Description
Indulge in the irresistible combination of cookies and cream with this delicious cookies and cream cake recipe. Moist layers of vanilla cake studded with crushed Oreos, filled and frosted with a creamy Oreo buttercream – a perfect treat for any occasion!
Ingredients
Scale
Cake:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 12 Oreo cookies, crushed
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 10 Oreo cookies, finely crushed
Optional Garnish:
- Whole or halved Oreos for topping
Instructions
- Preheat the oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour two 8-inch round cake pans.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Add egg whites one at a time, then vanilla.
- Combine wet and dry ingredients: Alternately add dry ingredients and milk to wet mixture, folding in crushed Oreos. Divide batter between pans.
- Bake: Bake for 25–28 minutes until a toothpick comes out clean. Cool cakes before frosting.
- Make frosting: Beat butter, add powdered sugar, vanilla, cream. Fold in crushed Oreos.
- Assemble: Spread frosting between layers and over the cake. Garnish with Oreos.
Notes
- Enhance the cookies and cream flavor by adding chopped Oreos between the cake layers.
- Cake can be refrigerated for up to 3 days; bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
