Oreo Cake Recipe
Get ready for a dreamy world of our Oreo Cake, perfectly balancing soft, fluffy texture with the irresistible crunch and cream of Oreos!
Servings: 16
Calories: 543kcal
Equipment
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 1/2 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!
Video
Notes
-For the roughly chopped Oreos in the cake batter, they should be in larger chunks so that when you cut the cake, you can see the pieces. They should not be finely crushed.
-When the cake has fully cooked, it will not be golden brown; it will be a light color, so be aware of this when baking.
-When it comes to the buttercream frosting, make sure that the Oreo pieces are more finely crushed so that the buttercream will spread more easily onto the cake.
STORE the Oreo Cake in an airtight container in the fridge; it will stay fresh for up to 3-4 days. If you've already sliced it, arrange the slices in a single layer in an airtight container and refrigerate them. For better results, FREEZE the cake layers before assembling by wrapping the cooled layers and storing them for up to 3 months.
THAW overnight in the refrigerator before enjoying. If desired, a quick 10-second burst in the microwave can gently warm a slice.
Nutrition
Serving: 1slice | Calories: 543kcal | Carbohydrates: 96g | Protein: 5g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 445mg | Potassium: 133mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1017IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 5mg