This Oreo cake is made with vanilla Oreo cake, frosted with Oreo frosting, and topped with chocolate ganache, whipped cream, and Oreos!
This Oreo cake combines the classic flavor of vanilla cake with the irresistible crunch of chopped Oreos baked into the batter.
The result is a delightful treat that appeals to both vanilla and chocolate lovers alike.
The Oreo frosting adds an extra layer of indulgence, with its rich and creamy texture complementing the moistness of the cake.
Whether enjoyed as a special occasion dessert or a sweet indulgence any day of the week, this cake is sure to satisfy cravings for a deliciously decadent treat.
For more Oreo desserts check out my chocolate Oreo cake, mini oreo cheesecakes, oreo cheesecake cookies, oreo brownie cookies, oreo cheesecake, and our oreo chocolate chip cookies.
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Why this recipe works
- Texture- this cake has a tender and soft crumb that will melt in your mouth along with the silky smooth Oreo buttercream and smooth chocolate ganache.
- One bowl cake- this cake comes together in just one bowl like plenty of my cake recipes which makes this process super easy and effortless.
- Oreo buttercream frosting- this cake is frosted and filled with an incredibly delicious Oreo buttercream frosting that is loaded with ground Oreos.
- Oreo loaded cake- this cake is loaded with Oreos and is perfect for Oreo lovers. It is made with vanilla and Oreo cake, frosted with Oreo frosting and is topped with more Oreos.
- Freezer friendly- this cake freezes great and can be made ahead of time by freezing the cake layers ahead of time.
How to make even cake layers
My biggest tip to make even cake layers is to use a scale and cake strips. Weigh the cake batter and divide it into two even pans.
Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
Full measurements are in the recipe card below.
For the cake
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Eggs- you will need 4 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– we like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Milk– gives the cake extra moisture. Use whole milk for this recipe.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Vinegar- is the secret ingredient that makes this cake extra moist and tender. You will need two teaspoons of vinegar for this recipe.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Oreos- you will need 12 Oreos for the cake mixture. Place them in a ziplock bag and smash them with a cup.
For the Oreo frosting
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Oreos- you will need to crush the Oreos into fine crumbs in a food processor or in a blender.
Heavy whipping cream- use cold heavy whipping cream.
Instructions
Preheat an oven to 180c (350f) and prepare 3 8-inch baking pans with parchment paper.
Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the vanilla extract, vinegar, vegetable oil, sour cream, and kosher salt, and mix until creamy.
Add the eggs one at a time mixing constantly until a creamy mixture forms.
Then into a medium mixing bowl, add the flour, and baking powder. Mix with a whisk until combined.
Add ½ of the dry mixture and the milk and mix it until almost combined.
Add the other half of the dry ingredients, and the oreo chunks, and mix until just combined.
Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
Let the cakes cool to room temperature and remove them from the pans.
Make the oreo frosting
Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, oreo crumbs, and heavy cream. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assembly
Pipe a small dollop of the vanilla buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with ⅓ of the buttercream and spread an even layer using a spatula. Repeat with the second cake layer, and top it with the third cake layer.
Frost the cake with a very thin layer of buttercream, and place the cake in the freezer to set for 15 minutes. (this is the crumb coat)
Remove the cake from the freezer and frost it with the remaining frosting and place it in the freezer for another 10 minutes to set.
Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
Make dollops of the chocolate whipped cream around the edges of the cake. We used a 1M piping tip.
Top each dollop of whipped cream with an Oreo cookie.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Faq's
This cake is made of 3 vanilla and Oreo cake layers topped and filled with Oreo frosting, topped with chocolate ganache, topped with dollops of whipped cream, and Oreo on each whipped cream dollop for decoration.
This cake is made with butter, vegetable oil, sour cream, and vinegar which makes this cake extra moist and fluffy. I couldn't believe how moist and tender this cake is.
We use all-purpose flour for this cake, self-rising flour, and cake flour will work great as well.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing for 4 days!
Freezing
You can freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cake tastes better after freezing it.
You can freeze the whole cake or slice it into slices and then freeze it.
If you are freezing individual slices of the cake, I would recommend storing them in a ziplock bag and then transferring them to an airtight freezer-friendly container.
Make This Ahead Of Time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!
Substitutions
Gluten-free - if you want to make this recipe gluten-free, replace the flour with gluten-free flour.
Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter and replacing the milk with vegan milk. Also, replace the heavy cream with vegan heavy cream or coconut milk.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Cream cheese Oreo frosting- make a cream cheese frosting from my chocolate cake with cream cheese frosting recipe and add the same amount of crushed Oreos.
Chocolate Oreo frosting- make this cake with a chocolate Oreo frosting by making my chocolate frosting from my triple chocolate cake recipe and adding the same amount of crushed Oreos.
Crushed Oreos between layers- crush Oreos into small pieces and after you frost the first cake layer, top it with the crushed Oreos for more Oreo flavor and crunchy texture.
Whipped cream- make an Oreo chocolate whipped cream instead of the classic whipped cream.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pans.
- Cake Strips
- Electric hand mixer
- Rubber spatula
More layered cakes recipes
Lemon curd cake- This lemon curd cake is made with two layers of moist lemon cake, filled with lemon curd, and frosted with lemon buttercream frosting.
Strawberry shortcake cake- This strawberry shortcake cake is made with a tender vanilla cake, filled with whipped cream and fresh juicy strawberries.
Nutella cake- This incredible Nutella cake is made by making three chocolate hazelnut cake layers, topped with Nutella buttercream, topped with chocolate ganache, and covered with toasted hazelnuts.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Easy Oreo Cake With Oreo Frosting
Ingredients
- 3 cups Flour
- 3 teaspoon Baking powder
- ½ teaspoon Kosher salt
- 115 g Butter
- 2 cup Granulated sugar
- 2 teaspoon Vinegar
- ⅓ cup Sour cream
- ½ cup Vegetable oil
- 4 Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup oreos chopped
Oreo frosting
- 350 g Butter soften
- 5 cups Powder sugar
- 1 teaspoon Vanilla extract
- 11 Oreos blended into crumbs
- ⅓ cup Heavy cream
- ½ teaspoon Kosher salt
Chocolate ganache
- 100 g Heavy cream
- 100 g Dark chocolate
Whipped cream
- 1 cup Heavy cream
- 1 teaspoon Vanilla exract
- 2 tablespoon Powder sugar
Assembly
- 10 Oreos
Instructions
- Preheat an oven to 180c (350f) and prepare 3 8-inch baking pans with parchment paper.
- Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the vanilla extract, vinegar, vegetable oil, sour cream, and kosher salt, and mix until creamy.
- Add the eggs one at a time mixing constantly until a creamy mixture forms.
- Then into a medium mixing bowl, add the flour, and baking powder. Mix with a whisk until combined.
- Add ½ of the dry mixture and the milk and mix it until almost combined.
- Add the other half of the dry ingredients, and the oreo chunks, and mix until just combined.
- Divide the batter into 3 8-inch baking pans and bake in a 180c (350f) preheated oven for about 25-30 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cakes cool to room temperature and remove them from the pans.
Make the oreo frosting
- Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, oreo crumbs, and heavy cream. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assembly
- Pipe a small dollop of the vanilla buttercream on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with ⅓ of the buttercream and spread an even layer using a spatula. Repeat with the second cake layer, and top it with the third cake layer.
- Frost the cake with a very thin layer of buttercream, and place the cake in the freezer to set for 15 minutes. (this is the crumb coat)
- Remove the cake from the freezer and frost it with the remaining frosting and place it in the freezer for another 10 minutes to set.
- Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
- Make dollops of the chocolate whipped cream around the edges of the cake. We used a 1M piping tip.
- Top each dollop of whipped cream with an oreo cookie.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
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