Real White Chocolate Cookies and Cream Cake

You know, I never thought the first official entry to this blog would happen on a bus. But here we are, as the trees and mountains speed by along both sides of me, I am thinking about cake. Not just any cake, though. This cake has been a source of frustration and hope for me since I was little. It might even be fair to say this was one reason I ever started baking. You need background, you say? Well, you asked for it. I grew up frustrated with “cake-makers” in general. I never liked cake. I never thought I liked cake. Until, of course, the day I had my first homemade cake.

One particularly irksome issue was cakes that were titled “Oreo Cake” or “Cookies and Cream Cake.” There was never anything “Cookies and Cream” about them. I felt lied to. The promises of crunchy, chocolatey, and creamy were all empty! I have, as a result, been on a lifelong mission to bring some kind of happy resolution to this issue. So, recently, I sat down and developed this beauty of a cake, aptly named “Real White Chocolate Cookies and Cream Cake.”

The promises of chocolatey, crunchy, gooey deliciousness are blissfully fulfilled in this cake. The batters are a combination of the best, thickest, most satisfyingly creamy white chocolate and deep, dark chocolate batters around, with an abundance of Oreo cookies, white chocolate chunks, and dark chocolate chunks. And, if that is not enough to set your chocolate-loving tastebuds in a frenzy, it is filled and topped with a wonderfully creamy white chocolate cookie ganache. Are you in heaven yet? I am. Be warned, this recipe is not for the faint-hearted! Note the *subtle* lack of a prep/cooking time. But it is oh, so, worth it!

Recipe follows after the jump—>

Save Print

The Real White Chocolate Cookies and Cream Cake

Author: Damaris Zipperer

Recipe type: Cake

Ingredients

White Chocolate Cake Layer

1 cup sifted all purpose flour (130g)
1½ tsp baking powder
¾ tsp salt
⅔ cups of sugar
⅜ cup vegetable oil
3 eggs
¾ cup heavy whipping cream
1 tbsp water
1 tsp vanilla
½ cup finely chopped white chocolate or mini white chocolate chips
8 oreos, broken into ½ inch pieces (or just lightly crushed)

Dark Chocolate Cake Layer

1 cup of sifted all-purpose flour
½ cup unsweetened cocoa powder
1½ tsp baking powder
¼ tsp salt
1 cup sugar
⅜ cup vegetable oil
3 eggs
½ cup heavy whipping cream
1 tsp vanilla
½ cup mini semi-sweet chocolate chips
8 oreos, broken into ½ inch pieces

Dark Chocolate Ganache Fill Layer

¼ cup heavy whipping cream
¼ cup 60% Cacao bittersweet chocolate chips
¼ cup mini semi-sweet chocolate chips

White Chocolate Cookies and Cream Filling and Topping

2.5 cups white chocolate chips
½ cup heavy whipping cream
1 cup butter
4 cups confectioner's sugar
½ tsp salt
10-12 oreos

Instructions

Grease, flour, and line two nine-inch round cake pans with parchment paper.
Preheat oven to 350 degrees.

For the white chocolate cake layer:

In a small bowl, combine the flour, baking powder, salt, and sugar and set aside.
In a medium bowl, add the oil, eggs, cream, and water. Beat to combine.
Gradually add in the flour mixture, while mixing.
Add vanilla and mix until combined.
Fold in the white chocolate and oreo pieces.
Fill the first cake pan and bake for 33-37 minutes, or until an inserted toothpick comes out with a few crumbs. (This cake will finish cooking when set aside to cool)
Remove from the oven, set aside to cool in cake pan, covering cake pan with a cloth so as not to lose moisture.

For the dark chocolate cake layer:

In a small bowl, combine the flour, cocoa powder, baking powder, salt, and sugar and set aside.
In a medium bowl, add the oil, eggs, cream, and water. Beat to combine.
Gradually add in the flour mixture, while mixing.
Add vanilla and mix until combined.
Fold in the semi-sweet chocolate chips and oreo pieces.
Pour into the second cake pan, and bake about 33-36 minutes, until an inserted toothpick comes out with a few crumbs. Set cake pan aside to cool for 10 minutes before removing.

For the dark chocolate ganache filling:

In a microwaveable bowl, combine the cream and both chocolates and melt in the microwave for 30 seconds. Stir, and melt again for 20 more seconds. Stir until combined and set aside to cool.

For the white chocolate cookies and cream filling and topping:

In a small saucepan, stirring constantly, mix white chocolate chips and ½ cup heavy cream over medium heat until smooth (about 2 minutes). Remove from heat.
Using a mixer, beat the butter, salt, and 3 cups sugar until combined. Add cooled white chocolate mixture and salt and mix until combined. Add in remaining confectioner's sugar, and beat to combine.
Fold in the oreos.
Cool mixture in the fridge for 30 min - 1 hour. This topping will hold its form nicely on the cake once it is cooled.

Assembling your cake (when your cakes are completely cooled):

Place the dark chocolate layer cake on the base you are using.
Ice the top of the cake with the dark chocolate ganache.
Add a layer of cookies and cream filling over the ganache.
Place the white chocolate cake layer over the filling.
Ice the cake with the remaining cookies and cream filling.
Enjoy!

Notes

*These cake layers are intentionally less sweet in order to better complement the cookies and cream topping. If baking without frosting, you will need to add sugar.
*It is normal for the white chocolate layer cake to gain a golden brown coloring over the top for it to bake completely.

Sharing is caring...