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Cookies and Cream Cake

This Cookies and Cream Cake is a classic flavor combo in layered cake form! The creamy frosting is packed with Oreo flavor and goes perfectly with the rich chocolate cake and chocolate ganache.
Course: cake, chocolate, Dessert, oreos
Servings: 10 slices
Author: Emily - My Messy Kitchen

Ingredients

For the chocolate cake:

  • ½ cup salted butter room temperature
  • 1 ½ cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 3 tsp vanilla extract
  • 4 eggs room temperature
  • 2 ½ cups all-purpose flour
  • 1 cup dark cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 ½ cups buttermilk
  • ½ cup strong coffee

For the Oreo Swiss meringue buttercream:

  • 6 egg whites
  • 2 cups granulated sugar
  • 2 cups salted butter room temperature
  • 1 ½ tsp vanilla extract
  • ½ tsp salt
  • 1 cup Oreo cookie crumbs

For the chocolate ganache:

  • 4 oz semi-sweet chocolate
  • 4 oz heavy cream

Garnishes:

  • 1 cup Oreos, crushed
  • 10 Oreos for decoration

Instructions

For the chocolate cake:

  • Preheat the oven to 350°. Grease and flour (I use cocoa powder) 3 8 inch cake pans and set aside. In a medium bowl or stand mixer beat butter, granulated sugar, brown sugar and vegetable oil until combined. Add in vanilla and eggs and beat until the eggs are fully incorporated, about 20 seconds.
  • Add flour, cocoa powder, baking soda, baking powder, salt and buttermilk to the mixture. Mix on slow until just combined. Add in hot coffee and mix on medium low speed until incorporated. Pour batter into the prepared cake pans and bake for 30 minutes or until baked through (sides of the cake will pull away from the pan and the center will spring back if you tap it). Remove from the oven and let cool for 15 minutes before flipping out of the pan onto a cookie sheet. Let cool completely before frosting.

For the Oreo Swiss Meringue buttercream:

  • Whisk egg whites and sugar in a large glass bowl. Place over a small bot filled with 1-2 inches of simmering water. Whisk until the mixture is no longer grainy to the touch, about 3-5 minutes.
  • Once the mixture is smooth, remove from heat and beat in the bowl of a stand mixer or with a hand held mixer on medium high speed until stiff peaks form, about 5-10 minutes. Add in butter, one tablespoon, and beat until smooth. Add in vanilla, salt and Oreos. Stir until combined and set aside until needed.

For the chocolate ganache:

  • Roughly chop the chocolate and add with the heavy cream to a small bowl. Microwave in 10 second increments, stirring in between each, until smooth. The ganache will thicken as it cools.

For assembly:

  • Once the cakes had completely cooled, level the layers. Set aside about ½ cup of the buttercream to pipe on top. Set one layer down and add about ⅔ cup of the buttercream on top. Smooth until flat and sprinkle on about ½ cup of crushed Oreos. Repeat this process again. Add on the final layer on top and cover with the rest of the buttercream. Spread chocolate ganache on top and pipe on the buttercream in a border. Place full Oreos on top, slice and serve! This cake is good for 3 days covered with saran wrap in the fridge.