Description
Bake the ultimate Cookies & Cream Cake (Oreo Cake) from scratch with luscious Oreo buttercream frosting.
This soft, moist, and rich cake loaded with crushed Oreos is a dream come true for every Oreo fan.
Get expert tips, step-by-step instructions, and decoration ideas for a perfect homemade cake
Ingredients
For the Cake:
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2 ¾ cups cake flour (or 2 ½ cups all-purpose flour)
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2 cups sugar
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½ teaspoon baking soda
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1 ½ teaspoons baking powder
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½ teaspoon salt
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⅔ cup vegetable shortening
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¼ cup unsalted butter, room temperature
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1 cup sour cream
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½ cup milk
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2 teaspoons clear vanilla extract
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6 large egg whites
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2 cups chopped Oreos (about 15–20 cookies)
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Extra crushed Oreos or mini Oreos for decoration
For the Buttercream:
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1 ½ cups unsalted butter, room temperature
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1 8 oz. package cream cheese, room temperature
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Pinch of salt
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1–2 tablespoons milk or cream
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6 cups confectioner’s sugar (plus more if needed)
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2 teaspoons clear vanilla extract
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1 cup crushed Oreos (about 10 cookies
Instructions
Step 1:
Preheat your oven to 325°F (160°C).
Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
Set aside.
Step 2:
Place 15-20 Oreos into a large zip-top bag.
Seal it and use a mallet or rolling pin to chop them into small pieces.
Set the crushed cookies aside.
Step 3:
In a medium bowl, whisk together the sour cream, milk, vanilla extract, and egg whites.
Whisk until smooth and creamy.
Set aside.
Step 4:
In a large bowl, add the cake flour, sugar, baking soda, baking powder, and salt.
Whisk together to combine evenly.
This forms the dry base for the batter.
Step 5:
Turn your mixer to medium speed and add the shortening and butter in chunks to the flour mixture.
Mix until the flour is coated and the texture is crumbly and sandy.
This is key to creating a soft, tender crumb.
Step 6:
Add half of the wet ingredients to the flour mixture.
Mix on medium speed until just combined.
Be careful not to overmix to keep the cake light.
Step 7:
Scrape down the sides of the bowl and add the remaining wet ingredients.
Mix just until combined, about 30 seconds.
Again, avoid overmixing.
Step 8:
Fold in the chopped Oreos gently with a large spoon or spatula.
Make sure they are evenly distributed without breaking up the batter too much.
The pieces of cookie should stay chunky for the best texture.
Step 9:
Pour the batter evenly into the prepared pans.
Smooth the tops gently.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 10:
Let the cakes cool in their pans on a wire rack for 10 minutes.
Then carefully turn them out to cool completely.
Do not frost until fully cooled.
Step 11:
Crush about 10 Oreos very finely, either in a zip-top bag or food processor.
Set aside.
You want fine crumbs, not large chunks.
Step 12:
In a large bowl, mix the butter, cream cheese, and a pinch of salt on medium speed until creamy and smooth.
Add three cups of confectioner’s sugar and one tablespoon of milk or cream.
Mix well.
Step 13:
Add the remaining three cups of confectioner’s sugar and the vanilla extract.
Mix again on medium speed until fluffy.
Adjust the consistency by adding more sugar or milk if needed.
Step 14:
Fold the crushed Oreos into the frosting gently with a spatula.
Stir until evenly distributed.
Now your Oreo frosting is ready to use!
Step 15:
Place one cake layer on your cake plate or stand.
Spread a generous layer of Oreo frosting over the top.
Top with the second cake layer.
Step 16:
Frost the entire cake with a thick layer of Oreo frosting.
Use a spatula to create a smooth or rustic finish, depending on your style.
Step 17:
Decorate the cake with additional crushed Oreos around the bottom.
Pipe swirls of frosting on top and garnish with mini Oreos if desired.
Chill the cake slightly before slicing for the cleanest cuts.
