If you love Oreos, you'll find an Oreo cookie cake irresistible. The quickest way to make one is to add one cup of crushed Oreos to a standard white cake mix. However, there's something to be said for baking your own cake from scratch. Try the recipe below, have fun decorating it, and dig in!
Make an Oreo Cookie Cake
This recipe will make two 8-inch layers or one 9 x 13-inch cake.
- 1 3/4 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs, lightly beaten together
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups crushed Oreo cookies, finely or coarsely (as desired)
- Adjust the oven rack to the middle of the oven, and preheat to 350 degrees Fahrenheit.
- Coat two 8-inch cake pans with shortening, and dust them with a little cake flour, tapping out any flour that doesn't stick.
- Into a small bowl, sift the cake flour, baking powder, and salt together.
- In a large electric stand mixer, cream the butter and sugar together, making sure to stop occasionally and scrape down the bowl and beaters.
- Add half the eggs, beat well, and then add the rest of the eggs and beat until well combined.
- On low speed, alternate adding the flour mix and milk, making sure to end with the flour. Scrape off the beaters, and remove the bowl from the stand.
- Stir in the vanilla by hand, and then fold in the crushed Oreo cookies.
- Divide the batter evenly between the two cake pans, and place them in the oven. Bake for approximately 28 minutes, or until the cake tops are golden and spring back when lightly poked with your finger. Alternatively, you can pour all the batter in a 9 x 13-inch cake and bake it for about 30 minutes, or until the cake springs back when poked gently in the center.
- Place the pan(s) on wire rack(s), and let them cool for about 10 minutes.
- Place a rack on top of one cake pan, turn the pan and rack upside down, and let the cake release itself onto the rack. Repeat with the second pan, and let the two layers cool completely before frosting and decorating. Follow the same process if you use a 9 x 13-inch pan instead of the two layer pans.
Oreo Buttercream Frosting Recipe
You can use a standard buttercream frosting and your cake will turn out delicious, but Oreo frosting is the ideal match for this cake if you really want to accentuate the cookie flavor. The following recipe will fill and frost an 8-inch, 2-layer cake, or cover a 9 x 13-inch cake. If you plan to add a lot of piping, you can double the recipe.
- 1 cup unsalted butter at room temperature - soft, but not melted
- 4 cups powdered sugar, sifted
- 1/4 teaspoon table salt
- 2 tablespoons clear vanilla extract
- 3 tablespoons whipping cream
- 10 Oreo cookies, processed very fine
- Cut the butter into small chunks.
- In a large stand mixer, beat the butter on low speed for about one minute.
- Add the powdered sugar one cup at a time, and beat on low speed just to incorporate it so you can add each additional cup without spraying sugar everywhere.
- Turn the speed back up to medium in order to cream the butter and sugar together.
- Add the salt, vanilla, and one tablespoon of whipping cream, and beat on medium until completely incorporated.
- Add the remaining whipping cream one tablespoon at a time, and beat for two to three minutes until the frosting has a creamy consistency.
- Slowly add the Oreo cookie crumbs and beat just long enough to incorporate them.
- Remove the bowl from the mixer stand, cover it with plastic wrap, and let it chill for about 30 minutes before frosting your cake.
Oreo Cake Decorating Ideas
Leave no doubt about what kind of cake you baked by decorating it with even more Oreo cookies. Use the frosting recipe above, or use standard buttercream or even chocolate buttercream to pipe additional decorations on your cake.
Rosettes and Cookies
- Cover the cake with a smooth layer of standard buttercream. Use a scoring tool to add ridges around the outside.
- Tint some buttercream black to match the color of the cookies. Fill a pastry bag equipped with a small open star decorating tip, and pipe a shell border around the top and bottom of the cake.
- Put white buttercream in a pastry bag equipped with a large open star decorating tip, and pipe six large rosettes of white buttercream around the top of the cake, just inside the shell border. Drizzle chocolate sauce over the rosettes and down the sides from the black shell border.
- Gently push an Oreo between each rosette on the top.
Cookies and Cream
This design is similar to the one above, but it's done with a rectangular Oreo cake.
- Frost the cake with Oreo buttercream.
- Create a shell border using chocolate buttercream and a small open star tip.
- Pipe large mounds of Oreo butter cream across the top of the cake using a large open star tip.
- Lay a cookie against the side of each mound.
Cookies and Ribbon Curls
- Cut four 1/2-inch wide ribbon strips from chocolate fondant, wrap them loosely around a paper towel tube, and let them dry long enough to hold their shape. Alternatively, you can shape the ribbons into loose curls and let them dry for a while on wax paper.
- Cover the cake in standard buttercream.
- Drop small dollops of caramel syrup randomly around the top of the cake to create non-uniform dots.
- Gently pull apart several Oreo cookies, and push the halves against the side of the cake all the way around.
- Place the ribbon curls on the top of the cake, centered, so they make an X shape.
- Lay one cookie on top of the cake in the center of the ribbon curls.
Share the Goodness
After you've put all that effort into creating your cake, it would be a shame to eat it all by yourself. Invite your family to have a slice with you so everyone can enjoy all that Oreo goodness.