Oreo Layer Cake

This Oreo layer cake is beyond amazing! Full of crushed up Oreo cookies both in the layers and in the frosting. You get the full Oreo experience with this cake, with moist vanilla Oreo sponge layers and an Oreo cream cheese frosting. The cream cheese gives a perfect slight acidity to all the sweet cookie flavors. 

This Oreo layer cake is full of Oreo's. Oreo cookies has a special place in my heart and they have a cult status for a reason!

I love how easy this cake is and tastes absolutely amazing! I hope you’ll love it too!

For more layer cake recipes, try Chocolate Orange Layer Cake, Ferrero Rocher Layer Cake and Lemon Poppy Seed and White Chocolate Layer Cake.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Oreo: A whole pack of Oreo's is used in this recipe
• Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
• Cream cheese: It's important that it's full-fat cream cheese and it's at room. temperature when using it. So take them out of the fridge 1-2 hours before baking. If you live in Europe put your cream cheese between a few pieces of paper towels to remove any excess water.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Oreo layer cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will also need a 3x 20 cm baking pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 3x 20 cm baking pan lined with baking paper.

OREO CAKE LAYERS

STEP 1: Separate the filling from the cookies of 8 Oreo cookies.

STEP 2: Add the Oreo cookies into a freezer bag and crush them into smaller pieces. Mix together all the dry ingredients, with the crushed Oreo cookies and set it aside. Mix together the buttermilk and vanilla extract and set it aside.

STEP 3: In a mixing bowl, use the paddle attachment, add the Oreo filling, butter, vegetable oil, and sugar and mix it on high speed for 2 min.

STEP 4. Add the eggs one at a time into the mixture and mix it in until just combined.

STEP 5. Continue by alternating between adding the flour mixture and milk mixture, ending on the flour mixture.

STEP 6: Divide the cake batter into 3 prepared 20 cm baking tins and bake them for 20-22 min or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.

OREO CREAM CHEESE FROSTING

TIP: If you live in Europe, put your cream cheese between a few pieces of paper towels to remove any excess water.

STEP 1: Separate the Oreo cookie from the filling. Add the cookies to a freezer bag and crush them into smaller pieces.

STEP 2: Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.

STEP 3: In your stand mixer, use the paddle attachment, start by creaming the butter and Oreo filling for 5 min on high speed, scraping down the sides of the bowl and add the cream cheese and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, add the sifted powdered sugar a tablespoon at a time. Scrape down the sides of the bowl, add the crushed Oreo cookies and give it a final mix.

ASSEMBLING

STEP 1: Place the first sponge layer to your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it. 

STEP 2: First, add a big dollop of the cream cheese frosting in the middle of the cake. With an offset spatula, even it out. Add the next sponge layer and continue this process until the last sponge. 

STEP 3: Once it’s all stacked, add a thin crumb coat around the cake and place it in the fridge for 20 min. 

STEP 4: Once the 20 min has passed, take it out of the fridge and add the final coat of Oreo cream cheese frosting and scrape down the sides until nice a sharp. You can leave the edge undone like in the photos if you’d like. Finish it off with extra Oreo cookie crumbs.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the Oreo layer cake in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.

Other Layer Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Oreo Layer Cake

Oreo layer cake full of crushed up Oreo's with moist vanilla Oreo sponge layers and an Oreo cream cheese frosting.

5 fra 3 stemmer

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 21 minutes mins

Course Dessert

Servings 10 people

Equipment

• 3x 20 cm baking pan

Ingredients

 

MetricUS Customary

 

1x2x3x

OREO CAKE LAYERS

• 8 Oreos separate the filling from the cookies
• 160 g butter room temperature
• 60 g vegetable oil
• 310 g granulated sugar
• 3 eggs room temperature
• 320 g all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 280 g buttermilk room temperature
• 1 teaspoon vanilla extract

CREAM CHEESE FROSTING

• 265 g butter
• 135 g cream cheese
• 500 g powdered sugar
• 2 Oreos
• 2 Oreos for decoration

Instructions

 

OREO CAKE LAYERS

• Preheat the oven at 175ºC conventional oven and prepare a 3 x 20 cm baking pan with parchment paper.
• Separate the filling from the cookies of 8 Oreo cookies.
  8 Oreos
• Add the Oreo cookies into a freezer bag and crush them into smaller pieces. Mix together all the dry ingredients, with the crushed Oreo cookies and set it aside. Mix together the buttermilk and vanilla extract and set it aside.
  320 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 280 g buttermilk, 1 teaspoon vanilla extract
• In a mixing bowl, use the paddle attachment, add the Oreo filling, butter, vegetable oil, and sugar and mix it on high speed for 2 min.
  160 g butter, 60 g vegetable oil, 310 g granulated sugar
• Add the eggs one at a time into the mixture and mix it in until just combined.
  3 eggs
• Continue by alternating between adding the flour mixture and milk mixture, ending on the flour mixture.
• Divide the cake batter into 3 prepared 20 cm baking tins and bake them for 20-22 min or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.

OREO CREAM CHEESE FROSTING

• Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.
  265 g butter
• If you live in Europe, put your cream cheese between a few pieces of paper towels to remove any excess water.
  135 g cream cheese
• Separate the Oreo cookie from the filling. Add the cookies to a freezer bag and crush them into smaller pieces.
  2 Oreos
• In your stand mixer, use the paddle attachment, start by creaming the butter and Oreo filling for 5 min on high speed, scraping down the sides of the bowl and add the cream cheese and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, add the sifted powdered sugar a tablespoon at a time. Scrape down the sides of the bowl, add the crushed Oreo cookies and give it a final mix.
  500 g powdered sugar

ASSEMBLING

• Place the first sponge layer to your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
• First, add a big dollop of the cream cheese frosting in the middle of the cake. With an offset spatula, even it out. Add the next sponge layer and continue this process until the last sponge.
• Once it’s all stacked, add a thin crumb coat around the cake and place it in the fridge for 20 min.
• Once the 20 min has passed, take it out of the fridge and add the final coat of Oreo cream cheese frosting and scrape down the sides until nice a sharp. You can leave the edge undone like in the photos if you’d like. Finish it off with extra Oreo cookie crumbs.
  2 Oreos
• Have fun and enjoy being creative!
• Serve it on the day, but it can also last well for a few days in the fridge, covered under a lid. When wanting a piece of cake, let it come to room temperature before eating.

Nutrition

Carbohydrates: 132gProtein: 10gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 683mgPotassium: 226mgFiber: 2gSugar: 89gVitamin A: 324IUCalcium: 139mgIron: 5mg

Keyword cream cheese frosting, layer cake, oreo

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