“originally a cupcake recipe from "beantown baker" - http://www.beantownbaker.com/2010/04/oreo-cupcakes-third-time-is-charm.html - adapted for a full-sized cake by 'eat run read' - http://eatrunread.blogspot.com/2010/04/cake-of-week-oreo-cake.html”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 350°F Grease and flour two 8-9 inch pans.
  2. Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of one of your pans. Cut other wafers in half. Crush the other wafer halves, also for garnishing.
  3. Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside. (I didn't toss them in flour.).
  4. In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
  5. In a separate bowl mix together the flour, baking powder, and salt.
  6. Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
  7. Fill 2 8 or 9-inch cake pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes for 15 minutes before removing from the pan.
  8. For the frosting, Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

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