Cookies and Cream Cake Recipe
Is there any dessert more universally loved than cookies and cream? This Cookies and Cream Cake Recipe turns that classic flavor into a towering, celebration-worthy layer cake. It features tender vanilla cake studded with crunchy chocolate sandwich cookies, creamy Oreo-flecked buttercream, and a glossy chocolate ganache drip. Every forkful delivers the perfect balance of sweet, rich, and nostalgic flavor.
Ingredients
For the Cake Layers
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 cup crushed chocolate sandwich cookies such as Oreos
For the Frosting
- 1½ cups unsalted butter room temperature
- 4½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ cup heavy cream plus more if needed
- 1 cup finely crushed Oreos filling removed
For the Chocolate Ganache Drip
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Decoration
- Whole Oreos
- Chocolate chips
- Oreo crumbs
- Swirls of frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
- In a large mixing bowl, beat the room-temperature butter and granulated sugar until the mixture looks pale, light, and fluffy. This usually takes about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix just until the batter comes together.
- Gently fold in the crushed chocolate sandwich cookies. Be careful not to overmix, or the cookies will streak and turn the batter gray.
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. Beat the butter until creamy, then gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud.
- Add the vanilla extract and heavy cream. Increase the speed to medium and beat until the frosting is fluffy. Fold in the finely crushed Oreos.
- For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let the mixture sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly so it thickens but still drips easily.
- Level the cooled cake layers with a serrated knife if they have domed tops. Place one layer on a serving plate or cake board. Spread an even layer of frosting over the top.
- Repeat with the second and third layers, then cover the outside of the cake with a thin crumb coat. Chill for 15 to 20 minutes, then apply the final layer of frosting and smooth the sides.
- Drip the cooled ganache down the sides and over the top of the cake. Work slowly so you can control the drips.
- Pipe swirls of frosting around the top border. Decorate with whole Oreos, chocolate chips, and extra Oreo crumbs.
Notes
Ingredient tip: Use regular Oreos rather than double-stuffed versions for better texture. For the frosting, remove the cream filling before crushing the cookies. If you do not have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 10 minutes.