Description
This Oreo Cookies and Cream Cake is a decadent layered dessert featuring moist vanilla cake spiked with crushed Oreos, frosted with rich chocolate fudge and Oreo cream frostings, and topped with a glossy chocolate ganache. Perfect for Oreo lovers, this impressive cake combines textures and flavors of classic cookies and creamy chocolate in every bite, making it ideal for celebrations and gatherings.
Ingredients
Cake
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup (120g) sour cream, at room temperature
- 2 ½ cups (350g) all-purpose flour, sifted
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (nonfat preferred), at room temperature
- 2 cups crushed Oreos (about 15-18 Oreos)
Chocolate Fudge Frosting
- 4 ounces (113g) melted dark chocolate
- ¾ cup (170g) unsalted butter
- 2 ¼ cups (293g) powdered sugar
- 3 tablespoons (15g) cocoa powder
- 1 tablespoon (15 ml) heavy whipping cream
- 1 teaspoon (5 ml) vanilla extract
Oreo Frosting
- 1 ½ cups (339g) unsalted butter
- 6 cups (780g) powdered sugar
- 12 Oreos, ground into crumbs
- 1-2 tablespoons (15-30 ml) heavy whipping cream (or milk)
- 1 teaspoon (5 ml) vanilla extract
Chocolate Ganache
- 2 ounces (56g) dark chocolate
- ¼ cup (59 ml) heavy whipping cream
- 2 tablespoons (30 ml) light corn syrup
- Pinch of salt
Decoration
- 5 Oreos, ground into crumbs
- 4 Oreos, cut in half
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides. If desired, prepare bake-even stripes for more even layers.
- Mix Wet Ingredients: In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated, scraping down the bowl as needed. Add the sour cream and continue beating until fully combined.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Add half of these dry ingredients to the wet mixture along with half the milk, beating on low speed just until combined. Repeat with the remaining dry ingredients and milk. Use a spatula to scrape the bowl’s sides and fold the batter to ensure even mixing.
- Incorporate Oreos: Place Oreos into a large Ziploc bag and crush them using a rolling pin until broken into small pieces. Fold these crushed Oreos gently into the cake batter.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans, about 1¾ cups per pan. Bake at 350°F for 20-25 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is done. Remove from the oven and allow cakes to cool completely.
- Prepare Chocolate Fudge Frosting: Melt the dark chocolate in a microwave-safe bowl at 50% power in 30-second increments, stirring between sessions until smooth. Let cool. Cut the butter into tablespoon pieces, then whip with a paddle attachment for 3-4 minutes until airy. Beat in cocoa powder thoroughly. Alternate adding powdered sugar in 1-cup increments and the vanilla with heavy cream, whipping well after each addition. Pour in cooled melted chocolate and beat on low until combined, then whip on medium-high speed for 2-3 minutes to aerate. Set frosting aside in a piping bag.
- Prepare Oreo Frosting: Cut butter into tablespoon pieces and whip with paddle attachment for 3-4 minutes until fluffy. Add powdered sugar in 2-cup increments alternating with vanilla and heavy cream, whipping well after each addition. Process Oreos into fine crumbs in a food processor, then gradually beat crumbs into frosting. Beat on high speed for 60 seconds until smooth. Transfer to a piping bag fitted with a large tip.
- Assemble the Cake: Level the domed tops of each cake layer using a serrated knife or cake leveler. Place a small dollop of frosting on the cake board and set the bottom layer on top. Pipe a circle of chocolate fudge frosting on the bottom layer from outside edge inward and spread evenly with an offset spatula. Add the second layer, repeat frosting, then add the third layer. Smooth edges with spatula to remove excess frosting.
- Apply Crumb Coat: Lightly frost the outside of the cake with a thin layer of Oreo frosting to seal in crumbs. Pipe Oreo frosting decoratively around the cake edges and smooth with an offset spatula or icing smoother. Press Oreo crumbs gently around the bottom edge of the cake. Refrigerate the cake for 30 minutes.
- Prepare Chocolate Ganache: In a microwave-safe bowl, combine dark chocolate and heavy cream. Melt at 50% power in 30-second increments until smooth. Stir in light corn syrup and a pinch of salt until well mixed. Chill ganache in the refrigerator for about 10 minutes until slightly thickened.
- Decorate Cake: Pour ganache evenly over the chilled cake allowing it to drip down the sides. Let ganache set for 20-30 minutes at room temperature. Garnish with remaining Oreo frosting using piping and top with halved Oreos as decoration. Serve chilled or at room temperature for best flavor and texture.
Notes
- Allow all refrigerated ingredients (eggs, sour cream, milk, butter) to come to room temperature for best batter consistency.
- Use parchment paper lining on pans to ensure easy cake release.
- Do not overmix the batter once flour is incorporated to maintain a tender crumb.
- You can substitute nonfat milk with whole milk or any plant-based milk; adjust frosting cream accordingly.
- For softer Oreos in the frosting, pulse briefly in the food processor without grinding to powder.
- Store leftovers covered in the refrigerator for up to 5 days; bring to room temperature before serving.
- This recipe can be halved for fewer servings but keep baking time similar.
