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Cookies & Cream Oreo Cake Recipe

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4.2 from 65 reviews

This Cookies & Cream Oreo Cake is a delightful American dessert featuring moist and fluffy white cake layers generously studded with large chunks of whole Oreo cookies. The cake is finished with a rich and creamy Oreo buttercream frosting made from crushed Oreos, butter, powdered sugar, and a touch of heavy cream, delivering the perfect celebration treat for any Oreo lover.

  • Total Time: 2 hours
  • Yield: 12 servings

Ingredients

Cake

  • 1 ¾ cups granulated sugar (375g)
  • ½ cup vegetable oil (112g)
  • ¼ cup salted butter, melted
  • 4 egg whites, room temperature
  • ¾ cup sour cream, room temperature (170g)
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour (312g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup whole milk, room temperature (177ml)
  • 16 Oreos, broken up or roughly chopped (about 1 ½ cups)

Frosting

  • 32 Oreos, divided
  • ¼ cup heavy cream (59ml)
  • 2 cups salted butter, room temperature (454g)
  • 8 cups powdered sugar (960g)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F. Line three 8-inch round cake pans with parchment paper circles on the bottom and spray with baking spray to prevent sticking.
  2. Mix Sugar, Oil, and Butter: In a large bowl, combine the granulated sugar, vegetable oil, and melted butter. Beat on medium-high speed for 2-3 minutes until the mixture is creamy and light in color.
  3. Add Egg Whites: Incorporate the egg whites one at a time, beating well on medium speed after each addition. Scrape the bottom and sides of the bowl occasionally to ensure even mixing.
  4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined, contributing to the cake’s moisture and flavor.
  5. Incorporate Dry Ingredients and Milk: Add half of the all-purpose flour, baking powder, baking soda, and salt to the mixture. Mix on low speed just until mostly combined. Then, add the whole milk and continue mixing, followed by the remaining flour to form a smooth batter.
  6. Fold in Oreos: Using a spatula, gently fold the chopped Oreos into the batter to ensure even distribution without over-mixing.
  7. Divide and Bake: Evenly divide the batter among the prepared pans (approximately 2 cups per pan). Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with few crumbs, and the cake springs back when touched gently.
  8. Cool Cakes: Let the cakes cool for 5-10 minutes in the pans. Run a thin, sharp knife around the edges and invert the cakes onto wire racks to cool completely.
  9. Prepare Soaked Oreos for Frosting: Break 8 Oreos into halves or quarters and soak them in the heavy cream in a bowl while preparing the frosting. Set aside 6 whole Oreos for decoration.
  10. Make Oreo Crumbs: Place the remaining whole Oreos in a food processor and pulse until finely ground into crumbs. Reserve ½ cup of these crumbs for decorating the cake.
  11. Make the Buttercream: Beat the butter in a stand mixer with a whisk attachment for 2 minutes until creamy and light. Gradually add the powdered sugar, mixing on medium-low speed, scraping the bowl as needed until incorporated.
  12. Add Flavorings: Mix in the vanilla extract and salt, then beat the frosting on medium-high speed for 5 minutes until fluffy and light.
  13. Combine Oreo Crumbs and Soaked Oreos: Add the finely crushed Oreo crumbs along with the soaked Oreos and the cream from the soaking bowl to the buttercream. Beat until the cookie pieces are evenly distributed.
  14. Assemble the Cake: Place one cake layer on a cake stand and spread a layer of frosting evenly. Top with half of the soaked Oreo pieces and a little more frosting to level the layer. Repeat with the second layer and remaining soaked Oreos.
  15. Chill Before Final Frosting: Add the final cake layer and chill the entire cake in the fridge or freezer for 30 minutes to set and facilitate easier frosting.
  16. Final Frosting and Decoration: Spread most of the remaining buttercream onto the top and sides, smoothing with an offset spatula or cake scraper. Use leftover frosting to pipe swirls if desired. Press reserved Oreo crumbs gently onto the sides, turning the cake. Decorate with whole Oreos. Scrape excess crumbs from the plate and sprinkle on top.
  17. Set and Serve: Refrigerate or freeze the cake for an additional 30 minutes to set the frosting before slicing and serving.

Notes

  • Use room temperature ingredients for better mixing and a lighter cake texture.
  • Do not over-mix the batter once the flour is added to avoid a dense cake.
  • Chilling the cake layers before final frosting helps achieve a smooth finish.
  • If you prefer, swap salted butter for unsalted and adjust salt accordingly.
  • Use an offset spatula and cake scraper for smooth frosting application and professional finish.
  • Store leftover cake covered in the refrigerator for up to 3 days for freshness.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/cookies-and-cream-oreo-cake-recipe/