Oreo Cookies and Cream Cake

There are many different ways to eat an Oreo cookie.

My older daughter dissects them, eating the filling and cookies separately.

My son pops the entire cookie in his mouth and munches away!

I like to dunk them in a cold glass of milk.

Whatever method you choose to enjoy your Oreos,
you are going to love this Oreo Cookies & Cream Cake!

I started with my vanilla sour cream cake recipe and added Oreo cookie chunks.

Then I made Oreo whipped cream frosting...WOW, is it yummy!!

It's so light, fluffy and full of Oreo flavor!

And it's the perfect match for the moist, dense cake.

Oreo Cookies & Cream Cake

by Bird On A Cake

Ingredients

Oreo Cake

2 cups all purpose flour
1 1/2 cups granulated sugar
1 small package instant vanilla pudding mix
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup lukewarm water
3 eggs (room temperature)
1 cup sour cream
1 teaspoon vanilla extract
12 Oreo cookies (chopped into quarters)

Oreo Whipped Cream Frosting

1 quart heavy whipping cream
3/4 cup granulated sugar
12 Oreo cookies (remove the filling and crush the cookies)

Instructions

Oreo Cake

Heat oven to 325 degrees. Line the bottoms of two 9 inch round cake pans with wax paper and grease the sides.

In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder and baking soda. Add the oil, water, eggs, sour cream and vanilla extract. Beat with mixer on medium speed until well blended. By hand, mix in the Oreo cookies.

Pour the batter into prepared pans and bake for approx. 30 minutes (until toothpick inserted in center comes out clean).

Oreo Whipped Cream Frosting

With an electric mixer, whip the cream and sugar until it forms stiff peaks (4-5 minutes). Fold in crushed Oreos. Keep refrigerated.

Assembling Your Cake

Level your cakes and slice them each in half, to make four cake layers. Spread frosting between the layers and cover the entire cake with frosting. Keep refrigerated and garnish with Oreo cookies right before serving.