Oreo Cookies and Cream Cake with White Frosting
Indulge in the ultimate dessert experience with this Oreo Cookies and Cream Cake with White Frosting—a decadent masterpiece perfect for Oreo lovers! This moist chocolate cake is infused with crushed Oreos for a delectable cookies-and-cream flavor in every bite. Topped with a rich, fluffy vanilla frosting and adorned with even more crushed Oreos, this cake offers a delightful balance of sweetness and crunch. The recipe is surprisingly simple, featuring pantry staples like cocoa powder, buttermilk, and vanilla extract, and it comes together in just over an hour. Perfect for birthdays, celebrations, or any time you want to wow your guests, this Oreo dessert is sure to steal the show. Don't forget the finishing touch of extra crushed Oreos for a stunning and irresistible garnish!
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Recipe Information
Ingredients
- 225 grams All-purpose flour
- 200 grams Granulated sugar
- 30 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Buttermilk
- 120 milliliters Vegetable oil
- 2 Eggs
- 2 teaspoons Vanilla extract
- 240 milliliters Boiling water
- 150 grams Crushed Oreos
- 225 grams Unsalted butter (softened)
- 500 grams Powdered sugar
- 60 milliliters Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
- 50 grams Extra crushed Oreos (for decoration)
Instructions
Preheat your oven to 180°C (350°F) and grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Fold the crushed Oreos into the batter until evenly distributed.
Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl using a hand mixer or stand mixer until smooth and creamy.
Gradually add the powdered sugar while mixing on low speed to avoid spillage.
Add the heavy cream and vanilla extract, then increase the mixer speed to high and beat until the frosting is fluffy and smooth.
Once the cakes are completely cool, spread a layer of frosting over the first cake layer and sprinkle a few crushed Oreos on top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate with extra crushed Oreos on top for garnish.
Refrigerate for 30 minutes to allow the frosting to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
7649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.8 g | 481% | |
| Saturated Fat | 167.3 g | 836% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 1055.6 g | 384% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 793.9 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 548 mg | 42% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
