Description
Soft and moist Cookies and Cream Cake featuring Oreo bits and light whipped cream frosting. Perfect for celebrations or casual treats.
Ingredients
Scale
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large egg whites, at room temperature
- 3/4 cup sour cream, at room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup whole milk, at room temperature
- 1 1/4 cups chopped Oreos
- 6 ounces full-fat cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract (for frosting)
- 1 1/2 cups cold heavy cream
- 1 cup chopped Oreos (for frosting)
- Optional: mini or regular Oreos for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- Whisk together cake flour, baking powder, baking soda, and salt.
- Beat softened butter until creamy, gradually add sugar and beat until light and fluffy.
- Add egg whites and mix until combined.
- Mix in sour cream and vanilla extract until just combined.
- Slowly add dry ingredients alternately with milk; mix on low speed until just combined.
- Fold in chopped Oreos gently.
- Pour batter into pan and bake 32–35 minutes; test with toothpick.
- Cool cake completely on a wire rack.
- For frosting, beat cream cheese until smooth; add confectioners’ sugar and vanilla.
- Slowly add cold heavy cream and beat until stiff peaks form.
- Set aside 1 cup frosting; fold chopped Oreos into the rest.
- Spread Oreo frosting over cooled cake; garnish with Oreos if desired.
- Serve immediately or refrigerate and let come to room temperature before serving.
Notes
- Do not overmix batter to avoid dense cake.
- Use room temperature ingredients for best texture.
- Check cake doneness early to prevent dryness.
- Chill beaters and bowl before whipping cream for better peaks.
- Can substitute Greek yogurt for sour cream.
- For dairy-free, use coconut cream and plant-based milk.
- Freeze cake layers without frosting; thaw overnight in fridge before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 370 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: Cookies and Cream Cake, Oreo Cake, Oreo Dessert, Whipped Cream Cake, Creamy Cookies Cake