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.
226 Comments
I baked this cake this weekend and it was a huge hit. Everyone loved the cake. Not only did it look good, it was absolutely divine, moist and soft and yet an incredible texture with the added Oreos in the middle. I’m not a professional baker, but after this cake, I feel like I can do more.
Thank you for sharing your skills with us.
Amazing!! So so happy to hear you enjoyed it Adele 😀
Jazak’Allahu-khair. Made this for my niece. It turned out wonderful!
Waiyyakum! So so happy to hear you enjoyed it 😀
Hi, if I wanted to make oreo cupcakes from this batter, what are the quantity of ingredients for 12/24 cupcakes and the bake time?
Hi, could I use this oreo cake recipe for cupcakes without altering the ingredients?
Hi Mahereen! Yes absolutely! Hope you enjoy the recipe 🙂
I just want to ask that if I want to half the recipe, can I will use the measureing cups ?
Hi there! 🙂 Yes you can you will just need to convert the decimals to cups (e.g. 0.25 is 1/4 cup). Hope that helps 🙂
Can I add one egg then ? After I half measurements
This is the best Oreo cake. A huge hit this weekend at a birthday party. Easy to follow and came out super moist and soft. Thanks for the recipe!
Awesome! So happy to hear you enjoyed the recipe Erin 😀
Hi, the cake was super delicious and moist. Is it possible to make this eggless?
So happy to hear you enjoyed it Vina! 🙂 And I haven’t tried this cake as an eggless version myself but I do have a eggless vanilla cake recipe which you could perhaps add the Oreos too, here is the link to that recipe: https://cakesbymk.com/recipe/moist-eggless-vanilla-cake/
Hi, I’m new on your blog. I can’t wait to try this recipe. And also I wanted to ask you, how good is this cake for stacking? Do you recommend it?
Thanks!
Hi Tony 🙂 welcome! This cake is great for stacking up to about 4 layers I would say 🙂 hope you enjoy it!
Can’t wait to try out your cake recipes! Do you think I can make a tall cake with this recipe and also the strawberry cream sponge cake in your other recipe? Thinking 3-4 layers?
Hi Sylvia! 😀 This Oreo cake will be no problem when it comes to making a tall cake, however my sponge cake recipe is very light and probably won’t stack as well. I would only recommend a max of maybe 3 layers for the sponge cake with a very light whipped cream frosting 🙂 hope that helps!
Hi,
Can I use stablised whipped cream recipe with oreos to make frosting instead of buttercream ?
Thanks
Hi Rashmina! I haven’t tried that myself but it should work fine! You may want to whip the cream first and then fold in the crushed Oreos at the end 🙂 enjoy!
I’d like to double this recipe and make an 18×13 cake. How long would I bake it for? Thank you
Hi Amelia! 🙂 It depends on how thick (height wise) the batter is in the cake tin. So if it’s about the same thickness as it is when you make the regular batch in an 8 inch cake tin, then it will roughly be the same cook time. If it’s thinner then bake for less time, if it’s thicker, bake for longer. Hope that helps! 🙂