Description
This indulgent Cookies and Cream Cake is a dream for Oreo lovers! Fluffy vanilla cake layers are speckled with crushed chocolate sandwich cookies, frosted with a creamy Oreo buttercream, and finished with a rich chocolate ganache drip. Perfect for birthdays and celebrations. Keyword: cookies and cream cake
Ingredients
For the Cake Layers:
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2 1/2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup unsalted butter, room temperature
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1 3/4 cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup buttermilk
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1 cup crushed chocolate sandwich cookies (Oreos)
For the Frosting:
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1 1/2 cups unsalted butter, room temperature
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4 1/2 cups powdered sugar
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2 tsp vanilla extract
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1/4 cup heavy cream (more if needed)
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1 cup finely crushed Oreos (without filling)
For the Chocolate Ganache Drip:
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1/2 cup heavy cream
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3/4 cup semi-sweet chocolate chips
Decoration:
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Whole Oreos
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Chocolate chips
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Oreo crumbs
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Frosting swirls
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. -
Make the Cake Layers:
Whisk flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, cream butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
Alternate adding dry ingredients with buttermilk.
Fold in crushed cookies.
Divide batter into pans and bake 25–30 minutes. Cool completely. -
Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar.
Add vanilla and cream; beat until fluffy.
Fold in crushed Oreos. -
Prepare Ganache Drip:
Heat cream until simmering, pour over chocolate chips, let sit 2 minutes.
Stir until smooth. Let cool slightly before using. -
Assemble the Cake:
Layer cakes with Oreo frosting in between.
Frost the entire cake and smooth sides.
Pour cooled ganache over top for drip effect.
Decorate with whole Oreos, chocolate chips, crumbs, and swirls.
Notes
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Use room temperature ingredients for best mixing.
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For a cleaner ganache drip, chill the frosted cake before adding ganache.
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Store covered at room temp for 1 day or refrigerate for up to 3 days.