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

📋 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: Bake the Cake Layers – Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter, sugar, and oil until creamy. Mix in sour cream and vanilla. Alternate adding milk and flour mix until just combined.
In a separate bowl, beat egg whites to stiff peaks. Fold into the batter along with chopped Oreos. Divide among pans and bake for 35 mins. Cool completely.

2: Make the Mousse – Pour hot ¼ cup heavy cream over white chocolate; stir until smooth. Let cool. Beat cream cheese until smooth, then mix in cooled chocolate. Whip remaining cream to stiff peaks and fold in with chopped Oreos. Chill.

3: Prepare the Frosting – Beat butter and cream cheese together until smooth. Add powdered sugar, salt, and vanilla, beating until fluffy. Mix in ½ cup of the pulverized Oreos.

4: Ganache Drip – Pour hot cream over chopped chocolate and whisk until glossy. Let cool 10–15 mins.

5: Assemble the Cake –

Place the first cake layer on a plate. Pipe frosting ring around the edge, fill center with mousse.

Repeat with next layers.

Frost outside of the cake and press remaining Oreo crumbs onto the sides.

Chill for 30 mins.

Drip ganache down the edges and spread over the top.

6: Decorate – Pipe frosting on top and finish with halved Oreos and cookie crumbs.

🧁 Storage: Refrigerate at least 4 hours before slicing. Keeps 4 days in the fridge or 2 months in the freezer.

This cake is pure cookies-and-cream heaven—you’ll want seconds (and thirds)! 💕🍪😋