Cookies and Cream Cake
This decadent cookies and cream cake has three layers of fluffy Oreo cake, a tangy cream cheese filling and a crown of luscious chocolate ganache.
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/4 cups whole milk
- 8 oreo cookies, coarsely chopped
- 1 package (8 ounces) cream cheese
- 2 cups confectioners' sugar
- 3/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 6 oreo cookies, coarsely chopped
- 16 ounces semisweet chocolate, chopped
- 1/2 cup butter, cubed
- 1-1/2 cups heavy whipping cream
- 8 oreo cookies, coarsely chopped
Directions
- Preheat oven to 350°. Line 3 greased 8-in. round baking pans, set aside.
- In a bowl, cream butter and sugar, 5-7 minutes. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chopped cookies. Pour into prepared baking pans (batter will be thin).
- Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing from pans to a wire racks to cool completely.
- For frosting, whisk cream cheese on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; gradually add confectioners' sugar, cream and vanilla extract. Beat until smooth and fluffy; fold in chopped cookies. Chill until ready to use.
- For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreadable consistency, about 30 minutes.
- Place 1 cake layer on a serving plate. Divide and spread frosting on top of 2 cakes; stack to make a layer cake. Spread ganache over top and sides of cake. Sprinkle with crushed Oreos.
