Easy Vanilla Cookies and Cream Cake
This cookies and cream cake is three layers of tender, vanilla based cake loaded with crushed Oreos and frosted with a dreamy cookies and cream buttercream. Make it into a sheet or layer cake for the ultimate birthday cake for any Oreo lover in your life.
Ingredients
- 3 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup butter, unsalted and softened
- 2 cups sugar
- 5 egg whites
- 1 1/2 tbsp vanilla extract
- 1/2 cup sour cream
- 1 cup milk
- 10 Oreo’s , roughly chopped
Instructions
- Preheat the oven to 350 F and take out 3, 9” round cake pans or a 9x13 pan.
- In a medium size bowl combine the 3 1/2 cups cake flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Whisk until combined. Set aside.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter and 2 cups sugar on medium speed for 2-3 minutes until light pale and fluffy.
- Scrape down the bowl. With the mixer on low speed slowly pour in the egg whites and the 1 1/2 tbsp vanilla extract.
- Next combine the 1/2 cup sour cream and 1 cup milk together and mix.
- Add in 1/3rd of the dry ingredients, then half of the wet ingredients and alternate, starting and ending with the dry ingredients.
- Mix on medium speed for 30 seconds to combine.
- Stop the mixer and add in the chopped Oreos by hand with a spatula. Gently fold the Oreos into the batter, taking care not to over mix to avoid a gray batter.
- Spray the pans with baking spray or line with parchment paper.
- Evenly distribute the batter into the 3 pans.
- Bake for 32-34 minutes. Cool in the pan for 10-15 mins then overturn onto a wire rack to cool completely.
- Fill and frost with Oreo frosting.
Notes
This cake keeps really well! You can bake the layers a day ahead and wrap them tightly in plastic wrap at room temperature. The fully assembled cake can be stored covered at room temp for up to 2 days, or in the fridge for up to 4 days. Let it come to room temperature before serving so the frosting softens back up.
You can also freeze the unfrosted cake layers for up to 3 months. Wrap each layer well in plastic wrap, then in foil. Defrost on the counter for a couple of hours before assembling.
Serving: 1slice, Calories: 485kcal, Carbohydrates: 69g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 406mg, Potassium: 130mg, Fiber: 1g, Sugar: 39g, Vitamin A: 566IU, Vitamin C: 0.1mg, Calcium: 87mg, Iron: 2mg
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