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Cookies and Cream 9×13 inch Cake
Ryan sent me a text around 9am saying how his co-workers were commenting how much they liked this cake.
I sent a text back saying.. cake at 9am?
And he responded with.. it’s already gone!
There you have it, this cookies and cream cake is a crowd favorite!
This recipe is a take on our cookies and cream cupcakes – I doubled the recipe and made it in a 9×13 inch pan. You know I love a good layered cake, but layer cakes aren’t only a time commitment, there can be a bit of a learning curve in the frosting process.
Trust me.. I gave my family a cake frosting lesson, doing the easiest technique (rosettes) and they struggled!
LOL I think some people just have the innate ability to frost a cake and others need practice.
So I wanted to share this recipe as a 9×13 inch cake so anyone can make it! No special skills required.
For an extra fancy presentation, after I evenly spread the cookies & cream buttercream over the cake, I lightly sprinkled oreo crumbs on the top. Then I cut the cake into square and in the center of each piece I added a buttercream swirl and a mini oreo.
A few notes about the recipe:
-I don’t recommend using an electric mixer when mixing the dry ingredients into the batter. An electric mixer can over mix the batter. Mix in the dry ingredients by hand using a spatula.
-In the buttercream recipe it calls for 1 cup of finely blended oreos. I put oreos into my blender and blended them into “oreo flour”.
-To help create clean cut lines when cutting the cake, after you frost the cake put it in the fridge for 30 minutes. This will help the buttercream harden so it isn’t as messy when you get the cake. I also wipe my knife clean after each cut. That really helps with clean cut lines.
- 2 sticks unsalted butter, room temperature
- 1 & 3/4 cup sugar
- 4 egg whites
- 1 & 1/2 cup sour cream
- 1/2 cup milk (I used skim)
- 1 tsp vanilla extract
- 2 & 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed oreos
Cookies and Cream Buttercream
- 3 sticks unsalted butter, room temperature
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- 1 cup finely blended oreos
To top the cake
- Oreo crumbs and mini oreos
- Preheat the oven to 350º F. Spray a 9x13 inch pan with non-stick cooking spray.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with a spatula. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Pour the batter into the pan and spread evenly.
- Bake for 40-44 minutes or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cake to cool completely before adding the frosting. I baked my cake in a glass pan, which is slower to heat up, meaning the baking time for a glass pan is longer than it would be for a metal pan. Those of you who have made this recipe in a metal pan are reported that 30 minutes was a good bake time for a metal pan. Remember, every oven and pan is different!
COOKIES AND CREAM BUTTERCREAM
- In a mixing bowl, beat the butter with an electric mixer until fluffy. Add in the vanilla extract. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Add in the finely blended oreos (I like to call it "oreo flour"). Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.
- Spread the buttercream on top of the cake. Be sure to reserve some buttercream for swirls to top the cake if you’d like.
- For an extra fancy presentation, after I evenly spread the cookies & cream buttercream over the cake, I lightly sprinkled oreo crumbs on the top. Then I cut the cake into squares and in the center of each piece, I added a buttercream swirl and a mini oreo.