Are you craving a rich, indulgent dessert that combines the classic taste of Oreos with the moistness of a perfectly baked cake? Look no further! Our Oreo Cake recipe is the ultimate treat for birthdays, holidays, or any special occasion. Follow this easy-to-make recipe and impress your friends and family with every delicious bite.
Ingredients
For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons (85 g) unsalted butter, softened to room temperature
- ⅔ cup (157 ml) avocado oil, canola oil, or vegetable oil
- ½ cup (120 g) sour cream
- 1 Tablespoon clear vanilla
- ¾ cup (175 ml) whole milk, room temperature preferred
- 6 large or extra large egg whites, room temperature preferred
- 20 Oreo cookies, broken into pieces
For the Cream Cheese Frosting:
- ¾ cup (170 g) unsalted butter, softened (use full-fat brick-style cream cheese)
- 12 oz cream cheese, softened
- 5 ¼ cups (655 g) powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons clear vanilla extract
- 1 Tablespoon heavy cream (optional)
- 10 Oreo cookies, pulverized to fine crumbs
Recommended Equipment:
- 8″ cake pans
- Mixing bowls
- Ateco 848 Piping Tip
Instructions
1. Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides with baking spray. For a smaller batch, you can use two pans instead, adjusting the baking time accordingly.
2. Mix Dry Ingredients
In the bowl of a stand mixer or a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
3. Incorporate Butter
Turn the mixer to low speed and add 6 tablespoons unsalted butter, one tablespoon at a time, ensuring each is fully combined before adding the next. The mixture should resemble coarse sandy crumbs.
4. Add Wet Ingredients
Add ⅔ cup avocado oil, stirring until combined. Then, add ½ cup sour cream and 1 tablespoon clear vanilla extract, mixing on low speed until fully incorporated. With the mixer still on low, gradually add ¾ cup whole milk.
5. Beat Egg Whites
In a separate, clean, and dry bowl, beat 6 large egg whites to stiff peaks using clean, dry beaters. This step is crucial for a light and airy cake texture.
6. Fold Egg Whites and Oreos
Gently fold the whipped egg whites into the batter, ensuring not to overmix. Once combined, carefully fold in the 20 broken Oreo pieces.
7. Bake the Cake
Divide the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until the tops spring back when lightly touched and a toothpick inserted comes out clean. Rotate the pans halfway through baking if your oven heats unevenly.
8. Cool the Cakes
Allow the cakes to cool in the pans for 15 minutes, then invert them onto a cooling rack to cool completely before assembling and decorating.
9. Prepare the Cream Cheese Frosting
In a stand mixer or using an electric mixer, cream together ¾ cup unsalted butter and 12 oz cream cheese until smooth and creamy. Gradually add 5 ¼ cups powdered sugar, ¼ teaspoon salt, and 1 ½ teaspoons clear vanilla extract. Add 1 tablespoon heavy cream if desired, and beat until light and fluffy. Incorporate the 10 pulverized Oreo crumbs to add texture and flavor.
10. Assemble and Decorate
Evenly ice the cooled cake layers with the frosting. Use approximately ⅔ of the icing for the initial layer. Once the cake is covered, press Oreo crumbs halfway up the sides. Fill a large piping bag fitted with the Ateco 848 piping tip with the remaining frosting and pipe decorative swirls on top.
11. Serve and Enjoy
Slice your decadent Oreo Cake and enjoy! Store any leftovers in an airtight container at room temperature for 1-2 days or refrigerate for up to a week. For longer storage, freeze the cake for several months.
Tips and Variations
- Frosting Options: If cream cheese frosting isn’t your favorite, try our Chocolate Cream Cheese Frosting for a different flavor profile.
- Cake Substitutions: For a lighter texture, substitute some all-purpose flour with cake flour. Explore our Best Cake Recipes for Spring for seasonal variations.
- Egg White Alternatives: If you’re concerned about whipping egg whites, check out our No Bake Banana Split Cheesecake Recipe as a delicious alternative.
Why You’ll Love This Oreo Cake
Our Oreo Cake is not just another dessert; it’s a celebration of flavors and textures. The moist cake layered with rich cream cheese frosting and crunchy Oreo pieces makes every bite unforgettable. Whether you’re a seasoned baker or a kitchen novice, this recipe is straightforward and yields professional-quality results.
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FAQs
Q: Can I use store-bought frosting instead of making it from scratch?
A: Absolutely! While homemade frosting offers the freshest taste, store-bought options can save time without compromising too much on flavor.
Q: How do I store the Oreo Cake?
A: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze the cake for several months.
Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers a day ahead and store them properly. Assemble and frost the cake closer to serving time for the best texture.
Enjoy baking and indulging in this delightful Oreo Cake! For more mouth-watering recipes and baking inspiration, visit ChefArio’s Recipe Collection and don’t forget to join our vibrant community on Facebook.
