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Oreo Cake with Vanilla Buttercream and Cookie Crumb Topping Recipe

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3.9 from 4 reviews

This delicious Oreo Cake recipe features a moist vanilla cake studded with Oreo cookie pieces and topped with a rich Oreo-infused buttercream frosting. Perfect for celebrations or an indulgent dessert, its combination of classic cake and iconic cookies is sure to delight Oreo lovers of all ages.

  • Total Time: 50 minutes
  • Yield: 20 servings

Ingredients

Cake

  • 2 1/2 cups cake flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 3/4 cup unsalted butter, softened to room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 large egg whites
  • 1 Tablespoon pure vanilla extract
  • 3/4 cup buttermilk
  • 14 Oreo Cookies, broken into pieces

Frosting

  • 1 cup unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1/2 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • 10 Oreo Cookies, crushed to crumbs

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Spray a 13×9-inch baking dish with baking spray to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a bowl, whisk together the cake flour, kosher salt, and baking powder until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar for a couple of minutes until the mixture is well blended and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add Eggs and Vanilla: Add the whole eggs, egg whites, and vanilla extract to the butter-sugar mixture. Beat together for about 2 minutes until fully incorporated and smooth.
  5. Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients in about three additions each, starting and ending with the dry ingredients. Beat after each addition to integrate but avoid overmixing. After the final buttermilk addition, beat for one more minute to smooth the batter, then gently fold in the broken Oreo cookie pieces.
  6. Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 32 to 36 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
  7. Prepare the Frosting: In a clean mixing bowl, beat the softened butter with powdered sugar for 2 to 3 minutes until smooth and creamy. Add the heavy whipping cream and vanilla extract, then beat an additional 2 to 3 minutes until the frosting becomes fluffy. Gently fold in the crushed Oreo cookie crumbs.
  8. Frost and Serve: Spread the prepared frosting evenly over the cooled cake. Slice the cake into 20 servings and enjoy your delicious Oreo Cake.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter once the wet and dry ingredients are combined to avoid a dense cake.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
  • For best results, crush Oreo cookies just before folding into frosting to keep texture.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Let the cake cool completely before frosting to prevent melting or sliding.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/oreo-cake-with-vanilla-buttercream-and-cookie-crumb-topping-recipe/