Serves 1
Directions
- 1In a small bowl, mix together the flour, baking powder, baking soda, and salt, then whisk to combine and set aside.
- 2Chop the Oreo cookies into small pieces and set aside.
- 3In a large bowl, beat the butter for 30 seconds.
- 4Add the sugar and the oil to the bowl and beat for 2 minutes until the mixture is creamy and fluffy.
- 5Add the sour cream and the vanilla to the bowl and mix to combine.
- 6Add 1/3 of the milk to the bowl and mix on low to combine.
- 7Then add 1/3 of the dry ingredient mixture to the bowl and mix to combine on low.
- 8Add the remaining milk and stir to combine, and finish with the rest of the flour and stir on low.
- 9With clean beaters, whip the egg whites for about 5 minutes until they have stiff peaks.
- 10Add half of the whipped egg whites to the cake batter bowl and fold with a spatula carefully until combined.
- 11Add the remaining egg white mixture and the chopped Oreos along with it, and fold gently with a spatula until the batter is incorporated.
- 12Divide the batter evenly between 3 greased 8-inch cake pans lined with parchment paper.
- 13Bake the cake layers in a preheated oven for 35 minutes or until a toothpick comes off clean when inserted.
- 14Remove the cakes from the oven and let them cool down completely before frosting.
- 15For the cookies and cream mousse filling, place the chopped white chocolate in a bowl along with 1/4 cup of heavy cream.
- 16Microwave the white chocolate and heavy cream mixture until the chocolate has melted, then let it cool down completely.
- 17Beat the cream cheese with a mixer for 45 seconds.
- 18Add the cooled white chocolate and heavy cream mixture to the bowl and beat for 30 seconds to combine.
- 19In a separate bowl, beat the remaining 3/4 cup of heavy cream for 2 to 3 minutes until stiff peaks form.
- 20Add the whipped cream and vanilla to the bowl with the cream cheese and white chocolate mixture and fold to combine.
- 21Add the chopped Oreos to the mousse mixture and mix.
- 22For the cookies and cream frosting, beat the butter with a mixer for 30 seconds.
- 23Add the cream cheese and beat with the butter for 1 more minute.
- 24Add the powdered sugar and the salt and mix on low until incorporated.
- 25Raise the speed to medium high and beat for 2 minutes until the mixture is creamy.
- 26Add the vanilla and 1/2 cup of finely powdered Oreo crumbs and mix until incorporated.
- 27To assemble the cake, place one cake layer on top of a serving plate and brush with some sugar syrup if desired.
- 28Pipe a ring of cookies and cream frosting around the edges of the cake layer.
- 29Spoon some of the cookies and cream mousse in the center and use a spatula to spread it out evenly.
- 30Top with another cake layer, brush with sugar syrup again if desired.
- 31Pipe a ring of cookies and cream frosting around the edges of the second layer.
- 32Spoon more of the cookies and cream mousse in the center and spread with a spatula.
- 33Top with the remaining cake layer.
- 34Spread the cookies and cream frosting on top of the cake and on the sides.
- 35Use a bench scraper or cake scraper to smooth out the sides and an offset spatula to smooth out the top.
- 36Use your hands to attach the remaining 1/2 cup of Oreo crumbs to the side of the cake on the bottom.
- 37Place the cake in the fridge for 30 minutes while making the ganache drip.
- 38Heat up the heavy cream until hot and pour over the chopped chocolate in a bowl.
- 39Whisk until the chocolate has melted entirely, then let the ganache cool down for about 10 to 15 minutes.
- 40Pour the ganache on top of the cake using a spoon or a piping bag.
- 41To create drips, place the ganache in a piping bag, snip a small hole with scissors, and place the piping bag on the edge of the cake while spinning the cake plate around.
- 42Pour ganache on top of the cake and use a spatula to smooth it out.
- 43Place the cake in the fridge for 20 minutes so the ganache has a chance to set.
- 44Pipe the remaining frosting on top of the cake using a tip 4B.
- 45Decorate the cake with halved Oreo cookies and more cookie crumbs if desired.
Ingredients
- flour
- baking powder
- baking soda
- salt
- Oreo cookies, chopped
- butter
- sugar
- oil
- sour cream
- vanilla
- milk
- egg whites
- white chocolate, chopped
- 0.25 cup heavy cream
- cream cheese
- 0.75 cup heavy cream
- powdered sugar
- 0.5 cup Oreo crumbs
- sugar syrup
- 0.5 cup Oreo crumbs
- heavy cream
- chocolate, chopped
- halved Oreo cookies
- cookie crumbs
Equipment
small bowlwhisklarge bowlmixerspatula8-inch cake pansparchment paperovenmicrowavebench scrapercake scraperoffset spatulafridgespoonpiping bagscissorstip 4B
Tips
- Alternate milk and dry ingredients in thirds when making the cake batter.
- Whip egg whites until stiff peaks form.
- Fold egg whites gently into the batter.
- Bake cake layers until a toothpick comes out clean.
- Cool cakes completely before frosting.
- Cool white chocolate and cream mixture completely before combining with cream cheese.
- Beat heavy cream for mousse until stiff peaks form.
- Finely powder Oreo crumbs for frosting for easier spreading.
- Smooth frosting with a bench scraper/cake scraper for sides and an offset spatula for the top.
- Attach Oreo crumbs to the side of the cake by hand.
- Let ganache cool for 10-15 minutes before pouring.
- Use a piping bag with a small hole for a ganache drip effect.
- Chill cake after ganache to set.
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