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    The Softest Oreo (Cookies & Cream) Cake You Will Ever Have

    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!

    oreo cake

    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.

    Oreo cake

    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.

    Oreo cake

    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.

    Oreo cake

    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.

    Oreo Cake

    Oreo Cake

    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 cake

     

    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.

    Oreo cake

    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.

    oreo buttercream

     

    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.

    oreo 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.

    oreo cake

    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!

    oreo cake

     

    oreo cake

     

    oreo cake

    Soft Oreo Cake (Cookies & Cream)

    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!
    5 from 73 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 33 minutes
    Cool Time: 1 hour
    Total Time: 1 hour 48 minutes
    Servings: 12 people

    IMPORTANT: 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
    • tbsp vanilla essence/extract
    • 1 tsp white vinegar
    • cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute

    Oreo Buttercream Frosting

    • 14 Oreos - blended to fine crumbs
    • cups (340 g) unsalted butter - room temperature
    • cups (350 g) icing sugar - also known as powdered sugar/confectioners sugar
    • tsp vanilla essence/extract
    • 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

    YouTube video

    Notes

    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 4. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂
    Note 5. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).

    Nutrition

    Calories: 630kcal | Carbohydrates: 86g | Protein: 6g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 238mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1122IU | Calcium: 80mg | Iron: 1mg

    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.

    Keyword: cookies and cream cake, Moist Oreo cake, Oreo cake, Oreo cake with Oreo buttercream
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    179 Comments

    • Diana

      This looks so good… hoping to make for a birthday party next weekend. Will this work with two 9 inch round cake pans? I’m assuming just decrease the bake time?

      • Cakes by MK

        Hi Diana! Yes correct just reduce the baking time 🙂 enjoy!

    • Jennifer

      Can this be chilled and then frosted in ganache, then covered in fondant?

      • Cakes by MK

        Hi Jennifer! Yes this cake is sturdy enough to hold the weight of fondant 🙂 just be sure to wrap it well while being chilled so it doesn’t dry out in the fridge. Enjoy!

    • Angela A. Pierce

      Can never go wrong with your amazing and creative recipes! Amazing

      • Cakes by MK

        Thank you so much Angela! Really appreciate the feedback 😀

    • Patsy

      5 stars
      I just wanted to post a picture on my finished cake.Everyone loved it. Layers were soft and icing wonderful. I decorated it and everything!

      • Patsy

        I tried to post picture but site wouldn’t let me. Sorry

        • Cakes by MK

          No problem Patsy! I am on Instagram and Facebook if you wanted to tag me on there 🙂 I am sure the cake looked incredible! 😀

    • Patsy

      5 stars
      I made it today and it looks great. Will cut it tomorrow. I did a three layer and it’s very impressive to look at. I have the measurements for the three layer if anyone wants them. Layers are huge.
      Question: does it need to be refrigerated?
      Thanks, Patsy

      • Cakes by MK

        So happy it came out great Patsy! 😀 This cake can be left out at room temp for a few days (best kept in an airtight container), after which it’s best to refrigerate in an airtight container for upto a week 🙂

    • Sheneka

      This recipe seems really promising, I want to try this recipe for a birthday cake; is the sponge able to be frozen ? And will it change the taste ?

      • Cakes by MK

        Hi Sheneka! 🙂 I haven’t tried freezing these cake layers myself but others have with success! I would just recommend wrapping the layers well in cling wrap or foil and placing them into an airtight container before freezing for best results 🙂

    • Kendra

      I made this cake for my 26 year old nephew’s Birthday this past weekend. He has a gluten allergy, so I substituted the flour and used the gluten free Oreos. It was fabulous.

      • Cakes by MK

        So happy to hear you enjoyed the recipe Kendra and that the gluten free adjustments worked great 😀 happy birthday to your nephew!

    • Aliyah Ware

      5 stars
      You guys this cake…. Melt in your mouth deliciousness. Not too sweet at all and the perfect amount of Oreos. Not to mention, super easy to make. I must now make my way through every other recipe! I must!

      • Cakes by MK

        Thank you so much for the wonderful feedback Aliyah! So so happy you enjoyed the recipe and hope you enjoy the other recipes just as much 😀

    • Davina Reynolds

      5 stars
      This cake was so amazing. I made it for my son’s birthday and everyone raved about how delicious it was. It is so moist and the crumb is fine. The cake was all I’ve ever wanted out of cake, but I wasn’t sure how to achieve it. Thanks so much for your recipe!

      • Cakes by MK

        Yay! So so happy to hear everyone loved it Davina, really appreaciate the feedback! Happy birthday to your son 🙂

    • Hani

      5 stars
      This was amazing – thank you!

      • Cakes by MK

        Yay! So happy to hear you loved it Hani 😀

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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