Why You’ll Love This Oreo Cake Recipe
If you’re a fan of cookies and cream, you’re going to adore this Oreo cake recipe. The rich layers of chocolate cake perfectly complement the creamy Oreo frosting, creating a delightful treat that’s hard to resist.
Each bite bursts with the familiar crunch of Oreo cookie pieces mixed in, adding a fun texture. It’s a showstopper for any occasion, whether it’s a birthday or just a cozy weekend indulgence.
Plus, it’s surprisingly easy to make! Trust me, once you take a slice, you’ll be hooked and craving more of this delicious, nostalgic dessert.
Ingredients of Oreo Cake
When it comes to baking an unforgettable Oreo cake, the ingredients are everything. They come together to create a luscious cake layered with cookie bits and topped with creamy frosting. If you’re ready to plunge into this delicious adventure, let’s gather our supplies. You might find yourself snacking on a few Oreos along the way—no judgment here, right?
Here’s what you’ll need to whip up this delightful treat:
- 1/2 cup unsalted butter, at room temperature
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 2 tablespoons flour (for tossing with Oreo chunks)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 2/3 cups sugar
- 3 large egg whites, at room temperature
- 45 Oreo cookies (yes, you read that right)
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature (for frosting)
- 1 tablespoon vanilla extract (for frosting)
- 3-4 cups powdered sugar (depending on your desired sweetness)
- 2 tablespoons milk, as needed for frosting consistency
Now, let’s talk about some considerations for these ingredients. If you’re anything like me, you might’ve a tendency to sneak a few extra Oreos while you’re prepping. Don’t worry, it happens to the best of us.
Just remember, it’s important to use room temperature ingredients, especially butter and cream cheese; it makes all the difference when it comes to achieving that smooth, creamy frosting.
Also, if you want to turn this cake into a real showstopper, consider using double-stuffed Oreos for an extra creamy filling—although I can’t guarantee that you won’t eat half of the cookies before they even make it into the cake. Just keep it on the down-low. Happy baking!
How to Make Oreo Cake
Making an Oreo cake is like taking a trip down memory lane, where every bite reminds you of those late-night cookie raids. So let’s get started.
First, you’ll want to preheat your oven to 350°F and grease and flour two 8 or 9-inch cake pans. Now, the fun part—twisting apart 24 Oreo cookies. Place the halves with the filling side up in one of your pans. This will create a delightful cookie base that you’ll savor later.
Next, take the remaining Oreo halves and chop them into quarters. Toss them with 2 tablespoons of flour; this little trick helps keep them from sinking in the batter.
In a large mixing bowl, cream together 1/2 cup of unsalted butter until it’s fluffy—about 3 to 5 minutes should do the trick. Then, add in 1 cup of milk and 2 teaspoons of vanilla extract, mixing until everything is well combined.
Now, in a separate bowl, whisk together 2 1/4 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to your butter mixture, stirring it in until it’s just incorporated.
Here comes the sweet part: stir in 1 2/3 cups of sugar, then beat this mixture on low for about 30 seconds before cranking it up to medium speed for another 2 minutes. Finally, add the 3 large egg whites and beat for another 2 minutes until it’s all nice and smooth.
Don’t forget to fold in those quartered Oreos—you want every slice of cake to have those delicious cookie bits.
Once your batter is ready, divide it evenly between the two prepared pans. Pop them in the oven for about 25 minutes, or until a toothpick comes out clean when inserted into the center.
While the cakes are baking, you can prepare the frosting. In a mixing bowl, cream together 8 ounces of cream cheese and 1/2 cup of butter until fluffy. Add in 1 tablespoon of vanilla extract and gradually beat in 3 to 4 cups of powdered sugar until you reach your desired sweetness and consistency.
If it gets too thick, don’t hesitate to add a splash of milk—just a couple of tablespoons should do. Once the cakes have cooled for about 15 minutes, remove them from the pans, frost them with your creamy concoction, and maybe sprinkle some of those crushed Oreo bits on top for that extra touch.
Trust me, you’re going to love it.
Oreo Cake Substitutions & Variations
While sticking to the classic Oreo cake recipe is always a treat, experimenting with substitutions and variations can take your baking to new heights.
For a gluten-free option, I swap regular flour with almond or coconut flour. If you’re looking for a dairy-free version, try using almond milk and vegan butter.
I love adding different flavored extracts, like mint or coffee, to give my cake a unique twist. You can also mix in other cookies or even chocolate chips to create your signature version.
Don’t shy away from customizing the frosting; a chocolate ganache can elevate the experience even more!
What to Serve with Oreo Cake
To enhance the experience of enjoying an Oreo cake, consider pairing it with a scoop of creamy vanilla ice cream. The coolness of the ice cream complements the cake’s rich chocolate flavor beautifully.
I also love serving it with a drizzle of chocolate sauce for an extra indulgent touch. Fresh berries, like strawberries or raspberries, add a bright contrast and a hint of tartness that balances the sweetness.
If you’re feeling adventurous, a dollop of whipped cream can lighten the whole dessert. These simple additions elevate the Oreo cake, making it a delightful treat for any occasion. Enjoy!
Additional Tips & Notes
When enjoying an Oreo cake, a few additional tips can enhance your baking experience and the cake’s overall flavor.
First, don’t skip the flour toss on the Oreo chunks—it helps prevent them from sinking.
If you want a richer frosting, try adding more cream cheese for that extra creaminess.
For a fun twist, consider drizzling chocolate or caramel sauce on top before serving.
When storing leftovers, keep the cake in an airtight container to maintain its freshness.
And if you have time, let the cake chill in the fridge for a couple of hours; it tastes even better that way!