Last Updated on November 1, 2018 by Ed Joven

How to cook Cookies and Cream Cake

Cookies and Cream Cake Recipe - The crunch and munch of an Oreo cookie never fail to satisfy our sweet tooth. But put in a moist, creamy, chocolatey cake? The dessert is in a league of its own – the extra sweetness and goodness of a cookies and cream cake makes it worthy of extra cravings too. Despite a rich and heavenly treat, this Oreo-filled cake does not demand master baker skills to be whipped up.

Cookies and Cream Cake also definitely needs not a long list of baking goods, just the cake, frosting and ganache essentials found in the recipe below and of course your Oreo cookies.

So grab the tools of the trade in the kitchen, the simple ingredients, and start baking because Cookies and Cream Cake is fun to make as they are to eat. And once done, share it with a happy crowd at parties, to family at dinnertime, or just keep it for yourself as your feel-good food!

Cookies and Cream Cake by Pinoy Recipe dot net:

Cookies and Cream Cake Recipe

Eduardo Joven - www.PinoyRecipe.net

5 from 1 vote

Print Recipe

Prep Time 1

Cook Time 55

Total Time 1 55

Course Dessert

Cuisine Filipino

Servings

Calories 658 kcal

Ingredients

Cake: 2 (Two-Layer-6-inch Cake)

1 box Devils Food Cake Mix bake according to package direction & divide the batter into 2 pans.
3 large eggs at room temperature
1 cup water or milk
½ cup oil

Frosting:

3 cups or 2 boxes 200g Frosty Whipping Cream Powder
1½ cups cold water
1 tsp. vanilla extract

Toppings:

24 pcs. mini Oreo’s divided
½ cup Oreo crumbs finely crushed

Ganache: (optional)

¾ cup dark or semi-sweet chocolate melted
2 tbsp. cream

You also Need:

2 8-inch cake board

Instructions

To Prepare the Cake: Preheat oven to 350F and line the bottom of the pans with parchment paper. Bake the cake according to package direction and divide the cake into two 6-inch round pans equally. Bake the cake as directed and check with a toothpick if it’s done.
Fire off, transfer the cake in a wire rack and let it cool completely. With a serrated knife, cut each cake horizontally into two layers and set aside.
And for an easy frosting, wrap each cake with plastic food wrap and chill for about 30 minutes or so, this will help lessen the cake crumbs when you are applying the icing later on.
To Prepare the Crumbs: First, separate the cookies from the cream and keep the filling for later use. Crushed the cookies in the food processor until fine crumbs and set aside. For the Ganache, combine milk chocolate and cream in a mixing bowl and melt over a pot with simmering water. Stir the chocolate and cream until melted. Take off from the heat, stir and set aside.

To Assemble the Cake:

We also need a cake board at least 2-inches larger than your cake. Frost the board at the center with a little cream and place the first layer of your cake in the center. Put a cream on top and spread evenly and sprinkle crushed oreo’s generously at the center, leaving at least 1-inch indention on the sides. Cover it with another half of your cake on top. Crumb coat the cake on all sides and refrigerate for about 20 minutes.
Frost the cake the way you want until fully covered and make a cream swirls on top. I pipe the frosting from the bottom until I reach the top edge with a left-right; left-right motion.
Drizzle the ganache carefully on the top edges of your cake and let it drip on the sides.