Cookies & Cream Snacking Cake
Oreos > sprinkles.
Ingredients:
For the Cake:
1 cup granulated sugar
1/2 cup light brown sugar
1 cup full-fat sour cream
1/2 cup vegetable oil
1/2 cup (1 stick) melted butter
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups (304g) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
22 Oreos (2 sleeves), crumbled
For the Frosting and Topping:
10 ounces white chocolate chips, melted
8 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract
11 Oreos (1 sleeve), crumbled
Directions:
Make the cake: Preheat the oven to 350°F. Line a 9 by 13-inch pan with parchment.
In a large bowl, whisk together the sugars, sour cream, oil, butter, and vanilla until smooth, followed by the eggs. Add the flour, salt, baking powder, and baking soda and stir until just incorporated. Add the crumbled Oreos and fold to combine. Transfer to the prepared pan and spread in an even layer.
Bake for 25 to 30 min until lightly golden and the cake reaches an internal temperature of 190°F. Let cool completely in the pan.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the melted chocolate, cream cheese, confectioners’ sugar, and vanilla. Whip until cooled completely, and light and fluffy. Spread on the cooled cake and top with remaining crumbled Oreos, then slice and serve.