How to Make an Oreo Cake Recipe
A moist white layer cake filled with Oreo cookie crumbs, covered in creamy buttercream, and finished with even more Oreo crumbs. This homemade cookies and cream cake is perfect for birthdays, celebrations, and anyone who loves Oreos. Let’s dive into how to make a cookie and cream cake!
If you love Oreos, this Oreo Cake is the cake for you. It’s a moist, tender white layer cake filled with a rich Oreo cookie filling, covered in creamy buttercream frosting, and finished with plenty of crushed Oreos.
The best part is what happens when you cut into it. The white cake, creamy frosting, and dark Oreo crumbs create that classic cookies and cream combination in every slice.
This is a homemade Oreo cake that looks impressive but is actually very straightforward to assemble. I bake three 8 inch cake layers, add Oreo filling between the layers, then cover the cake with buttercream and press Oreo crumbs around the outside.
And yes, there are Oreos inside the cake and all over the outside. Because when you’re making an Oreo cake, more Oreos are definitely a good thing.
It’s a great birthday cake, celebration cake, or dessert for an Oreo lover. You can make the cake layers ahead of time, then assemble and decorate the cake when you’re ready.
One look at those dark chocolate cookie crumbs… You know the them maybe you know them VERY well. They are Oreos.
Have you ever snuck a sleeve or two up to bed for a midnight snack and then well, just maybe found crumbs the next morning?
Oh, ok maybe it was just me. Just imagine this cake along your midnight trail to late night snacking….
Why you’ll love this Oreo Cake
- Homemade white cake gives you a soft, tender cake that pairs perfectly with Oreos.
- Oreo filling between the layers gives the cake plenty of cookie flavor instead of relying only on the frosting.
- Creamy buttercream frosting gives you a smooth base for all those Oreo crumbs.
- Lots of Oreo crumbs make the cake look just like a giant cookies and cream dessert.
- Great for celebrations because you can make the cake layers ahead and assemble the cake later.
- A real showstopper when sliced with contrasting white cake, buttercream, and dark Oreo crumbs throughout.
How to Make Oreo Cake
- Bake the white cake layers
- Make the Oreo filling
- Make the buttercream
- Assemble the cake
- Add the Oreo crumbs
- Chill and serve
This white cake is really simple and delicious. It’s a moist white cake and goes great with Oreos!
Three 8 inch round cakes were baked for this recipe.
One of the cakes was split in half to create three layers of filling. It may look like there are five cake layers, but only three cakes were baked. A little cake trick that means more room for that delicious filling!
The Oreos are crushed in a food processor to create a rich, spreadable filling. Oh yes, this is so good! It’s rich, delicious, and the perfect complement to the white cake.
Buttercream frosting piled high to coat the cake.
Give the cake a quick crumb coat, then place it in the fridge for about 20 minutes, just enough time to get a few dishes done.
Next, add a layer of buttercream over the entire cake and smooth it with an offset spatula.
It’s great if you can find Oreo crumbs in a large bag, but this time they only had Oreo pieces. I wanted the pieces to be small like crumbs, so I chopped them up with a knife.
Honestly, I didn’t read the bag very carefully and could have easily just bought packages of Oreos. The pieces looked like they had simply been given a rough chop, or maybe the broken cookies were just tossed into a bag. Since they still had the filling in them, putting them in the food processor wasn’t really an option because the filling would have made everything stick together.
So, chop, chop, chop I went with my knife until I had the fine Oreo crumbs I needed.
Scoop the crumbs into your hand, then gently press them onto the sides of the cake, working your way around until the cake is evenly covered.
white cake recipe for Oreo Cake
Ingredients
- 3 1/2 cups cake flour
- 1 1/2 cups whole milk room temperature
- 9 egg whites room temperature
- 3 teaspoons vanilla extract
- 2 1/2 cups sugar
- 6 teaspoons baking powder
- 1 1/2 teaspoon salt
- 2 sticks +2 Tablespoon butter
Instructions
- Prepare 3 8″ pans with baking spray, then line them with parchment circles and then spray baking spray on top of parchment.
- Preheat oven to 350 degrees.
- Mix milk, eggs whites, vanilla until combined in medium bowl.
- In mixer bowl place flour, sugar, baking powder and salt.
- Mix on low, add butter and blend until incorporated.
- Pour half of the liquid mixture into the flour mixture and beat on medium for 1-2 minutes.
- Add remaining liquid and mix for one minute more.
- Separate the batter amongst the three cake pans.
- I scoop them out with a one cup measurement cup to be sure they are equal.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Allow cake to cool in pans for 5 minutes,then remove cakes from pans and completely cool.
- Recipe from Epicurious slightly adapted.
Buttercream Frosting
Ingredients
- 2 cups unsalted butter room temeperature
- 2 cups shortening
- 8-12 cups powdered sugar
- 4 tablespoons heavy cream
- 2 teaspoon clear vanilla extract
- if you don’t want a lot of frosting you can cut this recipe in half
Instructions
- Beat butter and shortening until fluffy.
- Add in powdered sugar, cream and extract.
- Mix until smooth.
Notes
I have found that the brand name shortening is very dense and thick.
I prefer Walmart’s Store brand of shortening it’s lighter and fluffier and results in a lighter frosting when shortening is needed.
All butter would not create WHITE frosting.
If you frosting isn’t really white depending on the color of the butter used, add a few drops of Americolor White Food Coloring.
Oreo filling and Crumbs
Ingredients
- 3 cups oreos
- 2 tablespoons butter
- 2 tablespoon heavy cream
- 1 cup buttercream frosting recipe above
Oreo Crumbs for Outside of cake
- 2 cups Oreos chopped finely to create dry crumbs
Instructions
- Place Oreos, butter, cream and frosting into food processor and blend until it’s spreadable.
Crumbs
- as you chop the cookies into crumbs, the dry cookies pieces will dry out the filling and allow you to keep chopping so it’s dry crumbs. *If it’s too moist add a teaspoon of powdered sugar while chopping.
If you love Oreos you’ll love these recipes
- Oreo Frosting– perfect on cake, cupcakes and cookies… it’s yummy!
- Oatmeal Oreo Cookies – the Oreos make these cookies super creamy and extra delicious.
- Fried Oreos – OMG these are so irresistible, no need to go to the county fair with these in the house.
- Oreo Cake – this delicious white cake smothered in Oreos, it’s just about the perfect cake ever!
- Oreo Scones – these scones are so full of flavor these are SO hard to resist.
Sometimes CRUMBS can be really GREAT!!!
The chocolate crumbs are on two layers and buttercream is in the center of the two other fillings. Looks like an Oreo inside an Oreo Cake, well almost.
This is such a pretty cake! Is the Walmart shortening the one labeled “All Vegetable Shortening” or the one just labeled ” Shortening”? Thank you.
I looked online it says the “shortening” is for baking and the all vegetable shortening is for frying. You could use all butter if you prefer. I tried to keep the frosting as white as I could and It’s hot where I live so the shortening helps it to not get too soft too fast in the heat.
Happy Baking!
Going to make this tomorrow for my son’s 2nd birthday! If I make the cake in advance of the party can it sit in the fridge for a day before or will the Oreo filling weep and separate?
This oreo filling is thick. It’s always best to make the cake at least a day ahead, then wrap in plastic and place the cake in the fridge to firm up before filling it, then once filled, keep cake in fridge to set the filling and frosting. Remove cake about an hour or so before serving.
Will the Oreo crumb filling and crumbs on the outside of the cake hold up and stay crunchy if I make this 2 nights in advance of when I want to serve it- so Monday night and serving on Wednesday? Thank you!
It should be, I had leftover cake in the fridge for a couple of days after making it and it still had a great texture.
Sososo good, easy and fool proof! Thank you for this recipe!!
Thanks this is such a great cake recipe, it tastes delicious and looks super cute. I just love Oreos!
Sorry if this is a silly question. For the Oreo crumb filling, is the 2tbls of butter just regular salted butter or keep to unsalted?
You can use whichever butter you have on hand. I myself love salted butter 🙂 (In cake baking it can be too salty, but with all the chocolate in the crust from the oreos salted will be fine.
What can we use instead of egg whites??
This recipe is for white cake and that is why there are egg whites in the recipe. I have not made this recipe with any substitution, if you try one let me know how it turns out.
For the Oreo filling, can I chop up the Oreos with a knife and then add the rest of the ingredients in a mixer? Or will it work if I add the whole Oreos to the mixer along with everything else? I don’t have a large enough chopper!
Yes you can use a knife to cut them, but it will take quite a while, I’d suggest doing small batches in a chopper or food processor.
Thank you. I’m good with a cream cream colour. I noticed that for the frosting you used 12 cups of powdered/confectioner’s sugar. I’m only planning on making a 2 layer cake (1 filling). Can I cut all the ingredients in half, or would the results/taste turn out different?
You can definitely modify how much you make for how large a cake you will need. A three layer cake filled uses a lot of frosting. For a 2 layer cake I’m make 2/3 of the recipe, so you have enough to crumb coat and cover the cake.
I’m confused about your measurements. Roughly, how many oreos would be in 1 cup?
I purchase a large bag of oreo crumbs, I mention it in the post. So if you are using whole oreos I’d fill the cup 1 1/2 times, process them and that will most likely be close to 1 cup.
Sorry, I must have overlooked that! I’m reading it now and it said that you chopped the oreo pieces instead of using a food processor because of the filling. Does that mean you left the filling on instead of scraping it off? Also, I’ve actually never had buttercream. I was comparing recipes and I was debating between an oreo buttercream or an oreo cheesecake filling. What does buttercream taste like; it doesn’t taste like sweet butter, right?
The oreo pieces I found had the filling in them, so I chopped them with a knife, over and over until they were finely chopped. I did not scrape the filling off. Buttercream, it butter and sugar with a little heavy cream, so yes sweet and sugary and buttery.
Ok thanks. Also, I’ve been to two grocery stores and I can’t find clear vanilla extract. Would regular vanilla extract make the frosting muddy?
Regular vanilla extract is brown and the icing will a cream color, not white, white. If you have white food coloring you can use some of that to have the color be a brighter white. Americolor makes white food coloring.
I cant get the oreo filling to be spreadable! Help!