Oreo Cake Recipe: A Cookies & Cream Lover’s Dream

Why You’ll Love This Recipe

If you’re a fan of Oreos, this cake is a must-try. It features three layers of moist vanilla cake studded with chopped Oreos, complemented by a thick and creamy frosting that mirrors the iconic Oreo filling. The secret to the frosting’s authentic taste lies in the use of clear vanilla extract, which imparts that distinct Oreo flavor.

this Recipe

Ingredients

• 2 ½ cups (300g) all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 5 large egg whites, at room temperature

• 1 cup (240ml) whole milk, at room temperature

• ¼ cup (60ml) vegetable oil

• 1 tablespoon vanilla extract

• 1 ½ cups (150g) chopped Oreo cookies

• For the frosting:

  • 1 cup (226g) unsalted butter, softened

  • 4 cups (480g) powdered sugar

  • 2 tablespoons heavy cream

  • 1 tablespoon vanilla extract

  • 1 tablespoon clear vanilla extract (for authentic Oreo flavor)

  • Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 335°F (168°C). Prepare three 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy, about 5 minutes.

4. Add Egg Whites: With the mixer on low speed, add the egg whites one at a time, ensuring each is fully incorporated before adding the next.

5. Incorporate Dry Ingredients and Liquids: Alternate adding the dry ingredients and the wet ingredients (milk, oil, and vanilla extract) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

6. Add Chopped Oreos: Gently fold in the chopped Oreo cookies using a spatula.

7. Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

9. Prepare the Frosting: For the frosting, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, clear vanilla extract, and a pinch of salt. Continue to beat until the frosting is smooth and fluffy.

10. Assemble the Cake: Once the cakes have cooled, place the first layer on a serving plate. Spread a layer of frosting over the top, then add the second cake layer. Repeat the frosting and layering process with the third cake layer.

11. Decorate: Use the remaining frosting to cover the top and sides of the cake. Garnish with additional chopped Oreos for a decorative touch.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.

• Preparation Time: 20 minutes

• Baking Time: 25-30 minutes

• Cooling Time: 1 hour

• Assembly and Decoration Time: 30 minutes

• Total Time: Approximately 2 hours

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.

• Chocolate Cake Base: Replace the vanilla cake with a chocolate cake base for a richer flavor profile.

• Mini Cakes: Bake the batter in mini cake pans for individual servings, adjusting the baking time accordingly.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

• Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

How can I make the frosting more Oreo-flavored?

Incorporate finely crushed Oreo cookies into the frosting to enhance the flavor and texture.

Can I use a different size cake pan?

Yes, adjust the baking time accordingly. For larger pans, the cake may require a longer baking time; for smaller pans, a shorter baking time.

Is it necessary to use clear vanilla extract?

While not mandatory, clear vanilla extract helps achieve the authentic Oreo flavor. Regular vanilla extract can be used as a substitute.

Can I add other fillings between the cake layers?

Yes, consider adding a layer of chocolate ganache, peanut butter spread, or whipped cream for added flavor.

How do I prevent the cake layers from sticking to the pans?

Ensure the pans are properly greased and lined with parchment paper. Additionally, allow the cakes to cool in the pans for a few minutes before transferring them to wire racks.

Can I use whole eggs instead of egg whites?

Using whole eggs will result in a denser cake. For a lighter texture, it’s recommended to use egg whites only.

How can I make the cake more moist?

Incorporate a tablespoon of sour cream or yogurt into the batter to add moisture.

Can I decorate the cake with fondant?

Yes, after applying a crumb coat of frosting, you can cover the cake with fondant for a smooth finish.

How do I achieve a smooth frosting finish?

Use a bench scraper to smooth the sides of the cake and an offset spatula for the top. Chilling the cake before smoothing can also help.

Can I make this cake ahead of time?

Yes, the cake can be baked and frosted a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

Conclusion

This Oreo cake is a delightful treat for any occasion, combining the beloved flavors of Oreos with a moist vanilla cake and creamy frosting. Whether you’re celebrating a special event or simply indulging in a sweet craving, this cake is sure to impress.