Why choose between cookies and cake when you can have both? This Cookies and Cream Cake combines ultra-moist layers of devil’s food cake with buttercream full of crushed cookies. A glossy chocolate ganache drips down the sides, and mini cookies finish the top. It’s a must for chocolate lovers.
Calling all chocoholics, cake lovers, and cookie fans: this Cookies and Cream Cake delivers the best of all worlds. It features four layers of soft, dense devil’s food cake, three layers of cookies-and-cream buttercream, and a crumb-studded outer frosting. The finishing touch is a shiny chocolate glaze and mini cookies for decoration. Rich, textural, and visually impressive, this cake is perfect for celebrations or any time you want an indulgent showstopper.
The Secret Ingredient for the Cake
To recreate the iconic dark color and intense chocolate flavor of Oreo cookies, this cake uses black cocoa powder. Black cocoa is heavily alkalized, producing an ultra-dark color and bold flavor. Because it can be drier than regular cocoa, the recipe substitutes black cocoa for only part of the cocoa called for rather than using it exclusively. If you don’t have black cocoa, regular dutch-processed cocoa works fine—the cake will be slightly less dark but still delicious.
Plan to have extra sandwich cookies on hand for both the frosting and decoration. Mini sandwich cookies are ideal for topping the rosettes, while regular sandwich cookies are chopped and folded into the buttercream for texture and flavor. If you prefer, you can halve regular cookies for decoration instead of mini cookies.
Cookies and Cream Frosting
The frosting is a stabilized buttercream based on a Swiss-meringue-style method. Once whipped to a light, creamy texture, a few cups of finely processed cookie crumbs are folded in until evenly distributed. The result is a flecked, light-gray frosting that looks and tastes like classic cookies-and-cream. For the filling layers, add a handful of coarsely chopped cookies to create pleasant chunks and crunch throughout the cake layers.
How to Make Perfect Ganache Drips
Ganache drips add drama to a cake, but getting them right takes attention to texture and temperature. Use candy melts for colored or white drips, and real chocolate for classic chocolate flavor. The ratio of cream to chocolate differs between candy melts and chocolate, so adjust cream slowly to achieve a thin, fluid consistency. The ideal ganache will flow easily but not be watery—when lifted on a spoon it should settle back into the bowl in about one second.
- Ingredient selection: Candy melts and chocolate behave differently—add cream gradually and test texture.
- Texture: Ganache should be fluid enough to drip smoothly; whisk in a little more cream if it’s too thick.
- Temperature: Glaze a well-chilled cake using warm ganache so drips set nicely without melting the frosting.
- Tools: A squeeze bottle or piping bag gives more control than a spoon. A turntable helps smooth application.
- Fixes: If the drip fails, chill the cake, remove the ganache, tidy the crumb coat, and try again with a fresh batch.
If you bake this cake, let it come to room temperature before serving for the best flavor and texture—chilled cake tastes firmer and less flavorful. Store leftovers in an airtight container in the refrigerator; they keep for up to a week but are best within 3–4 days.
More Oreo-Inspired Desserts
- Oreo Fudge
- Oreo Milkshakes
- Oreo Peppermint Ice Cream Bonbons
- Mini Oreo Icebox Cakes
- Gourmet Homemade Sandwich Cookies
- Oreo Brookies
Cookies and Cream Cake
Ingredients
For the Devil’s Food Cake:
- 12 oz all-purpose flour (about 2 2/3 cups)
- 2.25 oz black cocoa powder (3/4 cup) — or substitute regular dutch-processed cocoa
- 2.25 oz unsweetened cocoa powder (3/4 cup)
- 1 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp salt
- 24.5 oz granulated sugar (about 3 1/2 cups)
- 1 1/4 cups coffee, room temperature (can substitute water)
- 1 1/4 cups buttermilk, room temperature
- 3/4 cup vegetable oil
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tbsp vanilla extract
For the Cookies and Cream Frosting:
- 6 fl oz pasteurized liquid egg whites (about 3/4 cup)
- 24 oz powdered sugar (about 6 cups)
- 1/2 tsp salt
- 24 oz unsalted butter, room temperature (6 sticks)
- 2 tbsp vanilla extract
- 20 sandwich cookies, processed into very fine crumbs for the frosting (about 8 oz)
To Assemble and Decorate:
- 20 sandwich cookies, chopped for layering
- 4 oz dark chocolate, finely chopped
- 6–8 fl oz heavy cream (for ganache)
- Mini sandwich cookies for decorating
Instructions
To Make the Devil’s Food Cake:
- Preheat oven to 325°F. Line four 8×2-inch round pans with parchment and spray with nonstick spray.
- Sift together flour, both cocoa powders, baking powder, baking soda, and salt.
- In a mixer bowl, combine sugar, coffee or water, buttermilk, oil, eggs, yolks, and vanilla. Beat on low until combined.
- Add dry ingredients and beat on low until moistened. Increase to medium and beat about 4 minutes, scraping occasionally. Batter will be thin.
- Divide batter among pans (about 18 oz batter per pan if using a scale) and bake 40–45 minutes, until a toothpick shows a few moist crumbs.
- Cool in pans, then turn out onto racks. Once cool, wrap and freeze until semi-firm—partial freezing makes assembly easier. Cakes can be stored frozen for several weeks.
To Make the Cookies and Cream Frosting:
- Combine pasteurized egg whites, powdered sugar, and salt in a mixer. Mix on low until sugar is moistened, scrape, then beat on medium 5 minutes.
- With mixer on medium-low, add softened butter 1–2 tablespoons at a time until incorporated. Add vanilla, scrape, then beat on medium for 10 minutes until light and creamy.
- Process 20 sandwich cookies into very fine crumbs and fold them into the buttercream until evenly distributed.
To Assemble and Decorate:
- Chop the remaining 20 cookies into coarse crumbs and small pieces for the filling.
- Place one cake round on a cake board or plate. Spread about 3/4 generous cup of frosting to the edges.
- Sprinkle a third of the chopped cookies over the frosting, leaving a small margin at the edge. Press gently to embed, then add a thin layer of frosting over the cookies.
- Repeat with the next two layers, then top with the final cake layer. Apply a thin crumb coat to top and sides, then refrigerate 45–60 minutes until set.
- Apply a thicker layer of frosting, smooth the sides and top, and chill 30–45 minutes until firm.
- Make the ganache by combining chopped chocolate and 6 oz cream. Microwave briefly and whisk until smooth. The glaze should be fairly thin—add up to 2 oz more cream if needed. Transfer to a squeeze bottle or spoon.
- Squeeze small amounts of glaze along the top edge to create drips, then fill the center and smooth. Chill briefly so the ganache firms slightly before decorating.
- Pipe rosettes around the edge with remaining buttercream and top each with a mini cookie. Allow ganache to fully set before slicing.
- Serve at room temperature for best flavor. Store leftovers refrigerated in an airtight container; best within 3–4 days.
Recipe Notes
This recipe calls for pasteurized egg whites to make the buttercream. If using carton egg whites, look for 100% pasteurized egg whites. If unavailable, pasteurized eggs can be separated. Approximately 5–6 large eggs yields the 3/4 cup of whites needed.
Measuring Tips
Recipes are developed using weight measurements; a kitchen scale is recommended for consistent baking results. Volume measurements are provided for convenience, but weights are more accurate. If using cups, note that ounce-to-cup conversions by volume can vary depending on ingredient density.
Nutrition (per serving, approximate)
Calories: 767 kcal | Carbohydrates: 106 g | Protein: 7 g | Fat: 48 g | Saturated Fat: 30 g | Cholesterol: 123 mg | Sodium: 439 mg | Fiber: 3 g | Sugar: 80 g