Cookies and Cream Cake – A Cookies-Lover’s Dream in Every Creamy, Crunchy Bite! 😋🍪🍰

Tip: This Cookies and Cream Cake is a dream come true for anyone who loves the classic combination of Oreo cookies and creamy cake. With layers of soft, fluffy cake, decadent mousse, rich frosting, and a glossy chocolate ganache drip, this cake is the perfect dessert for any occasion. Whether you're hosting a birthday party, a family gathering, or just craving a sweet indulgence, this cake will be the star of the show. Best served chilled, it’s the perfect way to satisfy your sweet tooth while enjoying the satisfying crunch of Oreos in every bite!

Calories: Each slice of Cookies and Cream Cake contains approximately 450-500 calories, depending on portion size and the amount of frosting and mousse used.

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Ingredients:

Cookies and Cream Cake Batter:

• 3 cups (382 g) all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 8 tablespoons (113 g) unsalted butter, room temperature

• 2 cups (400 g) granulated sugar

• ¼ cup (60 ml) vegetable oil

• ¼ cup (60 g) sour cream

• ½ teaspoon vanilla extract

• 1 cup (240 ml) whole milk

• 6 large egg whites (198 g)

• 16 Oreo cookies, chopped

Cookies and Cream Mousse:

• 1 cup (170 g) white chocolate, chopped

• 1 cup (240 ml) heavy cream, divided

• ½ cup (113 g) cream cheese, softened

• ½ teaspoon vanilla extract

• 4 Oreo cookies, finely chopped

Cookies and Cream Frosting:

• 10 tablespoons (141 g) unsalted butter, room temperature

• 1 cup (226 g) cream cheese, room temperature

• 4 cups (500 g) powdered sugar

• ¼ teaspoon salt

• 2 teaspoons vanilla extract

• 1 cup pulverized Oreo cookies, divided

Ganache Drip:

• 2/3 cup (113 g) semi-sweet chocolate, chopped

• ½ cup (120 ml) heavy cream

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Instructions:

1. Prepare the Cookies and Cream Cake Batter:

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

• Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

• Cream butter and sugar: In another large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.

• Add oil and sour cream: Mix in the vegetable oil and sour cream. Continue mixing until smooth.

• Incorporate eggs and milk: Add the egg whites one at a time, ensuring they are fully incorporated after each addition. Then, mix in the vanilla extract. Gradually add the milk and mix until the batter is smooth.

• Combine dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined.

• Add Oreos: Gently fold in the chopped Oreo cookies, making sure they are evenly distributed in the batter.

• Bake the cakes: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

2. Make the Cookies and Cream Mousse:

• Melt white chocolate: In a microwave-safe bowl, melt the chopped white chocolate with ½ cup of heavy cream in 20-second intervals, stirring in between until fully melted and smooth. Let it cool slightly.

• Whisk cream cheese and remaining heavy cream: In a separate bowl, beat the softened cream cheese and the remaining ½ cup of heavy cream with an electric mixer until smooth and fluffy. Add the vanilla extract and beat again to incorporate.

• Combine chocolate and cream cheese mixture: Gradually fold the melted white chocolate into the cream cheese mixture. Once combined, fold in the finely chopped Oreos.

• Chill the mousse: Place the mousse in the fridge to set while you prepare the frosting.

3. Prepare the Cookies and Cream Frosting:

• Cream butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

• Add powdered sugar and salt: Gradually add the powdered sugar and salt, mixing on low speed until smooth and well-combined.

• Add vanilla and Oreos: Mix in the vanilla extract and ½ cup of pulverized Oreo cookies. Continue mixing until the frosting is smooth and fluffy.

4. Make the Ganache Drip:

• Melt the chocolate and cream: In a small saucepan or microwave-safe bowl, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2-3 minutes.

• Stir to combine: Stir the mixture until the chocolate is fully melted and the ganache is smooth.

5. Assemble the Cake:

• Layer the cakes: Once the cakes have cooled completely, place one cake layer on a serving platter or cake stand. Spread a generous layer of the cookies and cream mousse over the top of the cake.

• Top with second cake layer: Place the second cake layer on top of the mousse and gently press down to ensure it sticks.

• Frost the cake: Using a spatula, spread the cookies and cream frosting evenly over the entire cake, smoothing the edges and top.

• Add ganache drip: Using a spoon or a squeeze bottle, drizzle the ganache over the top of the cake, allowing it to drip down the sides for a glossy, decadent finish.

• Decorate with Oreos: Finish by decorating the top of the cake with additional pulverized Oreos and whole Oreos for a stunning presentation.

6. Serve and Enjoy:

• Chill the cake: Let the cake chill in the fridge for at least 2-3 hours before serving. This allows the mousse and frosting to firm up, making it easier to slice and serve.

• Slice and enjoy: Once chilled, slice the cake into generous pieces and enjoy the rich, creamy, and crunchy textures in every bite. Each slice offers a perfect blend of fluffy cake, smooth mousse, rich frosting, and crunchy Oreo bits.

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Energy-Efficient Tip:

To save energy, you can prepare the cake in advance and allow it to chill in the fridge overnight. This avoids the need for additional baking or energy use on the day you serve it. If you’re using a convection oven, it will help cook the cake layers more evenly and reduce the baking time, saving energy.

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Health Notes:

• Who would benefit from this dish:
  This Cookies and Cream Cake is the perfect indulgence for anyone who loves Oreo cookies and creamy desserts. It's ideal for those who want a rich, decadent treat for birthdays, special occasions, or casual get-togethers. The combination of cake, mousse, frosting, and ganache will satisfy anyone with a sweet tooth.

• Who should avoid it:
  This cake is high in sugar, butter, and calories, making it unsuitable for individuals on low-calorie, low-fat, or low-sugar diets. People with lactose intolerance or dairy allergies should avoid this cake, as it contains cream cheese, butter, heavy cream, and milk. Additionally, individuals who are sensitive to gluten should be cautious, as this cake contains wheat flour. Those managing blood sugar levels, such as individuals with diabetes, should also consider avoiding this dessert due to its high sugar content.