Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 ½ cups cake flour
- 1 Tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup whole milk
- ¾ cup chopped Oreo cookies
- 8 large egg whites
- 1.5 quarts Cookies and Cream ice cream, softened
- 2 cups whipped cream
- Additional chopped Oreo cookies, to garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Beat softened butter and sugar until fluffy. Mix in vanilla extract.
- Combine flour, baking powder, and salt; add alternately with milk to the butter mixture. Fold in chopped Oreos.
- Divide batter between pans and bake for about 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Once cooled, layer one cake on a platter, spread softened ice cream on top, then add the second cake layer.
- Frost with whipped cream and garnish with more Oreos.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Use room temperature ingredients for better mixing. Allow ice cream to soften for easier spreading. Chill the assembled cake for at least 4 hours before serving for cleaner slices.