Halloween cookies & cream cake

Layers of cookies & cream cake with orange buttercream and dark chocolate ganache – a spooky sweet treat for Halloween!

145 min Hard

Our own summary of the original by Valentina | The Baking Fairy — the full post and photos live at thebakingfairy.net.

Moist Oreo-studded cake is layered with creamy orange frosting and topped with a rich dark chocolate ganache. This festive Halloween dessert is perfect for parties and can be made ahead for easier assembly. Decorate with your favorite candies for a showstopping finish.

Directions

Begin with the cakes. Set your oven to 325°F, then grease and dust three 9-inch round pans with butter and flour.

In a stand mixer bowl, beat the softened butter, canola oil, and granulated sugar until the mixture is light and airy.

Add the whole milk, heavy cream, and vanilla extract, then slowly incorporate the flour, baking powder, and salt until just combined.

In another bowl, whip the egg whites until they form stiff peaks. Carefully fold these into the batter with a spatula, taking care not to deflate them.

Fold in the coarsely crushed Oreos, then divide the batter evenly among the three pans.

Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the middle emerges clean.

Allow the cakes to cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely. For easier assembly, bake the cakes a day ahead, wrap each tightly in plastic, and refrigerate overnight.

When you're ready to put the cake together, prepare the frosting.

Using the whisk attachment on your stand mixer, beat the softened butter and cream cheese until the mixture is smooth and creamy.

Gradually add the powdered sugar, one cup at a time, then mix in the vanilla extract and a pinch of salt. Stream in the milk or heavy cream and beat until fluffy.

Mix in about half of the finely crushed Oreo crumbs, then taste and add more if you'd like. Lastly, stir in orange food coloring until the frosting reaches your desired shade.

Spread a layer of frosting between each cake layer, then frost the entire outside. Refrigerate the cake until the frosting is firm before applying the ganache.

For the ganache, combine the heavy cream, dark chocolate chips, and corn syrup in a microwave-safe bowl. Heat in 15-second bursts, stirring after each, until smooth. Drizzle the ganache over the top of the cake; a squeeze bottle works great for controlled application.

Finish by decorating the top with sprinkles, extra Oreo chunks, candy corn, Peeps, or any other Halloween treats. Serve right away or keep chilled until ready to enjoy.