Cookies and Cream Layer Cake with Mousse and Ganache

This Cookies and Cream Cake is a show-stopping dessert with layers of soft Oreo-infused cake, airy cookies & cream mousse, rich cream cheese frosting, and a glossy chocolate ganache drip. Each slice delivers a balance of textures and flavors—tender cake, creamy mousse, smooth frosting, and crunchy Oreo pieces—perfect for birthdays, celebrations, or an indulgent treat for Oreo lovers.

Ingredients

Cake Batter (Cookies & Cream Cake)

• 3 cups (382 g) flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (113 g) butter, at 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) milk
• 6 large egg whites (198 g)
• 16 Oreos, roughly chopped

Cookies & Cream Mousse

• 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 Oreos, finely ground

Cookies & Cream Frosting

• 10 tablespoons (141 g) butter, at room temperature
• 1 cup (226 g) cream cheese, at room temperature
• 4 cups (500 g) powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup crushed Oreos (half for frosting, half for decoration)

Chocolate Ganache

• 2/3 cup (113 g) dark chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Instructions

Cake Layers

1. Preheat the oven to 350°F (175°C). Grease three 8-inch (20 cm) cake pans and line the bottoms with parchment paper for easy release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. In a separate large bowl, beat the butter for 30 seconds, then add the granulated sugar and vegetable oil. Beat for 2 minutes until light and creamy.
4. Add the sour cream and vanilla extract and mix until smooth.
5. Alternately add the dry mixture and milk (dry → milk → dry → milk → dry), mixing gently to maintain a tender texture.
6. In another bowl, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter first, then gently fold in the remaining half along with the roughly chopped Oreos.
7. Divide the batter evenly among the three prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

 

Cookies & Cream Mousse