This Oreo Cake is a decadent masterpiece that combines rich, creamy layers with the irresistible crunch of everyone’s favorite cookie. Each slice is a symphony of textures, from the velvety frosting to the tender crumb of the cake, all infused with the bold, chocolatey flavor of Oreos.
Perfect for celebrations or a sweet indulgence, this dessert is sure to impress with its stunning presentation and heavenly taste. Ready in just 1 hour and 30 minutes, it’s surprisingly simple to create a showstopper that feels like it came straight from a bakery.
Every bite delivers a blissful balance of sweetness and richness, making it impossible to stop at just one slice. The luscious frosting, studded with Oreo crumbs, adds a delightful contrast to the moist, chocolatey cake layers.
Whether you’re a seasoned baker or a beginner, this recipe is designed to bring joy to your kitchen and smiles to your table. With 14 generous servings, it’s ideal for sharing—or savoring all to yourself. Treat your taste buds to this unforgettable dessert that’s as fun to make as it is to eat!
Ingredients for Oreo Cake
- 2 ½ cups (315 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons (85 g) unsalted butter, softened to room temperature
- ⅔ cup (157 ml) canola oil or vegetable oil
- ½ cup (120 g) sour cream
- 1 Tablespoon clear vanilla extract
- ¾ cup (175 ml) whole milk (room temperature preferred)
- 6 large or extra large egg whites (room temperature preferred)
- 20 Oreo cookies, broken into pieces
For the Cream Cheese Frosting:
- ¾ cup (170 g) unsalted butter, softened
- 12 oz cream cheese, softened (use full-fat brick-style)
- 5 ¼ cups (655 g) powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons clear vanilla extract
- 1 Tablespoon heavy cream (optional)
- 10 Oreo cookies, pulverized to fine crumbs
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides with baking spray.
- In the bowl of a stand mixer (or a large bowl with an electric mixer), whisk together the flour, sugar, baking powder, and salt.
- Turn the mixer to low speed and add the butter, one tablespoon at a time, ensuring each is fully combined before adding the next. The mixture should resemble coarse sandy crumbs.
- Add the canola oil and stir until combined. Then, add the sour cream and vanilla extract, mixing on low speed until fully incorporated. Gradually add the milk while mixing on low speed.
- In a separate clean, dry, and grease-free bowl, beat the egg whites to stiff peaks using clean, dry beaters.
- Gently fold the whipped egg whites into the batter using a spatula, being careful not to overmix but ensuring no lumps remain.
- Carefully fold in the broken Oreo pieces. Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.
- Allow the cakes to cool in the pans for 15 minutes, then invert onto a cooling rack to cool completely before assembling.
For the Cream Cheese Frosting:
- Cream together the butter and cream cheese in a stand mixer or with an electric mixer until smooth and well-combined.
- Gradually add the powdered sugar on low speed, scraping the sides and bottom of the bowl as needed. Mix in the salt and vanilla extract.
- Add the heavy cream (if using) and gradually increase the mixer speed to high. Beat for 15-30 seconds until the frosting is light and smooth.
- Ice the cake evenly (you’ll need about ⅔ of the frosting). Press the pulverized Oreo crumbs halfway up the sides of the cake.
- Mix 3-4 Tablespoons of the remaining Oreo crumbs into the leftover frosting. Fit a piping bag with an Ateco 848 tip and pipe swirls on top of the cake. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Oreo Cake with a drizzle of chocolate ganache or a dollop of whipped cream for extra indulgence. For a fun twist, serve with a side of vanilla ice cream or a sprinkle of crushed Oreos on top. These additions complement the rich flavors and add a delightful texture contrast.
Storing Your Cake: Keep It Fresh
Store your Oreo Cake in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving to maintain its moist texture.
Time-Saving Tips for Busy Bakers
To save time, prepare the cake batter and frosting a day ahead and store them separately in the fridge. Use a food processor to quickly pulverize the Oreo cookies for the frosting and crumbs. These small steps can make the baking process smoother and more efficient.
Equipment Essentials: What You’ll Need
Ensure you have three 8-inch round cake pans for even baking. A stand mixer or electric hand mixer is essential for whipping the egg whites and creaming the frosting. Don’t forget a piping bag fitted with an Ateco 848 tip for those beautiful swirls on top of the cake.
Common Questions Answered
Can you use regular vanilla extract instead of clear?
Yes, but it may slightly alter the frosting’s color.
What if you only have two cake pans?
Simply bake in batches, adjusting the baking time as needed. These tips ensure your Oreo Cake turns out perfectly every time.
Oreo Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter softened to room temperature
- ⅔ cup canola oil or vegetable oil
- ½ cup sour cream
- 1 Tablespoon clear vanilla
- ¾ cup whole milk room temperature preferred
- 6 large or extra large egg whites room temperature preferred (see note for suggestions on recipes to try with leftover egg yolks.)
- 20 Oreo cookies broken into pieces
Cream Cheese Frosting
- ¾ cup unsalted butter softened, use full-fat brick-style cream cheese
- 12 oz cream cheese softened
- 5 ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons clear vanilla extract
- 1 Tablespoon heavy cream optional
- 10 Oreo cookies pulverized to fine crumbs (if any significant pieces remain they will clog your piping tip)
Instructions
- Preheat your oven to 350F (175C) and prepare three 8-inch round cake pans (see note 5 to make in two pans) by lining the bottom of each pan with a round of parchment paper and greasing the sides with baking spray.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) whisk together flour, sugar, baking powder, and salt.
- Turn mixer to low-speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely combined. When you’re finished, the mixture should resemble coarse sandy crumbs (see video above for visual).
- Add canola oil and stir until combined, then add sour cream and vanilla extract and stir on low-speed until completely combined. With mixer still on low-speed, add milk until combined.
- In a separate bowl that is completely clean, dry, and grease-free, use clean, dry beaters to beat egg whites to stiff peaks (I show a visual of this in the post above and in the video if it’s your first time doing this!).
- Use a spatula to gently fold your whipped egg whites into batter (don’t overmix, but make sure there are no lumps of egg white remaining).
- Carefully fold in broken Oreo pieces. Divide batter evenly into prepared baking pans and transfer to 350F (175C) oven and bake for 30-35 minutes or until the tops spring back if lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven does not bake evenly you may need to rotate pans halfway through baking.
- Allow cakes to cool in pan for 15 minutes then carefully invert onto cooling rack and allow to completely cool before assembling and decorating.
- Prepare frosting by creaming together butter and cream cheese with an electric mixer or stand mixer until creamy and well-combined.
- Gradually add powdered sugar with mixer on low-speed (or see my video for a tip for adding all the sugar at once without making a mess!), scrape the sides and bottom of the bowl, and stir in salt and vanilla extract. With mixer on low speed, add cream and gradually increase mixer speed to high. Beat for 15-30 seconds until light and smooth.
- Evenly ice cake (you’ll only need approximately ⅔ of the icing for this), and once whole cake is covered in icing use your hands to press pulverized Oreo crumbs evenly halfway up the cake. Pour about 3-4 Tablespoons of remaining Oreo cookie crumbs into remaining frosting and stir to combine (you can adjust how many crumbs you’d like to use according to how light or dark you would like your frosting to be). Fit a large piping bag with Ateco 848 piping tip and fill with frosting. Pipe swirls around the top of the cake. Serve and enjoy.