Cookies& Cream Cake
Submitted by 1956
White cake mix studded with chopped Oreos and layered with homemade vanilla frosting. A two-layer cookies and cream celebration cake that comes together with minimal fuss.
YIELD
4 servingsPREP
30 minCOOK
35 minREADY
65 minThis two-layer cookies and cream cake pairs the ease of a white cake mix with the satisfaction of a from-scratch vanilla frosting.
Chopped Oreo cookies get folded into the batter so every slice is speckled with chocolate cookie crumbs, while the snow-white frosting made with powdered sugar, shortening, and egg whites stays fluffy and smooth.
It’s a birthday party favorite, a bake sale winner, and honestly just a really good excuse to eat cake on a Tuesday.
The egg whites in both the cake and the frosting keep everything bright white so those dark cookie pieces stand out like confetti.
Kitchen Tips
- Chop the Oreos into chunky, uneven pieces by hand rather than crushing them fine. You want visible cookie chunks in every slice
- Fold the cookies in gently at the end so the batter doesn’t turn grey from over-mixing
- The frosting uses raw egg whites. Use pasteurized eggs if that’s a concern for you
- Let the cake layers cool completely before frosting or the icing will melt and slide
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour 2, 9 inch round cake pans.
In large bowl, combine all cake ingredients except crushed cookies at low speed until moistened; beat 2 minutes at highest speed.
Gently stir in crushed cookies.
Pour batter into prepared pans. Bake at 350~F for 25 to 35 minutes or until toothpick comes out clean.
Cool 10 minutes; remove from pans. Cool completely.
In small bowl, combine ½ cup of the powdered sugar, shortening, vanilla and 2 egg whites; blend well.
Beat in remaining powdered sugar until frosting is smooth and creamy.
Fill and frost cake.
Comments
