Cookies n Cream Snack Cake
This Cookies n Cream Snack Cake consists of a moist, fluffy white cake studded with large chunks of Oreo cookies, then topped with an Oreo whipped cream frosting! It's the perfect snack cake for anyone who loves milk's favorite cookie!
Servings: 9 slices
Calories: 467kcal
Ingredients
- 180 g all-purpose flour
- 150 g granulated sugar
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 127 g unsalted butter softened
- 2 large egg whites room temperature (60 g)
- 1 teaspoon vanilla bean paste
- 95 g sour cream room temperature
- 95 g milk room temperature
- 90 g chopped Oreos approximately 6 Oreos
- Oreo whipped cream frosting (one batch)
Instructions
- Preheat the oven to 350°F (180°C) and grease an 8×8-inch baking pan or line with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, and salt. Mix briefly to combine. Add the butter and beat until fully incorporated and the mixture resembles wet sand.
- In a medium bowl, whisk together the egg whites, vanilla, sour cream, and milk until well combined. Add the wet ingredients to the dry, and beat until just combined. Fold in the chopped Oreos until evenly dispersed.
- Bake the cake for 27-30 minutes, or until a toothpick inserted comes out clean and relatively crumb-free. Remove the cake from the oven and let cool completely while you make the Oreo whipped cream frosting.
- Spread the Oreo whipped cream frosting evenly over the top of the cooled snack cake. Top with additional crushed Oreos, if desired.
Nutrition
Serving: 1 slice | Calories: 467kcal | Carbohydrates: 51g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 144mg | Fiber: 1g | Sugar: 31g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
