Cookies and Cream Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9x13-inch cake pan generously.
2. Whisk the cake flour, baking powder, baking soda and salt together. Set aside.
3. Beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high for 2 minutes. Scrape the bowl as needed. Add the egg whites and beat until combined, about 2 minutes. Beat in the sour cream and vanilla, scraping again as needed. The mixture will look curdled; that's fine.
4. On low speed, add the dry ingredients just until incorporated. Still on low, slowly pour in the milk until combined. Do not overmix. Finish mixing by hand to remove lumps, then fold in the chopped Oreos without overmixing.
5. Pour the batter into the prepared pan and bake at 350°F (177°C) for 32-35 minutes, until a toothpick inserted in the centre comes out clean.
6. Cool the cake completely in the pan on a wire rack before frosting.
7. Beat the cream cheese on medium speed for about 1 minute until creamy, scraping as needed until completely smooth. Add the icing sugar and vanilla and beat on medium for at least 2 minutes until smooth.
8. Add a few tablespoons of the cold cream and beat until smooth and thinned. On low speed, slowly pour in the remaining cream. Then increase to medium-high and whip until stiff peaks form, about 2-4 minutes.
9. Set aside about 1 cup of frosting for piping if you wish. Fold the chopped Oreos into the rest, spread it thickly over the cooled cake, and pipe the reserved frosting as desired.
10. Serve immediately, or cover and chill for up to 1 day, then bring to room temperature before serving. Store leftovers tightly covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkCreamHeavy creamCream cheeseSour creamOreo