Oreo Cake
This Oreo cake has all the crunch, creaminess and chocolate you could desire! The crushed cookies in the buttercream are basically magic.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350°F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking. Sift the flour, sugar, baking soda, baking powder, and salt together in a large bowl. In a standing mixture fitted with a paddle attachment, beat the butter on medium speed until light and fluffy. Add the dry ingredients into the butter, and mix on low speed until well incorporated, scrape the bowl at least once. Combine the egg whites, sour cream, milk, and vanilla together in a medium bowl. Whisk until well combined. With the mixer on low speed, add the wet ingredients to the butter mixture and beat until combined and fluffy, about 1 minute. Fold in the crushed Oreos until just combined. Divide the mixture evenly into the prepared cake pans. Bake for 25 to 30 minutes or until the centers are springy to the touch. Let the cakes cool completely in the pans, then remove them.
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Baking Tips
You can make the cake layers in advance, wrap them up and store at room temperature for a day or in the fridge for three days.
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
Before you add the ganache for the drip test the consistency on a plate you're holding perpendicular to the floor. If the ganache is too thick add a tablespoon of cream and you might need to heat the mixture as well.
Try not to chop the Oreos too finely. You want some crunch in the cake after baking.
Fold the cookie bits in last and try to evenly distribute them.
Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don't have one try using a toothpick in the center to measure the height of the batter, like an oil gauge!
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Reviews from the Original Source
I doubled the cake part to make two 9in layers and that was perfect. The cake came out so moist and everyone complimented it. I used the creaming the butter with sugar method per another reviewer's suggestion.
I use the regular creaming butter and sugar first technique and this cake always comes out great!
This super good
Great recipe! My cake didn't rise like I wanted it to, but it still turned out delicious!
Loved this recipe. Made this for my little brothers birthday and it turned out great! I changed the decoration a bit, Oreo crumbs on top with gummy worms poking out of it, and called it a dirt cake(well, that’s what I told him, and he was more then a bit upset about it until he saw the cake). Overall a great recipe, and I will definitely be making this again.
Absolutely delicious! So much cookies & cream goodness!
I also had really good luck adapting this recipe to use two 9-inch pans. I followed all the same proportions for the cake batter and then reduced the frosting recipe to be about 2/3 of the original - but if you love a lot of frosting I think you’d be safe using the same proportions for it too!
Fantastic recipe as I’ve received many 5 star ratings.Made cupcakes too and they turned out good.Frosting is a super hit with everyone!!!
Great recipe. Clear directions, and I made no change from the given recipe.
A few notes: I weigh all my ingredients, and noticed a reasonable discrepancy from the given volumes. This may just have been my flour. But be sure to weigh if you can.
If you are making cupcakes, the recipe made 18 cupcakes! I ended up making far too many.
Hi John!
This cake looks amazing and I wanted to bake this cake but as a 4 inch layered cake. How do I adjust the recipe to do so?
Thank you :)
I made the batter and stored it in the fridge. I plan to bake it tomorrow. Do I have to let the batter sit out to reach room temperature before I bake?
Made this for my daughter's birthday. Stayed moist for days and it was so tasty. Not too sweet. One question though, what if I justveant to make the vanilla cake. Would it be the same quality without the Oreos?
I just had a quarantine-time birthday so I was making my own cake and I chose this one! It turned out as delicious as I expected and stayed moist for days. Thank you, John.
As a mother of two teenage boys, this cake sure disappears fast! I'm typically a medium level baker, but when I was finished, this cake really did look professional! I've made this recipe three times now, and each time, it's gone within two days. Does anyone happen to know whether I should double or triple this recipe to get it to fit in three 9-inch pans? I love this blog, and will surely visit it for recipes in the future!
Amazing cake and the recipe was easy to follow.
I have made this cake twice now and had rave reviews each time. Everyone always comments on how good it looks as well. This past weekend I was in NYC and made a stop at NY Cake on W 22nd St for some baking supplies. To my surprise they had Oreo cakes, along with all their other beautiful goodies, on display in the window. Thank you John for your wonderfully complete directions, my cake looked it could have been on display for sale there also.
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