This Oreo Cake recipe is light and fluffy and filled with the crunchy and creaminess of Oreos on the inside and out!
You are going to fall in love with this Oreo Cake Recipe. The cookies and cream flavor is always a favorite in our house, and this cake is the perfect treat for the Oreo lover in your life. We have used this recipe for birthdays, holidays, and other celebrations, but honestly, you don’t need a reason to bake this delicious cookies and cream cake.
For this recipe, I include large chunks of Oreo cookies in the batter and use a white cake base. This combination allows the cookie pieces to be distinctly visible and flavorful in every bite. I have had Oreo cakes before that had more of a chocolate base, but I feel that chocolate overpowers the whole dessert. When I indulge in anything Oreo, what I truly crave is authentic cookies and cream goodness!
Table of Contents
Why We Love This Oreo Cake
- The classic cookies and cream taste in a cake form is irresistibly delightful.
- Crunchy Oreo pieces against soft cake offer a satisfying mouthfeel.
- This easy Oreo cake recipe is versatile for occasions. It’s perfect for birthdays, anniversaries, or just a sweet treat.
Recipe Ingredients
- Vanilla Extract: Enhances flavors, adding a subtle, sweet aroma and taste.
- Sour Cream: Adds in moisture, ensuring a soft, velvety texture.
- Chopped Oreos: Provides the iconic cookies and cream flavor and crunchy texture contrast.
See the recipe card for full information on ingredients and quantities.
How to Make Oreo Cake
Step 1: Butter the bottom and sides of two 9-inch cake pans, and preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step 2: In the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy.
Step 3: Next, add the dry ingredients to the butter and incorporate well.
Step 4: Add the wet ingredients to the mixer and combine.
Step 5: Fold in the Oreo cookie crumbs.
Step 6: Divide the cake batter evenly into the two cake pans, and bake for 20-25 minutes, until a toothpick comes out clean.
Step 7: While the cake is baking, prepare the buttercream. Beat the butter until it is light and fluffy.
Step 8: Add the powdered sugar and cream, and mix together.
Step 9: Reserve about 1 ½ cups of the white buttercream separately for decorating the top and piping on the bottom.
Step 10: Once a portion has been removed, add the Oreo crumbs to the rest of the buttercream and mix together.
Step 11: Once the cakes have baked and cooled to room temperature, place the first cake layer onto your stand and add the Oreo buttercream on top; this will be the middle of the cake.
Step 12: After adding a layer of buttercream, flip the second layer upside down so that the top of the cake is a smooth, flat surface, and cover the entire cake with the Oreo buttercream.
Step 13: Finally, use the white buttercream and whole Oreos you set aside to decorate your cake and enjoy!
FAQs
To prevent sticking, generously butter the bottom and sides of the cake pans. For added assurance, line them with parchment paper. This creates a non-stick barrier, allowing the cake to release easily after baking. Make sure to trim the parchment to fit the pan’s bottom and slightly overhang the sides for easy lifting.
To achieve smooth Oreo buttercream frosting, first, apply a thin ‘crumb coat’ of buttercream and let it chill to seal in the fine crumbs. Then add a thicker frosting layer. Smooth it with a spatula or cake smoother, starting from the top and working down. For a sleeker finish, briefly dip the spatula in hot water before use.
Storage Info
You can STORE this cookies and cream cake in an airtight container on your counter for a couple of days or in the fridge for about a week.
You can also FREEZE this cake for up to two weeks in an airtight container. Be sure to thaw the cake to room temperature before serving.
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Ingredients
For The Cake
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup roughly chopped Oreos
For The Buttercream
- 1 3/4 cups butter
- 6 1/4 cups confectioners sugar
- 1 ½ cups crushed Oreos
- 1/3 cup heavy whipping cream
- 8 Oreos - whole, for decorating
Instructions
- Butter the bottom and sides of two 9-inch cake pans, and preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- In a stand mixer, beat the butter until light and fluffy.
- Next, add the dry ingredients to the butter and incorporate well.
- Add the wet ingredients to the mixer and combine.
- Fold in the chopped Oreos by hand.
- Divide the cake batter evenly into the two cake pans, and bake for 20-25 minutes, until a toothpick comes out clean.
- While the cake is baking, prepare the buttercream. Beat the butter until it is light and fluffy.
- Add the confectioners' sugar and cream, and mix together.
- Reserve about 1 ½ cups of the white buttercream separately for decorating the top and piping on the bottom.
- Once a portion has been removed, add the finely crushed Oreos to the rest of the buttercream and mix together.
- Once the cakes have baked and cooled to room temperature, place one layer of cake onto your stand and add the Oreo buttercream on top; this will be the middle of the cake.
- After adding a layer of buttercream, flip the second layer upside down so that the top of the cake is a smooth, flat surface, and cover the entire cake with the Oreo buttercream.
- Finally, use the white buttercream and whole Oreos you set aside to decorate your cake and enjoy!
good work!
good recipe, good for students in 4th-12th Grade😁🤯