A delicious, moist vanilla cake that melts in your mouth, and comes together quickly and easily. The Oreo bits are an added bonus! However, you can interchange for your cookie of choice, or omit them all together if you prefer. In addition, frosting this cake can make it the perfect celebration dessert. Our favorite is to serve it with berries and a steaming cup of coffee for a delicious afternoon break.
Vanilla Oreo Cake
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3 large eggs
- 1 1/4 cups sugar plus two tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup vegetable oil
- 3/4 cup milk (or soy / almond milk)
- 3/4 cup crushed Oreo cookies
Preheat oven to 350 F.
Grease the bottom and sides of a 9 inch springform pan with vegetable oil.
In a medium bowl, mix the flour, baking and salt with a whisk.
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk.
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top.
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.