This Oreo cookies and cream cake is a light and fluffy white cake loaded with Oreo cookies. This is a perfect cake for any cookies and cream fun. It is made from scratch and layered with cookies and cream buttercream and chocolate ganache.
This cake was made for a lovely sister on her birthday as a surprise gift. I like to make birthday cakes and other baked goods as a surprise gift for people I know. I had my first birthday cake about 8 years ago and I was happy for that surprise birthday cake, and I felt like a child being celebrated (good feeling though). So, from that day I decided to learn how to bake and decorate beautiful cakes that I can gift to loved ones and do it as a business as well. Enough about the memories and more about this cake.
More about the Oreo Cookies and Cream Cake
This cake is fun to make and taste delicious with American’s favorite cookies. As I said earlier, this cake used white cake as the base and the addition of the cookies with adjustment to make a perfect cake. The cake is:
- Soft and moist cake
- Stable and suitable for stacked cakes
- Easy to make and any level baker can whip it up in their own kitchen
- Pairs well with buttercream frosting
White Vanilla Cake
I use a normal creaming method of cake making, that is to cream sugar and room temperature butter with a mixer until fluffy. Then beat in the egg white and vanilla followed by the dry and liquid ingredients. I do not have the white cake on the blog yet, but I will do that later.
Making the Cookies and Cream Cake
I like to break the cookies and cream filling into smaller pieces with a food processer or use a Ziplock bag and rolling pin to crush them. After that, the Oreo crumbs are folded into the cake batter with a spatula. Do not use a mixer for mixing at this point because there is a possibility of over mixing the batter that way. When done, divide the batter among two 8-inch cake pans or three 6-inch cakes. I usually use 6 inches cake pan to get tall cakes. Bake the cakes until the cake tester or toothpicks are inserted into the center and come out clean and dry.
Chocolate Ganache
This Chocolate ganache is one of the simplest frostings to make. It uses basically two main ingredients that is chocolate and cream with a few additions. The bonus part is that it is less sweet, stable to use as a filling in between cakes and for covering cakes. Ganache can be poured on cakes, whipped, or use for spreading. This recipe was used as a filling in between the cakes. if you want a loose recipe for pouring on cakes or for drip then you will use one part of chocolate to one part cream.
Cookies and Cream Buttercream
Add a cup of crumbled Oreo cookies was to a basic buttercream and mix with a mixer to achieve a smooth texture. This buttercream was used as a filling in between the cakes.
Assembling the cake
Use a serrated knife to level all the cakes to remove the domed top that may have formed. For more information on how to level a cake check the post here. Divide the buttercream into two, one for cookies and cream buttercream and the other half for icing the cake.
Fill and stack the cakes with the Oreo buttercream and a drizzle of chocolate ganache. Spread an even layer of buttercream before adding the ganache, then add the other cake layers. Repeat the process until all the cakes are stacked. Tools needed for decorating the cakes are a turntable, cake board, an offset spatula, cake smoother, piping bag, and piping tip.
Use some of the other halves of the buttercream to crumb coat the whole cake. place the cake into the fridge to set about 30 minutes. Frost the cake with the remaining buttercream with an offset spatula and smooth with a cake smoother.
stacked cake layers 
iced cakes 
decorating
Decorating The Oreo Cookies and Cream Cake
Separate the mini-Oreo cookies and discard the cream filling. Arrange the cookie discs around the base of the cake as shown in the picture. Fit a pastry bag with a piping tip and fill the bag with remaining frosting. Pipe a design on top of the cake and finally, add pieces of Oreo cookies on top of the cake. Serve or keep it in the refrigerator until ready to serve.
decorating the top 
adding pieces of cookies 
final cake
Other Recipes
How to a cake with or without a leveler
Tropical Smoothie Cake (with Coconut Buttercream)
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook? Find me @theduchezkitchen.
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking and decorating!!
Linda
Oreo Cookies and Cream Cake
Ingredients
- 1 cup (227g)unsalted butter at room temperature
- 1and ¼ cup (250g)sugar
- 5 large egg white
- 1 large eggs
- 2 teaspoon pure vanilla extract
- 1and ½ cup (346g) buttermilk at room temperature
- 4 cups (480g)cake flour
- 20 pieces regular size Oreo cookies
- Buttercream
- 2 cups (450g) unsalted butter
- 5 cups (637g) powdered or icing sugar
- 2 teaspoons pure vanilla extract
- Chocolate Ganache
- 1and ½ cup (265g)semi-sweet chocolate chips
- 1 cup (240g)heavy cream
- 2 tablespoons butter
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
decorations
- 1 bag mini Oreo cookies
Instructions
- Preheat the oven to 350 °F or 180 °C. Prepare three 6×2" round cake pans or two 8" round cake pans with non-stick spray and set aside.
- In a medium bowl, sift the cake flour into the bowl. Add baking powder and salt to the flour and whisk together. Set aside.
- In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add egg white one at a time and mix well after each addition. Add the vanilla extract and mix well.
- Add the flour and milk to the creamed mixture by alternating them. Mix well after each addition and divide the cake batter among the three prepared cake pans.
- Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick is inserted into the cake and comes out clean and dry. Bring cake out of the oven and allow to cool in the baking pan for 10 minutes before transferring the cake to the cooling rack to cool completely.
For the buttercream
- In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream butter on a medium-high speed until well mixed and smooth. Slowly add the powdered sugar one cup at a time, then add the vanilla extract and beat until well mixed. Beat the frosting on medium-high for about 3 minutes until light, fluffy and smooth.for the cookies and cream buttercream, add one cup of oreo cookie crumbs to 1/3 part of the buttercream.
Chocolate Ganache
- Place chocolate chips and butter in a bowl.Heat the heavy cream over medium heat or in the microwave until it bubble. Pour the cream over the chocolate and allow it to sit for about 10 seconds. Then whisk until well blended and smooth. Add the salt and vanilla and mix to incorporate. Use immediately or allow to set overnight.
Assembly the Cake
- To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable.Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake layer on the board and add enough buttercream onto the cake and smooth the buttercream as level as you can get (check the visual guideline above). Add a drizzle of chocolate ganache to the filling.Place another cake layer on top of the frosting and repeat the process until all the cakes are stacked. The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing.Crumb coat the cake with a thin layer of buttercream and smooth it with a cake scraper. Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Bring the cake out of the fridge and frost the cake with the remaining buttercream with an offset spatula and smooth with a cake smoother.
Decorating the Cake
- Separate the mini-Oreo cookies and discard the cream filling or use it for another project. Arrange the cookie discs around the base of the cake as shown in the picture. Fit a pastry bag with a piping tip and fill the bag with remaining frosting. Pipe a design on top of the cake and finally, add pieces of Oreo cookies on top of the cake. Serve or keep it in the refrigerator until ready to serve.
Missing ingredients
Hi Kim, which ingredients are missing from the recipe?