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A decadent slice of Oreo Cookies and Cream Cake showing layers of white cake studded with dark cookie pieces.

Oreo Cookies and Cream Cake

This recipe makes an Oreo cookies and cream layer cake using a white cake base and cream cheese frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 834
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour 315 g
  • 2 cups granulated sugar 400 g
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter 85 g, softened to room temperature
  • 0.67 cup avocado oil, canola oil or vegetable oil 157 ml
  • 0.5 cup sour cream 120 g
  • 1 Tablespoon clear vanilla
  • 0.75 cup whole milk 175 ml, room temperature preferred
  • 6 large or extra large egg whites room temperature preferred
  • 20 Oreo cookies broken into pieces
Cream Cheese Frosting
  • 0.75 cup unsalted butter 170 g, softened, use full-fat brick-style cream cheese
  • 12 oz cream cheese softened
  • 5.25 cup powdered sugar 655 g
  • 0.25 teaspoon salt
  • 1.5 teaspoons clear vanilla extract
  • 1 Tablespoon heavy cream optional
  • 10 Oreo cookies pulverized to fine crumbs

Equipment

  • 8" cake pans
  • Mixing bowls
  • Ateco 848 Piping Tip

Method
 

  1. Preheat your oven to 350F (175C). Prepare three 8-inch round cake pans by lining the bottom of each pan with a round of parchment paper and greasing the sides with baking spray.
  2. In the bowl of a stand mixer or large bowl using an electric mixer, whisk together flour, sugar, baking powder, and salt.
  3. Turn mixer to low-speed and add butter, one tablespoon at a time. Do not add the next tablespoon until the first is completely combined. The mixture should resemble coarse sandy crumbs.
  4. Add canola oil and stir until combined. Then add sour cream and vanilla extract and stir on low-speed until completely combined. With the mixer still on low-speed, add milk until combined.
  5. In a separate, clean, dry, and grease-free bowl, use clean, dry beaters to beat egg whites to stiff peaks.
  6. Use a spatula to gently fold your whipped egg whites into the batter. Do not overmix, but make sure there are no lumps of egg white remaining.
  7. Carefully fold in broken Oreo pieces. Divide batter evenly into prepared baking pans and transfer to 350F (175C) oven. Bake for 30-35 minutes or until the tops spring back if lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. You may need to rotate pans halfway through baking if your oven does not bake evenly.
  8. Allow cakes to cool in the pan for 15 minutes. Carefully invert them onto a cooling rack and allow them to completely cool before assembling and decorating.
  9. Prepare frosting by creaming together butter and cream cheese with an electric mixer or stand mixer until creamy and well-combined.
  10. Gradually add powdered sugar with the mixer on low-speed. Scrape the sides and bottom of the bowl, and stir in salt and vanilla extract. With the mixer on low speed, add cream and gradually increase the mixer speed to high. Beat for 15-30 seconds until light and smooth.
  11. Evenly ice the cake. Once the whole cake is covered in icing, use your hands to press pulverized Oreo crumbs evenly halfway up the cake.
  12. Pour about 3-4 Tablespoons of remaining Oreo cookie crumbs into the remaining frosting and stir to combine. Fit a large piping bag with an Ateco 848 piping tip and fill with this frosting. Pipe swirls around the top of the cake. Serve.

Notes

You may substitute 2 ¾ cup or 315g cake flour for all-purpose flour, if you prefer.
Clear vanilla helps to keep the cake bright white, but regular or classic vanilla extract can be used instead.
This recipe can be made in two 8” or 9” round pans, but only fill each pan ⅔-¾ of the way full and discard any extra batter, otherwise it will overflow in your oven. Two 8” pans will take approximately 35-40 minutes, and two 9” pans will take a bit less time.
This cake will keep in an airtight container at room temperature for 1-2 days or refrigerated for up to a week. It may also be frozen for several months.