If you love Oreos, this Cookies and Cream Cake is about to become your new obsession. It’s loaded with chopped cookies, filled with a light mousse, layered with cream cheese frosting, and finished with a smooth chocolate ganache drip. Every bite is soft, crunchy, creamy, and absolutely over-the-top in the best way.
I make this cake for birthdays, celebrations, or anytime I want to wow a crowd. But don’t let the layers scare you off. Each part is simple on its own, and when you put it all together, you get something that tastes like your favorite childhood snack turned into a bakery-level dessert.
Let me walk you through how I make it and how to get it just right, even if you’ve never built a layer cake before.
Why This Cake Works
This isn’t just cake with cookies thrown in. It’s a thoughtful balance of textures and flavors:
- Soft vanilla cake layers with chopped Oreos baked right in
- A creamy white chocolate mousse with bits of cookies folded through
- Tangy cream cheese frosting to balance the sweetness
- A silky ganache drip that brings it all together
- Crushed cookies inside and out for flavor and crunch
Every element brings something different, and the result is a cake that looks amazing and tastes even better.
Ingredients You’ll Need
For the Cake:
- 3 cups (382 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (113 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 g) sour cream
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) whole milk
- 6 large egg whites (198 g)
- 16 Oreo cookies, chopped
For the Mousse Filling:
- 1 cup (170 g) white chocolate, chopped
- 1 cup (240 ml) heavy cream, divided
- 1/2 cup (113 g) cream cheese, softened
- 1/2 teaspoon vanilla extract
- 4 Oreo cookies, finely chopped
For the Frosting:
- 10 tablespoons (141 g) unsalted butter, room temperature
- 1 cup (226 g) cream cheese, room temperature
- 4 cups (500 g) powdered sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup pulverized Oreo cookies, divided
For the Ganache Drip:
- 2/3 cup (113 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Step-by-Step Instructions
1. Bake the Cake Layers
I preheat the oven to 350°F and grease three 8-inch cake pans, lining the bottoms with parchment paper. In one bowl, I whisk the flour, baking powder, baking soda, and salt.
In a separate bowl, I cream together the butter, sugar, and oil until light and fluffy. Then I mix in the sour cream and vanilla.
I alternate adding the milk and dry ingredients to the batter in batches, mixing until just combined. In another bowl, I beat the egg whites to stiff peaks and gently fold them into the batter, along with the chopped Oreos.
I divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. I let the cakes cool completely before assembling.
2. Make the Mousse
To start, I heat 1/4 cup of heavy cream and pour it over the chopped white chocolate. I let it sit for a minute, then stir until smooth. Once it’s cool, I beat the cream cheese until smooth and stir in the white chocolate mixture and vanilla.
Then I whip the remaining 3/4 cup of cream until stiff peaks form and fold it into the chocolate mix with the finely chopped Oreos. I chill the mousse until I’m ready to use it.
3. Prepare the Frosting
In a large bowl, I beat the butter and cream cheese together until smooth. Then I add powdered sugar, salt, and vanilla, beating until fluffy. I mix in half of the pulverized Oreo crumbs, saving the rest for decorating.
4. Make the Ganache
I pour hot heavy cream over the chopped chocolate and stir until glossy. Letting it cool for 10 to 15 minutes gives it just the right consistency for dripping.
5. Assemble the Cake
I place one cake layer on a plate and pipe a ring of frosting around the edge. Then I fill the center with mousse. I repeat the process for the second layer, then top with the final cake layer.
Next, I frost the outside of the cake with a smooth layer of the cream cheese frosting. I press the remaining Oreo crumbs into the sides and chill the whole cake for at least 30 minutes.
6. Add the Ganache and Decorate
Once the cake is chilled, I use a spoon to drip ganache around the edges and then spread the rest on top. For a final touch, I pipe frosting swirls on top and decorate with halved Oreos and extra cookie crumbs.
Tips for a Flawless Finish
- Don’t skip the parchment in the pans — it helps the cakes release cleanly
- Fold egg whites gently to keep the cake light
- Chill the mousse before assembling so it holds its shape
- Use a piping bag or zip-top bag with the corner snipped for clean layers
- Let the ganache cool before dripping to avoid melting the frosting
How I Serve It
This cake is a showstopper at any party or gathering. I like to serve it chilled, which keeps the mousse firm and the ganache glossy. One slice is rich and satisfying, but most people go back for seconds.
Pair it with:
- A tall glass of milk
- Hot coffee or cold brew
- A scoop of vanilla or cookies and cream ice cream for extra indulgence
FAQs From My Kitchen
Q: Can I make the cake ahead of time?
A: Yes. You can bake the cake layers and make the mousse and frosting a day in advance. Just assemble and decorate the day you plan to serve.
Q: Can I freeze it?
A: Absolutely. Freeze the fully assembled cake or leftover slices. Wrap tightly and freeze for up to two months.
Q: What if I don’t have white chocolate for the mousse?
A: You can substitute with a few extra tablespoons of cream cheese and increase the sugar slightly for sweetness.
Q: Can I use boxed cake mix instead?
A: Sure. Use a white or vanilla cake mix and stir in chopped Oreos. It’s a great shortcut if you’re in a pinch.
Why This Cake Belongs on Your Dessert Table
This Cookies and Cream Cake is every cookie lover’s dream. It’s rich but not too heavy, loaded with flavor, and makes a big impression whether you’re slicing into it at a birthday party or bringing it to a potluck. The balance of soft cake, creamy filling, and crunchy cookie bits hits every note.
Once you try it, you’ll find yourself looking for any excuse to bake it again.
Let me know if you want a cupcake version, a gluten-free swap, or a shortcut using store-bought layers. I’ve got ideas for every kind of baker.
How I Layer Creamy Mousse, Crushed Cookies, and Ganache into One Epic Cake
Ingredients
- 4 teaspoons baking soda
- 2 teaspoons salt
- 4 cups vegetable oil
- 4 cups sour cream
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup white chocolate, chopped
- 1 cup heavy cream
- 2 cups cream cheese, softened
- 1 cup pulverized Oreo cookies
- 3 cups semi-sweet chocolate, chopped
- 2 cups heavy cream (for ganache)
- 4 cups heavy cream (for whipping)
Instructions
- Preheat the oven to 350°F (175°C) and grease the cake pans.
- In a large mixing bowl, combine the baking soda, salt, vegetable oil, sour cream, vanilla extract, and whole milk. Mix until smooth.
- Add the white chocolate and mix until well combined.
- In another bowl, whip 4 cups of heavy cream until stiff peaks form.
- Fold the whipped cream into the chocolate mixture along with the finely chopped Oreos until well combined.
- Pour the batter into prepared cake pans and bake for 30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely before assembling.
- For the ganache, heat 2 cups of heavy cream until just simmering and pour it over the semi-sweet chocolate. Stir until smooth and let it cool slightly.
- Layer the cakes with mousse and cream cheese frosting between each layer.
- Drizzle the ganache over the top of the assembled cake and allow it to set before serving.
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