Oreo Cake Recipe

Oreo Cake Recipe

Ingredients

For the Oreo Vanilla Cake:

2 1/4 cups (270g) all-purpose flour, spooned and leveled
1 Tbsp (10g) baking powder
1/2 tsp salt
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (118mL) canola oil
1 1/2 cups (300g) granulated sugar
3 large eggs, room temperature
3/4 cup (170g) sour cream, room temperature
1 tsp vanilla extract
3/4 cup (177mL) milk, room temperature
12 Oreos, roughly chopped

For the Oreo Frosting:

24 Oreos
1/4 cup (59mL) heavy whipping cream
1 cup (227g) unsalted butter, room temperature
1/16 tsp salt
3 cups (360g) powdered sugar, spooned and leveled
2 tsp vanilla extract

For the Topping:

2 crushed Oreos

Instructions

1. Make the Oreo Vanilla Cake:
Preheat the oven to 350°F (177°C) for convection (325°F/163°C for conventional). Grease and line three 6-inch cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter, canola oil, and granulated sugar with a stand mixer fitted with the whisk attachment for 2 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
Add half of the dry ingredients to the wet ingredients, then pour in the milk, followed by the remaining dry ingredients. Mix until just combined.
Fold in the chopped Oreos.
Distribute the batter evenly among the prepared pans (about 14oz in each) and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
2. Make the Oreo Frosting:

Split 6 Oreos in half and place them in the heavy whipping cream. Let them soak while you prepare the frosting.
Process the remaining Oreos in a food processor until finely ground.
In the bowl of a stand mixer, beat the room temperature butter with a paddle attachment on medium-high speed for 1-2 minutes until pale yellow.
Add the salt and powdered sugar and mix on low speed until combined. Increase to medium-high speed and beat for 5 minutes until smooth.
Mix in the ground Oreos.
Switch to the whisk attachment. Add the Oreo-infused cream and vanilla extract and beat for an additional 2 minutes on medium-high speed.
3. Assemble the Cake:

Place the first cake layer on a flat surface and spread 1/4 of the buttercream on top. Add a layer of soaked Oreos, then cover with more frosting.
Repeat with the second cake layer. Add the third layer on top and refrigerate the cake for 30 minutes.
Apply the remaining buttercream on top and sides of the cake. Use an offset spatula to smooth the frosting, creating an uneven ridge at the top.
Fill the top of the cake with crushed Oreos.
Refrigerate the cake for 30 minutes to set before slicing and serving.
Enjoy your delicious, Oreo-packed cake that’s sure to impress anyone with a sweet tooth!