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

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A delicious three-layer vanilla cake studded with chopped Oreos and topped with a creamy, Oreo-flavored frosting, perfect for cookies and cream lovers.

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

Pinch of salt

Instructions

  1. Preheat the oven to 335°F (168°C). Grease and line the bottoms of three 6-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a stand mixer with paddle attachment, beat softened butter on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, about 5 minutes.
  4. With mixer on low, add egg whites one at a time, fully incorporating each before adding the next.
  5. Alternate adding dry ingredients and wet ingredients (milk, oil, vanilla extract) to the butter mixture, starting and ending with dry ingredients. Mix until just combined, do not overmix.
  6. Gently fold in chopped Oreo cookies using a spatula.
  7. Divide batter evenly among prepared pans. Smooth tops and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, clear vanilla extract, and salt. Beat until smooth and fluffy.
  10. Once cakes are cool, place first layer on serving plate, spread frosting over top. Add second layer, repeat frosting. Add third layer and frost top and sides.
  11. Decorate with additional chopped Oreos as desired.

Notes

  • Use clear vanilla extract in frosting for authentic Oreo flavor.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • To make frosting more Oreo-flavored, fold in finely crushed Oreo cookies.
  • Adjust baking time if using different sized cake pans.
  • Store cake in airtight container at room temperature up to 3 days or refrigerate up to 1 week.
  • Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in fridge before serving.
  • Use only egg whites for a lighter cake; whole eggs will make it denser.
  • Add a tablespoon of sour cream or yogurt to batter for extra moisture.
  • Can decorate with fondant after applying a crumb coat of frosting.
  • Chill cake before smoothing frosting for a smooth finish.
  • Can bake and frost cake a day ahead; store in fridge and bring to room temperature before serving.

Nutrition

Find it online: https://bitezly.com/oreo-cake-recipe-a-cookies-cream-lovers-dream/