Cookies and Cream Cake
Cookies and cream cake brings together the best of both worlds: the timeless, irresistible flavor of Oreos and the comfort of homemade cake. This indulgent dessert captures the essence of a classic Oreo cookie, layering it into a moist cake with fluffy whipped cream, smooth buttercream frosting, and a luxurious chocolate ganache. Perfect for any celebration or sweet tooth craving, this cookies and cream cake is sure to impress with its balance of flavors and visual appeal. Each bite delivers layers of flavor, from the velvety texture of the cake to the crunchy surprise of Oreo crumbs.
Ingredients Breakdown for Cookies and Cream Cake
Essential Cake Ingredients
To achieve a light and fluffy cake with a tender crumb, the cookies and cream cake recipe calls for cake flour, which is lower in protein and makes for a softer texture. Buttermilk adds tang and moisture to the batter, enhancing the flavor profile. The combination of unsalted butter and vegetable oil creates a rich, yet airy cake, while the vanilla extract gives the batter a warm sweetness. Crushed Oreos are folded into the mix, adding delightful bursts of chocolatey cookie goodness throughout the cake layers.
Oreo Whipped Cream Filling
The whipped cream filling in this cookies and cream cake is a cloud-like layer that contrasts perfectly with the denser cake. Cold heavy cream is whipped until stiff peaks form, creating a light and airy texture. Powdered sugar sweetens the cream, while crushed Oreos add texture and a playful crunch. This filling ensures that each bite of the cake has a balance of creamy softness and crispy cookie pieces.
Vanilla Buttercream Frosting Ingredients
The vanilla buttercream frosting is a smooth, rich layer that envelopes the entire cake. Unsalted butter serves as the base, which is then sweetened with powdered sugar. A hint of salt is added to cut the sweetness, ensuring a balanced flavor. Whole milk helps achieve the right consistency, while the vanilla extract rounds off the frosting with a fragrant, buttery finish. If you’re after a whiter frosting, using clear vanilla extract can help maintain a brighter appearance without sacrificing taste.
Chocolate Ganache Drip
The ganache drizzle is the ultimate decadent touch, adding a glossy, smooth layer of rich chocolate. The simplicity of semi-sweet or dark chocolate chips, combined with heavy cream, results in a ganache that’s both silky and indulgent. Whether you’re after a clean drip down the cake’s sides or a thicker layer of chocolate, this ganache adds a luxurious finish to the dessert.
Optional Decorations
Mini Oreos can be added as a fun decorative touch, offering a whimsical element to the presentation. Their size makes them perfect for adorning the top or edges of the cake, creating a visually striking finish while keeping the theme of cookies and cream consistent throughout.
Step-by-Step Instructions for Cookies and Cream Cake
Preparing the Cake Batter
The secret to a smooth cake batter lies in alternating the dry and wet ingredients. Start by whisking the cake flour, baking powder, baking soda, and salt together to ensure even distribution. In a separate bowl, mix the buttermilk, vegetable oil, and vanilla extract. This combination helps add richness to the cake without making it too heavy. Creaming the butter and sugar until light and fluffy is crucial for a soft texture, followed by adding eggs one at a time to fully incorporate them into the mixture.
Making Oreo Whipped Cream Filling
Chill your mixing bowl and beaters to help the cream whip up faster. Start whipping the cream until it begins to thicken, then add powdered sugar and vanilla. Continue to beat until stiff peaks form, making sure not to over-whip to avoid a grainy texture. Once the whipped cream reaches the right consistency, gently fold in the crushed Oreos, ensuring even distribution throughout the filling.
Crafting the Vanilla Buttercream
Achieving a smooth and fluffy buttercream frosting requires patience. Start by beating softened butter until smooth, then gradually add powdered sugar and milk to reach the desired consistency. The trick to avoiding air bubbles is to reduce the mixer speed at the end, ensuring a velvety texture that’s easy to spread. The buttercream should be thick enough to hold its shape, but soft enough to easily spread between the cake layers.
Ganache Drip Technique
Melting chocolate and cream together is simple but requires precision. Heat the cream just enough to melt the chocolate, then let the mixture sit for a minute before stirring until smooth. To create the perfect ganache drip, use a spoon or piping bag to gently drizzle the chocolate over the edges of the cake, allowing it to cascade naturally down the sides for a professional finish.
Assembling the Cake
To assemble, start by layering the cakes with generous amounts of Oreo whipped cream between each one. Smooth out the whipped cream before adding the next layer to ensure the cake is stable. Once assembled, apply a smooth coat of vanilla buttercream frosting over the entire cake, using a spatula to create a clean, even surface. Finish with the ganache drip, and add mini Oreos or extra crushed cookie pieces for decoration.
Recipe Tips & Frequently Asked Questions
Ensuring Even Cake Layers
- Use a serrated knife to level the tops of the cake layers if needed. A rotating cake stand helps achieve an even finish.
Chilling for Stability
- After frosting, refrigerate the cake for about 20 minutes to help the layers set, making it easier to slice and serve.
Perfecting the Ganache Drip
- To control the drip, make sure the ganache is slightly warm but not hot, and test the consistency by dripping a small amount on the side before continuing.
Can I Substitute Cake Flour?
- If you don’t have cake flour, you can substitute with a mix of all-purpose flour and cornstarch by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
What to Serve With this Recipe
Pairing With Beverages
This cookies and cream cake pairs wonderfully with a variety of drinks. For a classic touch, serve it alongside a tall glass of cold milk. For a more indulgent experience, consider pairing it with a creamy Oreo milkshake or rich espresso. If you’re a tea lover, a cup of black tea with a hint of vanilla is a great way to complement the flavors.
Serving Alongside Fresh Fruit
Balance the rich sweetness of the cake with the tartness of fresh berries like strawberries or raspberries. The brightness of the fruit adds a refreshing contrast to the creamy layers of the cake, making it a well-rounded dessert experience.
Cookies and Cream Cake
Ingredients
For the Cake
- 2 cups 400g sugar
- 1 ½ sticks 170g unsalted butter, softened until pliable but still firm
- 4 eggs
- 3 cups 342g cake flour, leveled after spooning into the cup (see substitution note below if you don’t have cake flour)
- 2 teaspoons 8g baking powder
- ½ teaspoon 3g baking soda
- ½ teaspoon 3g salt
- 1 ¼ cups 296g buttermilk (substitute options listed below)
- ¼ cup 54g vegetable oil
- 1 tablespoon 12g vanilla extract
- 10 crushed Oreos 109g, finely ground using a food processor or a rolling pin in a plastic bag
Oreo Whipped Cream Filling
- 1 cup 232g cold heavy cream or whipping cream
- 1 teaspoon 4g vanilla extract
- ¼ cup 27g sifted powdered sugar
- 5 crushed Oreos 55g, crushed using a food processor or a rolling pin in a plastic bag
For the Vanilla Buttercream Frosting
- 2 sticks 226g unsalted butter, softened to a cool but malleable consistency
- 6-7 cups 690-805g powdered sugar (adjust for desired consistency, more sugar will result in a crustier finish)
- 2 teaspoons 8g vanilla extract (use clear imitation vanilla for a whiter frosting, if preferred)
- ¼ cup 60g whole milk (add more if needed to achieve the desired texture)
- ½ teaspoon 3g fine salt, such as popcorn salt, to balance sweetness (adjust to taste)
For the Ganache Drip
- 6 oz 171g semi-sweet or dark chocolate (Ghirardelli Dark Chocolate Chips work great)
- 6 oz 171g heavy cream
- Decoration
- Mini Oreos optional, for garnishing the cake
Instructions
- Preheat your oven to 350°F (175°C) and allow it to heat for 15-20 minutes. Grease and flour three 8-inch round cake pans, and line the bottoms with circles of parchment paper for easy release.
- Crush the Oreos by placing them in a sealed plastic bag and smashing them with a rolling pin or crushing them between wax paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds to fully combine. Set aside.
- In a separate bowl, mix together the buttermilk, vegetable oil, and vanilla extract. Set this liquid mixture aside as well.
- Using a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth. Gradually add the sugar and continue mixing for 3 to 5 minutes, until the mixture becomes light and fluffy.
- One by one, add the eggs, making sure each is fully incorporated before adding the next.
- With the mixer on low, alternate between adding the dry flour mixture and the buttermilk mixture, starting and finishing with the dry ingredients. Mix just until the ingredients are well combined.
- Gently fold in the crushed Oreo crumbs, then evenly divide the batter between the prepared cake pans.
- Bake the cakes at 350°F for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. If using 9-inch pans, check the cakes after 25 minutes. Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Oreo Whipped Cream Filling
- Place your mixing bowl and beaters in the freezer for 10 minutes, or refrigerate them for 20 minutes to chill.
- Add the cold heavy cream to the chilled bowl and whip on medium-high speed. As the cream thickens, add the powdered sugar and vanilla.
- Continue whipping until stiff peaks form (peaks should stand straight up when the beater is lifted). Avoid over-mixing, as this can give the cream a grainy texture.
- Gently fold in the crushed Oreos. This mixture yields approximately 2 cups of filling.
Vanilla Buttercream Frosting
- In a stand mixer, cream the butter until it’s smooth. Blend in the vanilla extract.
- Add half of the powdered sugar and most of the milk, and mix at medium speed until combined.
- Gradually add the remaining powdered sugar and milk, continuing to beat for 3 to 4 minutes. Occasionally scrape the sides of the bowl.
- Reduce the mixer speed to low and mix for 1 to 2 minutes to reduce any air bubbles, resulting in a smooth and velvety texture.
- This recipe yields approximately 4 ½ cups of frosting, enough to frost a two-layer 8 or 9-inch cake. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
Ganache Drip
- Place the chocolate in a microwave-safe bowl. Pour the heavy cream over the chocolate.
- Microwave the mixture for 1 minute. Stir, then microwave for an additional 30 seconds.
- Let the mixture sit for a minute, then stir until the chocolate is fully melted and the ganache is smooth and glossy. If needed, microwave in 10-15 second intervals until fully melted, allowing it to sit briefly between heating cycles.
- Once the ganache reaches a silky consistency, it’s ready to use as a drip or decoration for the cake.