Oreo Cake with Cookies and Cream Frosting

Slice of Oreo cake with a bite taken out of it, with a glass of milk

Oreo Cake with Cookies and Cream Frosting

Course Dessert

Cuisine American

Keyword Cookies and Cream Cake, Oreo Cake

Prep Time 45

Cook Time 40

Cooling 1

Total Time 2 30

Servings pieces

Calories 854kcal

Author Fiona Dowling

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).

Nutrition