Oreo Cake Recipe
Vanilla cake with crushed Oreos folded throughout and cream cheese frosting, delivering real cookie flavor in every bite rather than just a garnish.
Ingredients
For the Cake
- 2.25 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup whole milk room temperature
- 20 Oreo cookies crushed fine for batter (about 14 cookies)
For the Frosting
- 1 lb cream cheese room temperature
- 0.5 cup butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 6 Oreo cookies crushed fine for frosting
For Assembly
- 4 Oreo cookies whole or halved for decoration
Instructions
- Set all ingredients (butter, eggs, milk) out 45 minutes before starting to reach room temperature. This prevents the batter from breaking and ensures an even crumb.
- Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottom of each with a parchment circle, then grease the parchment.
- Whisk together flour, baking powder, and salt in a small bowl.
- In a large bowl, beat room-temperature butter and granulated sugar with a hand or stand mixer on medium-high speed for 3 full minutes until pale and fluffy.
- Add eggs one at a time, beating after each addition until fully incorporated.
- Add vanilla extract and beat until combined.
- Reduce mixer speed to low. Alternate adding the flour mixture and milk in three additions each, beginning and ending with flour. Stop as soon as no dry streaks remain — a few streaks of flour are acceptable.
- Using a spatula, fold in the finely crushed Oreos (about 14 cookies) by hand until evenly distributed.
- Divide batter evenly between the prepared cake pans.
- Bake at 350°F for 30 to 35 minutes. The cake is done when the top is light golden, the edges pull from the sides, and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool the cake in the pans for 10 minutes, then turn out onto wire racks to cool completely. Do not proceed to frosting until layers are completely cool — warm cake will melt the frosting.
- While cake cools, beat room-temperature cream cheese and butter together with a mixer until smooth and lump-free, about 2 minutes.
- Add powdered sugar one cup at a time on low speed, then beat on medium for 1 minute until combined.
- Add vanilla extract and mix until combined.
- Using a spatula, fold in finely crushed Oreos (about 6 cookies) until evenly distributed.
- If the frosting is too soft to hold its shape, refrigerate for 10 to 15 minutes before using.
- Place one completely cooled cake layer on a serving plate or cake stand. Spread frosting generously to the edges.
- Top with the second cake layer, then frost the top and sides with remaining frosting.
- Press whole Oreo halves or coarse crushed Oreo pieces around the top edge and top of the cake for decoration.
- Serve at room temperature for the best frosting texture. If refrigerated, pull the cake out 30 to 45 minutes before serving to bring to room temperature.
Notes
Room-temperature ingredients are essential — butter, eggs, and milk must be at room temperature to prevent the batter from breaking and ensure an even, light crumb. Crush Oreos in two textures: fine crumbs for the batter and frosting, and coarser pieces for garnish. Don't overmix after flour is added; mix on low and stop as soon as no dry streaks remain to avoid a tough, dense cake. Parchment-line the pans and ensure both the frosting and cake layers are completely cool before assembling.