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
Hello, so I’m new to baking cakes and I’m wanting to try buttermilk in my cakes and I have two questions I need help with so here they’re; 1. Using store bought buttermilk can I use reduced fat/low fat buttermilk? And 2. How do you make 1 1/4 buttermilk like what are the measurements of the vinegar and milk? Sorry I’m sorta perfectionist lol. Please help and I love all your recipes. Thank you!!!
Hi Lucy! 🙂 I would recommend regular full fat buttermilk for baking unless otherwise stated in a recipe, and for 1 and 1/4 cups of homemade buttermilk, you would add 1 and 1/4 tbsp of vinegar to the milk and let it rest for about 5 minutes 🙂 hope that helps and so happy to hear you’re loving the recipes!
Hi – I am Uk based and wanting to make this for my son’s birthday. I can’t seem to find white vinegar in the supermarket- only distilled or malt white vinegar and possibly spirit white vinegar – can I use any of these and if so which is best as a substitute? TIA
Hi Saimah! Distilled vinegar should work fine 🙂 hope you enjoy the recipe and happy birthday to your son!
Hi,
If using cake flour how long does this cake stay fresh for?
Thanks I am really looking forward to using your recipe for my very first oreo cake 😊
Regards
Kim
Hi Kim! 🙂 It will keep in an airtight container for up to a week 🙂 when using cake flour I would recommend mixing just a little more at the end to ensure the cake has enough structure 🙂 hope you love your first ever Oreo cake 😀
I would like to make this in a 1/2 sheet cake pan?
Hi Chris! You could totally make this in a half sheet pan, it just depends on how tall you want the cake to be. If you want it to be the thickeness of a regular sized cake layer, then you may need to make 2x the recipe otherwise the cake layer will be too thin 🙂
Hi!
If I halve the recipe, can I bake it in one 8-inch cake pan or should I use 2 6-inch pans, thanks!
Hi Keerthana! Yes you can totally half the recipe and either use one 8 inch cake pan or two 6 inch tins – either option will work 🙂 enjoy!
Hey there, any substitute for buttermilk?
Hi Anu! Check out this blog post for a buttermilk substitute 🙂 https://cakesbymk.com/recipe/how-to-make-buttermilk/
You will need to reduce the quantity of buttermilk by about a 1/4 cup though as the homemade version is thinner than the storebought version and this recipe uses quite a lot of buttermilk 🙂
Hi there! Can this be done in a 9×13 pan? How would I go about that? Halve the recipe or use the entire batter in the pan? Bake time and temp? Thank you so much
Hi Jaclyn! 🙂 Yes you can bake this in a 9×13 inch pan, and I would use 1x this recipe (so the original amount). Just make sure there isn’t too much batter in the cake tin. If there is extra batter, you can use it to make a few cupcakes on the side 🙂
The baking temp will be the same, but the time may vary (this will depend on how much batter is in the cake pan). I would check around the 28 min mark and then continue to bake more if needed. If the layer of batter looks ‘thin’ in the cake tin before it’s baked, then it may bake even faster that this, so you may want to check it a little earlier. Hope that helps!
Thank you so much for replying I cannot wait to bake this cake this week! If I use cake flour you suggest 325g but mentioned to another person to add a little extra for stability of the cake. Should I use more than the 325g of cake flour? Thank you again beautiful cake.
You’re so welcome! 🙂 So as a rule of thumb I would stick to the 325g and just make sure to mix it properly at the end (until everything is evenly combined but avoid over mixing), and then if you feel the cake needs a bit more stability, you can add a little more for next time. Hope that helps! 🙂
Hi MK! I recently made this Oreo cake for my family. It was a triumph! I used cake flour instead of AP flour + cornstarch. This was probably the lightest and fluffiest cake I’ve ever made. My mom commented on how beautiful the cake was and how it wasn’t overly sweet. She told me to only use your recipes from now on haha. Thanks so much!
I am so so happy to hear that Kay! 😀 I am honored that your mum gave my recipes the tick of approval haha! Really appreciate the wonderful feedback 🙂
Amazing recipe! Cake itself was so soft and moist, and was the perfect amount of Oreos in the batter. I baked in 4 x 6in cake tins and came out brilliantly. Will definitely use this recipe again!
Awesome! So happy to hear you loved the recipe Rachel 😀
Hi there! If I doubled the recipe, do you think it would hold up as a 4-layer cake?
Hi Erin! Yes I think that should be fine, but I would still bake all the cake layers separately as too much batter in 1 tin might not result in a cake with the same texture as the original 🙂