This cake is three deliciously easy layers of cake dotted with your favorite chocolate sandwich cookies for the perfect cookies and cream cake experience. You are going to love how easy it is almost as much as you’ll love the results!
Soft white cake baked with bits of Oreo right in the batter. It is a cookies and cream lover’s dream come true. The homemade cake batter is simple to make.
You will start wanting to make all of your cakes from scratch. I frosted mine with white chocolate buttercream, but feel free to use your favorite frosting. The combinations are endless!
When planning my sister’s baseball themed baby shower, we had all sorts of cute ideas. Of course we had plenty of sweets in mind too.
But it seems like a shower needs a cake, am I right? So I knew I had to make her something fun.
She is a huge fan of things like dirt pudding, so much so that she had me make some in mason jars for her wedding dessert table! So I thought a cookies and cream cake would be perfect.
I poked around for some recipes, but a lot of them started with a cake mix. Not that there is anything wrong with that, but I have been making so many homemade cakes lately that I couldn’t switch to a mix for something as important as my little sister’s shower. The rest of the recipes I found were for white cakes that just used beaten egg whites.
Now usually I don’t mind beating some egg whites if there is a good cake or meringue waiting for me on the other side. But sometimes when I am up to my ears in party planning, that extra step is just a little too much for me to handle.
I can’t be the only one that gets to stat stage, can I?!
That’s when I remembered back to the haleakala cake I made last year for my grandpa’s birthday. It was really moist and tender and seemed like it would be a good vehicle for some cookies and cream action. Plus while it calls for egg whites, they don’t need to be whipped separately.
So I tinkered with the recipe and expanded it a bit, of course! Two layers were fine for the haleakala cake since it had so much filling and fluffy frosting.
But seeing as I was just frosting this one, I like the proportions better when there are three nice layers of 9″ cake. Besides, it’s more cake!
So that was decided. All I had to figure out was the frosting.
It didn’t take me long to decide on some white chocolate buttercream. The proportions of that recipe are perfect for a nice tall cake like I had in mind, the flavor is great and it is so smooth and creamy. I thought it would play really nicely with all of the Oreos and creamy cake.
I have to say the results were pretty darn amazing! It held up nicely to serving and went down pretty easily.
I am also a pretty big fan of anything cookies and cream, so this is not likely to be the last time I make this cake. Now I just have to manufacture a good excuse to throw another party!
- 3 cups flour
- 5 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup butter
- 2 teaspoons vanilla
- 2 1/4 cups sugar
- 1 1/2 cups milk
- 6 egg whites
- 1 cup crushed chocolate sandwich cookies
- Preheat the oven to 350°F and prepare three round 9 inch pans. (You can grease and flour them or I use the baking spray with flour in it)
- Stir together the flour, baking powder and salt with a whisk to ensure no clumps. Set aside.
- In your mixer bowl, cream the butter until smooth. Add sugar and vanilla and beat until completely incorporated. Be sure the scrape the sides and bottom of the bowl.
- Add half of the dry ingredients, mix on low until incorporated. Scrape the sides of the bowl and then add half of the milk, again mixing on low until incorporated. Repeat, adding the remainder of the dry ingredients and then the milk. Scrape the sides well.
- Add the egg whites (you add them unbeaten) and beat batter on high for 2 minutes. It is ok if the final batter isn’t completely smooth. Fold in crushed sandwich cookies.
- Pour half of the batter into each of the three prepared pans. Tilt them a bit to level out the batter, and then drop them from a few inches above the counter to finish leveling them.
- Bake 30-35 minutes. The sides should have pulled away from the edges and the top should be golden brown and barely spring back when pressed with a finger tip.
- Run a knife around the edges of the cakes when you remove them from the oven, then let them cool for 5 minutes in the pan. Invert onto a cooling rack and then cool right side up until completely cooled.
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Amount Per Serving: Calories: 244Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 323mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.