High Altitude Cookies and Cream Cake
This cookies and cream cake is made with a soft, buttery vanilla cake speckled with crushed Oreos, frosted with Oreo cookie buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- 3 egg whites
- 1 ½ cups whole milk, room temperature
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 5 chocolate sandwich cookies, frosting removed, finely crushed
- 5 chocolate sandwich cookies, roughly chopped
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2-4 tbsp milk, only if needed for consistency
- 5 chocolate sandwich cookies, frosting removed, finely crushed
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of three 8-inch round cake pans with non-stick baking spray.
- In a large bowl, sift together the flour, sugar, baking powder and salt.
- Separately, whisk together the eggs, egg whites, milk, melted butter, oil and vanilla. Add the wet ingredients to the dry and whisk for 10-15 seconds until well combined.
- Briefly fold in the crushed and chopped cookies, being careful not to over-mix. You should have streaks of crumbs, but if you mix them in too much, your cake batter will turn gray.
- Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until the tops of the cakes spring back when lightly touched and a cake tester comes out clean.
- Set the pans on a cooling rack and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.
- Add the vanilla and beat on medium speed for 4-5 minutes, scraping the bowl occasionally. Add the milk only if needed for desired consistency.
- Gently fold in the crushed Oreos, taking care not to over-mix, or the frosting will turn gray.
- When the cakes are cool, run a knife around the edges and remove from the pans. Set one cake layer on a cake board or pedestal. Stack and fill the cakes with the buttercream, then frost all over with a thin crumb coat of buttercream. Chill in the refrigerator for 30 minutes to set the crumb coat.
- Frost the cake with a final layer of buttercream. If you like, decorate the top of the cake with Oreos and piped swirls of buttercream, using tip 1M.
Video
Notes
Leftover cake should be stored in an airtight container or cake carrier for up to 3 days. The assembled and frosted cake can also be frozen for several months.
For extra cookie crunch, you can add chopped Oreos between the cake layers.
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