Vegan Cookies and Cream Angel Food Cake
Light, airy angel food cake studded with crushed Oreo cookies and topped with fluffy white frosting and cookie halves. This crowd-pleasing dessert combines the classic texture of angel cake with beloved cookies and cream flavors. Perfect for birthdays, potlucks, or any celebration where you want an impressive yet approachable cake. The reduced-fat cookies keep it slightly lighter while still delivering that signature chocolate-vanilla contrast everyone loves.
Ingredients
- 1 box (16 oz) Betty Crocker Angel Food Cake Mixhomemade angel food1:1vegetariangluten-free
requires 12 egg whites and cake flour
- 1 ⅓ cups cold water
- 3 Oreo reduced-fat chocolate creme sandwich cookies, finely crushed
- 1 box (7.2 oz) Betty Crocker Home Style Fluffy White Frosting Mixhomemade buttercreamvariesvegetarianadds dairy
requires butter, powdered sugar, vanilla
- ½ cup boiling water
- 6 Oreo reduced-fat chocolate creme sandwich cookies, cut in half
Instructions
- 1
Move oven rack to lowest position and heat oven to 350°F
- 2
Beat cake mix and cold water in large glass or metal bowl on low speed 30 seconds, then medium speed 1 minute
- 3
Carefully fold crushed cookies into batter and pour into ungreased tube pan
- 4
Gently cut through batter using metal spatula or knife
- 5
Bake 37 to 47 minutes until top is dark golden brown and cracks feel dry, not sticky
- 6
Immediately turn pan upside down onto bottle or rest on cans and cool completely for 2 hours
- 7
Remove cake by pulling away from pan sides with fingers, then press bottom or shake gently
- 8
Beat frosting mix and boiling water on low 30 seconds, then high 5 to 7 minutes until stiff peaks form
- 9
Frost cake and garnish with cookie halves
Tips
Use a glass bottle or cans of equal height to properly invert the pan - this cooling method prevents the cake from collapsing.
Don't skip the gentle cutting through batter step as it helps eliminate large air bubbles that could create holes in the finished cake.
Remove cake gently with fingers rather than a knife to avoid tearing the delicate crumb structure.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead - frost just before serving for best appearance
Slice with serrated knife using gentle sawing motion to preserve texture
Common Mistakes
Don't grease the tube pan or cake won't climb properly during baking
Don't underbake or cake will collapse when cooling
Don't rush cooling time or cake structure will be compromised
Substitutions
Gluten-Free Swaps
requires 12 egg whites and cake flour
General Alternatives
requires butter, powdered sugar, vanilla
FAQ
Can I use regular Oreos instead of reduced-fat?
Yes, regular Oreos work perfectly fine. The reduced-fat version just cuts down slightly on overall richness but doesn't affect the cake's structure or taste significantly.
What if I don't have a tube pan?
Angel food cake requires a tube pan for proper rising and cooling. The center tube allows even heat distribution and the ungreased surface lets the cake climb during baking.
How long will this cake keep fresh?
Unfrosted cake keeps 3 days at room temperature or 1 week refrigerated. Once frosted, best consumed within 2 days for optimal texture and appearance.