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.
227 Comments
I bake this cake and I enjoy it. Keep on doing nice thing
So happy to hear you enjoyed it Khombisile 🙂
Hi there, love watching your videos , can we make this cake ahead of time & freeze it. Can we Aldo freeze the buttercream?
I bake this cake and I enjoy it. Keep on doing nice thing
Hi Waheeda! So happy to hear you’re enjoying the videos 🙂 and yes you should be able to freeze both the cake layers and buttercream, but when it comes to assembling it, the cookies that are added in between the cake layers will need to be fresh to maintain their crunch 🙂
Thanks!
I made a lot of cakes but this (Made it today for my 19th wedding anniversary) was just perfect, I didn’t even have the usual excess buttercream left!
You’re so welcome! So happy to hear you enjoyed the recipe and happy 19th wedding anniversary!! 😀
I made this cake and it was so nice and soft, the buttercream was also amazing!
Awesome! So happy to hear you enjoyed it Nisha 🙂
Thank you for sharing this recipe! I made this cake for my fiancé’s birthday because he loves cookies n creme and he loved it! I ended up using less oreos, I the cake batter as described, and I mashed the 14 for the buttercream, but I only used maybe half of it in it because I didn’t want it to be too sweet. Because of this my buttercream may have come out a little too buttery in flavor, but the texture was great, and usually I can’t nail homemade icing, so a win for buttercream regardless. Since I used less oreos, it probably effected my volume so I had just enough to layer and cover my cake, without the extra dollaps on top. Although my fiancé would have said it was too much anyway. I used the rest of the crumbs to decorate by pressing them along the bottom half of the cake like you did, and then I sprinkled some on top of the cake and still had some crumbs leftover. Without the dollaps, I just laid out 8 oreos on top and then for the center I used 5 halves and made a star in the middle. Anyhow, I’ve only been baking since the pandemic and I’ve only made a handful of cakes so I’d consider myself still a beginner, but this was a great and thorough recipe. The cake did come out soft and delicious, so I’ll be bookmarking the recipe to enjoy another time.
Hi Brianna! So happy to hear you and your fiancé enjoyed the recipe – really appreciate the feedback 😀
Looks so yummy! Is there any substitute for buttermilk? There’s no buttermilk available here inmy location 🥲
Hi Mari! Check out this blog post on a homemade buttermilk substitute 🙂 https://cakesbymk.com/recipe/how-to-make-buttermilk/
Awesome! Do i still need to put 1 tsp of vinegar if I’m using a homemade buttermilk? Thanks
Made this recipe, didnt do two cakes but 1 square tin. The cake was yum, the smell was so nice, it turned out soft and moist. Easy to follow recipe. Thanks MK for your recipe and easy to follow steps.
So so happy to hear you enjoyed the recipe and great to know it worked well in a square cake tin! 😀
Hi MK,
Can I use yogurt as a buttermilk substitute?
Thanks
Hi there! 🙂 I haven’t used yoghurt myself as a substitute, although others have by diluting the yoghurt with a little bit of water to make it thinner and it seems to work well for them 🙂
Made this cake yesterday, it was a hit ! Moist, flavorful a must try. Did my own spin on the frosting by adding 8oz of cream cheese and extra Oreos. I used double stuffed in both cake and frosting. Definitely making this again.
So so happy to hear you enjoyed the recipe Khalilah! Cream cheese in the frosting sounds delicious 😀
This is one of the best and moist cake i have ever baked. Also one of the best buttercream I have ever made and eaten. My family usually set aside buttercream when they eat cake, but this cake with oreo buttercream is addictive. Thanx a lot. Your recipes are so well detailed. I am a beginner baker and from now one of your follower.
So so happy to hear you and your family enjoyed the recipe Phalavee and that you’re finding the recipes easy to follow as a beginner baker! So great to hear 😀