# Cookies and Cream Cake

A delicious cookies and cream cake with layers of cake, cookies and cream mousse filling, cookies and cream frosting, topped with ganache and more Oreo cookies.

- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- small bowl
- whisk
- large bowl
- mixer
- spatula
- 8-inch cake pans
- parchment paper
- oven
- microwave
- bench scraper
- cake scraper
- offset spatula
- fridge
- spoon
- piping bag
- scissors
- tip 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.

## Source

- Original video: https://vm.tiktok.com/ZNRb5U34V/
- Recipe page: https://www.cliprecipe.com/recipe/38271ad0-d299-46c1-baed-43a81843bc7d
- Extracted: 2026-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt