This Oreo cake is fluffy, delicious and perfect for cookies and cream lovers. It has layers of moist vanilla cake with Oreo pieces mixed into the batter. The Oreo frosting is absolutely to die for – super creamy and with the perfect Oreo flavor. This cake is made entirely from scratch and can be made as a 2-layer, 3-layer or 9×13 inch cake.
Why You You’ll Love this Oreo Cake
This Oreo cake is incredibly decadent with the perfect cookies and cream flavor. It starts with moist, fluffy white cake that’s filled with Oreo pieces. The Oreos add bites of creaminess and chocolate for a delicious contrast to the soft cake crumb. Then the Oreo frosting really takes this cake to the next level. It’s actually tastes like Oreo cookies – as opposed to just vanilla frosting with Oreo crumbs mixed into it – and has a delicious crunch thanks to the cookies.
The Oreo cake starts with a white cake recipe – meaning we’re just using egg whites in the batter as opposed to the whole eggs. Egg yolks add a richness and golden yellow color to baked goods. Using just egg whites gives the cake a lighter, fluffier texture and brighter white color. Because I wanted the Oreos to be the star of the show and the cake to have a fluffier texture – I chose to make a white cake for this recipe.
The frosting is made with crushed Oreo cookies. We’re using both the wafers and the filling. Using the filling makes the frosting actually taste like Oreos and gives it a delicious cookies and cream flavor – as opposed to simply vanilla frosting, with chocolate crumbs mixed in.
Baking Tips & Tricks
This layer cake isn’t overly difficult to make – but a few key tips will help ensure success
- Be sure that your butter is softened, but not starting to melt. You want to really whip the butter and sugar together to give the cake a fluffier texture. If the butter is too cold or starting to melt – you won’t get the proper texture.
- The eggs must be at room temperature before getting started. Note that it is easier to separate egg when they’re cold. You can take the eggs out of the fridge, separate them, then let the egg whites sit on the counter at room temperature for about 30 minutes before getting started. If the eggs whites are cold when you add them to the batter – the mixture will curdle.
- The milk must also be at room temperature. This is to ensure everything mixes together easily, without over mixing. Overmixing will make the cake tough instead of tender.
- Measure the flour carefully – otherwise it can become dry. Use a scale for the most accurate results, or if using measuring cups whisk first, then spoon into dry measuring cups and level off the top. I have a full post on measuring flour properly here.
- When mixing the dry ingredients and milk into the cake batter, you’ll alternate between additions of the dry ingredients and milk. This ensures that the cake has a more uniform cake crumb and helps to avoid overmixing. Do not mix in all the flour at once, followed by all the milk.
- If making a layer cake, I use cake strips. This makes the cakes bake with flat tops and helps the sides from overbrowning. These are fabric strips that are oven safe. They’re soaked in water before wrapping around the cake pans. They can be purchased online or at kitchen and baking specialty stores. While they aren’t 100% necessary, they make the cake layers much easier to stack, without having to waste cake by sawing off the domed tops.
Pan Sizes
This recipe can be used for multiple pan sizes, depending on what you have available and what you prefer. This recipe will make:
- a two layer 9-inch cake, bake time approximately 35-40 minutes
- a two layer 8-inch cake using cake pans with high sides (at least 2 inches), bake time approximately 45 minutes – DO NOT make a two layer 8-inch cake using sandwich tins with 1 inch sides as the pans will overflow
- a three layer 8-inch cake (sandwich tins are fine), bake time approximately 30 minutes
- a 9×13 inch cake, bake time approximately 35-40 minutes
- for cupcakes, use this recipe
Freezing and Make Ahead Tips
Cake layers can be cooled fully and then frozen for up to 3 months. To freeze cake layers:
- Ensure they’re fully cooled first.
- Remove from the cake pans. Wrap each cake layer individually. Wrap tightly to make sure that there are no gaps.
- Place cake layers in a freezer bag or freezer container.
- Freeze cake layers on an even layer in the fridge for up to 3 months.
- Thaw cake layers in the fridge. Do not thaw on the counter – otherwise the cake can become gummy in texture instead of fluffy and moist.
The frosting can be made ahead of time, then stored in an airtight container in the fridge for up to 5 days before frosting the cake. To soften the frosting, take it out of the fridge and let it sit on the counter for about 20 minutes. Then beat for 15-30 seconds with an electric mixer until softened enough to frost.
For more delicious Oreo recipes, be sure to try:
Oreo Cake with Cookies and Cream Frosting
Equipment
- 2 9-inch (23 cm) round cake pans see Notes for different pan sizes and bake times
Ingredients
Oreo Cake
- 3 cups all-purpose flour (375 grams)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams) slightly softened, cut into cubes
- 1 ¾ cup granulated sugar (350 grams)
- 1 tablespoon vegetable oil (15 ml) or canola oil
- 2 teaspoons vanilla extract
- 5 large egg whites discard the yolks
- 1 ¼ cup whole milk (300 ml) 2% is OK, do not use skim milk
- 8 Oreo cookies chopped
Oreo Frosting
- 10 Oreo cookies
- 1 ½ cups unsalted butter (340 grams) slightly softened & cut into cubes
- 4-5 cups powdered sugar (440-550 grams) sift
- 1 ½ teaspoon vanilla extract
- ½ teaspoon salt
- 3-5 tablespoons whipping cream (45-75 ml)
Instructions
Oreo Cake
- Preheat the oven to 350F (180C). Line the bottom of two 9-inch cake pans or two 8-inch cake pans with 2 inch sides with parchment paper and lightly grease the sides. If using a 9x13 inch pan, simply grease the pan.
- In a medium bowl, sift together the flour, baking powder and salt. Then whisk together. Set aside.
- In a large bowl, beat the butter until creamy. Add in the sugar a little at a time and continue beating until all the sugar is incorporated. Then beat in the oil and vanilla extract.
- Beat in the egg whites one at a time, stopping as soon as you no longer see pieces of egg. Turn off the mixer and scrape down the bottom and sides of the bowl a few times about ½ way through.
- With the mixer on a low speed, beat in about ⅓ of the dry ingredients. Then beat in about ½ of the milk. Stop mixing as soon as each addition is incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl.
- Beat in about ⅓ more of the dry ingredients, followed by about ⅓ more of the milk. Then beat in the rest of the dry ingredients until just combined, or whisk in by hand to avoid overmixing.
- Fold in the chopped Oreo cookies using a rubber spatula or wooden spoon.
- Distribute the batter evenly between your prepared cake pans.
- Bake cakes in the middle of the preheated oven - be sure that both cake pans are on the same baking rack. Two 9-inch round pans will take about 35-40 minutes to bake. Two 8-inch round cake pans (with 2-inch sides) will take about 40-45 minutes. When the cakes are done baking, an inserted toothpick should come out clean and the cakes should be starting to pull away from the edges of the pan.
- Cool the cakes in the pans for at least 15 minutes, then carefully transfer to a wire rack to continue cooling.
Oreo Frosting
- Crush the Oreo cookies (wafers and filling) - either in a food processor or by placing in a freezer bag and crush with a rolling pin. If you plan to use a piping bag, be sure to use a food processor and ensure that the cookies are incredibly fine crumbs - otherwise they'll clog the piping bag.
- In a large bowl, beat the butter until smooth.
- Add in 3 cups powdered sugar, along with the vanilla extract and salt. Start with the mixer on a low speed and gently increase to medium speed until combined.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream as needed until the desired sweetness and thickness is reached. Adding more cream will make the frosting thinner.
- Then mix in the crushed Oreos. If you need the frosting to be a bit thicker, then beat in a little more powdered sugar.
Assembling and Frosting the Cake
- Ensure that the cake layers are fully cooled. If the tops of your cakes are domed, then gently saw off the rounded tops of the cakes using a cake leveler or a serrated knife.
- Place one cake layer on the plate or cake stand that you plan to serve the cake on. Optionally, place a few strips of baking paper around the edges of the cake to keep the plate clean.
- Frost the top of the cake layer with about ⅓ of the frosting (or about ¼ of the frosting if making a 3-layer cake).
- Place the second cake layer on top. Frost the sides of the cake with a thin layer of frosting to seal in any cake crumbs. Then frost the sides and top using thick swirls of frosting.
Notes
- Pan Sizes:
- a two layer 9-inch cake, bake time approximately 35-40 minutes
- a two layer 8-inch cake using cake pans with high sides (at least 2 inches), bake time approximately 45 minutes - DO NOT make a two layer 8-inch cake using sandwich tins with 1 inch sides as the pans will overflow
- a three layer 8-inch cake (sandwich tins are fine), bake time approximately 30 minutes
- a 9x13 inch cake, bake time approximately 35-40 minutes
- for cupcakes, use this recipe
- Flour: Measure the flour carefully - otherwise the cake can become dry. Use a scale and measure in grams for the most accurate results. Otherwise, whisk first. Then spoon into dry measuring cups and level off the top.
- Room Temperature Ingredients: Butter, egg whites and milk should all be at room temperature before getting started.
- Egg Whites: Be sure to use fresh egg whites - do not use egg whites that come in a carton or bag. These are not designed for baking.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming that all the frosting is used and
- Storage & Make Ahead Tips: Make the cake layers the day before you plan to serve. Cool the cake layers and store in an airtight container overnight at room temperature. Make the frosting and assemble the cake the day you plan to serve. Leftovers can be stored covered, at room temperature for 2-3 days or in the fridge in an airtight container for up to 4 days. Do not store frosted cake at room temperature if your kitchen is warm (ie. not air conditioned during summer months).