Description
Cookies and Cream Cake is a moist vanilla layer cake loaded with Oreo cookie chunks and topped with fluffy Oreo buttercream frosting, perfect for celebrations or indulgent treats.
Ingredients
¾ cup unsalted butter, softened
1 ⅓ cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup whole milk, room temperature
2 ¼ cups flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup Oreo cookies, crushed into large chunks
1 cup unsalted butter (for frosting)
8 cups powdered sugar (for frosting)
⅓ cup whole milk (for frosting)
1 cup Oreo cookies, crushed into rough chunks (for frosting)
1 teaspoon vanilla extract (for frosting)
Extra Oreos for decoration
Instructions
- Preheat oven to 350°F (175°C). Butter and flour two 8-inch cake pans.
- Sift together flour, baking powder, and salt; set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract. Lower mixer speed.
- Alternately add flour mixture and milk, mixing just until combined.
- Fold in Oreo chunks gently.
- Divide batter between pans; bake 25-30 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until light and fluffy. Gradually add powdered sugar and milk alternately, mixing well.
- Add vanilla extract and fold in Oreo chunks gently.
- Level cake tops, place one layer on stand, spread 1 cup frosting.
- Add second layer, crumb coat the entire cake and refrigerate 2 hours.
- Cover cake with remaining frosting and smooth. Reserve 1 cup frosting for decoration.
- Pipe swirled mounds on top, garnish each with a whole Oreo.
Notes
Substitute chocolate cake for a richer flavor.
Use different sandwich or chocolate chip cookies if desired.
Add nuts for crunch in batter or as topping.
