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!
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
Click Here For Step-By-Step Instructions
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