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    You are here: Home / Recipes / Cakes / Halloween cookies & cream cake

    Halloween cookies & cream cake

    Oct 31, 2016 · 4 Comments

    Cookies & Cream Cake is the perfect Halloween treat! This dessert features a vanilla cake and frosting base, and combines them with tons of Oreos for a new spin on the classic combination. The candy decorations on top are the best part!


    Halloween cookies & cream cake | The Baking Fairy

    Happy Halloween! I am so happy to be back on this lil blog of mine! Last week was nothing short of insane, with four {count em, FOUR} back-to-back exams. Oh, lawd. Understandably I couldn't be on here because I was a little bit occupied elsewhere. Today, I am sharing this absolutely gorgeous Halloween Cookies & Cream Cake, which has quickly become my latest obsession. Y'all, it's just SO cute. Can't deal. Like, at all. Let me show you how it's done!

    Halloween cookies & cream cake | The Baking Fairy

    So this cookies & cream beautifulness starts with 5 layers of vanilla cake with chunks of Oreos, stuffed and filled with a vanilla buttercream mixed with Oreo crumbs, and topped with a dark chocolate ganache and all sorts of fun Halloween goodies. I have to give a shoutout to Allie at Baking A Moment for her absolutely stunning Halloween cake which was my inspiration! I also ended up using her chocolate ganache recipe to top my cake and it worked perfectly! When I made my Pumpkin Spice Latte Layer Cake, I learned that it is not a good idea to do your drips and drizzles with something that hardens much. Like caramel. OBVIOUSLY. Very much of a 'duh' moment, but I learned my lesson! This ganache was a breeze to work with!

    Halloween cookies & cream cake | The Baking Fairy

    Halloween cookies & cream cake | The Baking Fairy

    I love baking with Oreos, and making this Halloween-themed cake was really just an excuse to use the super cute orange kind! Between the cakes, the frosting, and the toppings, I used an entire box of cookies in here, so the cookies & cream flavor should be totally obvious! I am so sad that I can't show y'all the inside of the cake, but this is for my school's Halloween party and I can't show up with a slice just casually missing. Well... I mean. I guess I could. As a food blogger, I feel like most people don't really cake as long as they get to eat the rest 😉

    Halloween cookies & cream cake | The Baking Fairy

    So originally, I was going to use the ghost Peeps like the inspiration cake. But... nobody had them. Nobody. I don't know what happened, but let's say I definitely was not expecting a cult following for the ghost Peeps. After checking 5 different stores and asking around, it turns out they were just sold out everywhere. I was able to find the little pumpkin ones easily enough though, and they ended up being just as cute. As for the kitty cat mask you see on my cake... that's a sucker! I got it from Target and I am SO excited to use it! Fair warning, it is a little top-heavy {as expected} so I ended up reinforcing the hole in the cake {where I stuck it in} with some toothpicks just to be safe. This cookies & cream cake was so fun to make and surprisingly simple! If you have any questions, I am more than happy to help. Happy halloween! 🙂

    Halloween cookies & cream cake | The Baking Fairy

    {cake recipe from Divas Can Cook, ganache recipe from Baking A Moment}

    5.0 from 1 reviews
    Halloween cookies & cream cake
     
    Save Print
    Prep time
    2 hours
    Cook time
    25 mins
    Total time
    2 hours 25 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Cakes
    Serves: one 3-layer 9-in cake
    Ingredients
    • *for the cakes*
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ cup unsalted butter, softened
    • ½ cup canola oil
    • 2 cups granulated sugar
    • ¾ cup whole milk
    • ¼ cup heavy whipping cream
    • 1 teaspoon vanilla extract
    • 5 egg whites, beaten to soft peaks
    • 25-30 roughly crushed Oreos
    • *for the frosting*
    • 4 sticks {1 lb} unsalted butter, softened
    • 4 oz cream cheese
    • 8 cups powdered sugar
    • 2-3 tablespoon milk or heavy cream
    • 2 teaspoon vanilla extract
    • ¼ cup finely crushed Oreo crumbs
    • orange food coloring, as needed
    • *for the ganache*
    • ¼ cup + 2 tablespoon heavy cream
    • 3 oz dark chocolate chips
    • 3 tablespoon corn syrup
    • To decorate: sprinkles, Oreo pieces, candy corn, Peeps
    • **NOTE: my cake in these pictures is 5 layers, so I doubled the cake and the frosting. Ganache amount should not change**
    Instructions
    1. First, make the cakes. Preheat the oven to 325. Butter and flour three 9-inch cake pans.
    2. In the bowl of a stand mixer, cream together the butter, oil, and sugar until light and fluffy.
    3. Mix in the milk, cream, and vanilla, then stir in the flour, baking powder, and salt.
    4. In a separate bowl, whip the egg whites to light and fluffy stiff peaks. Gently fold the egg whites into the prepared cake batter.
    5. Mix in the roughly crushed Oreos, and divide the batter amongst the prepared pans.
    6. Bake for 20-25 minutes, until cakes are golden brown and a toothpick inserted in the center comes out clean.
    7. Let cool slightly in the pan, then flip them out and let them finish cooling on a cooling rack. For best results with layering, I recommend baking the cakes the day before, wrapping them in plastic wrap, and refrigerating them overnight. SO much easier to work with.
    8. When you're ready to assemble, make the frosting.
    9. In the bowl of a stand mixed with the whisk attachment, beat the butter and cream cheese until smooth and creamy.
    10. Add in the powdered sugar, a cup at a time, followed by the vanilla and salt. Add in the milk or cream.
    11. Stir in some of the Oreo crumbs. Start with about half, mix it in, and see if you like it or if it needs more. Personal preference! Finally, add the orange food coloring.
    12. Use the frosting in between each cake, as well as to decorate the outside as desired. Place cake in fridge to cool and solidify before adding the ganache.
    13. In a microwave-safe cup or bowl, combine the cream, chocolate, and corn syrup for the ganache. Microwave in 15 second increments until smooth. Decorate the top of the cake as desired with the ganache. I've found that a squeeze bottle {basically like the generic ketchup/mustard bottles} works perfectly.
    14. Finally, decorate the top of the cake with sprinkles, Oreo pieces, candy corn, and whatever else you want! Serve immediately or refrigerate until needed.
    3.5.3217

     

    Halloween cookies & cream cake | The Baking Fairy

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    Reader Interactions

    Comments

    1. Allie | Baking a Moment says

      October 31, 2016 at 9:23 am

      Absolutely adorable! I'm in love with this cake- so much fun for Halloween!

      Reply
    2. Elsa | the whinery says

      November 01, 2016 at 9:40 am

      This is amazing! I love the idea of cake for Halloween, and your toppings are adorable indeed!

      Reply
    3. Amy says

      October 16, 2022 at 4:54 pm

      I made this cake twice. Once to practice and determine if my family liked it and the second time was for or annual Halloween party. Everyone that tried it loved it. It was very flavorful. It was moist, tender, full of flavor and pretty when it was cut into. It was also sturdy enough for me to place potions on top of it without any issues. The ganache also turned out perfectly. I’ve made ganache before and tried the dripping look but it was always too thick and set up too quickly. I guess the corn syrup was the difference. Thanks for a beautiful and tasty cake recipe. I will definitely be making it again.

      Reply
      • valentina says

        November 18, 2022 at 12:40 am

        Thank you for the wonderful comment, Amy! I am so glad this cake was a hit!

        Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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