Ultimate Oreo Cake Recipe: Moist, Decadent & Easier Than You Think
Imagine sinking your fork into a slice of heaven – layers of moist, tender cake studded with chunks of Oreo cookies, all wrapped in a cloud-like cookies and cream frosting. Each bite delivers that perfect balance of chocolate cake and familiar Oreo flavor that takes you straight back to childhood. This isn’t just any Oreo cake recipe – it’s the ultimate crowd-pleaser that looks impressive but is surprisingly simple to create.
Whether you’re planning a birthday celebration, looking for a showstopping dessert, or simply craving the perfect cookies and cream treat, this recipe delivers everything you need. I’ll walk you through creating perfect cake layers, whipping up dreamy Oreo frosting, and assembling it all into a cake that will have everyone asking for seconds.
The best part? You don’t need professional baking skills to achieve amazing results. With my step-by-step instructions, troubleshooting tips, and decorating ideas, you’ll create a bakery-worthy Oreo cake that tastes even better than it looks!
What Makes This Oreo Cake Recipe the Best
After testing countless variations, I’ve perfected this homemade Oreo cake to deliver the ideal balance of flavor, texture, and simplicity. Here’s why this recipe stands above the rest:
Perfect Texture Balance
Unlike recipes that result in dry, dense cake, this moist chocolate Oreo cake stays tender for days. The secret lies in the careful balance of ingredients and mixing technique that creates a soft crumb while still being sturdy enough to hold plenty of Oreo pieces without them sinking to the bottom.
Each bite delivers that satisfying contrast between soft cake and the slight crunch of Oreo cookies – exactly what a cookies and cream cake should offer.
True Oreo Flavor
Many recipes simply fold in some crushed cookies and call it a day. This recipe incorporates Oreos thoughtfully at multiple stages – in the cake batter, between layers, and in the frosting – for the most authentic cookies and cream experience possible.
The frosting is especially noteworthy, capturing that distinctive Oreo filling flavor that makes these cookies so irresistible in the first place.
Beginner-Friendly Method
Despite its impressive appearance, this recipe uses straightforward techniques that even novice bakers can master. I’ve eliminated unnecessary steps and complicated methods, focusing on what truly matters for a successful cake.
Clear instructions and troubleshooting tips ensure you’ll achieve bakery-quality results, even if this is your first layer cake.
Versatile Base Recipe
This recipe can easily be adapted to different pan sizes, transformed into cupcakes, or modified with various Oreo flavors. The core technique remains the same, making this a versatile addition to your baking repertoire.
Once you master this base recipe, you’ll have the skills to create countless variations for any occasion.
Ingredients for Perfect Oreo Cake
The key to an exceptional Oreo cake lies in quality ingredients and proper measurements. Here’s everything you’ll need to create this showstopping dessert:
For the Cake Layers
- 2½ cups (315g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- ⅔ cup (157ml) vegetable oil
- ½ cup (120g) sour cream, room temperature
- 1 tablespoon clear vanilla extract
- ¾ cup (175ml) whole milk, room temperature
- 6 large egg whites, room temperature
- 20 Oreo cookies, broken into pieces
For the Oreo Frosting
- ¾ cup (170g) unsalted butter, softened
- 12 oz cream cheese, softened (full-fat, brick-style)
- 5¼ cups (655g) powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons clear vanilla extract
- 1 tablespoon heavy cream (optional)
- 10 Oreo cookies, pulverized to fine crumbs
For Decoration (Optional)
- 10-12 whole Oreo cookies
- Additional Oreo crumbs for garnish
Ingredient Notes
Oreo Selection: Regular Oreos work perfectly, but feel free to experiment with different flavors like Double Stuf, Golden, or seasonal varieties.
Room Temperature Ingredients: For the best texture, ensure eggs, milk, and sour cream are at room temperature before mixing.
Clear Vanilla Extract: This keeps the frosting bright white. Regular vanilla works too but may add a slight tint.
Substitutions: Greek yogurt can replace sour cream. For a dairy-free version, use plant-based milk, butter alternatives, and dairy-free cream cheese.
Equipment Needed
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Kitchen scale (recommended for accuracy)
- Offset spatula for frosting
- Cake turntable (optional but helpful)
- Piping bags and tips (for decoration)
- Wire cooling racks
- Parchment paper
Step-by-Step Oreo Cake Instructions
Follow these detailed instructions to create a perfect Oreo cake every time. I’ve broken down the process into manageable steps to ensure success, even if you’re new to layer cakes.
Preparing Your Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans with butter or cooking spray.
- Line the bottom of each pan with a parchment paper circle for easy removal.
- Dust the sides of the pans with flour, tapping out any excess.
Making the Oreo Cake Batter
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream the softened butter until smooth.
- Gradually add the sugar and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the oil and mix until incorporated.
- Add the sour cream and vanilla extract, mixing until combined.
- With the mixer on low speed, add the egg whites one at a time, ensuring each is fully incorporated before adding the next.
- Alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix just until combined after each addition.
- Break the Oreo cookies into small pieces (about ¼-inch chunks).
- Using a spatula, gently fold the Oreo pieces into the batter until evenly distributed.
Avoid Overmixing!
Once you begin adding the dry ingredients, mix only until just combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a light, tender crumb.
Baking and Cooling
- Divide the batter evenly between the three prepared cake pans, smoothing the tops with a spatula.
- Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cakes to cool in the pans for 15 minutes.
- Run a knife around the edges of each pan, then invert onto wire cooling racks.
- Remove parchment paper and allow cakes to cool completely before frosting (at least 1 hour).
Making the Oreo Frosting
- In a food processor or blender, pulverize 10 Oreo cookies (filling included) until they become fine crumbs. Set aside.
- In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
- Add the salt and clear vanilla extract, mixing to combine.
- If the frosting seems too thick, add the heavy cream and beat until light and fluffy.
- Fold in the Oreo crumbs until evenly distributed throughout the frosting.
Assembling and Decorating
- Place one cake layer on a serving plate or cake stand.
- Spread about 1 cup of Oreo frosting evenly over the top.
- Place the second cake layer on top and repeat with another cup of frosting.
- Add the final cake layer and cover the entire cake with a thin layer of frosting (crumb coat).
- Refrigerate for 15-20 minutes to set the crumb coat.
- Apply the remaining frosting to the top and sides of the cake, smoothing with an offset spatula.
- For decoration, press additional Oreo crumbs onto the bottom half of the cake’s sides.
- Transfer remaining frosting to a piping bag fitted with a large star tip and pipe swirls around the top edge.
- Place whole Oreo cookies between each swirl or standing upright around the top edge.
Pro Tips for Perfect Oreo Cake Every Time
Elevate your Oreo cake from good to extraordinary with these professional baking tips and troubleshooting advice:
Ingredient Temperature Matters
Room temperature ingredients incorporate more easily and create a smoother batter. Set butter, eggs, milk, and sour cream out at least 1 hour before baking. To quickly warm eggs, place them in a bowl of warm water for 5-10 minutes.
Measure Flour Correctly
Too much flour leads to dry cake. For accuracy, use a kitchen scale. If measuring with cups, spoon flour into the measuring cup and level with a knife – never scoop directly with the measuring cup, which compacts the flour.
Oreo Distribution Technique
For the best texture, break Oreos by hand rather than crushing in a food processor. This creates varied pieces that provide interesting texture throughout the cake. Fold them in at the very end with minimal mixing to prevent the batter from turning grey.
Prevent Sinking Cookies
Toss Oreo pieces in 1 tablespoon of flour before adding to the batter. This helps them stay suspended throughout the cake instead of sinking to the bottom during baking.
Troubleshooting Common Issues
Problem: Dry Cake
- Solution: Don’t overbake! Check 5 minutes before the recommended time.
- Solution: Ensure you’re measuring flour correctly (spoon and level).
- Solution: Store properly in an airtight container.
Problem: Sinking Cake Layers
- Solution: Don’t open the oven door during the first 20 minutes of baking.
- Solution: Make sure your baking powder is fresh (replace every 6 months).
- Solution: Avoid overmixing the batter after adding flour.
Problem: Runny Frosting
- Solution: Use full-fat, brick-style cream cheese (not spreadable).
- Solution: Ensure butter and cream cheese are cool but softened, not warm.
- Solution: Refrigerate frosting for 15-20 minutes to firm up if needed.
Problem: Crumbly Cake When Cutting
- Solution: Use a serrated knife dipped in hot water and wiped clean between slices.
- Solution: Refrigerate the frosted cake for 30 minutes before serving.
- Solution: Ensure cake is completely cool before frosting.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freezer: Freeze unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before frosting.
- Make-Ahead: Bake cake layers up to 2 days ahead and store wrapped at room temperature. Make frosting 1 day ahead and refrigerate, then bring to room temperature and re-whip before using.
3 Amazing Oreo Cake Variations
Once you’ve mastered the basic Oreo cake recipe, try these exciting variations to keep things fresh and interesting:
No-Bake Oreo Cake
Perfect for hot summer days when you don’t want to turn on the oven, this variation uses the same flavors in an easy no-bake format.
Ingredients Adjustment:
- Replace cake layers with 24 Oreos crushed and mixed with 5 Tbsp melted butter for the crust
- Combine 16 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and 8 oz whipped topping
- Fold in 1½ cups crushed Oreos
Method:
Press crust mixture into a springform pan. Spread filling over crust and refrigerate for at least 4 hours before decorating with additional whipped topping and Oreos.
Mini Oreo Cupcakes
Transform this recipe into adorable, portable mini cupcakes – perfect for parties, bake sales, or when you want built-in portion control.
Ingredients Adjustment:
- Same ingredients, just divided into mini cupcake liners
- Place half an Oreo at the bottom of each liner before adding batter
- Reduce baking time to 12-15 minutes
Method:
Fill mini cupcake liners ⅔ full. After baking and cooling, top with a swirl of Oreo frosting and garnish with mini Oreos or crushed cookie pieces.
Oreo Cheesecake Layer Cake
Combine the best of both worlds with alternating layers of Oreo cake and creamy cheesecake for an extraordinary dessert experience.
Ingredients Adjustment:
- Prepare the original cake recipe but divide into two pans instead of three
- Add a cheesecake layer: 16 oz cream cheese, ⅔ cup sugar, 2 eggs, 1 tsp vanilla, ½ cup sour cream
- Fold 1 cup Oreo pieces into cheesecake batter
Method:
Bake cheesecake layer separately, then assemble with cake layers once all components are cooled. Frost with Oreo cream cheese frosting as directed in the main recipe.
Flavor Twist Ideas
Get creative with these simple flavor variations:
- Mint Chocolate: Use Mint Oreos and add ¼ tsp mint extract to the frosting
- Birthday Cake: Use Birthday Cake Oreos and add sprinkles to the batter
- Peanut Butter: Use Peanut Butter Oreos and add 3 Tbsp peanut butter to the frosting
- Red Velvet: Use Red Velvet Oreos and add 1 Tbsp cocoa powder plus red food coloring to the batter
- Lemon: Use Lemon Oreos and add 1 Tbsp lemon zest plus 1 tsp lemon extract to the batter
Decorating and Serving Your Oreo Cake
The presentation of your Oreo cake can be as simple or elaborate as you like. Here are some decoration ideas and serving suggestions to make your cake truly memorable:
Decoration Ideas
Classic Oreo Border
Stand Oreo cookies upright around the top edge of the cake, pressing them gently into the frosting. This creates a simple but striking border that immediately identifies the cake’s flavor.
Oreo Crumb Coating
Press finely crushed Oreo crumbs onto the bottom half or all around the sides of the cake. This adds texture and visual interest while reinforcing the cookies and cream theme.
Piped Frosting Designs
Use a large star tip to pipe swirls of frosting around the top edge of the cake. Place a whole or halved Oreo on each swirl for an elegant finishing touch.
Chocolate Drip
Add a dramatic chocolate ganache drip around the edges of the cake. Make ganache by heating ½ cup heavy cream and pouring over 1 cup chocolate chips, then stirring until smooth.
Serving Suggestions
Perfect Pairings
- Serve with a scoop of vanilla ice cream for a classic combination
- Add a drizzle of chocolate sauce or caramel sauce
- Offer a glass of cold milk on the side – the traditional Oreo companion
- For adults, pair with a dessert wine or coffee liqueur
Special Occasion Presentation
- For birthdays, add candles among the Oreo decorations
- Create a dessert table with the cake as centerpiece, surrounded by Oreo truffles and cookies
- For holidays, incorporate seasonal colors in the frosting or use seasonal Oreo varieties
- Add a personalized cake topper for graduations or anniversaries
Perfect Cutting Technique
For clean, professional-looking slices:
- Use a long, thin knife with a serrated edge
- Dip the knife in hot water and wipe clean before each cut
- Cut with a gentle sawing motion rather than pressing straight down
- Wipe the blade clean between slices
- For easiest cutting, refrigerate the cake for 30 minutes before serving
Oreo Cake Recipe Card
| 45 minutes | 30 minutes | 1 hour | 2 hours 15 minutes |
| 12-14 slices | 450 per slice | Intermediate | Cake Enthusiast |
This ultimate Oreo cake features moist cake layers studded with cookie pieces and wrapped in a creamy Oreo frosting. Perfect for birthdays and celebrations!
Ingredients
For the Cake Layers:
- 2½ cups (315g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- ⅔ cup (157ml) vegetable oil
- ½ cup (120g) sour cream, room temperature
- 1 tablespoon clear vanilla extract
- ¾ cup (175ml) whole milk, room temperature
- 6 large egg whites, room temperature
- 20 Oreo cookies, broken into pieces
For the Oreo Frosting:
- ¾ cup (170g) unsalted butter, softened
- 12 oz cream cheese, softened (full-fat, brick-style)
- 5¼ cups (655g) powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons clear vanilla extract
- 1 tablespoon heavy cream (optional)
- 10 Oreo cookies, pulverized to fine crumbs
For Decoration (Optional):
- 10-12 whole Oreo cookies
- Additional Oreo crumbs for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a large bowl.
- Cream butter until smooth, then add sugar and beat until light and fluffy (about 5 minutes).
- Add oil, sour cream, and vanilla extract, mixing until combined.
- Add egg whites one at a time, ensuring each is fully incorporated.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
- Break Oreos into pieces and gently fold into batter.
- Divide batter evenly between prepared pans and bake for 30-35 minutes.
- Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- For frosting, beat butter and cream cheese until smooth.
- Gradually add powdered sugar, salt, and vanilla, then mix in Oreo crumbs.
- Assemble cake by layering with frosting between each layer.
- Apply crumb coat, refrigerate for 15 minutes, then finish frosting.
- Decorate with additional Oreo cookies and crumbs as desired.
Notes
- For best results, ensure all refrigerated ingredients are at room temperature before mixing.
- To prevent Oreos from sinking, toss pieces in 1 tablespoon of flour before adding to batter.
- Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
- Cake layers can be frozen for up to 2 months if wrapped well in plastic wrap and foil.
Frequently Asked Questions
How long does Oreo cake stay fresh?
An Oreo cake will stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. Always bring refrigerated cake to room temperature before serving for the best flavor and texture. The cake can also be frozen (unfrosted) for up to 2 months.
Can I make this Oreo cake ahead of time?
Yes! You can make the cake layers up to 2 days ahead and store them wrapped in plastic at room temperature. The frosting can be made 1 day ahead and refrigerated – just bring it to room temperature and re-whip before using. A fully assembled cake can be made 1 day in advance and stored in the refrigerator.
What’s the best way to crush Oreos for cake?
For the cake batter, breaking Oreos by hand creates the best texture with varied chunk sizes. For the frosting, you want very fine crumbs, so a food processor works best. If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin until they reach the desired consistency.
Can I use different Oreo flavors?
Absolutely! This recipe works wonderfully with any Oreo variety. Try Mint, Golden, Birthday Cake, or seasonal flavors for unique variations. Just keep in mind that some flavored Oreos might add color to your cake batter, which could affect the final appearance.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. You’ll also need to use gluten-free Oreos or a similar gluten-free chocolate sandwich cookie. The texture may be slightly different, but the cake will still be delicious.
Why is my Oreo cake dry?
Dry cake is usually caused by overbaking, overmeasuring flour, or overmixing the batter. Make sure to check your cake 5 minutes before the recommended baking time, measure flour correctly (spoon and level, don’t scoop), and mix just until ingredients are combined after adding flour. Using room temperature ingredients also helps create a moister cake.
Ready to Bake Your Ultimate Oreo Cake?
This Oreo cake recipe combines the nostalgic flavor of America’s favorite cookie with a moist, tender cake and creamy frosting that’s sure to impress. Whether you’re baking for a birthday, celebration, or just because you’re craving something special, this cake delivers professional results with home baker-friendly techniques.
The contrast between the soft cake, crunchy cookie pieces, and smooth frosting creates a textural masterpiece that’s as enjoyable to eat as it is to look at. And with all the decoration and variation ideas, you can customize this Oreo cake recipe to suit any occasion or preference.
Remember to take your time, follow the steps carefully, and most importantly, have fun with the process. Baking should be a joy, and the delighted reactions you’ll get when serving this showstopping dessert make it all worthwhile!
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