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Oreo Cake Recipe

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This Oreo cake is a delicious and indulgent dessert made with fluffy layers of white cake, packed with chunks of Oreo cookies, and topped with creamy vanilla buttercream frosting that tastes just like Oreo filling. Perfect for Oreo lovers and ideal for any occasion.

Ingredients

Oreo Cake
14 ounces all-purpose flour

2 ½ teaspoons baking powder

¾ teaspoon salt

8 ounces unsalted butter (room temperature)

14 ounces granulated sugar

6 large egg whites (room temperature)

10 ounces milk (room temperature)

2 ounces vegetable oil

2 teaspoons clear vanilla extract

4 ounces roughly chopped Oreo cookies (about 12 Oreos, without filling)

Oreo Frosting
16 ounces unsalted butter (room temperature)

32 ounces powdered sugar

½ teaspoon salt

1 teaspoon clear vanilla extract

2-3 tablespoons white food coloring

2 ounces crushed Oreo cookies (about 5 Oreos, without filling)

2-3 tablespoons milk (optional, for thinning)

Instructions

  1. Preheat the oven to 335°F (168°C). Grease and flour three 6"x2" cake pans, or use your preferred pan release method.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, combine the milk, vegetable oil, and vanilla extract. Set aside.
  4. In a stand mixer, beat the softened butter on medium speed until smooth. Gradually add the sugar and beat on medium-high for about 5 minutes until the mixture is light and fluffy.
  5. With the mixer on low, slowly add the egg whites one at a time, ensuring each is fully incorporated before adding the next.
  6. Add ⅓ of the dry ingredients to the butter mixture, followed by ½ of the milk mixture. Repeat this process until all ingredients are combined, making sure not to overmix.
  7. Chop the Oreo cookies into ¼-inch pieces (discard the cream or save it for the frosting). Gently fold the chopped Oreos into the batter.
  8. Divide the batter evenly between the prepared pans. Bake for 35-45 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack. For extra moisture, wrap the cakes in plastic wrap and freeze them for up to 1 week.
  9. In the stand mixer, beat the butter for the frosting until smooth. Gradually add the powdered sugar, mixing on low until smooth. Add the vanilla, salt, and food coloring. If the frosting is too thick, thin with a little milk. Stir in the crushed Oreos if desired.
  10. Once the cakes are fully cooled, trim any brown edges or domes if you prefer. Apply a crumb coat, freeze for 15 minutes, then frost with a final layer of buttercream. Decorate with dollops of frosting and whole Oreos.

Notes

  • If using a different size pan, adjust the baking time accordingly.
  • You can freeze the cakes for up to 1 week after they’ve cooled for extra moisture.
  • For a dairy-free version, use non-dairy butter and milk alternatives.
  • If the frosting is too thick, thin it with a little milk.
  • For a fun twist, you can experiment with different flavors of Oreos, such as mint or peanut butter.

Nutrition

Find it online: http://recipesbyjanet.com/oreo-cake-recipe/