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Oreo Cake with Cookies and Cream Frosting Recipe

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★★★★★

4.8 from 134 reviews

A decadent Oreo Cake layered with chunks of Oreo cookies in the moist vanilla cake and generously frosted with a creamy cookies and cream buttercream frosting. Perfect for Oreo lovers, this cake offers a delightful blend of sweet vanilla batter and the classic chocolate sandwich cookie flavor throughout the cake and frosting.

Ingredients

Scale

Cake

  • 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, cut into cubes
  • 1 3/4 cup granulated sugar (350 grams)
  • 1 tablespoon vegetable oil (15 ml) or canola oil
  • 2 teaspoons vanilla extract
  • 5 large egg whites (discard yolks)
  • 1 1/4 cup whole milk (300 ml) (2% milk is acceptable)
  • 8 Oreo cookies, chopped

Frosting

  • 10 Oreo cookies
  • 1 1/2 cups unsalted butter (340 grams), slightly softened & cut into cubes
  • 4–5 cups powdered sugar (440–550 grams), sifted
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3–5 tablespoons whipping cream (45–75 ml)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line the bottom of two 9-inch or two 8-inch cake pans with parchment paper and lightly grease the sides. For a 9×13 inch pan, simply grease the pan well.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Whisk to combine thoroughly and set aside.
  3. Cream butter and sugar: In a large bowl, beat the butter until creamy. Gradually add the granulated sugar a little at a time, continuing to beat until fully incorporated. Then mix in the vegetable oil and vanilla extract.
  4. Add egg whites: Beat in the egg whites one at a time, mixing until each is integrated before adding the next. Stop mixing as soon as no egg pieces remain. Turn off the mixer and scrape down the bowl halfway through.
  5. Combine dry ingredients and milk: On low speed, beat in about one-third of the dry ingredients, followed by half of the milk, mixing just until incorporated. Scrape down the bowl sides again. Repeat by adding another third of the dry ingredients, one-third of the milk, and the remaining dry ingredients last, mixing gently to avoid over-mixing.
  6. Fold in chopped Oreos: Using a rubber spatula or wooden spoon, fold in the 8 chopped Oreo cookies evenly into the batter.
  7. Divide and bake: Evenly distribute the batter between prepared pans. Bake in the center rack of the preheated oven: 35-40 minutes for two 9-inch pans or 40-45 minutes for two 8-inch pans. Test for doneness with a toothpick; it should come out clean and the cakes should pull slightly away from pan edges.
  8. Cool cakes: Let the cakes cool in pans for at least 15 minutes, then transfer carefully to a wire rack to fully cool.
  9. Prepare Oreo frosting: Crush the 10 Oreo cookies into fine crumbs using a food processor or by placing in a freezer bag and crushing with a rolling pin (fine texture needed if piping).
  10. Cream butter for frosting: In a large bowl, beat the butter until smooth and creamy.
  11. Add sugar and flavorings: Add 3 cups of the powdered sugar, vanilla extract, and salt. Start mixing on low speed and increase to medium until combined.
  12. Adjust consistency: Gradually add remaining powdered sugar about half a cup at a time, alternating with 1 tablespoon of whipping cream, until the frosting reaches desired thickness and sweetness. Add more cream for thinner frosting or more sugar for thicker.
  13. Incorporate crushed Oreos: Mix the crushed Oreo crumbs into the frosting. If frosting is too soft, beat in more powdered sugar as needed.
  14. Level cake layers: Ensure the cake layers are completely cooled. If they have domed tops, level them by carefully sawing off the rounded tops with a serrated knife or cake leveler.
  15. Assemble and frost: Place one cake layer on your serving plate or cake stand. Optionally, place strips of baking paper around edges to keep the serving area clean. Spread about one-third of the frosting over the top.
  16. Add second layer and crumb coat: Place the second cake layer on top. Apply a thin layer of frosting on the sides to seal in crumbs.
  17. Final frosting: Finish by thickly frosting the sides and top of the cake with swirled decorations as desired.

Notes

  • Use whole milk or 2% for best texture; avoid skim milk as it can dry the cake.
  • Be careful not to overmix the batter once adding the dry ingredients to ensure a light texture.
  • Using fine Oreo crumbs for frosting helps avoid clogging if piping the frosting.
  • You can substitute vegetable oil for canola or another neutral oil if preferred.
  • Make sure cakes are completely cooled before frosting to prevent melting the buttercream.
  • Stripping the domed tops of the cake layers provides a flat surface for assembly and even stacking.

Keywords: Oreo cake, cookies and cream frosting, vanilla cake, Oreo dessert, sandwich cookie cake, layered cake

Find it online: https://heutigemahlzeiten.com/oreo-cake-with-cookies-and-cream-frosting-recipe/