If you love cookies and cream ANYTHING, you will absolutely love this recipe. We made this as a birthday cake and our family just could not get enough! We actually want to make this recipe over and over as a family tradition. The cake layers are soft and fluffy and not too sweet even though when you think of oreos you usually think of it being very sweet. The crushed oreo crumbles incorporated into the batter a pleasant surprise and true to it being cookies and cream. The cream cheese filling was a great balance to the cake adding another layer of flavor. In the photo, the creamy frosting was very smooth and soft since we made it right before it was served. We recommend placing this cake in the refrigerator for at least 1 hour.
You can definitely get creative with this base recipe and add any additional ingredients like chocolate. For us, this recipe was just right!
COOKIES & CREAM OREO CAKE WITH CREAM CHEESE FROSTING RECIPE
FOR THE CAKE:
2 ½ cups all-purpose flour
2 cups granulated sugar
1 Tbsp baking powder 1 teaspoon salt
6 Tbsp unsalted butter, room temperature and cut into cubes
⅔ cup canola oil or vegetable oil
½ cup sour cream
1 Tbsp clear vanilla extract
¾ cup whole milk, room temperature 6 large or extra large egg whites, room temperature
1 package of oreo cookies ( 20 Oreo cookies broken into pieces
FOR THE FROSTING:
1/2 cup of butter (1 stick), room temperature
8 oz of cream cheese (1 package), room temperature
2-3 cups of powdered sugar
1 tsp vanilla extract
FOR THE CAKE:
Preheat your oven to 350 degrees F and prepare two 8-inch round cake pans by greasing with entire inside surface with unsalted butter and then coating the inside with a light dusting of flour.
In a standing mixer bowl, whisk together the flour, sugar, baking powder, and salt.
At a low-speed, gradually add butter, a few cubes at a time, and the final mixture be a coarse, grainy mixture.
Continuing at low speed, add the oil and mix until incorporated. Then add sour cream and vanilla extract and stir. Then, add the milk until combined.
In a separate clean, dry large bowl, beat the egg whites until it forms stiff peaks.
Using a spatula, carefullyand gradually fold the egg whites into the main flour mixture. Gentle mixing will prevent the egg whites from deflating.
Then, gently fold in the oreo pieces to the mixture.
Divide batter into two even portions adding each portion into a prepared baking pan.
Bake at 350 degrees F for 35-40 minutes. At 35 mins, place a toothpick in the center of the cake. If the center comes out clean without any moist batter, then the cake is done. We ended up leaving the pans to bake for 40-45 mins. This will all be dependent on your oven.
Remove from the oven once the cakes are done and allow to cool for at least 30 mins. Allow it to cool completely before assembling the two cake layers and decorating with the frosting.
FOR THE FROSTING:
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding powdered sugar until you have reached your desired sweetness.
FOR CAKE ASSEMBLY:
Cut the tops of each cake to ensure each layer is even and straight.
Place the first layer of cooled cake on top of a piece of round 10" wax paper.
Spread the first layer of frosting across the top of the cake and layer with oreo crumbles (if desired).
Place the second layer of cooled cake on top.
Spread the top and sides of the layered cake with the cream cheese frosting. Using a spatula, smooth the top and sides to even out the frosting until smooth and even.
To decorate, spoon the frosting into a piping bag with a decorative tip. Pipe out icing as desired, on top and/or the sides. Optional - add additional oreo crumbs to the sides and/or decorate with whole oreos on top.
Let us know if you made this and tag us on instagram @LarkandLegacy!
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