Light, fluffy and absolutely delicious, this Cookies and Cream Cake is a white cake with Oreos and topped with an amazing Oreo cream frosting!
I absolutely love any and all things cookies and cream, but I really don’t think that you can get any better than this Cookies and Cream Cake.
A tasty white cake with Oreos mixed in and then topped off with a fluffy Oreo spiked buttercream frosting.
This is one of the most requested cakes that I’ve had by everyone I have ever made if for, so I figured it was time to share it with the masses.
This is my birthday cake every year, literally we just cannot get enough of the flavors and texture of this amazing dessert.
You have light fluffy, crunchy, creamy, everything all rolled into one and it just creates the best thing ever.
If you love Oreos and you love cake, you cannot go wrong with making this Cookies and Cream Cake!
Some of my other favorite cakes that we have on our site include: Easy Chocolate Cake, Yellow Cake and Hummingbird Cake.
WHY THIS RECIPE WORKS:
- The flavors go together so well that you cannot get enough!
- This makes large slices in a 9×13-inch pan.
- With Oreos in the cake and the frosting, you get the best of both worlds.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Fine sea salt
Baking soda
Unsalted butter
Granulated sugar
Egg whites
Whole milk
Vanilla extract
Sour cream
Oreos
Powdered sugar
Heavy whipping cream
HOW TO MAKE A COOKIES AND CREAM CAKE, STEP BY STEP:
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray, set aside.
- In a medium-sized bowl, mix the flour, baking powder, salt, and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the sugar for 2 minutes until light and fluffy, scrape down the sides as needed.
- Add the egg whites into the mixer in three batches, mixing them in fully before the next addition.
- Slowly stir in the milk and vanilla until smooth.
- Add half of the flour mixture and mix in until combined.
- Mix in half of the sour cream until combined. Repeat with the remaining flour and sour cream.
- Scrape down the sides and stir in the chopped Oreos.
- Pour the batter into the baking dish and smooth out the top.
- Place in the oven and bake for 35-42 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and place on a wire rack to cool completely.
- While the cake is cooling, make the frosting by placing the butter into a large bowl with an electric hand mixer and beat until smooth.
- Slowly add the powdered sugar 1 cup at a time until incorporated. Add the heavy cream and vanilla, stir it in until combined then whip it on medium-high speed until light and fluffy for 3 minutes.
- Stir in 2/3 of the finely chopped Oreos.
- Frost the cake and smooth it out. Sprinkle with the remaining chopped Oreos. Slice and serve.
WHY DO ALL THE INGREDIENTS NEED TO BE AT ROOM TEMPERATURE?
Not only does this create a smooth batter it also traps air that when baked lets the air expand which results in lighter and fluffier baked goods.
This also creates a consistent texture throughout the whole cake so you won’t have different spots where it might be more dense or underbaked.
DO I HAVE TO PUT OREOS IN BOTH THE CAKE AND FROSTING?
While I will admit that this is a sweet cake, we enjoy the Oreos in both the cake and the frosting.
Do you need to do it, no. You can choose one or the other, that is better left up to you. If I were to choose, I would absolutely keep them in the frosting!
CAN I USE ANOTHER FROSTING?
If you want to use another frosting besides this buttercream one that we use you absolutely can.
You can use a cream cheese frosting, we feel like that would taste really well with the white cake and the Oreos.
Also if you want you can switch it up to a chocolate buttercream and add Oreos as well to get an even more chocolate flavor!
DO I HAVE TO USE THE SOUR CREAM?
This is one essential ingredient that I will not leave out as it really helps keep the cake moist.
If you do not want to use sour cream, you can replace it with plain greek yogurt instead.
HOW TO STORE:
This can be stored on the countertop in an airtight container where it will keep for up to 2-3 days.
You can also store this in the refrigerator again in an airtight container where it will keep for up to 1 week.
To freeze this cake, place in a freezer safe container and it will keep for up to 3 months.
To defrost, remove to the countertop until thawed.
TIPS AND TRICKS:
- Make sure that you are using room temperature ingredients where called for.
- You can substitute the sour cream for plain greek yogurt.
- You can make this in 2 9-inch round pans if desired to make a layer cake.
- If you want less Oreo flavor, add them to either just the cake or the frosting.
- This can be frozen, see above on how to do that.
- Other frostings can be used, see above on some ideas.
- Make sure that your cake is completely cool before frosting, we don’t want that frosting to melt off.
- Add in your egg whites one at a time, they combine better this way.
Love Oreos? Then you will absolutely fall in love with this Cookies and Cream Cake, it will soon become a cake staple!
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Cookies and Cream Cake
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¾ cup unsalted butter room temp
- 1 ½ cups granulated sugar
- 6 large egg whites room temp
- ¾ cup whole milk room temp
- 1 Tablespoon vanilla extract
- ½ cup sour cream room temp
- 14 Oreos rough chopped
For the frosting:
- ½ cup unsalted butter room temp
- 4 cups powdered sugar
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 10 Oreos finely chopped, divided
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray, set aside.
- In a medium-sized bowl, mix the flour, baking powder, salt, and baking soda, set aside.
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the butter with the sugar for 2 minutes until light and fluffy, scrape down the sides as needed.
- Add the egg whites into the mixer in three batches, mixing them in fully before the next addition.
- Slowly stir in the milk and vanilla until smooth.
- Add half of the flour mixture and mix in until combined.
- Mix in half of the sour cream until combined. Repeat with the remaining flour and sour cream.
- Scrape down the sides and stir in the chopped Oreos.
- Pour the batter into the baking dish and smooth out the top.
- Place in the oven and bake for 35-42 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and place on a wire rack to cool completely.
- While the cake is cooling, make the frosting by placing the butter into a large bowl with an electric hand mixer and beat until smooth.
Notes
- Make sure that you are using room temperature ingredients where called for.
- You can substitute the sour cream for plain greek yogurt.
- You can make this in 2 9-inch round pans if desired to make a layer cake.
- If you want less Oreo flavor, add them to either just the cake or the frosting.
- This can be frozen, see above on how to do that.
- Other frostings can be used, see above on some ideas.
- Make sure that your cake is completely cool before frosting, we don’t want that frosting to melt off.
- Add in your egg whites one at a time, they combine better this way.
Nutrition
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