Cookies or Cakes? This s the Best of Both Worlds!

Say hello to the newest member of my cake collection: this beautiful black and white Oreo Cake!

RECIPE: https://sugarspunrun.com/oreo-cake-cookies-and-cream-cake/

Ingredients
2 ½ cups all-purpose flour¹ 315g
2 cups granulated sugar 400g
1 Tablespoon baking powder
1 teaspoon salt
6 Tablespoons unsalted butter softened to room temperature 85g
2/3 cup canola oil or vegetable oil
3/4 cup whole milk room temperature preferred 175ml
1/2 cup sour cream 120g
1 Tablespoon clear vanilla extract²
6 large or extra large egg whites room temperature preferred see note for suggestions on recipes to try with leftover egg yolks.
20 Oreo cookies broken into pieces
Cream Cheese Frosting ³
¾ cup unsalted butter softened (170g)
12 oz cream cheese softened (340g)
5 ¼ cup powdered sugar 655g
¼ teaspoon salt
1 ½ teaspoons clear vanilla extract
1 Tablespoon heavy cream optional
10 Oreo cookies pulverized to fine crumbs (if any significant pieces remain they will clog your piping tip)

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8" cake pans (Affiliate Link): https://amzn.to/2NFn9q5
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Ateco 848 Piping Tip (Affiliate Link): https://amzn.to/2luLwgg

Instructions
Preheat your oven to 350F (175C) and prepare three 8-inch round cake pans (see note 4 to make in two pans) by lining the bottom of each pan with a round of parchment paper and greasing the sides with baking spray.
In the bowl of a stand mixer (or in a large bowl using an electric mixer) whisk together flour, sugar, baking powder, and salt.
Turn mixer to low-speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely combined. When you’re finished, the mixture should resemble coarse sandy crumbs (see video above for visual).
Add canola oil and stir until combined, then on low-speed stir in milk, sour cream, and vanilla extract until completely combined.
In a separate bowl that is completely clean, dry, and grease-free, use clean, dry beaters to beat egg whites to stiff peaks (I show a visual of this in the post above and in the video).
Use a spatula to gently fold your whipped egg whites into batter (don’t overmix, but make sure there are no lumps of egg white remaining).
Carefully fold in broken Oreo pieces. Divide batter evenly into prepared baking pans and transfer to 350F (175C) oven and bake for 30-35 minutes or until the tops spring back if lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven does not bake evenly you may need to rotate pans halfway through baking.
Allow cakes to cool in pan for 15 minutes then carefully invert onto cooling rack and allow to completely cool before assembling and decorating.
Cream Cheese Frosting (makes enough to decorate cake as seen in photos)
Prepare frosting by creaming together butter and cream cheese with an electric mixer or stand mixer until creamy and well-combined.
Gradually add powdered sugar with mixer on low-speed (or see my video for a tip for adding all the sugar at once without making a mess!), scrape the sides and bottom of the bowl, and stir in salt and vanilla extract. With mixer on low speed, add cream and gradually increase mixer speed to high. Beat for 15-30 seconds until light and smooth.
Evenly ice cake, and once whole cake is covered in icing (you will use approximately ⅔ of the icing) use your hands to press pulverized Oreo crumbs evenly halfway up the cake. Pour remaining Oreo cookie crumbs into remaining frosting and stir to combine (I only use about 3-4 Tbsp of crumbs, but you can adjust according to how dark you would like your frosting to be). Fit a large piping bag with Ateco 848 piping tip and fill with frosting. Pipe swirls around the top of the cake. Serve and enjoy.
Notes
¹ You may substitute 2 ¾ or 315g cake flour, if desired
² Clear vanilla extract helps to keep the cake bright white (rather than tinted slightly yellow) but regular extract can be used instead.
³ Here are a few of my other favorite frosting options:
Swiss Meringue ButtercreamChocolate Cream Cheese FrostingErmine Frosting
⁴ This recipe can be made in two 8” or 9” pans but only fill each pan ⅔-¾ of the way full and discard any extra batter, otherwise it will overflow in your oven. Two 8” pans will take approximately 35-40 minutes, and two 9” pans will take a bit less time. Keep in mind dark-colored pans typically take less time in the oven and light-colored pans usually require longer.

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Видео Cookies or Cakes? This s the Best of Both Worlds! канала Sugar Spun Run