After a long, strenuous week of baking and eating many iterations of this cake, I have finally come up with the perfect cookies and cream cake recipe! It was really tough, eating all those cakes. So, here's what I finally settled on: vanilla cake with pieces of chocolate cookie baked right in, a whipped cream and cookie crumble filling, and a white chocolate frosting that I swear tastes exactly like Oreo filling, except better because it's homemade! For the final product I of course had to add a little chocolate ganache drip, and some more chocolate cookies.
For the cake layers I started with the same base cake as the chocolate chip cake. I wanted something that would suspend the cookie bits well and I figured if it could suspend chocolate chips it could suspend cookies. The one change I made to the cake was to use only egg whites rather than whole eggs. This made the cake lighter in color to give it more of that cookies and cream look. For the filling I kept it really simple by just adding crushed cookies to a lightly sweetened, freshly whipped cream! My family has a lot of christmas traditions and one of my favorites is our yule log! It's made out of chocolate wafer cookies and whipped cream which, after it sits in the fridge for a bit, softens the wafers and becomes this delicious, cookies and cream-esque log. That was my inspiration for the filling and it turned out SO good! I knew I wanted the frosting to be at least reminiscent of Oreo filling and I think I hit the nail on the head. But disclaimer: I've honestly never been a huge Oreo filling fan. I was literally that one weird kid in elementary school who would scrape out the filling and just eat the chocolate part. So I could be way off. Whatever. This white chocolate frosting is really good and way better than Oreo filling anyways. It's really sweet and pretty intense, which is why I only put it on the outside of the cake. Usually I like to put a layer of frosting in between in layer of cake, in addition to the filling. It just makes for a better distribution, but with a frosting this intense and a filling this substantial I decided against it.
Cookies and Cream Cake Layers
6 cups cake flour
5 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1/2 cup vegetable oil
2 1/4 cup white sugar
8 egg whites
1 1/2 cups buttermilk
8-14 chocolate cookies, crumbled
1. Preheat the oven to 325 degrees. Spray and flour three 9" pans.
2. Beat the butter, sugar, and oil until fluffy. Add the egg whites two at time and beat after each addition.
3. In a separate bowl, whisk the dry ingredients together.
4. Alternate adding some of the dry ingredient and some buttermilk, starting and ending with the dry ingredients.
5. Gently fold the cookie crumbles into the batter.
6. Evenly distribute the batter between your prepared pans and bake for 35-45 minutes or until the middle springs back when poked gently.
White Chocolate Frosting (from cakebycourtney.com)
4 sticks butter, room temperature
4 cups confectioners sugar
8 ounces white chocolate
2 tsp vanilla
2-4 tbs heavy cream
1. Melt the white chocolate and set aside to cool.
2. Beat the butter until soft. Add the confectioners sugar one cup at a time, beating until combined after each addition.
3. Add the white chocolate , vanilla, and heavy cream. Beat until fluffy, about 5 minutes.
Whipped Cream and Cookies Filling
8-12 chocolate cookies, crumbled
2.5 cups heavy whipping cream
1 cup confectioners sugar
1. MIx the confectioners sugar into the heavy cream and whip until it forms stiff peaks.
2. Add the cookies and stir gently to incorporate.
Place your first cake layer down. Pipe a line of frosting around the top edge. This will help keep the filling in. Then spread a generous layer of filling, I did probably at least a half inch of filling. Place the next layer on top. Fill in the edge with frosting. And repeat the whole process!