Introduction

This Oreo Cake is a delightful treat combining moist, tender cake layers studded with Oreo chunks and finished with a creamy Oreo buttercream frosting. Perfect for celebrations or any time you crave a chocolatey, cookie-filled dessert.

A tall, round cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is dark chocolate crumbs pressed firmly to form a base. The middle and top layers are a light gray creamy texture mixed with small dark cookie pieces, giving a speckled look. The top of the cake is decorated with swirls of white cream arranged in a circle, each topped with half of a chocolate sandwich cookie. Around the base of the cake, whole and broken chocolate sandwich cookies are placed as decoration. In the background, there is a tall glass of milk with a red-striped straw and a white bowl filled with more chocolate sandwich cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour, spoon and leveled
1 & 1/4 cups (250g) granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick / 115g) unsalted butter, cubed and softened to room temperature
1/4 cup (60mL) vegetable oil, or any neutral flavored oil
3 large egg whites, at room temperature
2/3 cup (160g) sour cream, at room temperature
1/4 cup (60mL) milk, at room temperature
20 (225g) Oreo cookies, broken into chunks
14 (150g) Oreo cookies (for frosting)
1 & 1/2 cups (3 sticks / 340g) unsalted butter, softened to room temperature (for frosting)
1/2 teaspoon salt (for frosting)
6 & 1/2 cups (845g) powdered sugar, sifted (for frosting)
4 to 6 tablespoons milk (for frosting)

Instructions

Step 1: Preheat your oven to 350°F. Butter three 6-inch cake pans and line the bottoms with parchment paper. Lightly coat the sides with flour and tap out any excess. Set aside.
Step 2: In a large bowl, combine flour, sugar, baking soda, baking powder, salt, and unsalted butter. Mix and mash with a fork or pastry cutter until well combined and butter pieces are pea-sized. An electric mixer on low speed can also be used.
Step 3: In a separate medium bowl, whisk together vegetable oil, egg whites, sour cream, and milk until blended.
Step 4: Add the wet ingredients to the butter-flour mixture. Beat just until combined and silky, mixing until no dry flour streaks remain, plus 2 to 3 additional mixes. The batter may have clumps; this is normal.
Step 5: Fold in the broken Oreo cookie chunks evenly, avoiding overmixing.
Step 6: Divide the batter evenly among the prepared pans and spread into an even layer. Bake in the center of the oven for 25 to 30 minutes, or until a skewer inserted in the center comes out clean. Tent with foil if tops brown before inside is fully baked.
Step 7: Cool cakes in pans for 5 minutes, then turn out onto wire racks to cool completely to room temperature.
Step 8: For the frosting, pulse 14 Oreo cookies in a food processor to a fine crumb and set aside.
Step 9: In a large bowl, cream 1 & 1/2 cups softened butter with salt using an electric mixer on medium speed until smooth (about 2 minutes).
Step 10: Gradually add powdered sugar on low speed until combined, then whip on medium-high for 2 to 3 minutes until pale and fluffy.
Step 11: Mix in 4 tablespoons milk. If frosting is too thick, add more milk 1 tablespoon at a time until spreadable. Optionally, set aside 3/4 cup plain vanilla frosting for decorating.
Step 12: Stir Oreo crumbs into the frosting until well combined.
Step 13: Assemble the cake by layering cake layers with about 1/4 cup frosting between each. Frost the outside of the cake, then decorate with crushed Oreos and the plain vanilla frosting as desired.
Step 14: Slice and serve your delicious Oreo Cake!

Tips & Variations

If you don’t have three 6-inch pans, bake in batches and let pans cool before re-greasing and lining for next layers.
Use room temperature ingredients for the fluffiest cake and smoothest frosting.
For extra crunch, sprinkle crushed Oreos between layers along with the frosting.
Chocolate ganache drizzle on top adds an elegant touch.

Storage

Store the Oreo Cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best texture. Leftover cake slices can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before eating.

How to Serve

The image shows a tall, round cookies and cream cake placed on a white square plate, sitting on a white marbled surface. The cake has three layers: the bottom layer is dark brown, crumbly cookie crust, the middle and top layers are light grey with visible cookie crumbs mixed into a creamy frosting texture. The top of the cake is decorated with evenly spaced, swirled dollops of white cream around the edge, each topped with a halved chocolate sandwich cookie. Around the base of the cake, there are several whole cookies placed for decoration. In the background, a glass of milk with a red straw and cookies stacked on a plate are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, but using egg whites helps keep the cake lighter and less dense. If using whole eggs, expect a slightly richer cake.

How do I prevent the cake from drying out?

Be careful not to overbake; check doneness with a skewer. Also, frosting the cake soon after it cools helps retain moisture.