If you’re a fan of Oreo cookies, pillowy soft cake layers, rich mousse, and indulgent frosting—all wrapped in a stunning ganache drip—then you’re about to fall in love. This Cookies and Cream Cake is the ultimate celebration dessert that brings together nostalgic flavors and elegant presentation in one irresistible package.
Perfect for birthdays, parties, or anytime you want to treat yourself to something extraordinary, this cake is as impressive to look at as it is to eat. Whether you’re a seasoned baker or an adventurous beginner, you’ll find this step-by-step recipe totally doable—and completely rewarding.
Why This Cookies and Cream Cake Is So Special
Cookies and Cream is a flavor that has captured hearts for generations. Combining classic vanilla with rich cream cheese and crunchy Oreo pieces, this cake is a beautiful balance of creamy, crunchy, sweet, and tangy. The multiple components come together in perfect harmony, creating a layered cake experience that’s as delicious as it is eye-catching.
This recipe includes:
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Moist, fluffy cake layers studded with Oreo chunks
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A silky cookies and cream mousse for added richness
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A tangy cream cheese frosting with cookie crumbles
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A glossy chocolate ganache drip that screams indulgence
Let’s dive into how to make this gorgeous cake, step by step.
Ingredients You’ll Need
Cookies and Cream Cake Batter
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3 cups (382 g) all-purpose flour
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2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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8 tbsp (113 g) unsalted butter, room temperature
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2 cups (400 g) granulated sugar
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1/4 cup (60 ml) vegetable oil
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1/4 cup (60 g) sour cream
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1/2 tsp vanilla extract
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1 cup (240 ml) whole milk
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6 large egg whites (about 198 g)
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16 Oreo cookies, chopped
Cookies and Cream Mousse
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1 cup (170 g) white chocolate, chopped
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1 cup (240 ml) heavy cream, divided
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1/2 cup (113 g) cream cheese, softened
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1/2 tsp vanilla extract
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4 Oreo cookies, finely chopped
Cookies and Cream Frosting
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10 tbsp (141 g) unsalted butter, room temperature
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1 cup (226 g) cream cheese, room temperature
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4 cups (500 g) powdered sugar
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1/4 tsp salt
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2 tsp vanilla extract
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1 cup pulverized Oreo cookies, divided
Ganache Drip
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2/3 cup (113 g) chopped semi-sweet chocolate
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1/2 cup (120 ml) heavy cream
Kitchen Tools You’ll Need
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Three 8-inch round cake pans
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Parchment paper
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Electric mixer (hand or stand)
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Rubber spatula
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Mixing bowls (various sizes)
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Wire cooling racks
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Serrated knife or cake leveler
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Piping bags and tips (for decorating)
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Offset spatula (for frosting)
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Spoon or squeeze bottle (for ganache drip)
How to Make Cookies and Cream Cake
Step 1: Make the Cake Layers
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Preheat your oven to 350°F (175°C). Grease and line the bottom of your cake pans with parchment paper. Grease the sides as well.
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In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large bowl, beat the butter, sugar, and oil until light and fluffy (about 2 minutes).
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Mix in the sour cream and vanilla until combined.
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Alternate adding the dry ingredients and milk in thirds, starting and ending with the dry mix.
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In a separate bowl, whip the egg whites until stiff peaks form.
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Fold in half the egg whites, then add the rest along with the chopped Oreos.
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Divide the batter evenly into your pans and bake for 35 minutes, or until a toothpick comes out clean.
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Cool for 10 minutes in the pans, then transfer to wire racks.
Step 2: Prepare the Cookies and Cream Mousse
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Melt the white chocolate by pouring hot cream (1/4 cup) over it. Stir until smooth and let cool.
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Beat the cream cheese until smooth, then add the cooled chocolate and mix well.
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In a separate bowl, whip the remaining 3/4 cup heavy cream to stiff peaks.
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Fold the whipped cream and finely chopped Oreos into the cream cheese mixture.
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Chill while you prepare the frosting.
Step 3: Make the Frosting
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Beat butter for 30 seconds, then add cream cheese and beat until smooth.
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Add powdered sugar, salt, and vanilla. Mix on low, then beat until creamy.
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Mix in 1/2 cup pulverized Oreos for that cookies and cream texture.
Step 4: Assemble the Cake
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Place one cake layer on your cake stand. Pipe a ring of frosting around the edge.
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Spoon mousse into the center and smooth it out.
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Repeat with remaining layers.
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Frost the top and sides with the remaining frosting.
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Press leftover Oreo crumbs onto the sides for texture.
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Chill the cake for 30 minutes.
Step 5: Ganache Drip and Decorate
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Pour hot cream over chopped chocolate. Stir until smooth.
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Let cool for 10–15 minutes, then drip along the cake edges.
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Pour the rest on top and spread with a spatula.
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Pipe extra frosting on top and garnish with halved Oreos and crumbs.
Storage Tips
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Refrigerate the assembled cake for at least 4 hours before slicing.
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Store leftovers in an airtight container in the fridge for up to 4 days.
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Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
FAQs About Cookies and Cream Cake
Can I use whole eggs instead of egg whites?
Not recommended for this recipe, as the egg whites help create a light, airy texture.
Can I make this cake ahead of time?
Absolutely. The cake layers and mousse can be made a day in advance. Assemble and decorate the day of serving for best results.
Can I use double-stuffed Oreos?
Yes, but it may make the mousse slightly softer. You can reduce the cream slightly if needed.
How do I get the perfect ganache drip?
Let your ganache cool for 10–15 minutes. It should be slightly thick but still pourable. Test the drip on the side of a bowl first!
Final Thoughts + Call to Action
This Cookies and Cream Cake is pure celebration in every bite—perfect for Oreo lovers, cake connoisseurs, and anyone looking to impress with a homemade dessert. With tender layers, velvety mousse, tangy cream cheese frosting, and a shiny ganache finish, it’s guaranteed to wow every time.
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Happy baking—and don’t forget the extra Oreos for snacking while you bake!