Go Back
Print Recipe

Cookies and Cream Cake

Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies and Cream Cake Recipe
Servings: 20
Author: The Baker and the Beast

Ingredients

Cookies and Cream Cake Recipe

  • 3 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 3 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 2 sticks Butter
  • 3 tsp Vanilla extract
  • 1¼ cup Milk, room temperature I used 2%, but typically I like to use whole milk
  • ½ cup Vegetable oil
  • 3 large Eggs, room temperature
  • 1¼ cup Oreo Cookies, crushed It took about 13 double stuffed Oreos

Cookies and Cream Frosting

  • 4 sticks Butter, room temperature
  • 8 oz Cream Cheese, room temperature full fat, in block form. Not the whipped kind
  • 8 cups Powdered sugar
  • ¼ cup Heavy Cream
  • 2 tbsp Cocoa Powder for color
  • 2 tsp Vanilla extract
  • 1 cup Oreo Cookies, crushed

Chocolate Ganache Drip

  • 1 cup Chocolate Chips
  • 1 cup Heavy Cream

Instructions

For the Cake

  • Preheat oven to 350 degrees and butter and flour three 8-inch round pans
  • Combine ALL dry ingredients in a bowl and set aside
  • Combine ½ cup of milk and ½ cup of vegetable oil in a separate bowl and set aside
  • Combine remaining milk, eggs, and vanilla in a separate bowl
  • Add room temperature butter, in chunks, to the dry mixture and blend until combined. Mixture should look crumbly. This should take about two minutes
  • Add the milk and oil mixture into the dry ingredient/butter mixture and mix on medium speed for about 2 minutes. You will see the mixture increase in volume and look fluffy. This will ensure that the cake rises properly
  • Add ½ of the milk/egg/vanilla mixture and mix until combined. Then add the remaining liquid and mix until combined
  • With a rubber spatula, fold in the 1½ cups of crushed Oreo Cookies
  • Divide mixture evenly between the three prepared pans
  • Bake the cakes for approximately 30 minutes, checking for doneness at 25 minutes.
  • Remove cakes from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely

For the Cookies and Cream Frosting

  • Combine butter, cream cheese, and salt in a bowl and blend on medium for 1 minute until smooth.
  • While blending, add powdered sugar one cup at a time, alternating with splashes of heavy cream. (if using a stand mixer, keep the mixer on a medium, speed)
  • Once combined, add cocoa powder and vanilla and mix on low for 1 minute
  • Fold in crushed Oreo Cookies
  • Frost and decorate cake as desired

For the Chocolate Ganache Drip

  • On the stovetop, slowly heat 1 cup of heavy cream on low. The cream should just be warmed, not boiled!
  • Removed cream from heat and add 1 cup of chocolate chips. Let mixture sit, unstirred, for 1 minute
  • After a minute, slowly stir the mixture until a thick, smooth texture is achieved
  • Let cool to room temperature before using on cake to prevent melting
  • Once cooled, put ganache in a tipless piping bag and create a drip around the cake for decoration.