cookies and cream cake

DSCF3820A cake that looks like a baseball! Sports! Heh. Made this for a friend’s birthday a few months ago, a small cookies and cream cake, with swiss buttercream frosting (separate post). The cake was pretty moist. Cookies and cream buttercream was good, but I think could be a bit sweeter like a real Oreo. Overall, I thought it was delicious!

lost the source, oops
takes about 1 hour plus 4 hours chill-time
Makes one three-layer 6″ cake
You need:
one large bowl, one small bowl
one spatula, latex gloves for convenience
3 large egg whites, at room temperature
1/4 c unsalted butter, softened
1/4 c vegetable (canola) oil
1 c granulated white or raw sugar
1 1/2 c all-purpose flour, sifted
1 1/2 tsp baking powder
1/2 c milk, preferably whole
1/2 tsp vanilla extract
1/2 c crushed oreos (homemade or separated from Nabisco’s)

Preheat oven to 325 deg F.

In a medium or large bowl, whip 3 large egg whites to stiff peaks.

In a large bowl, cream together 1/4 c unsalted butter, 1/4 c vegetable (canola) oil and 1 c granulated white or raw sugar. Stir in 1/2 c milk and 1/2 tsp vanilla extract until well mixed. Then, mix in 1 1/2 c all-purpose flour and 1 1/2 tsp baking powder (at the same time) until just combined.

Fold egg whites into the batter – first mixing in one third, then folding in the rest. Then, gently stir in 1/2 c crushed oreos.

Pour batter into parchment-lined cake pans. Bake for typical time for cake of that size, until a toothpick comes out clean.

In these pictures, I made a 6″ 3-layer cake with swiss buttercream frosting inside and out. Recipe for that coming soon!

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