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!
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 one third 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.