Ingredients
Cake
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter softened
at room temp
3/4 cup sugar
3 large eggs room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk or plain kefir,
room temperature
Buttercream (Easy Swiss Meringue)
6 fl oz egg whites (3/4 cup)
24 oz powdered sugar (6 cups)
1/2 tsp salt
24 oz unsalted butter (3 cups),
at room temperature
2 Tbsp vanilla extract

Directions
Preheat oven to 350°F.
Cake:
Cream butter and sugar until light and fluffy. Add eggs one at a time.
Add flour and buttermilk alternating in thirds.
Can be used for cupcakes or cake.
I did 6″ cake pan, lined with parchment on bottom and bake for 25 minutes @ 350F° or until toothpick comes
out clean.
Filling and icing:
Whip egg whites and icing sugar until stiff peaks. Slowly add butter in small cubes until combined, add vanilla extract and whip for an extra 5 minutes. Split in half and add desired amount of crushed oreos for cookies & cream filling.

Recipe and photos compliments of Baked by Shy