oreo cake

<em>A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating. For extreme chocolate and Oreo lovers only!</em>

Oreo Cake

cocoa powder (not dutch process)

sugar

cake flour* (spoon & leveled)

baking soda

salt

eggs,

vegetable or canola oil

full fat sour cream

vanilla extract

coffee

milk chocolate, chocolate

Oreos

unsalted butter, softened to room temperature

shortening*

confectioners’ sugar

milk

3/4 cup unsalted butter, softened to room temperature

cocoa powder

Oreos, pulsed into a fine crumb

Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.

Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.

Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.

While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners&#8217; sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.

While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners&#8217; sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.

Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.

Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.

My daughter picked this cake for her birthday.  I followed the advice of another reviewer and substituted Sally's triple chocolate cake for the cake portion, but made the creme filling and chocolate buttercream frosting as written. I added crushed oreos to the filling layer instead of baking them into the cake. The result was truly AMAZING! Everyone loved it and it looked beautiful! Thank you for such a great recipe.  This is my new go-to baking site! All the recipes I have tried are reliably delicious!

Hi Sally-  I am making this cake for my son’s 13th birthday and forgot to add the oil — will it be ok?

I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had.

Impossible to remove the cake from the pan and cake taste is just ok.  Not nearly as good as other recipes on your site.

This Oreo cake has all the crunch, creaminess and chocolate you could desire! The crushed cookies in the buttercream are basically magic.

all-purpose flour (237 grams)

sugar (228 grams)

tsp baking soda

tsp baking powder

tsp kosher salt

unsalted butter (176 grams, room temp)

tsp vanilla extract (5 milliliters)

sour cream (133 grams, room temp)

whole milk (113 grams, room temp)

Oreos (120 grams)

butter (340 grams, room temp)

confectioners' sugar (600 grams)

Oreos (165 grams)

heavy cream (60 grams)

salt (kosher)

semisweet chocolate chips (200 grams)

Heavy cream (110 grams, heated)

Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F

In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.

Sift the dry ingredients together in a large bowl.

Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.

Beat the wet ingredients together in a medium bowl.

Add the wet to the butter mixture and mix until just combined. Fold in the crushed Oreos at the very end and mix until just combined.

Divide the mixture evenly into the cake pans

Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Cake

Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix.&nbsp;

Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.

Mix in the crushed Oreos into the large batch of buttercream.

For the Buttercream

Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.&nbsp;

For the Ganache

Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.

Coat outside with buttercream and smooth.

Add a skirt of crushed Oreos at the bottom of the cake.

Pour the ganache on top and allow to drip. Smooth top with an offset spatula.

Pipe white buttercream dollops on top with an 869 tip

For the Assembly

https://www.youtube.com/watch?v=aVyO2DrhhOc

OREO CAKE!!!!!! I love cookies and I love cake but it never occured to me to put them together until a very special birthday request for an Oreo Cake! Cookies and Cream cakes are so amazing. It's somewthing about the crunch and creaminess that just sets them apart. This has become one of the most popular posts on my blog so you know it's got to be good! 

I whipped up my moistest cake (is there a synonym for moist because I am NOT a fan of the word but am constantly forced to use it ?) and folded in chopped Oreos. There is — of course — a swirl of ganache because chocolate because it’s absolutely delicious. 

Don’t forget the BEST BEST BEST part: the buttercream!!! I’ll be honest and tell you that I’ve never craved an Oreo — or eaten more than a couple at a time —  but when crushed and blended into buttercream, they’re AMAZING!!! If you want the EASIEST cake hack ever, just whip up some of this stuff. Cover anything in it and you’ll be an instant hero? Channel your inner superman and make this crowd pleaser.

Full Recipe: https://preppykitchen.com/cookies-and-cream-cake/

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How to Make an Oreo Cake

This fluffy Oreo cake with cookies &amp; cream frosting can be made as a two layer or three layer cake. Be sure to check out the how-to video!

Oreo Cake (Cookies &amp; Cream Cake!)

½ cups all-purpose flour¹ (315 grams)

sugar (400 grams)

Tablespoon baking powder

Tablespoons unsalted butter softened to room temperature (85 grams)

canola oil or vegetable oil (157 milliliters)

sour cream (120 grams)

Tablespoon clear vanilla extract²

egg whites³,

Oreo cookies

unsalted butter (softened (170 grams))

oz cream cheese (softened (340 grams))

heavy cream (optional)

Oreo cookies (pulverized

Preheat your oven to 350F (175C) and prepare three 8-inch round cake pans (see note 5 to make in two pans) by lining the bottom of each pan with a round of parchment paper and greasing the sides with baking spray.

In the bowl of a stand mixer (or in a large bowl using an electric mixer) whisk together flour, sugar, baking powder, and salt.

Turn mixer to low-speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely combined. When you’re finished, the mixture should resemble coarse sandy crumbs (see video above for visual).

Add canola oil and stir until combined, then add sour cream and vanilla extract and stir on low-speed until completely combined. With mixer still on low-speed, add milk until combined.

In a separate bowl that is completely clean, dry, and grease-free, use clean, dry beaters to beat egg whites to stiff peaks (I show a visual of this in the post above and in the video if it&#039;s your first time doing this!).

Use a spatula to gently fold your whipped egg whites into batter (don’t overmix, but make sure there are no lumps of egg white remaining).

Carefully fold in broken Oreo pieces. Divide batter evenly into prepared baking pans and transfer to 350F (175C) oven and bake for 30-35 minutes or until the tops spring back if lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven does not bake evenly you may need to rotate pans halfway through baking.

Allow cakes to cool in pan for 15 minutes then carefully invert onto cooling rack and allow to completely cool before assembling and decorating.

Prepare frosting by creaming together butter and cream cheese with an electric mixer or stand mixer until creamy and well-combined.

Gradually add powdered sugar with mixer on low-speed (or see my video for a tip for adding all the sugar at once without making a mess!), scrape the sides and bottom of the bowl, and stir in salt and vanilla extract. With mixer on low speed, add cream and gradually increase mixer speed to high. Beat for 15-30 seconds until light and smooth.

Evenly ice cake (you&#039;ll only need approximately 2/3 of the icing for this), and once whole cake is covered in icing use your hands to press pulverized Oreo crumbs evenly halfway up the cake. Pour about 3-4 Tablespoons of remaining Oreo cookie crumbs into remaining frosting and stir to combine (you can adjust how many crumbs you&#039;d like to use according to how light or dark you would like your frosting to be). Fit a large piping bag with Ateco 848 piping tip and fill with frosting. Pipe swirls around the top of the cake. Serve and enjoy.

Cream Cheese Frosting (makes enough to decorate cake as seen in photos)

https://embed.mediavine.com/videos/bxmktlvsnj2f2kxtws79

Say hello to the newest member of my cake collection: this beautiful black and white Oreo Cake!

This Oreo Chocolate Cake is layers of moist, homemade chocolate cake filled with a creamy Oreo frosting and topped with more crushed Oreos and chocolate shavings. 

Chocolate Oreo Cake Recipe

eggs

tablespoon pure vanilla extract (15 ml)

½ cup light sour cream (118 ml)

all-purpose flour (280 grams)

½ cup cocoa powder (55 g)

tablespoon espresso powder (5 grams) (optional)

baking powder (9 g)

½ teaspoon baking soda (2 g)

teaspoon salt (5 g)

¼ cup brewed coffee (355 ml)

(4 sticks) (453 grams) unsalted butter, cold

7–8 cups (910-1041 grams) powdered sugar

tablespoon (15 milliliters) vanilla extract

3 tablespoons (30-44 milliliters) heavy whipping cream

(14.3 oz) Oreos

Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

For the cake: 

Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.

Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.

Save 6 Oreos for garnish. In a food processor, grind the remaining Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.

For the frosting:

level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.

To pipe the rosettes on top, use an open star tip such as Ateco 844. Use leftover Oreos for garnish. You can either cut them in half and place on top or crush the crumb and sprinkle around the outside edge of the cake.

To assemble this cake:

This cake is seriously amazing! I’m NOT a baker and never bake cakes but made this for a birthday, and WOW was it good. My entire family has requested it for their birthday now. Thank you for this!

Not my favorite chocolate cake recipe. I might make the frosting again, but it would be with a different cake recipe. It's not particularly Oreo-y-- I'm glad we had Oreo ice-cream to go with.

Never a fan of butter icing coz they are super sweet but my 6 yo son requested an oreo cake for his bday. I couldn’t find a recipe using a whip icing so I tried this. I only use 7 cups of powdered sugar plus the sugar from the cookies makes this icing so sweet. I only noticed that the icing with only 3 tbsp whipping cream makes the icing too thick, not even spreadable. Im not sure if that’s a mistake of measuring. So I added I think 1/2 cup more of whip cream. Is it normal that the icing gets hard after you put it in the fridge? Did you try a whip icing for this cake? Ty!

My daughter and me this cake today in mini form. My daughter wanted to make a birthday cake for her friend, so we halfed the recipe and baked it in three 4” pans. I used decaf coffee instead of regular brewed coffee and only a quarter of the amount. 
The cake baked so high that we could cut each 4” in half and got to make two mini cakes.
This cake is so delicious and moist (I will use this for chocolate cakes from now on)and the frosting is delectable.
Wish I could include a picture.
Thank you for the recipe!

My daughter wanted to make a mini birthday cake for her friend, so I halved  the recipe and filled three 4“ pans. The cakes were so high that I could cut each one in half and we made two three-layer mini cakes. One we tasted that day and the other one for her friend. 
The cake is delicious. The crumb is nice and moist. I was concerned about the coffee flavor and actually used brewed decaf. As you said in one comment though- the coffee brings out the chocolate flavor more. Sooo good!
I am not a big chocolate cake fan but this is delicious!
Will make this cake again tomorrow for one of my friends birthday.

Thanks for sharing. The whole thing is crowned with a chocolate ganache that just takes everything to another level. 

I made this cake for my son's birthday. I followed the recipe to the T. The cake was extremely soft.It was difficult to remove from the pans without breaking them😥.
I managed to salvage them....and put them im the freezer for 3 hours before attempting to ice them.
Also the icing was extremely sweet and almost inedible. I was really disappointed.

I made this cake for a 30yr old bday who thoroughly enjoys  chocolate and Oreos and it was perfect! 
The cake came out beautifully, no problems, and the frosting makes the cake! I did end up adding more like 5-6 tbs of heavy cream to smooth the frosting out! It is a fudge like consistency. 
The cake was not over the top super sweet, it was very palatable and perfect for chocolate &amp; Oreo fans! Thanks for sharing this recipe!

The cake itself was perfect and moist. The icing was way too sweet, even for my kids. The icing tasted fine after 4 cups of icing sugar but I figured I should stick to the recipe as maybe I would end up with not enough icing if I didn't add the additional sugar. Nope, ended up with too much icing that was sickeningly sweet. Will definitely use the cake recipe again but will try it with different icing.

So good!! The cake is a great texture, just a bit more dense than cakes I usually make. My husband isn't a big chocolate cake fan and he even loved it. The whole thing is delicious and not overly sweet. My only challenge was the frosting being quite stiff and difficult to spread. I'm sure I did something wrong with that, but not sure what.

Soooo easy to make. Looks amazing and can’t wait to cut in it

This is soft and buttery white cake filled with cream-filled sandwich (Oreo!) cookies. Top with light and fluffy whipped cream frosting. Each ingredient serves a purpose so for best results, I don’t recommend making substitutions.

Cookies &amp; Cream Sheet Cake

(285 grams) cake flour (spoon & leveled)

baking powder

(1.5 sticks; 170 grams) unsalted butter, softened to room temperature

egg whites,

(180 grams) sour cream,

Tablespoon pure vanilla extract

(180 milliliters) whole milk,

(90 grams) confectioners’ sugar

(360 milliliters) cold heavy cream or heavy whipping cream

Oreos (regular or Double Stuf, about 8-10)*

mini Oreos

Make the cake

 Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Mixture will appear curdled and that&#8217;s ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. Whisk it all by hand to make sure there are no lumps at the bottom of the bowl, then fold in the chopped Oreo pieces. Avoid over-mixing.

Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners&#8217; sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes. Scrape down the sides and up the bottom of the bowl. Switch the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.

Frost the cake

If you&#8217;d like to pipe any frosting on the cake like I did in the photo above, set aside about 1 cup of frosting. Fold chopped Oreos into remaining frosting (or all of the frosting if you are not piping any of it). Spread onto cooled cake&#8211; it will be a thick layer of frosting. I find a small offset spatula is best for frosting 9&#215;13 inch sheet cakes. For the pictured piping, I used a Wilton 1M piping tip and piped a zigzag design around the border.

Serve immediately or cover and set aside for a few hours before serving. Or cover and refrigerate for up to 1 day, then bring to room temperature before serving. You can definitely serve the cake cold, but many preferred it closer to room temperature. Frosting is sturdy enough at room temperature or in warmer weather for a few hours.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

I made these as cupcakes (but using the full recipe so I can take them to a gathering), and they are so delicious! The cake is lovely and light and the frosting is so good. Doesn’t leave you with that overly sweet buttercream feeling, but is just the right amount of sweet. My 10 year old requested them for his birthday next month!

I doubled the recipe to make a construction site cake for my grandson Elliott’s 2nd birthday. One cake was left whole and one was cut up. Used Favorite Chocolate Buttercream icing as we needed “dirt” color. We had a lot of fun decorating and the cake was a big hit! 

https://www.youtube.com/watch?v=aJACUBDPgOM

This cookies & cream sheet cake combines a soft and buttery white cake with plenty of sweet Oreo cookies. Top the cake with sturdy yet light whipped cream frosting, which is lightly sweetened, so there’s plenty of room for more Oreos. This is a fun, simple, and manageable cake for bakers of any skill level.

Get the full recipe: https://sallysbakingaddiction.com/cookies-cream-sheet-cake/

• Ask your recipe question or leave a review over on the recipe page.

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Cookies and Cream Sheet Cake | Sally's Baking Addiction

This Oreo Cookie Cake is rich, chewy, and so delicious. A giant cookie stuffed with Oreos and topped with an Oreo buttercream that will knock your socks off!

Oreo Cookie Cake

all purpose flour

cornstarch

unsalted butter (1 1/2 sticks, at room temperature)

brown sugar

white granulated sugar

unsalted butter (2 sticks, at room temperature)

heavy cream

Oreos (frosting from centers removed and crumbled to a fine crumb)

Preheat oven

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round springform pan with parchment paper that has been cut in a circle to fit. Spray the sides of the pan with non-stick cooking spray.

Mix dry ingredients

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl until combined.

Cream butter and sugars together

In a separate large bowl, beat 3/4 cup room temperature butter until smooth using an electric mixer. Add the brown sugar and granulated white sugar and beat until light and fluffy, about 3 minutes.

Combine

Beat in the eggs and 1 teaspoon vanilla extract. Gradually add the dry ingredients, beating over low speed, until just combined.

Bake

Stir in the 2 cups of crushed Oreos then press the dough into the prepared pan. Press some crumbled Oreo bits on top. Bake for 20-25 minutes, or until the top is golden brown and the center is set.

Make Oreo buttercream frosting

To make the Oreo buttercream frosting, beat 1 cup of room temperature butter in a large bowl with an electric mixer. Pour in the heavy cream and 1 teaspoon vanilla extract and beat again until smooth. Gradually add the powdered sugar, then stir in the Oreo crumbs.

Decorate

Let the cookie cake cool for at least 1 hour before spreading the buttercream on top or piping into a design. I used a Wilton 1M star piping tip to pipe the design onto the cake. Crumble 2-3 more Oreos around the top of the cake for garnish, if desired.

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