Ingredients
three layer cake;
- 2 cups granulated sugar (380g)
- ½ cup vegetable oil (118 ml)
- 3 large eggs at room temperature
- 1 Tbsp vanilla extract (14.8 ml)
- ½ cup sour cream at room temperature (120g)
- 2½ cups all-purpose flour, sifted (350 g)
- 3 tsp baking powder (11.2 g)
- 1 tsp salt (5 g)
- 1¼ cups milk (296 ml) room temperature
- 2 cups crushed Oreos (about 15-18 Oreos or two sleeves of a family pack; more for icing and decoration)
pan release;
- 1 Tbsp oil
- 1 Tbsp butter melted
- 1 Tbsp all-purpose flour
cookies and cream buttercream;
- 1 cup butter softened to room temperature
- 1 cup shortening
- 3 cup powdered sugar
- 1 Tbsp heavy cream
- 1 tsp vanilla extract
- 12 Crushed Oreos to powder
cake batter buttercream;
- 1 cup butter softened to room temperature
- 1 cup shortening
- 3 cups powdered sugar
- 1 Tbsp heavy cream
- 1½ tsp cake batter extract
Instructions
pan release;
- Make cake release — equal parts melted butter, oil, flour (or cocoa powder). 1 Tbsp each should do the trick.
three layer cake;
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans. Use a pastry brush to generously grease the pan all over and line the bottom of the cake pan with a parchment paper round.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients, and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- In a large Ziploc bag, crush the Oreos into small pieces using a rolling pin or something similar. Fold the crushed Oreos into the cake batter.
- Divide the batter evenly between the three pans, about 1 3/4 cups of batter per pan. Bake at 350°F for 20-25 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
cake batter buttercream;
- (Optional) You can double the recipe if desired to make the base for both buttercreams and set half aside before adding the flavorings, if preferred.
- In the large bowl of a stand mixer add 1 cup softened butter. Beat on high for 2 minutes or until lightened in color and soft and creamy.
- Add in 1 cup shortening and beat together until homogenous and creamy.
- Add in 3 cups powdered sugar and beat on low until incorporated, then add 1 Tbsp heavy cream and beat on medium-high.
- (Optional) If doubled the recipe, remove half of the buttercream now
- Add in 1½ tsp cake batter flavoring and mix until incorporated. Optionally, add a pinch of salt.
cookies and cream buttercream;
- Repeat steps above, skipping adding the cake batter flavoring OR; use the reserved half of the buttercream.
- Add in crushed oreos and 1 tsp vanilla. Optionally, a pinch of salt if desired and cream together until incorporated.
assemble cookies and cream cake;
- Trim and flatten each cake round to be level and ensure the sides line up cleanly on all three layers of the cake.
- Layer the top of 2 cake rounds with about ½" cake batter frosting. Expect frosting left over. You can add a smear of buttercream to the center of the serving platter to help the cake stick to plate. Stack the rounds on the plate: cake, cake batter buttercream, cake, cake batter buttercream, and the final cake round.
- Using a spatula, smear cookies and cream buttercream over the cake and smooth the sides and top. Using the cookies and cream buttercream as a canvas, decorate as desired! Add dollops of leftover cake batter buttercream, and crushed, whole, or halved oreos to decorate.
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