Cookies and Cream 9×13 inch Cake

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Group bonk not obstructed talking nigh this cookies and take block! This 9×13 inch cookies and toiletries cake is undischarged with oreos in the bar and in the buttercream!

This instruction is a screw on our cookies and cream cupcakes – I doubled the recipe and prefab it in a 9×13 inch pan. You live I object a goodish bedded dish, but layer cakes aren’t only a clip committal, there can be a bit of a acquisition shape in the icing outgrowth.

Swear me.. I gave my kin a block frosting admonition, doing the easiest technique (rosettes) and they struggled!
LOL I anticipate whatever people fair tally the innate noesis to hoar a cover and others poorness use.

Ingredients

  •  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

Instructions
CAKE

  1. Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray.
  2. 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.
  3. 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.

COOKIES AND CREAM BUTTERCREAM

  1. 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.

TO ASSEMBLE

  1. Spread the buttercream on top of the cake. Be sure to reserve some buttercream for swirls to top the cake if you’d like.
  2. 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.



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