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

🍽️ Tip: This Cookies and Cream Cake is the ultimate dessert for cookie lovers, featuring layers of soft, fluffy cake, creamy mousse, and a rich, indulgent frosting all topped with a decadent ganache drip. It’s a showstopper for birthdays, parties, or any occasion where you want to impress with a deliciously sweet and creamy treat. Each slice contains approximately 450-500 calories, so it’s best enjoyed on special occasions! Serve it chilled to let the mousse and frosting set beautifully.

🌟 Ingredients:

Cookies and Cream Cake Batter:

• 3 cups (382 g) all-purpose flour

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 8 tbsp (113 g) unsalted butter, room temp

• 2 cups (400 g) granulated sugar

• 1/4 cup (60 ml) vegetable oil

• 1/4 cup (60 g) sour cream

• 1/2 tsp 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

• 1/2 cup (113 g) cream cheese, softened

• 1/2 tsp vanilla extract

• 4 Oreo cookies, finely chopped

Cookies and Cream Frosting:

• 10 tbsp (141 g) unsalted butter, room temp

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

• 4 cups (500 g) powdered sugar

• 1/4 tsp salt

• 2 tsp vanilla extract

• 1 cup pulverized Oreo cookies, divided

Ganache Drip:

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

• 1/2 cup (120 ml) heavy cream

📝 Instructions:

1. Prepare the Cake:

   • Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.

   • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

   • In a large mixing bowl, cream together the unsalted butter, granulated sugar, vegetable oil, and sour cream until smooth. Add in the vanilla extract and mix well.

   • Add the egg whites one at a time, beating well after each addition. Gradually add the dry ingredients in three batches, alternating with the whole milk. Mix until just combined.

   • Gently fold in the chopped Oreo cookies.

   • Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Make the Mousse:

   • In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave, stirring every 20 seconds to avoid burning. Let it cool slightly.

   • In a separate bowl, whip 1/2 cup of heavy cream until soft peaks form.

   • In another bowl, beat the softened cream cheese with the remaining 1/2 cup of heavy cream and vanilla extract until smooth and creamy. Add the melted white chocolate and mix until combined.

   • Fold in the finely chopped Oreos. Chill the mousse in the refrigerator for 30 minutes while you prepare the frosting.

3. Make the Frosting:

   • In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and fluffy.

   • Gradually add the powdered sugar, 1/4 teaspoon salt, and vanilla extract. Continue beating until light and fluffy.

   • Stir in 1/2 of the pulverized Oreo cookies for a delicious cookies and cream flavor.

4. Prepare the Ganache Drip:

   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Stir until smooth and glossy. Allow the ganache to cool slightly before using.

5. Assemble the Cake:

   • Place one cake layer on a serving plate and spread a layer of cookies and cream mousse over it. Top with the second cake layer and cover the entire cake with the cookies and cream frosting.

   • Use an offset spatula to smooth the frosting and make it even on the sides and top.

   • Drizzle the cooled ganache over the top of the cake, allowing it to drip down the sides for a dramatic effect.

   • Sprinkle the remaining pulverized Oreo cookies on top and around the sides of the cake for a fun and crunchy texture.

6. Chill and Serve:

   • Refrigerate the cake for at least 2 hours before serving to allow the mousse and frosting to set.

   • Slice and enjoy the creamy, crunchy, chocolatey goodness!

🍦 Serving Suggestion: Serve this cake as the centerpiece for a birthday celebration, holiday party, or any special occasion. It pairs wonderfully with a scoop of vanilla ice cream or a glass of cold milk for an extra indulgence.

💡 Energy-saving Tip: To save energy, use a toaster oven or convection oven instead of a traditional oven, as they heat more efficiently and bake the cakes faster. You can also make the frosting and mousse while the cakes are cooling to save time.

💡 Nutritional Benefits and Considerations:

• Beneficial For: This cake is packed with delicious flavors and textures from the creamy white chocolate mousse, rich cream cheese frosting, and crunchy Oreo cookies. It’s a great treat for anyone who loves a good dessert full of layers and variety.

• Not Suitable For: People with dairy allergies or lactose intolerance should avoid this cake, as it contains butter, cream cheese, and heavy cream. Those who are sensitive to sugar should enjoy this dessert in moderation.

💡 Additional Tips:

• If you prefer a lighter version, you can reduce the amount of powdered sugar in the frosting and mousse or substitute some of the cream cheese with Greek yogurt for added tang.

• For a fun twist, try adding a drizzle of caramel sauce or a layer of crushed mint chocolate on top of the ganache drip.