocolate chips

Decoration:

whole Oreos

chocolate chips

Oreo crumbs

swirls of frosting

Directions
1. Preheat Oven and Prepare Pans:

Preheat the oven to 350°F (175°C).

Grease and line three 8-inch round cake pans with parchment paper.

2. Make the Cake Layers:

In a medium bowl, whisk together 2½ cups flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

In a large mixing bowl, cream 1 cup unsalted butter and 1¾ cups sugar until light and fluffy.

Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.

Add the dry ingredients alternately with 1 cup buttermilk, starting and ending with the dry ingredients.

Gently fold in 1 cup crushed chocolate sandwich cookies.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

3. Make the Frosting:

In a large bowl, beat 1½ cups unsalted butter until creamy.

Gradually add 4½ cups powdered sugar, mixing until well combined.

Stir in 2 teaspoons vanilla extract and ¼ cup heavy cream, beating until light and fluffy.

Fold in 1 cup finely crushed Oreos (filling removed).

4. Prepare the Ganache Drip:

Heat ½ cup heavy cream in a small saucepan until it just begins to simmer.

Pour the hot cream over ¾ cup semi-sweet chocolate chips in a bowl.

Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly before using.

5. Assemble the Cake:

Level the cake layers if necessary. Place the first cake layer on a serving plate or cake stand.

Spread a layer of cookies-and-cream frosting over the top. Repeat with the second layer.

Add the third layer and apply a thin crumb coat of frosting over the entire cake. Chill for 15–30 minutes.

Frost the entire cake with the remaining frosting.

Drizzle cooled ganache over the top, letting it drip down the sides.

Decorate with whole Oreos, chocolate chips, Oreo crumbs, and frosting swirls as desired.

Servings and Timing
Servings: Serves approximately 12–14 slices.

Total Time: About 2–2.5 hours including baking, cooling, and assembling.

Variations
Chocolate Cake Base: Use a chocolate cake batter for an even richer cookies-and-cream flavor.

Mint Twist: Add peppermint extract to the frosting and use mint-flavored sandwich cookies.

Cupcakes: Use the same batter for cupcakes, adjusting baking time to 18–22 minutes.

Double Stuffed: Mix in chopped Double Stuf Oreos for added texture and sweetness.

Storage/Reheating
Storage: Store the cake covered in the refrigerator for up to 5 days.

Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating: Bring to room temperature before serving. Avoid microwaving due to the frosting and ganache.

FAQs
Can I use store-brand cookies instead of Oreos?
Yes, any chocolate sandwich cookies will work, though Oreos provide the best flavor and texture.

How do I keep the ganache from melting the frosting?
Let the ganache cool for a few minutes before applying it. It should be pourable but not hot.

Can I make the cake layers ahead of time?
Yes, the cake layers can be baked, cooled, and wrapped tightly for up to 2 days ahead or frozen for longer storage.

Is it necessary to remove the filling from Oreos for the frosting?
Yes, removing the filling prevents the frosting from becoming overly sweet or greasy.

What’s the best way to apply the ganache drip?
Use a spoon or a squeeze bottle for controlled drips along the cake’s edge.

Can I use milk instead of cream for the frosting?
Heavy cream is recommended for the best texture, but whole milk can be used in smaller quantities if necessary.

How do I get clean slices when cutting the cake?
Use a sharp knife wiped clean between slices. Chilling the cake slightly before cutting also helps.

Can this be made as a sheet cake?
Yes, bake the batter in a 9×13-inch pan. Adjust the baking time to about 35–40 minutes.

Can I reduce the sugar in the frosting?
You can reduce the powdered sugar slightly, but it may affect the frosting’s structure.

What’s the best type of chocolate for the ganache?
Semi-sweet chocolate chips or chopped baking chocolate both work well for a balanced flavor.

Conclusion
Cookies and Cream Cake is an irresistible dessert that combines classic sandwich cookies with tender vanilla cake and a creamy, cookie-studded frosting. With its rich ganache and showstopping appearance, it’s sure to become a favorite for birthdays, holidays, and special occasions.

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