OREOS! Creamy vanilla cake with chocolatey oreo crumble topped with a sugary cream cheese frosting. It is the holiday season and this light and fluffy layered cake is a great celebratory dessert! Everyone will absolutely love it!
Who doesn't enjoy eating Oreos for a sweet treat? I don't know about you but I can't buy Oreos in my house because the three sleeves of Oreos disappear so fast. This cake is like eating cookies and cream ice cream but in cake form. The Oreo cookie flavor reminds me of my childhood where I endlessly would eat Oreos as a midnight snack. Does anyone else eat cookies inside out like me? I love separating the cookies, eating the cream first, and then eating the cookies on the outside. I prefer to eat everything inside out because the inside of a cookie is always better!
Did you know that double stuffed Oreo's are technically only 1.86 times bigger than regular Oreos? I always knew double stuffed never truly felt double stuffed!
Oreo cookies are everyone's childhood favorite so this cake is perfect to make for friends and family. I added coffee grounds to the cream cheese frosting and I loved the flavor! This is a personal preference. If you don't like coffee then you can leave out the coffee grounds. The coffee grounds mixed with the Oreos elevates the flavors and gives the cake an extra kick. I used coffee grounds with caramel hazelnut flavoring. Also, you can make this cake a three-layer cake with 6 inch round cake pans. A quick tip about icing cake is to put a dollop of icing at the base of the plate to ensure the cake does not move when you are icing.
Check out my video on how to make this cake below:
Oreo Cake with cream cheese frosting
Serving size: 1 cake
Total Time: 50 minutes
Source: Adapted from broma bakery
Cake:
16 Oreo cookies, cream removed
1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs
2 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk
Cream cheese frosting:
1 cup cream cheese, softened
1 cup unsalted butter, softened
4-5 cups powdered sugar
2–3 tablespoons coffee grounds
2 teaspoons vanilla extract
16 Oreos
Step 1: Preheat the oven to 325 degrees and grease two 8 inch round cake pans.
Step 2: Separate the Oreos, scrape off the cream, and crush up the cookies. I put the Oreo cookie into a blender to crush them. Keep the cream of the Oreos for the icing.
Step 3: In a large mixing bowl with a paddle attachment, beat the softened butter and sugar. Add the oil and mix until combined.
Step 4: Add the eggs along with the vanilla. Then add in the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk, until combined. The batter may have a few lumps in it. Fold in the Oreo pieces and mix well.
Step 5: Split the batter evenly into the prepared pans and bake for 30 minutes. Let cakes cool.
Step 6: To make the frosting, cream the softened butter and cream cheese in a bowl with an electric mixer. The butter and cream cheese should be a smooth mixture. Then add in the vanilla extract. One cup at a time add in the powdered sugar, taste in between each cup until it is sweet to your preference. Add in the coffee grounds. You can leave out the coffee grounds if you prefer. Fold in the crushed Oreos and extra Oreo filing for the cake steps.
Step 7: Ice the cake and top with whole Oreo cookies or crushed cookies for decoration. Serve and enjoy with friends! This cake will last in the fridge for 3-4 days.
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