Ingredients:

  • 375g all-purpose flour
  • 400g granulated sugar
  • 12g baking powder
  • 3g salt
  • 225g unsalted butter, room temperature
  • 5 large egg whites
  • 120g full-fat sour cream
  • 240ml whole milk
  • 15ml vanilla extract
  • 150g chopped Oreo cookies
  • 340g unsalted butter, softened
  • 600g confectioners’ sugar
  • 45ml heavy cream
  • 100g finely crushed Oreos
  • 0.5g salt

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your cake pans and line them with parchment. Sift together the 375g flour, 12g baking powder, and 3g salt in a medium bowl.
  2. Cream the 225g room temperature butter and 400g sugar until the mixture is pale and light as air. This should take at least 5 minutes on medium high speed. Add the 5 egg whites one at a time, beating well after each addition. Mix in the 15ml vanilla and 120g sour cream.
  3. Add one third of the dry ingredients to the butter mixture, followed by half of the 240ml milk. Repeat, ending with the dry ingredients. Mix until only a few streaks of flour remain.
  4. Gently fold in the 150g of chopped Oreos using a spatula. Do not use the mixer for this part! Fold until the cookies are just distributed.
  5. Divide the batter evenly between the pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be springy to the touch. Let them cool in the pans for 10 minutes before moving to a wire rack.
  6. While the cakes cool, beat the 340g of softened butter for 3 minutes. Gradually add the 600g of confectioners' sugar. Add the 45ml of heavy cream and 0.5g salt and whip on high for another 2 minutes until it looks velvety.
  7. Fold the 100g of finely crushed Oreos into the frosting.
  8. Level the cooled cakes with a serrated knife if they have domes. Place the first layer down, spread a generous amount of frosting, and top with the second layer. Coat the exterior in a thin crumb coat, chill for 20 minutes, then apply the final layer of frosting.