Oreo Cake (Cookies & Cream Cake!)
User Reviews
5
359 reviews
Excellent
Oreo Cake (Cookies & Cream Cake!)
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The Oreo Cake is a layered vanilla-based cake studded with chunks of Oreo cookies and layered with cream cheese frosting blended with Oreo crumbs. The cake is moist and tender with a rich, creamy frosting complementing the crunchy cookie pieces for a classic cookies-and-cream experience.
Description
This Oreo Cake combines a batter made from all-purpose flour, granulated sugar, baking powder, salt, butter, avocado or canola oil, sour cream, clear vanilla extract, whole milk, and eggs. The batter also includes broken Oreo cookies mixed in, adding texture and chocolate flavor bursts. The cake is baked in round pans lined with parchment paper and greased for easy release.
The frosting is a cream cheese-based mixture with butter, powdered sugar, salt, vanilla, heavy cream, and pulverized Oreo cookies to create a smooth yet textured icing. This complement balances the vanilla cake's mild flavor with the distinct Oreo taste, layering the dessert with sweetness and creaminess.
Visual appeal is enhanced by the dark Oreo chunks contrasting the pale cake layers, and the cake slices well. Baking instructions include tips on pan size and filling levels to prevent overflow, as well as advice for whipping egg whites correctly for proper cake leavening.
For storage, the cake keeps at room temperature for a short time, refrigerated up to a week, or frozen for longer preservation. The notes suggest substitutions for cake flour and vanilla extract and alternative frosting options.
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Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter softened to room temperature
- ⅔ cup avocado oil or canola oil or vegetable oil
- ½ cup sour cream
- 1 Tablespoon clear vanilla extract
- ¾ cup whole milk room temperature preferred
- 6 egg room temperature preferred (see note for suggestions on recipes to try with leftover egg yolks, whites, large or extra large
- 20 Oreo cookies broken into pieces
Cream Cheese Frosting ⁴
- ¾ cup butter softened, use full-fat brick-style cream cheese, unsalted
- 12 oz cream cheese softened
- 5 ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract clear
- 1 Tablespoon heavy cream optional
- 10 Oreo cookies pulverized to fine crumbs (if any significant pieces remain they will clog your piping tip)
Instructions
- Preheat your oven to 350F (175C) and prepare three 8-inch round cake pans (see note 5 to make in two pans) by lining the bottom of each pan with a round of parchment paper and greasing the sides with baking spray.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) whisk together flour, sugar, baking powder, and salt.
- Turn mixer to low-speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely combined. When you’re finished, the mixture should resemble coarse sandy crumbs (see video above for visual).
- Add canola oil and stir until combined, then add sour cream and vanilla extract and stir on low-speed until completely combined. With mixer still on low-speed, add milk until combined.
- In a separate bowl that is completely clean, dry, and grease-free, use clean, dry beaters to beat egg whites to stiff peaks (I show a visual of this in the post above and in the video if it's your first time doing this!).
- Use a spatula to gently fold your whipped egg whites into batter (don’t overmix, but make sure there are no lumps of egg white remaining).
- Carefully fold in broken Oreo pieces. Divide batter evenly into prepared baking pans and transfer to 350F (175C) oven and bake for 30-35 minutes or until the tops spring back if lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven does not bake evenly you may need to rotate pans halfway through baking.
- Allow cakes to cool in pan for 15 minutes then carefully invert onto cooling rack and allow to completely cool before assembling and decorating.
Cream Cheese Frosting (makes enough to decorate cake as seen in photos)
- Prepare frosting by creaming together butter and cream cheese with an electric mixer or stand mixer until creamy and well-combined.
- Gradually add powdered sugar with mixer on low-speed (or see my video for a tip for adding all the sugar at once without making a mess!), scrape the sides and bottom of the bowl, and stir in salt and vanilla extract. With mixer on low speed, add cream and gradually increase mixer speed to high. Beat for 15-30 seconds until light and smooth.
- Evenly ice cake (you'll only need approximately ⅔ of the icing for this), and once whole cake is covered in icing use your hands to press pulverized Oreo crumbs evenly halfway up the cake. Pour about 3-4 Tablespoons of remaining Oreo cookie crumbs into remaining frosting and stir to combine (you can adjust how many crumbs you'd like to use according to how light or dark you would like your frosting to be). Fit a large piping bag with Ateco 848 piping tip and fill with frosting. Pipe swirls around the top of the cake. Serve and enjoy.
Equipments used:
Notes
- Cake flour can be substituted with 2 ¾ cups (315g) for a lighter texture.
- Clear vanilla extract keeps the cake color bright white, but regular vanilla extract is an acceptable substitute.
- Fresh egg whites are recommended for proper whipping; carton egg whites may not reach stiff peaks reliably.
- Alternative frosting options include Swiss meringue buttercream, chocolate cream cheese frosting, and ermine frosting.
- When using two 8" or 9" pans, fill only ⅔ to ¾ full to prevent batter overflow; discard excess batter if needed.
- Expect 35-40 minutes baking time for two 8" pans, slightly less for 9" pans; baking times vary with pan color—dark pans bake faster than light pans.
- Store cake in an airtight container at room temperature for 1-2 days or refrigerate up to a week; refrigeration may dry the cake.
- The cake freezes well for several months when properly wrapped.
Nutrition Information
Show Details
Serving
1slice
Calories
834kcal
(42%)
Carbohydrates
111g
(37%)
Protein
7g
(14%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
73mg
(24%)
Sodium
442mg
(18%)
Potassium
258mg
(5%)
Fiber
1g
(4%)
Sugar
85g
(170%)
Vitamin A
869IU
(17%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 834 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 834kcal | 42% |
| Carbohydrates | 111g | 37% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 442mg | 18% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 85g | 170% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
359 reviews
Excellent
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