When it comes to cookies and cream recipes, this cake is a real winner. Layers of spongy vanilla cake with crunchy and delicious Oreo pieces speckled throughout all brought together with an Oreo frosting! A total cookies and cream lover's dream come true.
Can we take a quick second to appreciate how cute the mini Oreos on top of this cake are?
Ok, second over. Now onto the REAL good stuff!
This cake is an literal. dream. come. truuuuueeeee. You have a super rich and buttery cake with cookie pieces mixed in, layered between a fluffy and dreamy cookies and cream frosting.
So if you'll excuse me, this is going to be my bff for the next 50 years or so.
reverse creaming
We're using the reverse creaming method to make this cake. Not only is it delicious, it makes for a quicker, easier to make, and sturdier cake - perfect for suspending the Oreo cookies!
What makes reverse creaming unique compared to the regular cake making method is that, instead of creaming together butter and sugar together and gradually building the cake batter on top of that, we're going to cut the butter into the dry ingredients and then whisk in the wet ingredients.
Reverse creaming is the method I also use for my apple crumb cake!
It's like a hybrid of the regular cake method and muffin method! If you're curious, here's a really cool article going over what the reverse creaming method is!
I feel like a real baking nerd...
Oreo cake ingredients
flour
sugar
baking soda + baking powder
salt
butter: for the cake and the frosting!
oil: I always love adding both butter AND oil to any vanilla cake I make. Vanilla cake is more prone to drying out than say a chocolate cake, so oil helps keep it soft and tender while the butter adds flavor and richness!
egg whites: I decided to use a white cake base for this recipe to really let the flavor and look of the Oreos POP! So no egg yolks here!
sour cream
milk
Oreo cookies
how to make Oreo cake & Oreo frosting
Make the Oreo cake:
1. Cut butter into dry ingredients. Mix and mash everything together until the butter pieces are super small and the mixture is coarse and crumbly like so:
You can do this step by hand with a fork or pastry cutter, or with an electric mixer fitted with the beater attachment.
2. Whisk together wet ingredients in a separate bowl.
3. Combine wet and dry ingredients. Whisk together until you no longer see any dry ingredients, then give it about 3 good mixes around the bowl with your whisk. That's the perfect amount to ensure it's neither under or over mixed!
4. Fold Oreos into cake batter. Take care not to mix too much because a) you run the risk of overworking the batter... and b) you could start to see the Oreos bleed color into the batter.
5. Evenly distribute the cake batter to your cake pans & bake! You can bake the cakes in batches if you don't have enough cake pans to bake them all at once.
6. Cool cakes completely to room temperature before layering! Let the cakes cool for about 5 minutes in the pans, then on a wire rack until they're room temperature.
I also like to freeze my cake layers for 20-30 minutes to firm them up and make layering that much easier!
Make the Oreo frosting:
1. Grind up Oreos into a fine crumb. Filling and all!
2. Cream together butter and salt until smooth.
3. Gradually mix in powdered sugar.
4. Whip the butter sugar mix until it becomes fluffy and lightens in color.
5. Whisk in 4 tablespoons of milk. If you find the frosting is too thick, continue whisking in more milk, one tablespoon at a time, until it reaches a spreadable consistency.
6. (Optional) set aside some plain white buttercream for decorating the cake. I used some plain frosting to pipe detailing on the top of the cake, but you can skip this step if you'd like!
7. Mix Oreo crumbs into buttercream.
Layer & decorate your cake!
1. Stack you cakes and frost between each layer! Decorate the outside of the cake with more frosting and Oreo crumbs.
2. Slice & serve!
making this recipe in different baking pans
use this recipe to make...
2 (8 or 9 inch) layers
You can use this same batter to make a wider 2 layer cake. For 8 inch sized cakes, the bake time will be about 28 to 30 minutes. For 9 inch cakes, the bake time will be about 22 to 25 minutes.
Oreo cupcakes
This cake batter can be used to make 20 to 24 cupcakes. Line 2 standard sized cupcake tins with paper liners, and fill the liners no more than ⅔ of the way full with batter.
Bake the cupcakes for 15 to 20 minutes.
a sheet cake
Use this batter to make a 9x13 inch sheet cake. Bake for about 30 to 35 minutes. You would only need about half of the frosting recipe below.
Mimi's tips
Spoon and level or measure your flour by weight: This is true for any cake recipe you make! Scooping flour straight from the bag can result in too much going into your cake!
Don't under OR over mix! Reverse creaming is super easy in terms of effort, but do keep an eye out for when the cake batter is just perfectly mixed! Your cake batter is ready as soon as you no longer see streaks of dry ingredients and it looks silky. There may be a few clumps, but that's totally fine!
Avoid adding overly small Oreo crumbs to the cake batter. It can make the cake batter grey.
Loosely tent your cakes with aluminum foil if needed. These cakes are THICK. If you notice them browning on the outside before the center has a chance to fully cook through, loosely tent the cakes with aluminum foil to slow the browning and allow them to bake through.
Freeze your cake layers before frosting. This is optional, but chilled cake layers are waaaaay easier to assemble and frost! They just need 20 to 30 minutes in the freezer to firm up slightly.
For more cake making tips and tricks, also check out my top 11 cake baking tips here!
Oreo cake storage
Avoid slicing your cake until you're ready to serve it to keep the inside soft and moist for longer!
Cover your cake with a glass dome or with plastic wrap. Store your cake in the fridge for up to 5 days.
If you're using plastic wrap to cover your cake but are worried about ruining your decorations, here's a little tip! Chill the cake (uncovered) in the fridge for 1 hour to allow the frosting to firm up and set, then cover with plastic wrap and store. This'll protect your piping and frosting work!
how to freeze your cake layers
You can freeze the unassembled cake if you plan on making it a few weeks down the line. Wrap each layer of cake with some plastic wrap followed by a layer of aluminum foil to help prevent freezer burn.
Freeze for up to 2 months.
To defrost, you can set the cakes out at room temperature for a few hours or defrost in the fridge overnight.
Check out these other recipes!
Oreo Chocolate Chip Cookies
No Bake Chocolate Cheesecake
Chocolate Cake
White Cake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Oreo Cake Recipe
- Total Time: 1 hour 28 minutes
- Yield: 8 generous slices
Description
When it comes to cookies and cream recipes, this cake is a real winner. Layers of spongy vanilla cake with crunchy and delicious Oreo pieces speckled throughout all brought together with an Oreo frosting! A total cookies and cream lover's dream come true.
Ingredients
For the cake:
- 2 cups (240g) all-purpose flour, spoon and leveled
- 1 & ¼ cups (250g) granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, cubed and softened to room temperature
- ¼ cup (60mL) vegetable oil, or any neutral flavored oil
- 3 large egg whites, at room temperature
- ⅔ cup (160g) sour cream, at room temperature
- ¼ cup (60mL) milk, at room temperature
- 20 (225g) Oreo cookies, broken into chunks
For the Oreo Buttercream Frosting:
- 14 (150g) Oreo cookies
- 1 & ½ cups (3 sticks / 340g) unsalted butter, softened to room temperature
- ½ teaspoon salt
- 6 & ½ cups (845g) powdered sugar, sifted
- 4 to 6 tablespoons milk
Instructions
- Preheat your oven to 350°F. Butter 3 (6 inch) cake pans and line the bottoms with parchment paper. Lightly coat the sides of the pans with flour and tap out any excess. Set aside.
* Note: if you don't own 3 (6 inch) cake pans, you can bake this batter in batches. Just make sure to cool, clean, and re-grease and line the pans with parchment paper before making the next batch. - Make the cake: In a large bowl, combine flour, sugar, baking soda, baking powder, salt, and unsalted butter. Mix and mash the ingredients together with a fork or pastry cutter until well combined and the pieces of butter are no larger than the size of a pea. You can also do this with an electric mixer fitted with the beater attachment on low speed.
- In a separate medium sized bowl, combine vegetable oil, egg whites, sour cream, and milk. Whisk together until well combined.
- Add the wet ingredients to the butter flour mixture. Beat together until well combined and silky. Take care not to overmix! Mix just until you no longer see dry streaks of flour, then give the batter about 2 or 3 good mixes afterwards. The batter will have a few clumps - that's normal!
- Add the broken Oreo cookie pieces to the batter, and fold in until evenly distributed. Again, avoid overmixing!
- Divide the batter evenly between your cake pans, and spread into an even layer. Bake your cakes in the center of your preheated 350°F oven for 25 to 30 minutes, or until a skewer inserted into the center of the cake comes out clean. If you find the cakes are browning on the outside, but the inside hasn't cooked through yet, loosely tent the tops with aluminum foil to finish baking.
- Cool your cakes for about 5 minutes in the pans, then turn onto a wire rack and set aside to cool completely to room temperature.
- Make the Oreo buttercream frosting: In the bowl of a food processor, add in Oreo cookies. Pulse on and off to grind into a fine crumb. Set aside.
- In a large bowl, combine butter and salt. Using an electric mixer fitted with the whip or beater attachment, cream the butter until smooth (about 2 minutes on medium speed).
- Gradually mix in the powdered sugar on low speed until fully combined. Whip the mixture on medium-high speed for another 2 to 3 minutes, or until pale in color and fluffy.
- Mix in 4 tablespoons of milk until combined. If the frosting is too thick, gradually mix in more milk, 1 tablespoon at a time, until it reaches a spreadable consistency. (Optional) set aside about ¾ of a cup of the plain vanilla frosting for decorating the top of your cake later!
- Add the Oreo crumbs to the frosting base, and mix until combined.
- Layer & assemble your cake! Layer your cake layers with about ¼ cup of frosting between each layer. Frost the outside of your cake and decorate with more crushed Oreos and the plain white frosting if desired!
- Slice and serve!
- Prep Time: 30 minutes
- Bake Time: 25 minutes
- Category: Cakes
Enjoy!
Michelle says
Can I use this same recipe with just two 8 inch pans?