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oreo cake slice

Oreo Cake Recipe

Bernice Baran
Super moist and fluffy cookies ‘n’ cream Oreo cake made with Oreo chunks, Oreo buttercream and milk soaked whole Oreos!
4.62 from 150 votes
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Prep Time 45 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes
Course Cakes
Cuisine American
Servings 8 -10 servings
Calories 1008 kcal

Ingredients
  

Oreo Vanilla Cake

  • 2 1/4 (270g) cups all-purpose flour spooned and leveled
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter room temperature
  • 1/2 cup (118mL) canola oil
  • 1 1/2 cup (300g) granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup (170g) sour cream room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (177mL) milk room temperature
  • 12 Oreos roughly chopped

Oreo Frosting

  • 24 Oreos
  • 1/4 cup (59mL) heavy whipping cream
  • 1 cup (227g) unsalted butter room temperature
  • 1/16 tsp salt
  • 3 cups (360g) powdered sugar spooned and leveled
  • 2 tsp vanilla extract

Topping

  • 2 crushed Oreos

Instructions
 

Oreo Vanilla Cake

  • Begin by bringing all the ingredients to room temperature. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch pans. 
  • In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    2 1/4 (270g) cups all-purpose flour, 1 Tbsp (10g) baking powder, 1/2 tsp salt
  • Place the room temperature butter, the oil and the granulated sugar in a large bowl and use a stand mixer with the whisk attachment to beat them for 2 minutes.
    1/4 cup (56g) unsalted butter, 1/2 cup (118mL) canola oil, 1 1/2 cup (300g) granulated sugar
  • Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
    3 large eggs, 3/4 cup (170g) sour cream, 1 tsp vanilla extract
  • Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients. 
    3/4 cup (177mL) milk
  • Fold in the Oreo chunks (I don't add all the tiny crumbs, just the actual chunks) and distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. 
    12 Oreos
  • Invert the cake layers onto a cooling rack and allow them to cool completely before frosting.

Oreo Frosting

  • Begin by splitting 6 Oreos in half and place them in the heavy whipping cream, allowing them to soak while you make the buttercream frosting.
    24 Oreos, 1/4 cup (59mL) heavy whipping cream
  • Place the rest of the Oreos in a food processor and pulse until it's finely ground.
  • Place the room temperature butter in the bowl of an electric mixer. Using a paddle attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow.
    1 cup (227g) unsalted butter
  • Add the salt and the powdered sugar to the butter and mix on low speed, just until combined. Turn the mixer to medium-high speed and beat the buttercream for at least five minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty. Make sure to scrape the bottom and sides of the bowl every couple minutes.
    1/16 tsp salt, 3 cups (360g) powdered sugar
  • Add the ground Oreos and beat until the they're fully combined. Switch to the whisk attachment and pour in the Oreo infused heavy whipping cream and vanilla extract and beat for another 2 minutes on medium-high speed.
    2 tsp vanilla extract

Assemble

  • Place the first layer of cake on a flat surface and spread 1/4 of the buttercream on top of it. Put a layer of the soaked Oreos on top of the frosting and then cover it with a little bit more frosting.
  • Repeat with the second layer of cake and then place the third layer on top and refrigerate the cake for 30 minutes.
  • Place the rest of the buttercream on top of the cake and use an offset spatula to work it's way down. Then use a cake scraper to smooth the frosting, allowing it to create an uneven ridge at the top.
  • Fill the top of the cake with crushed Oreos. Refrigerate the cake for 30 minutes to set before slicing and serving. 
    2 crushed Oreos

Nutrition

Serving: 1gCalories: 1008kcalCarbohydrates: 129gProtein: 8gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 22gCholesterol: 135mgSodium: 548mgFiber: 2gSugar: 87g
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