Cake recipe adapted from: Sally’s Baking Addiction
Frosting adapted from: Food Network Magazine
This is my favorite vanilla cake recipe. It’s versatile and can also be used as the base for a funfetti cake or plain vanilla cake. If you don’t like oreos, change up the topping and frosting as you like. If making this for a big group, double recipe to make a large layer cake.
- 1 and 2/3 cup (210 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1/2 cup (1 stick or 115 grams) unsalted butter, melted
- 1 large egg
- 1/4 cup (60 grams) yogurt (plain or vanilla; or greek yogurt; or sour cream)
- 3/4 cup (180 ml) milk (cow’s milk; or soy milk; or almond milk)
- 1 Tablespoon (15 ml) vanilla extract
- 3 ounces white chocolate (not chips), finely chopped
- 1 1/2 sticks unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 cups confectioners’ sugar
- 15 chocolate sandwich cookies or other cookies, chopped
Make the Cake
- Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) with nonstick spray. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
- Pour batter into prepared cake pan. Bake for 32-37 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake. Allow to cool.
Make the Frosting
- Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly.
- Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners’ sugar until smooth. Taste, add more confectioners’ sugar, if needed, to reach desired taste or consistency.
Assemble the Cake
- Slice cake in half horizontally to create two layers.
- Place 1 cake layer on a platter; spread about 3/4 or 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies.
- Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.