Oreo Cake Recipe – Easy, Moist & Perfect cake

Ever feel like the universe hands you a full to-do list and a sweet tooth at the same time? Yep, we’ve all been there. But before you consider dipping Oreos in peanut butter and calling it dinner (tempting, we know), let me introduce you to a real hero in your kitchen: the Oreo Cake Recipe.

This isn’t your average cake. It’s soft, creamy, loaded with crunchy Oreo bits, and honestly—kind of magical. And no, you don’t need to be a contestant on a baking show to pull this off. If you’ve got a mixing bowl, a spoon, and a craving for something outrageously good, you’re halfway there.

Whether you’re baking for your kids who inhale cookies like it’s an Olympic sport, or you’re just looking for a feel-good treat after a long workday, this Oreo Cake has you covered. Think: birthday party showstopper meets cozy Sunday indulgence. It’s rich but not too sweet, fluffy with just the right amount of crunch, and the kind of dessert people will assume came from a fancy bakery.

So if you’re juggling life, work, family, and still want to bring a slice of happiness to the table—this Oreo Cake Recipe is the one. Ready to turn your ordinary day into a mini celebration? Let’s do it, one Oreo at a time.

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Why You’ll Love This Oreo Cake Recipe

• It’s ridiculously easy (seriously, if you can stir, you can bake this).
• Tastes like a mashup of cookies-and-cream ice cream and homemade birthday cake.
• Kid-approved, husband-approved, and definitely “hide the last slice” worthy.
• No complicated tools or fancy techniques—just good old baking love.

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What You’ll Need to Make This Oreo Cake

For the Oreo Cake:

• 2 cups all-purpose flour (240g)
• 1 cup granulated sugar (200g)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ¾ cup unsalted butter, softened (170g)
• 3 large egg whites
• ½ cup sour cream, room temp (120g)
• ½ cup whole milk, room temp (120ml)
• 1 teaspoon vanilla extract
• 1 cup chopped Oreos (120g) – not crushed, keep some chunks!

For the Buttercream:

• 1½ cups unsalted butter, room temp (340g)
• 5 cups powdered sugar (600g)
• 1⅓ cups finely crushed Oreos (165g)
• ¼ cup heavy cream (60ml)
• A tiny sprinkle of salt to mellow out the sugary notes.

For the Ganache Topping:

• 1 cup semisweet chocolate chips (180g)
• Optional: If you’d like a silky glaze you can pour, a touch of heated cream does the trick.

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What You’ll Need: Essential Equipment

Before we get baking, let’s make sure your kitchen’s stocked with the right tools. No need to raid a commercial bakery — these are all home-kitchen-friendly:

• Two 8-inch round cake pans
• Mixing bowls (at least one large and one medium)
• You can whip this up using either a handheld or stand mixer (whichever you prefer)
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Sifter or fine mesh strainer
• Cooling rack
• Offset spatula or butter knife (for spreading that dreamy frosting)
• Small saucepan (for ganache)
• Spoon or heatproof spatula (for ganache stirring)
• Cake stand or serving plate

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How To Make The Oreo Cake Recipe (Step-by-Step Guide)

Step 1: Preheat and Prepare Your Pans

Preheat your oven to 350°F (175°C).
Grease your two 8-inch cake pans with butter or non-stick spray. Then, line the bottoms with parchment paper. (Trust me, this small step saves you from cake-flipping heartbreak later.)

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.
This dry mix is your cake’s foundation — think of it like a cozy mattress for those Oreo chunks to nestle into.

Step 3: Cream the Butter and Sugar

Grab that mixer. In a separate bowl, beat ¾ cup of softened unsalted butter with 1 cup of granulated sugar.
You want the mix to look light and fluffy, like frosting clouds. This takes about 2-3 minutes on medium-high speed.
(If your butter’s too cold, warm it slightly — not melted, just soft enough to press your finger into.)

Step 4: Add the Egg Whites and Vanilla

Add 3 large egg whites, one at a time. Mix well after each addition.
Then, stir in 1 teaspoon of vanilla extract.
The batter may look a bit like it’s breaking up here — don’t worry, it’ll come back together once we add the good stuff.

Step 5: Fold in the Sour Cream and Milk

Add ½ cup sour cream and ½ cup whole milk (both should be at room temp).
Alternate adding the flour mixture with the milk/sour cream combo. Start and end with flour. Mix until just combined — overmixing is the fast lane to a tough Oreo Cake.

Step 6: Oreo Time!

Gently fold in 1 cup of chopped Oreos.
Don’t crush them into dust — we want lovely Oreo chunks throughout each bite. Use a spatula, not the mixer, for this step. Treat those cookies with care.

Step 7: Bake It

Divide the batter evenly between your two pans. Smooth the tops gently.
Bake for 25–30 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).
Let the cakes cool in their pans for 10 minutes, then flip them out onto a cooling rack to cool completely. Patience here is key!

Step 8: Cream the Butter (Again)

In a clean bowl, beat 1½ cups of room-temp unsalted butter until creamy and pale. This takes about 3 minutes.
Yes, it’s a lot of butter — and yes, it’s worth it.

Step 9: Add Sugar and Cream

Gradually mix in 5 cups of confectioners’ sugar. Add it cup by cup to avoid the dreaded sugar cloud.
Then, pour in ¼ cup of heavy cream and a pinch of salt. Beat until the frosting is fluffy and smooth.

Step 10: Crush and Fold in the Oreos

Add 1⅓ cups of finely crushed Oreos.
The smaller the crumb, the smoother your buttercream will be. Stir until those cookies are fully blended in. (If your mixer is struggling, fold by hand.)

Step 11: Frost the Cake

Place one cake layer on your serving plate. Cover the surface with a thick, luscious coat of Oreo-infused frosting.
Stack the second cake layer and repeat the frosting process — top and sides. Smooth it out or go rustic. There’s no wrong way to do it.

Step 12: Make the Ganache

Gently warm one cup of semisweet chocolate chips in a small pan on low until smooth and glossy.
Stir constantly to prevent scorching. For a silkier texture, you can add a tablespoon or two of warm cream — optional but delightful.

Step 13: Drizzle or Drip

Let the ganache cool slightly so it’s thick but pourable.
Drizzle it over the top of the Oreo Cake or gently push it to the edges so it drips down the sides.
Channel your inner cake artist — no two ganache drips are ever the same!

Final Touches

Crumble a few extra Oreos on top. Maybe even stick one whole cookie on each slice for presentation flair.
Refrigerate the Oreo Cake for 15–20 minutes to let everything set. Then slice, serve, and enjoy your masterpiece, You love oreo Try the easy oreo cheesecake recipe and oreo cupacakes recipe delight.

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Tips, Tricks & Tiny Baking Wins

• Room Temperature Is Your Friend
  Cold eggs or sour cream can make your batter seize or bake unevenly. Set them out while you preheat the oven and prep ingredients.
• Don’t Overmix
  Once that flour hits the bowl, mix just until the dry spots disappear. Overmixing = dense cake.
• Buttercream Too Thick?
  Add a splash of milk or cream. A teaspoon at a time works wonders. Too thin? Toss in a little more powdered sugar.
• Chill to Slice Like a Pro
  If you’re after clean slices for a party, chill the cake for 30 minutes before slicing. It stiffens the buttercream, making the cake cleaner and easier to handle.
• Leftovers? Store Like This:
  Store the cake in the refrigerator, covered, where it’ll stay fresh for around four days. Let it sit at room temp for 15 minutes before serving again — frosting softens and flavors bloom.
• Want to Save Time?
  Bake the layers a day in advance. Wrap tightly and store in the fridge. Frost fresh the next day. Your future self will thank you.

And don’t stress about perfect swirls or drips. A slightly flawed cake is the sweetest sign it was made by hand, with care.

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From My Kitchen to Yours

One of my sweetest memories is baking this Oreo Cake for my twins’ birthday celebration. I’d originally planned a fancy layered dessert I saw on Pinterest — but after one too many flops and a toddler meltdown in aisle 6, I pivoted.

This Oreo Cake saved the day. It was easy, fun, and when my kids saw those cookies in the frosting, their faces lit up like Christmas morning.

Now it’s our birthday tradition. And if my picky-eater son gives it a thumbs-up, I promise — it’s a winner.

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Storage Tips to Keep Your Oreo Cake Fresh and Fabulous

So you’ve made this dreamy Oreo Cake, and miraculously, there are leftovers. First off — kudos for self-control. Now let’s talk about how to keep that deliciousness tasting just as good on day two… or three.

Short-Term Storage (Up to 4 Days)

If you plan to finish the cake within a few days (which, let’s be honest, is pretty likely), here’s what to do:

• Refrigerate It: Because of the buttercream and ganache, it’s best to store the cake in the fridge. Use a cake dome or an airtight container to keep it from drying out or absorbing fridge smells (like last night’s garlic pasta — no thank you).
• Cover It Right: No dome? No problem. Just wrap the cake gently in plastic wrap or foil, especially around cut edges. Bonus points for placing a slice of bread inside the container — it keeps the oreo cake moist by absorbing air moisture first.

Long-Term Storage (Freezing for Later)

Want to save a slice for next week (or next month)? You can freeze it!

• Slice and Wrap: Cut the Oreo Cake into individual slices, wrap each slice in plastic wrap, then in foil. This double wrap keeps freezer burn at bay.
• Freeze Flat: Store the wrapped slices in a zip-top freezer bag or airtight container, flat-side down.
• Defrost with Care: Thaw slices in the fridge overnight or let them sit at room temp for 1–2 hours. Avoid microwaving unless you like melty frosting puddles (hey, no judgment).

Pro Tip:

Always bring the Oreo Cake to room temperature before serving. The flavors open up beautifully, and that frosting becomes silky-smooth again.

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Nutrition Breakdown: What’s Inside Each Slice of Oreo Cake?

Let’s be real — no one’s diving into an Oreo Cake expecting a salad. Still, there’s no harm in making smart, nourishing choices where we can. Knowing what’s inside helps us enjoy every bite mindfully (or at least understand why it’s so addictive).

This Oreo cake delivers rich indulgence paired with cozy, familiar flavors. It’s got the richness of real butter, the creaminess of sour cream and milk, and a generous sprinkle of everyone’s favorite cookie. It’s not “light,” but it is worth every forkful. The sugar content is on the higher end thanks to the buttercream and Oreos, but it’s balanced by protein from the eggs and dairy, and small doses of essential minerals like calcium, iron, and potassium.

Perfect for birthdays, celebrations, or a “treat yourself” kind of Tuesday. Just remember — moderation is the secret ingredient!

Here’s the estimated nutritional info per serving (based on a 12-slice cake):

Nutrient	Amount Per Slice
Serving Size	1 slice (1/12 of Oreo Cake)
Calories	~530 kcal
Total Fat	31g
Saturated Fat	19g
Unsaturated Fat	10g
Trans Fat	1g
Cholesterol	85mg
Sodium	210mg
Total Carbohydrates	62g
Dietary Fiber	1g
Total Sugar	48g
Protein	4g
Calcium	90mg
Iron	2.5mg
Potassium	160mg

Note: These values can vary slightly based on specific ingredients and portion size. For example, using lower-fat butter or milk substitutes can reduce fat content, while adding more Oreos (we’ve all done it) will bump up the sugar.

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Time & Yield: What to Expect in the Kitchen

Let’s be honest — you’re busy. Between work, errands, and playing snack referee for the kids, time is precious. So here’s the full scoop on how much time you’ll need to bring this Oreo Cake Recipe to life (without feeling like you’ve run a marathon).

Whether you’re prepping it the night before or whipping it up for a weekend treat, these estimates will help you plan like a pro.

Cooking Stage	Time Required
Prep Time	25 minutes
Bake Time	30 minutes
Cooling Time	45 minutes
Buttercream Making	15 minutes
Assembling & Frosting	20 minutes
Chilling (Optional)	20 minutes
Total Time	~2 hours 35 minutes

Heads-up: If you decide to chill the layers or let the ganache firm up longer (which we totally recommend if you want tidy slices), you can stretch the chill time to 1 hour. But even if you’re tight on time, this beauty can be served right away once assembled.

Yields

Yield Type	Amount
Servings	12 slices
Cake Layers	2 round 8-inch cake layers
Frosting Yield	Enough for full frosting + piping (optional)
Freezer Portions	Up to 12 individually wrapped slices

Cuisine Type

Cuisine Origin	Type
United States	American Dessert

While Oreos are proudly American, the idea of turning a beloved cookie into a decadent cake feels like a worldwide mood. But this recipe? Rooted firmly in classic American baking — rich, comforting, a little over-the-top, and unapologetically delightful.

And just like that, you’ve turned a handful of pantry staples and a pack of cookies into a show-stopping dessert. Whether it’s the swirl of Oreo-speckled buttercream or that irresistible ganache drip sliding down the side, there’s something a little magical about this Oreo Cake Recipe. It’s a classic dish with a delightful surprise — cozy flavors made new again.

So the next time you’re staring down a busy week or planning a celebration that deserves a little extra love, remember this oreo cake. It’s not just about satisfying a sweet tooth (though it does that beautifully). It’s about creating a moment — a pause in the chaos, a slice of something joyful. And let’s be real: if happiness had a flavor, it might just taste like cookies and cream.

Save this Oreo Cake Recipe for birthdays, bake sales, or just because the weather called for dessert. Trust me — both your taste buds and your future self will be glad you made this.