Ingredients

2 cups Cake Flour

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

1 cup Unsalted Butter (for the cake)

2 cups Granulated Sugar

1 tablespoon Vanilla Extract

6 large Egg Whites

1 cup Whole Milk (for the cake)

1.5 cups Roughly Chopped Oreo Cookies (for the batter)

1 cup Unsalted Butter (for the frosting)

4 cups Confectioners Sugar

2 tablespoons Whole Milk (for the frosting)

1 cup Chopped Oreo Cookies (to mix into the frosting)

Instructions

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

Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt.

Step 3: In a separate large 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 to the butter mixture, beating well after each addition to build structure and lift.

Step 5: Alternate adding the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the roughly chopped Oreo cookies last.

Step 6: Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, about 25-30 minutes.

Step 7: For the frosting, beat the unsalted butter in a bowl until light and fluffy. Gradually add the confectioners sugar until smooth, then mix in the milk for consistency.

Step 8: Fold the chopped Oreo cookies into the frosting carefully.

Step 9: Once the cake has completely cooled, spread the cookies and cream buttercream generously over the top and sprinkle with additional chopped Oreo cookies for decoration.

Tips & Variations

For extra crunch, toast the chopped Oreo cookies lightly before folding them into the batter and frosting.

Substitute regular milk with buttermilk for a tangier flavor and even more tender crumb.

Use chocolate sandwich cookies of your choice to experiment with different filling flavors.

To make a layered cake, double the recipe and bake in round pans instead of a sheet pan.

Storage

Store the cake in an airtight container at room temperature for up to four days to keep it moist and fresh. For longer storage, refrigerate it for up to one week. Before serving chilled cake, let it sit at room temperature for 30 minutes and consider gently reheating single slices in the microwave for 10-15 seconds for a soft texture.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly, making the cake denser. Egg whites provide lift and a lighter crumb, so it’s best to stick with the recipe as written for optimal results.

How do I prevent the Oreo pieces from sinking to the bottom?

Coat the chopped Oreo cookies lightly with a bit of flour before folding them into the batter. This helps them stay suspended throughout the cake during baking.