Cookies and Cream Layer Cake
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!
Servings: 24 Servings (a 3 layer 9 inch cake)
Ingredients
- 3 cups all purpose flour
- 5 teaspoons baking powder
- 1½ teaspoons salt
- ¾ cup unsalted butter
- 2 teaspoons vanilla extract
- 2¼ cups granulated white sugar
- 1½ cups milk
- 6 egg whites 1 cup
- 1 cup crushed Oreos or similar
Makes: 6inch round, 6inch height
Instructions
- 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 3 cups all purpose flour, 5 teaspoons baking powder and 1½ teaspoons salt with a whisk to ensure no clumps. Set aside.
- In your mixer bowl, cream the ¾ cup unsalted butter until smooth. Add 2¼ cups granulated white sugar and 2 teaspoons vanilla extract. 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 ¾ cups milk, again mixing on low until incorporated. Repeat, adding the remainder of the dry ingredients and then the remaining ¾ cups milk. Scrape the sides well.
- Add the 6 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 1 cup crushed Oreos.
- 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.
Notes
Both fresh egg whites from separated eggs and pasteurized egg whites from a carton work in this recipe. You can use whichever you are more comfortable with.
Nutrition
Serving: 1Serving | Calories: 225kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 279mg | Potassium: 70mg | Fiber: 1g | Sugar: 22g | Vitamin A: 202IU | Calcium: 74mg | Iron: 2mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!