If you’re a cookies and cream lover, then you are going to literally fall in love with this incredibly soft Oreo cake! This recipe consists of soft vanilla and Oreo cake layers, topped with a super smooth Oreo buttercream frosting – YUM!
How to Make Oreo Cake
Although this Oreo cake looks SPECTACULAR, I promise it isn’t that difficult to make 🙂
As always, the full ingredients list and written instructions are on the recipe card at the end of the post!
Begin by preheating your oven to 160 °C (320°F) with the fan on (see note 4 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
Next you want to roughly chop 14 Oreos to mix into the cake batter at the end. You don’t want them to be too big or too small (you want little chucks). Set aside for now.
In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – see note 2 on recipe card below), cream together for 2 minutes until light and creamy.
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
Add in your vanilla, vinegar and half a cup of the buttermilk (112g), and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk (225g) , and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
Finish off by adding in the roughly chopped Oreos from earlier and gently mix with the spatula until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and bake for 33 minutes or until a toothpick comes out clean.
Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool.
How to make Oreo buttercream
In a food processor (or blender), place in the 14 Oreos and blend until they resemble fine crumbs. Set aside for now.
In the bowl of a stand mixer, add in the icing sugar, butter, vanilla and milk.
Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
Finish off by adding in the crumbed Oreos from earlier and mix on a medium speed until well combined.
How to assemble/decorate your Oreo cake
Now you can totally exercise your creative freedom here, but here is how I did mine 🙂
OPTIONAL: Trim off the caramelised edges on the top, bottom and sides of the cake layers with a serrated knife. This is purely for aesthetic purposes so you can skip this step if you prefer. Level the tops if necessary.
Place the first cake layer onto your cake stand and place a generous amount of Oreo buttercream on top and smooth it out with an offset spatula or knife.
Next crush three Oreos in the palms of your hands and sprinkle them on top of the buttercream. These chunks of Oreos will add great texture and crunch to your cake.
Place your next cake layer on top and cover the top and sides with buttercream, leaving a little left for piping on the top. I like to use a cake scraper to smooth out the sides.
Place the remaining buttercream in a piping bag with a 1M piping tip on it, and pipe little swirls around the top edges of the cake.
In a food processer, blend another 4 Oreos until they resemble fine crumbs. Using your hands, gently push the Oreo crumbs up against the sides of the cake until about half way up. They should stick to the buttercream. Remove any excess Oreo crumbs from the bottom.
Finish off by adding individual Oreos on the top of each swirl that was piped on the top of the cake. Enjoy!
Soft Oreo Cake (Cookies & Cream)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Oreo Cake
- 14 Oreos - roughly chopped
- 2⅓ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
Oreo Buttercream Frosting
- 14 Oreos - blended to fine crumbs
- 1½ cups (340 g) unsalted butter - room temperature
- 2¾ cups (350 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Extra for Decorating (optional)
- 3 Oreos (recommended) - to go it between the cake layers to add extra crunch/texture
- 4 Oreos (optional) - to decorate the sides of the cake (blended into fine crumbs)
- 10-12 Oreos (optional) - to put on the top of the cake
Instructions
- IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
Oreo Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- Begin by roughly chopping 14 Oreos to mix into the cake batter at the end. You don't want them to be too big or too small (you want little chucks). Set aside for now.
- In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
- In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in your vanilla, vinegar and half a cup of the buttermilk (112g), and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk (225g) , and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
- Finish off by adding in the roughly chopped Oreos from earlier and gently mix with the spatula until just combined. Do not overmix.
- Distribute the batter evenly into the two 8 inch cake tins, and bake for 33 minutes or until a toothpick comes out clean.
- Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool.
Oreo Buttercream Frosting
- In a food processor (or blender), place in the 14 Oreos and blend until they resemble fine crumbs. Set aside for now.
- In the bowl of a stand mixer, add in the icing sugar, butter, vanilla and milk.
- Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
- Finish off by adding in the crumbed Oreos from earlier and mix on a medium speed until well combined.
Assembly (demonstrated in video)
- OPTIONAL: Trim off the caramelised edges on the top, bottom and sides of the cake layers with a serrated knife. This is purely for aesthetic purposes so you can skip this step if you prefer. Level the tops if necessary.
- Place the first cake layer onto your cake stand and place a generous amount of Oreo buttercream on top and smooth it out with an offset spatula or knife.
- Next crush three Oreos in the palms of your hands and sprinkle them on top of the buttercream. These chunks of Oreos will add great texture and crunch to your cake.
- Place your next cake layer on top and cover the top and sides with buttercream, leaving a little left for piping on the top. I like to use a cake scraper to smooth out the sides.
- Place the remaining buttercream in a piping bag with a 1M piping tip on it, and pipe little swirls around the top edges of the cake.
- In a food processer, blend another 4 Oreos until they resemble fine crumbs. Using your hands, gently push the Oreo crumbs up against the sides of the cake until about half way up. They should stick to the buttercream. Remove any excess Oreo crumbs from the bottom.
- Finish off by adding individual Oreos on the top of each swirl that was piped on the top of the cake. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
213 Comments
Will this work well for cupcakes?
Hi MK, thank you for this recipe I’m super excited to try it for my son’s 7th birthday – he has requested an oreo cake! Can I ask if you know how this cake freezes? I’m hoping to make it about 5days before decorating/using and then freeze it. Do you know if it will become soggy/dry or if this will be okay?
Would definitely appreciate some guidance, thank you!
Hi Fimi! 🙂
So sorry for the delay in reply here. I haven’t tried freezing this cake myself, but I think if the cake layers are wrapped well in clingwrap and placed into an airtight container before freezing it should be fine! Would love to hear how it went if you decided to try the freeze option and hope your son had a wonderful birthday 🙂
Hi! I’d like to make this cake in the shape of a barbie doll cake for my granddaughter’s 8th Birthday. Any ideas on forming it and decorating it.
Thank you for your amazing cake recipes!
Cheers,
Liz
Hi Liz! 🙂
Hmm good question! I’ve never made a barbie doll cake myself, but I think maybe making a tall 3 layer cake (you would need to make 1.5x the recipe) and then stacking it (with frosting in between the layers) and carving it into a half circle for the bottom may work! Checking out a how-to video on YouTube may help too as they may have some better ideas haha! Sorry I couldn’t be of more help, but hope your granddaughter has a wonderful 8th birthday Liz 🙂
I used (3) 6” cake tins for this recipe and baked for 30 mins but the cakes turned out a bit dry. Any idea what the bake time should be if using 6” cake tins?
Hi Katie 🙂
Sorry to hear the cakes turned out a little dry! It is likely that the cakes were slightly overbaked. The cook time really depends on how thick the cake layers are. Usually I recommend distributing 1x the recipe between four 6 inch cake tins, and the cook time for that will be quicker than whats stated in the original recipe (I would check around the 18 minute mark or so and bake more if needed). If you distributed 1x the recipe between three 6 inch cake tins, then the cake layers will be thicker (than if it was distributed between four 6 inch cake tins) and likely take longer to bake. In general, if making smaller cake layers that are similar in thickness to the original recipe, they’ll likely cook faster 🙂
Hope that helps for next time!
I love your cakes, MK! I have a question about the cornflour measurement in your recipe. You mention using 1/4 cup or 25g, but when I weighed it, 25g left quite a bit of cornflour in the spoon. I checked online, and conversion charts say that 1/4 cup of cornflour should weigh around 40g. Given this difference, should I stick to 25g, even though that seems to be closer to about 2 tablespoons plus 1 teaspoon?
Hi Irene! So glad you’re loving the recipes 😀
So the difference here could be due to the cup sizes used. My gram measurements are based on US cup measurements (230ml cups), and 1/4 cup cornstarch is usually 25-30g (as one cup is around 120g). The gram measurements given in the recipes are the exact amounts I use (which are then rounded to the nearest cup), so if using gram measurements I would recommend sticking to the exact measurements provided for best results 🙂
Hope that helps and hope you enjoy the recipe!
Please can I use just UHT milk instead of buttermilk
Hi Aidomon! 🙂 Unfortunately for this recipe, buttermilk is required. You can however use UHT milk to create a homemade buttermilk (I haven’t tried creating buttemilk from UHT milk myself but I think it should work fine!) and use that in the recipe (just reduce the quantity as stated in the recipe notes if using a homemade buttermilk).
Here is the link on how to make homemade buttermilk: https://cakesbymk.com/recipe/how-to-make-buttermilk/
Hope that helps and hope you enjoy the recipe 🙂
I did not use buttermilk. I just used regular milk and sometimes if I didn’t have regular milk, I used evaporated milk. The cake still tasted fantastic.
Awesome! So happy to hear the recipe turned out well with the buttermilk substitutes Tracey! 🙂
Firstly let me tell you i am NOT a baker ! but !! i did make this for Hubbys birthday and wow what compliments i got !! the cake was gone without me even getting a try ! everyone absolutely loved it ! ! so HUGE THANK YOU !!!! YOU ARE AMAZING ! so with that being said i wanted to re make this recipe for my sons birthday but we will have a bigger guest list ! suppose i wanted to use a 10 inch cake pan ? would i double the ingredients ? :/ (AGAIN , not a baker ) PLEASE HELP! any tips and advice would greatly help ! thank you in advance !
P.s . you are on speed click whenever i need a cake !!! i will be trying your cup cakes this time around wish me luck
This makes me so so happy Barb! 😀 So glad everyone loved the cake, sounds like you did an incredible job with it!
For two 10 inch cake pans, I would recommend doubling the recipe. You may need to adjust the cook time though, so if it’s a bit undercooked when you check it at the 33min mark, then bake it for a few extra minutes and check again. If there’s still quite a bit of undercooked batter, then bake for an extra 8-10 mins or so then check and bake more if needed 🙂
So happy you’re coming back to try more recipes on the blog Barb! Really appreciate the wonderful feedback 🙂
Not sure what happened here the cake part turned out perfect and i fully cooled b4 frosting it but the frosting just stuck to top of cake and ripped it to shreds when i tried to spread it ruining the whole thing
Hi Jan! 🙂 So sorry to hear you had some trouble when it came to frosting the cake. What I find helps is applying a thick layer of frosting on the cake and then spreading it out. You want to try and spread the frosting over the cake without the spatula ever touching the actual cake layers (if that make sense! – sorry it’s a bit hard to explain). Another thing that helps is doing a crumb coat first and this helps to lock in the crumbs so you’re less likely to get bits of the cake on the final layer of frosting. Hope that helps for next time! 🙂
Made this cake last year for my granddaughter’s 11th birthday. She loved it so much, she has requested it again this year.
Absolutely delicious!
Thank you – Sharon
Aww yay! So glad your granddaughter loved the cake Sharon 😀 sounds like you did an incredible job with it! 🙂
Amazing cake! Made it for my son’s birthday party – was a huge hit and loved it! Thank you for sharing and the easy to follow instructions!
Aww yay! So glad everyone loved the cake Jen and happy birthday to your son 😀
Absolutely fab recipe – delicious cake! Made for our daughter’s birthday and it was a hit!!
Aww yay! So so happy to hear you all loved the recipe Belinda! Happy birthday to your daughter 😀