Ingredients For the Cake: 2 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup whole milk 1 cup sour cream 15–20 chocolate sandwich cookies (like Oreos), coarsely chopped For the Glaze: 1 ½ cups powdered sugar 2–3 tablespoons milk or heavy cream ½ teaspoon vanilla extract For Garnish: Crushed chocolate sandwich cookies Instructions Step 1: Prepare the Cake Batter Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or use a baking spray with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients. Gently fold in the chopped chocolate sandwich cookies, ensuring they are evenly distributed. Step 2: Bake the Cake Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. Step 3: Make the Glaze In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze. Step 4: Decorate and Serve Drizzle the glaze evenly over the cooled cake. Sprinkle crushed chocolate sandwich cookies on top for garnish. Slice and serve!
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