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.
236 Comments
My 11 year old daughter and I made this last week and I am so serious when I tell you that it turned out exactly like yours. Your recipes are amazing and truly allow a home baker to create cakes that look and taste as if they came from a professional bakery. Thank you for so generously sharing your talents through videos and recipes.
So so happy to hear you and your daughter enjoyed the cake Toni! Really appreciate the wonderful feedback 😀
New to your blog & so excited to try some of your recipes! What is the percentage of butterfat in the butter you use? Quick google search looks like it’s 82% in NZ? In US it’s 80%. Have had an issue in others’ baking recipes in the past & wondering your thoughts? 😊
Hi Helan! Welcome to the blog 😀 and yes NZ butter is about 82-83% fat. I think for the most part it should be okay, the main thing is making sure the butter is at room temperature when it comes to creaming it. If you find that your recipes seem like they don’t have enough fat in them, then you can just add a little more butter to make the cake more moist. In my experience though it hasn’t been a problem for my US viewers so hopefully it should be okay for you too 🙂 check out this video for more baking tips which may help: https://www.youtube.com/watch?v=DRy1KuFMdOo
Hi,
Can u please tell me that if I use a simple syrup on my cakes for how long do I need to leave that to rest
Hi Ilham! You can let it soak in for a minute or so and then frost it right away 🙂
This recipe was amazing. Easy to make, moist and delicious. Made this for a family gathering and it was a huge hit. This was my first recipe from MK but it won’t be my last.
So so happy to hear you enjoyed the recipe Michele! 😀
I love all your recipes and have tried a few, they have all been amazing. Just made your cake release, work great. Your red velvet cake is a favorite and fantastic. Just tried your Oreo cake. Waiting the cut it tomorrow only. Can’t wait to do the taste test
Thanks so much Charmaine! So so happy to hear you’ve been enjoying the recipes 😀
I can’t wait to try your recipe. Would I need to double the buttercream if I use 4-6 inch cake pans instead of 2- 8 inch?
Hi Kindel! 🙂 For four 6 inch cake tins you could probably get away with 1.5x the recipe. Hope you enjoy it! 🙂
I just made this cake OMG my sponge came out perfect , soft and well leveled which is something i hardly get. Thank you so much for sharing the recipe he💓 💗 💛
Awesome! So happy to hear you enjoyed the recipe Chrisney 🙂
I made this cake and it was amazing!
Super soft & delicious
Thank you 🙏🏽
Awesome! So happy to hear you enjoyed it Rita 😀
Thank you MK. Please can I reduce the recipe to 250g cake flour, one cup milk and leave all other ingredients as is?
Hi Catherine! Unfortunately I wouldn’t recommend that as it may alter the texture of the cake 🙂
Can I use a 9X13 pan for this recipe without any alterations ?
Hi Alena! Yes I think that should be fine 🙂
Super excited to try this!! Can you let me know your recommendation on storage of the cake? I want to make it and put it in the fridge to eat in a few hours from now.
Hi Vanessa! If you’ve fully frosted the cake then it can go into the fridge as is as the frosting acts as a barrier to prevent the cake layers from drying out. Alternatively if you’re just chilling the cake layers, then wrap them in cling wrap, place them in an airtight container then place it in the fridge. Let it come to room temp before eating 🙂 enjoy!