Cookies and Cream Layered Cake

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
4. Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Add the sour cream and mix until combined.
6. 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.
7. Gently fold in the crushed chocolate sandwich cookies, being careful not to overmix.
8. Coat three 7-inch cake pans with cooking spray and line the bottom of each with parchment. Evenly divide the batter into the pans.
9. Bake for 38-40 minutes until a toothpick inserted in the center comes out clean.
10. 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.

Cookies and Cream Frosting

1. Cream together the butter and cream cheese until smooth.
2. 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.

Cake Assembly

1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.
3. Frost the sides and top of the cake, saving some frosting for the top.
4. 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.
5. Cut 3 Oreos in half and place them upright in between each dollop of frosting. Chill until you serve. Enjoy!