Name: Best Ever Cookies and Cream Cake
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Ingredients: 20 Oreo cookies, (8 oz cookies); 4 oz dark chocolate, finely chopped; 6-8 fl oz heavy cream; Mini Oreo cookies for decorating; 6 fl oz pasteurized liquid egg whites, (3/4 cup, see Note below); 24 oz powdered sugar, (6 cups); 1/2 tsp salt; 24 oz unsalted butter, at room temperature (6 sticks); 2 TBSP vanilla extract; 20 Oreo cookies, (8 oz cookies); 12 oz all-purpose flour, (2 2/3 cup); 2 1/4 oz black cocoa powder, (3/4 cup), can substitute regular dutch-processed cocoa if desired; 2 1/4 oz dutch-processed cocoa, (3/4 cup); 1 3/4 tsp baking powder; 3/4 tsp baking soda; 1 1/2 tsp salt; 24 1/2 oz granulated sugar, (3 1/2 cups); 1 1/4 cups coffee, at room temperature (can substitute water); 1 1/4 cups buttermilk, at room temperature; 3/4 cup vegetable oil; 2 eggs, at room temperature; 2 egg yolks, at room temperature; 1 tbsp vanilla extract

Dark chocolate cake layers with cookies and cream filling, Oreo buttercream and chocolate drip. This Cookies and Cream Cake has ultra-moist layers of devil’s food cake and rich buttercream with cookies mixed right in. It’s finished with a drippy chocolate ganache and adorable mini Oreos. This is a MUST for all chocolate cake lovers!

Best Ever Cookies and Cream Cake

Prep Time 3 hours

Cook Time 45 minutes

Total Time 3 hours 45 minutes

Ingredients

FOR THE DEVIL’S FOOD CAKE:

12 oz all-purpose flour, (2 2/3 cup)
2 1/4 oz black cocoa powder, (3/4 cup), can substitute regular dutch-processed cocoa if desired
2 1/4 oz dutch-processed cocoa, (3/4 cup)
1 3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp salt
24 1/2 oz granulated sugar, (3 1/2 cups)
1 1/4 cups coffee, at room temperature (can substitute water)
1 1/4 cups buttermilk, at room temperature
3/4 cup vegetable oil
2 eggs, at room temperature
2 egg yolks, at room temperature
1 tbsp vanilla extract

FOR THE COOKIES AND CREAM FROSTING:

6 fl oz pasteurized liquid egg whites, (3/4 cup, see Note below)
24 oz powdered sugar, (6 cups)
1/2 tsp salt
24 oz unsalted butter, at room temperature (6 sticks)
2 TBSP vanilla extract
20 Oreo cookies, (8 oz cookies)

TO ASSEMBLE AND DECORATE:

20 Oreo cookies, (8 oz cookies)
4 oz dark chocolate, finely chopped
6-8 fl oz heavy cream
Mini Oreo cookies for decorating

Instructions

Read Directions

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Notes

This recipe calls for pasteurized egg whites. It is safe to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton–look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.
The cake gets its ultra-dark color from the addition of black cocoa powder (the same thing that’s used in Oreo cookies!) It’s a fun ingredient to play with, but if you don’t have it, you can use an equal amount of regular cocoa powder.

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

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