Ingredients

2 cups Cake Flour

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

1 cup Unsalted Butter

2 cups Granulated Sugar

1 tablespoon Vanilla Extract

6 large Egg Whites

1 cup Whole Milk

1.5 cups Roughly Chopped Oreo Cookies

For the Buttercream Frosting:

1 cup Unsalted Butter
4 cups Confectioners Sugar
2 tablespoons Whole Milk
1 cup Chopped Oreo Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper for easy removal.

Step 2: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt; set aside.

Step 3: In a large mixing bowl, beat the unsalted butter, granulated sugar, and vanilla extract until the mixture is light and fluffy.

Step 4: Add the egg whites one at a time, mixing thoroughly after each addition to incorporate air for structure.

Step 5: Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture, mixing gently after each addition.

Step 6: Carefully fold in the roughly chopped Oreo cookies, distributing them evenly without overmixing.

Step 7: Spread the batter evenly into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Step 8: While the cake cools, prepare the buttercream by beating the unsalted butter until light and fluffy, then gradually adding the confectioners sugar until smooth.

Step 9: Mix in the whole milk to reach a spreadable consistency, then gently fold in the chopped Oreo cookies.

Step 10: Once the cake is completely cool, spread the buttercream frosting generously over the top and sprinkle additional chopped Oreos for garnish.

Tips & Variations

If cake flour is unavailable, substitute with all-purpose flour plus 2 tablespoons cornstarch per cup to keep the cake tender.

Feel free to swap Oreos for your favorite sandwich cookies or add a splash of coffee extract to enhance the chocolate flavor.

For a more intense cookies and cream flavor, gently toast the chopped Oreos before folding them into the batter.

Storage

Store the cake in an airtight container at room temperature for up to four days. For longer storage, refrigerate it for up to one week. When ready to serve, let the cake come to room temperature and lightly frost if needed. Reheat frosting-covered slices gently in the microwave for a few seconds if desired.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and richness of the cake, making it denser. Egg whites keep this cake light and airy, so it’s best to stick with the recipe.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw completely before frosting and serving for the best texture and flavor.