Cookies and Cream Layered Cake

Cookies and Cream is always a delicious flavor, but it's especially delicious in this Cookies and Cream Layered Cake. It features layers of soft and fluffy cookies and cream cake with sweet cookies and cream frosting.

This cake is easy to make, but still looks decadent and is sure to impress. You'll want to make sure you crush the sandwich cookies, filling included, well enough that they incorporate into the batter. There should be some pieces closer to the size of the dime while everything else is smaller.

The sandwich cookies you add to the frosting will need to be crushed even finer so that they don't get caught in the piping tip when you pipe on the frosting.

If you're more interested in cupcakes, check out these Cookies and Cream Cupcakes.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.

Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the sour cream and mix until combined.

With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated. Gently fold in the crushed chocolate sandwich cookies, being careful not to overmix.

Coat three 7-inch cake pans with cooking spray and line the bottom of each with parchment. Evenly divide the batter into the pans. Bake for 38-40 minutes until a toothpick inserted in the center comes out clean.

Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Gently mix in the finely crushed chocolate sandwich cookies. Scrape down the sides of the bowl.

Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.

Frost the sides and top of the cake, saving some frosting for the top. Transfer remaining frosting to a piping bag with a 1M or similar piping tip.

Hold the piping bag straight over the top of the edge of the cake and pipe 6 dollops of frosting, leaving a space between each. Cut 3 Oreos in half and place them upright in between each dollop of frosting. Chill until you serve. Enjoy!

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