Description
Delight in this decadent Oreo Cake with Coffee Oreo Buttercream, featuring layers of moist Oreo-studded cake paired with a rich coffee-flavored Oreo buttercream frosting. Perfect for Oreo lovers and coffee enthusiasts alike, this cake combines classic cookie crunch with a creamy, flavorful frosting for an irresistible dessert.
Ingredients
For the Oreo Cake
- 1 sleeve of Oreo cookies (about 16 cookies), cream removed
- 1/2 cup butter, room temperature
- 1/2 cup oil
- 1 1/2 cups sugar
- 4 eggs, room temperature
- 2 tablespoons vanilla extract
- 3 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/3 cups buttermilk
For the Coffee Oreo Frosting
- 1 cup unsalted butter
- 3 1/2 cups powdered sugar (about one box)
- 4 tablespoons whole milk
- 2-3 tablespoons espresso powder to taste
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 sleeve of Oreos, cream removed and crushed up
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 325°F. Grease and flour three 6-inch cake pans or two 8 or 9 inch cake pans, then set them aside for later use.
- Crush Oreo Cookies: Separate the Oreo cookies and carefully scrape off the cream filling. Place just the cookie parts into a plastic bag and crush into small pieces using a rolling pin.
- Mix Butter and Oil: In a large mixing bowl with a whisk attachment, beat the softened butter and oil together until fully combined and homogenous, about 3 minutes. Make sure your butter is completely room temperature for the best results.
- Add Sugar: Gradually add the granulated sugar to the butter and oil mixture while beating on high. Continue until the mixture is light, fluffy, and a very pale yellow color, about 3 minutes.
- Incorporate Eggs and Vanilla: Add eggs one at a time along with the vanilla extract, beating well and scraping down the bowl between additions. Beat on high for 3 additional minutes to incorporate air into the batter.
- Sift Dry Ingredients and Combine with Buttermilk: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add the dry ingredients and buttermilk to the batter in four batches, beginning with buttermilk and ending with dry ingredients. Mix gently, allowing the batter to remain slightly lumpy to avoid overmixing.
- Add Oreo Pieces: Fold the crushed Oreo cookie pieces into the batter until evenly distributed.
- Bake Cakes: Divide the batter evenly among the prepared pans. Bake for roughly 30 minutes or until the cake is lightly golden brown, springs back when pressed, and a knife inserted comes out clean. Remove from oven and cool on a rack.
- Make Coffee Oreo Frosting: Cream unsalted butter, powdered sugar, milk, vanilla extract, and salt together in a bowl until light and fluffy, about 1 minute. Add espresso powder one tablespoon at a time to taste (2 tablespoons for mild coffee flavor, 3 for strong). Gently fold in the crushed Oreos by hand to preserve texture.
- Assemble the Cake: Place the first cake layer on a cake stand. Spread a generous amount of frosting on top. Repeat layering with remaining cake layers and frosting in between. Once all layers are stacked, frost the edges and top of the cake with the remaining frosting. Decorate the top with additional crushed Oreos as desired.
- Serve and Enjoy: Slice the cake and serve to enjoy the rich combination of Oreo texture and coffee-flavored buttercream.
Notes
- This recipe yields a three-layer 6-inch cake, a two-layer 8 or 9-inch cake, or can be baked as a single 9 x 13 inch cake.
- Ensure butter is fully at room temperature for proper mixing and texture.
- Do not use a stand mixer to fold in crushed Oreos for the frosting, as it will pulverize the cookie pieces.
- Adjust espresso powder amount based on your preferred coffee intensity.
