Cookies and Cream Cake (With Oreo Mousse & Ganache Drip)
This Cookies and Cream Cake is what dessert dreams are made of. Layers of fluffy vanilla cake speckled with Oreo chunks, a creamy Oreo mousse center, tangy cream cheese frosting, and a glossy ganache drip come together for a celebration-worthy showstopper. If you’re looking to wow a crowd or spoil yourself for a birthday or weekend bake-a-thon, this is the cake to make.
🌟 Why I Love This Recipe
There’s just something universally loved about cookies and cream. The crunch, the sweetness, the nostalgia — and when you fold that into a moist cake with mousse and frosting, it’s next-level indulgence. This recipe isn’t just delicious; it’s texturally dynamic, visually impressive, and totally worth the extra steps. Plus, it stores beautifully and makes incredible leftovers (if there are any!).
🛒 Ingredients
Cookies and Cream Cake Batter
- 3 cups (382 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 8 tbsp (113 g) unsalted butter, room temp
- 2 cups (400 g) granulated sugar
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 g) sour cream
- ½ tsp vanilla extract
- 1 cup (240 ml) whole milk
- 6 large egg whites (about 198 g)
- 16 Oreo cookies, chopped
Cookies and Cream Mousse
- 1 cup (170 g) white chocolate, chopped
- 1 cup (240 ml) heavy cream, divided
- ½ cup (113 g) cream cheese, softened
- ½ 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
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 cup pulverized Oreo cookies, divided
Ganache Drip
- ⅔ cup (113 g) chopped semi-sweet chocolate
- ½ cup (120 ml) heavy cream
🧁 Instructions
🍰 Make the Cake Layers
- Prep: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
- Dry Mix: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream: Beat butter for 30 seconds, then add sugar and oil. Beat until fluffy.
- Mix in sour cream and vanilla.
- Alternate Mixing: Add the dry mixture and milk in thirds, starting and ending with the dry mix. Do not overmix.
- In a separate bowl, whip egg whites until stiff peaks form.
- Gently fold egg whites into the batter, followed by chopped Oreos.
- Divide batter evenly into pans and bake for 35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
🍫 Make the Mousse
- Place chopped white chocolate in a bowl.
- Heat ¼ cup of cream and pour over chocolate. Stir until smooth. Let cool.
- In another bowl, beat cream cheese until smooth. Mix in cooled chocolate and vanilla.
- Whip remaining ¾ cup cream until stiff peaks form.
- Fold whipped cream and chopped Oreos into the chocolate mixture. Chill.
🧁 Make the Frosting
- Beat butter for 30 seconds. Add cream cheese and beat until smooth.
- Add powdered sugar, salt, and vanilla. Mix on low, then beat on medium-high for 2 minutes.
- Mix in ½ cup of pulverized Oreos.
🍫 Ganache Drip
- Place chopped chocolate in a bowl.
- Heat cream and pour over chocolate. Stir until glossy and smooth.
- Cool for 10–15 minutes before using for drip effect.
🎂 Assembly
- Place one cooled cake layer on a plate. (Brush with simple syrup if desired.)
- Pipe a ring of frosting around the edge. Fill the center with mousse and spread evenly.
- Repeat with remaining layers.
- Frost the top and sides with remaining frosting.
- Press remaining Oreo crumbs into the sides.
- Chill the cake for 30 minutes.
- Drip ganache along the edges, then pour and spread remaining ganache over the top.
- Decorate with piped frosting, halved Oreos, and cookie crumbs.
💡 Tips for Success
- Room temp ingredients = smoother batter and better texture.
- Chill mousse and ganache just enough to be spreadable but not stiff.
- For cleaner slices, chill cake completely and wipe the knife between cuts.
- Use a cake turntable and offset spatula for smoother frosting.
🍽️ Serving Suggestions & Pairings
This cake is rich and indulgent, so serve slices with:
- A glass of cold milk (classic!)
- Fresh strawberries or raspberries for brightness
- Or for an even more over-the-top moment, pair it with Edible Cookie Dough or Chocolate Chip Cookie Dough Brownie Bombs
🧊 Storage & Make-Ahead Tips
- Chill cake at least 4 hours before slicing.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze unfrosted cake layers and mousse separately for up to 2 months.
- Ganache can be made ahead and reheated gently before use.
🍰 More Cakes & Desserts You’ll Love
Keep the sweet streak going with these popular picks:
🎉 Final Thoughts
This Cookies and Cream Cake is everything a dessert should be: creamy, crunchy, chocolatey, and memorable. It’s the kind of recipe that people ask for after the first bite, and it’s perfect for any celebration — or no reason at all.
Tried it? Share your masterpiece by tagging @chefmaniac on Instagram or leaving a comment below. For more indulgent bakes and Oreo-packed treats, hit that follow button — your sweet tooth will thank you.
