Description
This Oreo Cake is a decadent cookies and cream delight featuring moist vanilla cake layers loaded with Oreo cookie pieces and finished with a creamy, smooth cream cheese frosting studded with more Oreo crumbs. Perfect for celebrations, this cake balances rich sweetness with a subtle tang from sour cream and cream cheese, creating a classic dessert with a fun twist.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, softened to room temperature
- ⅔ cup avocado oil, canola oil, or vegetable oil
- ½ cup sour cream
- 1 Tablespoon vanilla bean paste
- ¾ cup whole milk, room temperature preferred
- 6 large or extra large egg whites
- 20 Oreo cookies, broken into pieces
Cream Cheese Frosting
- ¾ cup unsalted butter, softened
- 12 oz full-fat brick-style cream cheese, softened
- 5 ¼ cups powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla bean paste
- 1 Tablespoon heavy cream (optional)
- 10 Oreo cookies, pulverized to fine crumbs
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of three 8-inch round cake pans with parchment paper and grease the sides with baking spray to prevent sticking.
- Mix Dry Ingredients: In the bowl of a stand mixer or a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Incorporate Butter: With the mixer on low speed, add the softened butter one tablespoon at a time, ensuring each is fully combined before adding the next. The mixture should resemble coarse sandy crumbs after all butter is added.
- Add Wet Ingredients: Stir in the canola oil until combined, then add sour cream and vanilla bean paste, mixing on low speed until smooth. Gradually pour in the whole milk, continuing to stir on low speed until incorporated.
- Whip Egg Whites: In a separate clean, dry bowl, beat the egg whites using clean beaters until stiff peaks form. This provides airiness to the cake batter.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter using a spatula, taking care not to overmix but ensuring no lumps remain.
- Add Oreo Pieces: Carefully fold in the broken Oreo pieces to distribute them evenly within the batter.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30-35 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway if needed for even baking.
- Cool the Cakes: Let the cakes cool in their pans for 15 minutes, then invert them onto a cooling rack and allow to cool completely before frosting.
- Make Cream Cheese Frosting: Using an electric mixer, cream together the softened butter and cream cheese until smooth and fluffy.
- Add Powdered Sugar and Flavorings: Gradually add powdered sugar on low speed, then scrape the bowl sides and bottom. Stir in salt, vanilla bean paste, and heavy cream (if using). Beat on low to high speed for 15-30 seconds until light and smooth.
- Assemble and Decorate: Ice the cake evenly using about two-thirds of the frosting. Press pulverized Oreo crumbs halfway up the sides by hand. Mix remaining cookie crumbs into the remaining frosting and fit a large piping bag with an Ateco 848 tip. Pipe decorative swirls on the top of the cake. Serve and enjoy!
Notes
- You can bake the cake in two 9-inch pans instead of three 8-inch pans; adjust baking time accordingly.
- Ensure your egg whites bowl and beaters are free of grease to achieve stiff peaks properly.
- Use full-fat brick-style cream cheese for best frosting texture and flavor.
- Room temperature ingredients mix more evenly, enhancing cake texture.
- User can substitute avocado or vegetable oil if canola oil is unavailable.
- Optional heavy cream in frosting adds a smoother consistency and sheen.
- Pulverizing Oreo crumbs finely ensures clean piping without clogging the tip.
