Ok, Oreo cookie lovers. This one’s for you! After creating this Cookies & Cream Ice Cream Cakelast summer, I’ve been dying to make an all-cake version. So I finally bought a pack of Oreos and took to the kitchen for some experimenting and I am oh so happy with the results. Behold:
This Oreo Cookies & Cream cake all begins with my favorite One Bowl Chocolate Cake recipe. Just like the name implies, it’s the easiest cake in the world to make. All the ingredients are mixed into one bowl, and the results are magic: moist, decadent chocolate cake that’s packed with flavor and as easy as whipping up a batch of cake mix! It’s the perfect base flavor for this Oreo cake masterpiece.
Now let’s talk about the Oreo buttercream, because it’s what takes this cake beyond! You’ll want to use a food processor to blend up some Oreo cookies (filling removed), but if you don’t have one on hand, you can always place the cookies in a ziplock bag and smash them up with a rolling pin. The second option is a little more time consuming because you want the Oreo bits to be as small as can be, but it’s a way. After blending the Oreos into as fine of a crumb as you can, you simply add them to the buttercream recipe as a final step. Just look how pretty those little flecks of Oreo are:
After filling and frosting the chocolate cake with Oreo buttercream, I chose to add a chocolate ganache drip for some design intrigue, then added some pretty piping, Mini Oreos, and a few SprinklePop sprinkles (the Wedding White mix) on top to tie it all together. However you choose to decorate, I can be sure of one thing: you’re going to want to eat a piece immediately. Unless, of course, you’ve been snacking on cake scraps and buttercream like I always do!
1 Cup (95g) unsweetened natural cocoa powder (not Dutch process)
1 Tbsp baking soda
1 1/2 tsp baking powder
3/4 tsp kosher salt
3/4 Cup (177ml) vegetable oil
3 eggs, room temperature
2 tsp vanilla extract
1 1/2 Cups (335ml) full-fat buttermilk*, room temperature DIY recipe in the notes
1 1/2 Cups hot water
2 Cups (452g) unsalted butter, room temperature
6 Cups (720g) powdered sugar
4 tsp vanilla extract
4 Tbsp whole milk, room temperature
1/4 tsp kosher salt
18 Oreo cookies, filling removed
Make The Cake
Preheat the oven to 350ºF and prepare three 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.
Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely.
Make The Oreo Buttercream
After removing the filling from the Oreo cookies, use a food processor to blend them into a fine crumb. Set aside.
In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.
Add powdered sugar a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated.
Turn mixer to low and add vanilla, milk, and salt. Mix on medium for one minute. Scrape down bowl and paddle and add the Oreo cookie crumbs. Mix for another minute on medium until incorporated.
Fill and frost the Chocolate Cake layers with Oreo buttercream. If you want to recreate the same look as pictured, chill the frosted cake for 20 minutes before adding a chocolate ganache drip. I used Wilton tips 1M and 4B to pipe rosettes and open stars as a border around the top edge, then added Mini Oreos and these sprinkles.