Description
This delicious Oreo Cookies & Cream Cake is a rich and creamy dessert featuring moist layers of vanilla cake studded with chunks of Oreo cookies, frosted with a luscious buttercream infused with crushed Oreos and decorated with whole cookies. Perfect for Oreo lovers, this recipe yields a show-stopping cake that combines classic flavors with a touch of elegance.
Ingredients
Scale
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
- Prepare Cake Pans: Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper circles on the bottom and spray with baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the sugar, vegetable oil, and melted butter. Beat on medium-high speed for 2-3 minutes until the mixture is light and creamy.
- Add Egg Whites: Add the egg whites one at a time, beating well after each addition on medium speed. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined.
- Incorporate Dry Ingredients and Milk: Add half the flour along with the baking powder, baking soda, and salt. Mix on low speed just until mostly combined. Then add the milk and mix briefly before adding the remaining flour. Mix until the batter is smooth.
- Fold in Oreos: Using a spatula, gently fold in the broken Oreos evenly throughout the batter.
- Bake: Divide the batter evenly among the three pans (about 2 cups per pan). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should spring back when pressed lightly.
- Cool Cakes: Let the cakes cool in the pans for 5-10 minutes. Run a sharp knife around the edges, then invert the cakes onto wire racks to cool completely.
- Prepare Frosting – Soak Oreos: Break 8 Oreos into halves or quarters and soak them in ¼ cup heavy cream in a bowl. Set 6 whole Oreos aside for decoration.
- Prepare Oreo Crumbs: Add the remaining whole Oreos (with cream filling) to a food processor and pulse until fine crumbs form. Set aside ½ cup of these crumbs for decorating later.
- Make Buttercream: Beat the softened butter on medium-high speed in a stand mixer for 2 minutes until creamy and light using the whisk attachment. Gradually add powdered sugar, mixing on medium-low speed until combined. Add vanilla extract and salt, then beat on medium-high speed for 5 minutes until the frosting is fluffy.
- Add Crushed Oreos and Cream: Mix the finely crushed Oreo crumbs and the cream used for soaking the broken Oreos into the frosting until evenly distributed.
- Assemble Cake – First Layer: Place one cake layer on a cake stand and spread an even layer of frosting over it. Add half of the soaked Oreos on top of the frosting, then spread a thin layer of frosting to level the surface.
- Second Layer: Add the next cake layer on top, repeat the frosting and soaked Oreos layering as done with the first layer.
- Final Layer and Chill: Add the final cake layer on top and chill the cake in the refrigerator or freezer for 30 minutes to set the layers and make frosting easier.
- Finish Frosting: Spread the remaining buttercream over the top and sides of the cake with an offset spatula and cake scraper for a smooth finish. Use leftover frosting to pipe decorative swirls on top if desired.
- Decorate with Oreos: Press the reserved Oreo crumbs gently onto the sides of the cake, turning the cake as you go. Sprinkle any fallen crumbs back onto the top. Arrange the 6 whole reserved Oreos around the cake for decoration.
- Final Chill and Serve: Refrigerate or freeze the finished cake for 30 minutes to set the frosting completely before slicing and serving.
Notes
- The recipe makes approximately 6-7 cups of batter in total.
- If using a 9×13-inch pan, bake for 30-35 minutes.
- For two 9-inch pans, bake for 25-30 minutes.
- For four 6-inch pans, bake for 25-30 minutes.
- For cupcakes, bake for 18-20 minutes and this recipe will make about 3 dozen cupcakes.
- If making a two-layer 9-inch cake or a 9×13-inch cake, use only half the frosting recipe.
- Use room temperature ingredients for best results.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
