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Perfect Cookies and Cream Graduation Cake Recipe with Oreo Drip

cookies and cream graduation cake - featured image
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A rich and moist cookies and cream layered cake with Oreo chunks in the batter, cream cheese frosting, and a chocolate ganache Oreo drip, perfect for graduations and special occasions.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227g)
  • 1 ¾ cups granulated sugar (350g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk (240ml)
  • 1 ½ cups crushed Oreos (about 15 cookies, finely crushed with some chunks)
  • 8 oz cream cheese, softened (227g)
  • ½ cup unsalted butter, softened (113g)
  • 4 cups powdered sugar (480g)
  • 1 teaspoon vanilla extract
  • ½ cup finely crushed Oreos (for folding into frosting)
  • 1 cup dark chocolate chips (175g)
  • ½ cup heavy cream (120ml)
  • Mini Oreos or Oreo halves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract.
  5. Add the flour mixture in three parts, alternating with milk, starting and ending with the flour mixture. Mix each addition just until combined.
  6. Gently fold crushed Oreos into the batter, leaving some chunks intact.
  7. Divide batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Fold in finely crushed Oreos.
  10. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with frosting, smoothing with an offset spatula.
  11. Heat heavy cream in a small saucepan until just simmering. Pour over dark chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Let cool slightly until thick but pourable.
  12. Using a spoon or piping bag, carefully drip ganache around the cake edges, letting it run down naturally. Decorate the top with mini Oreos or halves.
  13. Refrigerate the cake for at least 30 minutes before slicing to set the frosting and drip.

Notes

Do not overmix the batter to avoid crushing Oreos too much. Use softened cream cheese and butter for smooth frosting. Chill ganache to the right consistency before dripping. Keep spatula warm when smoothing frosting for best results. Store cake covered in refrigerator up to 4 days or freeze slices up to 3 months.

Nutrition

Keywords: cookies and cream cake, Oreo cake, graduation cake, layered cake, cream cheese frosting, Oreo drip, chocolate ganache, party cake

Find it online: https://zorbmeal.com/perfect-cookies-and-cream-graduation-cake-recipe-with-oreo-drip-tutorial/