Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 ½ cups cake flour
- 1 Tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup whole milk
- ¾ cup chopped Oreo cookies
- 1.5 quarts Cookies and Cream ice cream (softened)
- 2 cups whipped cream (or store-bought topping)
- Additional chopped Oreo cookies (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Mix in the vanilla extract.
- Gradually add the flour, baking powder, salt, and milk alternately until just combined. Fold in chopped Oreo cookies.
- Divide the batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Once cooled, layer one cake on a platter, spread half of the softened ice cream over it, top with the second cake layer, and spread remaining ice cream on top.
- Frost with whipped cream and garnish with additional chopped Oreo cookies.
- Freeze for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg