Cookies and Cream Cake

In today’s episode of Ellie Gets Carried Away: this cake. This cake was meant to be a simple vanilla cake with Oreo frosting for one of my coworker’s birthdays, but as I kept daydreaming about it, it slowly morphed into this monstrosity of a cake. The end result is an admittedly over-the-top cookies-and-cream cake that packs the punch of an entire package of Oreos.


Plain Jane vanilla cake was studded with crushed Oreos (the first third of a package); Oreo frosting turned into cream cheese Oreo frosting (the second third of the package); the entire cake was topped with a decadent ganache that drips over the edges; and the entire thing was topped with white-chocolate-dipped Oreo truffles (the final third of the package).

If you are not as crazy as I am, feel free to omit the ganache and the truffles. You’ll still be left with a delicious cookies and cream cake with tangy Oreo cream cheese frosting. If you’d rather have an easily portable Oreo snack, just make the truffles. Or you can just embrace it, make everything, and try not to eat the entire cake by yourself.



Oreo Cake

  • 1 1/2 sticks butter, softened
  • 1 1/2 cups sugar
  • 2 cups AP flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 egg whites
  • 3/4 cup milk
  • 2 tsp vanilla
  • 1/3 package of Oreos, crushed (about 1 cup)

Oreo Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1 stick butter, softend
  • 4 – 5 cups powdered sugar
  • 1 – 2 Tbsp milk
  • 1/3 package of Oreos, crushed (about 1 cup)

Chocolate Ganache

  • 1/2 cup heavy cream
  • 6 oz semisweet chocolate

Oreo Truffles

  • 1/3 package of Oreos, crushed (about 1 cup)
  • 2 oz cream cheese, softened
  • Vanilla candy melts


For the cake, preheat oven to 350 F. Grease and line with parchment two 8 or 9 inch round pans.

In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.

In a bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the egg whites, milk, and vanilla. Alternating the flour mixture and egg whites mixture, add to the creamed butter, beginning and ending with the flour. Fold in the crushed Oreos.

Bake for 25-30 minutes, or until done. Let cool.

While the cake is in the oven, start the truffles. Line a baking sheet with wax paper. Mix together the crushed Oreos and cream cheese until evenly combined. Using a teaspoon to scoop, roll balls of the dough and place on the wax paper. Place a toothpick in each truffle; this will help with coating them later. Place the baking sheet in the freezer for 15-20  minutes to help ensure that the truffles won’t fall apart in the hot candy coating. Once frozen, melt the vanilla candy melts and dip each truffle. Place back on the wax paper. Let set slightly before removing the toothpicks.

Once the cakes are cool, make the frosting. In the bowl of a stand mixer, mix together the cream cheese and butter until thoroughly combined. Slowly add up to 5 cups of powdered sugar until the frosting is the desired consistency; if frosting is too stiff, add 1-2 Tbsp of milk to thin it out. Mix in the crushed Oreos.

Make the ganache after frosting the cake. Chop the chocolate and place in a bowl. Heat the heavy cream in a saucepan until simmering and then pour over the chocolate. Let sit for 1 minute before stirring until smooth. Pour most of the ganache over the top of the cake, letting it drip down the sides, reserving just enough to drizzle over the truffles – make sure to drizzle over the hole left by the toothpicks.

I had some extra frosting and a handful of semisweet chips to use up, so I used both to decorate the base of the cake, but decorate however you want – the most important thing is that this cake is delicious.

Once the ganache is set, place the truffles on top as decoration and enjoy!


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