Introduction

This Oreo Cake with Cookies and Cream Frosting is a delightful treat that perfectly blends rich vanilla cake with crunchy Oreo pieces. Its creamy, Oreo-studded frosting makes it a show-stopper for any occasion. Whether for a birthday or a special dessert, this cake is sure to please Oreo lovers.

A close-up of a two-layer vanilla cake slice with dark cookie pieces mixed inside the light yellow sponge. Between the layers and covering the top is a thick layer of creamy, light gray frosting speckled with darker cookie crumbs, giving it a textured look. The cake slice sits on a simple white plate with a silver fork beside it, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (375 grams)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (226 grams), slightly softened and cut into cubes
1 3/4 cups granulated sugar (350 grams)
1 tablespoon vegetable oil (15 ml) or canola oil
2 teaspoons vanilla extract
5 large egg whites
1 1/4 cup whole milk (300 ml), 2% is OK, avoid skim milk
8 Oreo cookies, chopped
10 Oreo cookies for frosting
1 1/2 cups unsalted butter (340 grams), slightly softened and cut into cubes (for frosting)
4-5 cups powdered sugar (440-550 grams), sifted
1 1/2 teaspoon vanilla extract (for frosting)
1/2 teaspoon salt (for frosting)
3-5 tablespoons whipping cream (45-75 ml)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottoms of two 9-inch or two 8-inch cake pans (with 2-inch sides) with parchment paper and lightly grease the sides. If using a 9×13 inch pan, simply grease it.
Step 2: In a medium bowl, sift together the flour, baking powder, and salt, then whisk to combine. Set aside.
Step 3: In a large bowl, beat the butter until creamy. Gradually add the granulated sugar, beating until incorporated. Mix in the oil and vanilla extract.
Step 4: Beat in the egg whites one at a time until no pieces remain, stopping to scrape down the bowl about halfway through.
Step 5: On low speed, add about one-third of the dry ingredients, then half of the milk. Stop mixing as soon as each addition is combined. Scrape the bowl as needed.
Step 6: Repeat by adding another third of the dry ingredients, followed by another third of the milk. Finally, add the remaining dry ingredients and mix until just combined, either with the mixer or by hand to avoid overmixing.
Step 7: Fold in the chopped Oreos gently with a rubber spatula or wooden spoon.
Step 8: Divide the batter evenly between the prepared pans.
Step 9: Bake in the middle of the oven. Two 9-inch pans will take 35-40 minutes; two 8-inch pans need 40-45 minutes. The cakes are done when a toothpick inserted comes out clean and the edges start pulling away.
Step 10: Let the cakes cool in their pans for at least 15 minutes, then transfer to a wire rack to cool completely.
Step 11: For the frosting, crush the 10 Oreo cookies into fine crumbs using a food processor or by crushing in a freezer bag with a rolling pin.
Step 12: Beat the frosting butter in a large bowl until smooth.
Step 13: Add 3 cups powdered sugar, vanilla extract, and salt. Start mixing on low speed, then increase to medium until combined.
Step 14: Gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream as needed, until the frosting reaches your desired sweetness and consistency.
Step 15: Mix in the crushed Oreos. Adjust thickness by adding more powdered sugar if needed.
Step 16: When cakes are fully cooled, level off any domed tops with a serrated knife or cake leveler.
Step 17: Place one cake layer on your serving plate. Optionally, line the edges with strips of baking paper to keep the plate clean.
Step 18: Spread about one-third of the frosting evenly over the top.
Step 19: Add the second cake layer on top. Apply a thin crumb coat of frosting to the sides, then finish frosting the sides and top with thick swirls.

Tips & Variations

For easier piping, crush Oreo cookies very finely in a food processor to avoid clogging the bag.
Use whole milk for the cake batter to keep the crumb tender and moist; skim milk can dry it out.
Try adding a pinch of espresso powder to the batter to enhance the chocolate flavor.
To make a three-layer cake, increase frosting for thinner layers between cakes and adjust baking time accordingly.

Storage

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

How to Serve

A round cake covered in rough, creamy light brown frosting with visible dark specks all over, showing a textured and slightly swirled pattern. The cake appears to have at least two layers inside under the thick frosting. It is placed on a simple white plate, set on a white marbled surface, with part of a dark cookie visible on the left side near the cake, giving a hint of flavor or style. The background is softly blurred with white tiled wall. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese in the frosting?

Yes, cream cheese can be added for a tangy variation, but reduce the butter slightly and adjust powdered sugar to maintain consistency.

What is the best way to prevent the cake from drying out?

Ensure not to overbake and store the cake tightly covered or wrapped to keep moisture. Using whole milk instead of skim in the batter also helps keep the cake moist.