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If you’re a cookies and cream lover, then you are going to literally fall in love with this incredibly soft Oreo cake! This recipe consists of soft vanilla and Oreo cake layers, topped with a super smooth Oreo buttercream frosting – YUM!
INGREDIENTS:
Oreo Cake
– 14 Oreos – roughly chopped
– 2⅓ cups (300 g) flour – regular all purpose (see note 1 on blog post if you want to use cake flour)
– ¼ cup (25 g) cornflour – also known as cornstarch
– ½ tsp baking soda
– 1 tsp baking powder
– ½ tsp salt – omit if using salted butter
– ½ cup (113 g) unsalted butter – room temperature
– ½ cup (105 g) unflavoured vegetable oil – I use canola
– 1⅔ cups (332 g) white granulated sugar
– 3 large eggs – room temperature
– 1¼ tbsp vanilla essence/extract
– 1 tsp white vinegar
– 1½ cups (337 g) buttermilk – room temperature, see note 5 on blog post if using a homemade buttermilk substitute
Oreo Buttercream Frosting
– 14 Oreos – blended to fine crumbs
– 1½ cups (340 g) unsalted butter – room temperature
– 2¾ cups (350 g) icing sugar – also known as powdered sugar/confectioners sugar
– 1½ tsp vanilla essence/extract
– 1½ tbsp milk – heavy or whipping cream okay too
Extra for Decorating (optional)
– 3 Oreos (recommended) – to go it between the cake layers to add extra crunch/texture
– 4 Oreos (optional) – to decorate the sides of the cake (blended into fine crumbs)
– 10-12 Oreos (optional) – to put on the top of the cake
Bake at 160 °C (320°F) with the fan on for 33 minutes or until a toothpick comes out clean. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
CAKE RELEASE: https://cakesbymk.com/recipe/homemade-cake-release/
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