This recipe for Oreo Cake takes a simple crowd-pleaser and amps it up to the next level — sure to be a favorite on your cake roster for years to come!
If there’s one culinary trend that I’m so happy we’re doing away with, it’s the requirement that cakes and other desserts must be exuberantly pretty. Don’t get me wrong, I love a gorgeous cake as much as the next person, and I’ll always admire elegant frosting that resembles flower petals or decorative flourishes of toppings and other adornments. But if I’m honest, sometimes, it’s just too much. In fact, sometimes, when a cake is TOO pretty, I feel bad slicing into it, as though I’m vandalizing a work of art. As someone who used to work in a bakery, I know how long it takes to make the frosting look like that, so it just seems wrong to eat something that took hours and hours to complete.
But I’ve noticed in recent years, owing to a number of factors, that cakes and desserts have been getting simpler and far less pretentious with regard to their presentation. Instead of cakes overloaded with rich frosting, bakers are now putting more effort into their cakes’ interiors, layering ingredients in unique, innovative, and artful ways. This actually surprised me because one would think the advent of Instagram and other social media platforms would reward cakes that prioritize beauty over flavor — after all, you can’t exactly take a bite out of a cake you see online. But sometimes life — and pastries — work in mysterious ways, and despite how image-centric our world has become, cakes seem to be immune from its effects.
Of course, this does not just happen in a vacuum, and you can point to influential pastry chefs like Christina Tosi, the founder of New York’s popular Milk Bar bakery, as a spearheading force in that trend. Tosi famously does not frost her cakes, preferring to spend her effort on developing unique flavor profiles instead. It seems an entire generation of young bakers have followed that route, and now whenever I open up my social media platforms, I’m seeing more and more cakes go viral, not because of their ostentatious beauty, but rather because they are simple and delicious, without the need for frills.
This recipe for Oreo Cake is part of that trend, I would argue — because let’s be honest: It’s not exactly the best-looking cake in the world. It’s uneven and rough-looking and imperfect, and yet I would argue that’s part of its appeal and charm. This is a cake that kids and adults alike can enjoy baking and eating because if you mess up on the frosting, it’s not a big deal. The whole point is that it tastes good, and for me, this is the best kind of cake there is.
Can I Use Cookies Other than Oreos?
Sure, you can! First of all, let me preface this by saying that you don’t need to use “name brand” Oreos for this recipe; there are plenty of Oreo-like cookies that will work just fine and won’t change the flavor at all. Most of the “knock-off” Oreos are basically indistinguishable from regular Oreos, at least in terms of flavor, and they also might be cheaper, so by all means, use those if you prefer.
But if you’re wondering if you can make this cake without the use of Oreos or any Oreo-like cookie, the answer is yes, although just know that your end result will be an entirely different style of cake. Perhaps that’s what you’re going for. I know plenty of people out there don’t exactly love Oreos. So if you want to swap those out for, say, chocolate chip cookies or vanilla wafers, then go for it. My only suggestion, however, is to use prepackaged cookies purchased from the store because they will crumble better than homemade cookies, generally speaking. Plus, it will save you a ton of time.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups Oreo cookies, crushed
How to Make Oreo Cake
Step 1: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda, and salt.
Step 3: Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined.
Step 4: Reduce speed and carefully add boiling water to the cake batter until well combined.
Step 5: Divide the cake batter evenly between the two prepared cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean.
Step 6: Remove from the oven and allow to cool for about 10 minutes, then remove from pans and cool completely.
Step 7: While the cakes are cooling, make the frosting by beating butter until light and fluffy. Gradually add powdered sugar and continue beating until well combined. Stir in vanilla and crushed Oreos until your frosting is smooth and spreadable.
Step 8: Once the cakes are cooled, spread frosting on the top of one cake layer, place the second cake layer on top, and then frost the outside of the cake.
Step 9: Garnish with additional Oreo cookies or cookie crumbs if desired, then slice and serve.
FAQs & Tips
How to Make Ahead and Store?
This cake is easy to store because you can simply wrap it in plastic wrap or place it in an airtight container and set it out on the counter for up to three days. Any longer than that, and I would recommend putting it in the fridge, which will extend your shelf life to about 5-7 days. For an even longer shelf life, store in the freezer for up to four months. You can also take out individual slices and let them thaw at room temperature, or if you’re freezing the whole cake, let it thaw in the fridge.
Can I Make This Vegan?
Yes! In fact, did you know that Oreos themselves are vegan? They contain no actual milk but keep in mind that they are made in a facility that deals with dairy products. If you don’t mind that, though, you can make this recipe vegan; substitute your dairy products like butter with vegan options. Of course, I’d recommend doing a little research on the best ways to make vegan cake, such as this recipe for vegan and gluten-free Chocolate Olive Oil Cake, which might work as a base recipe to which you can add Oreos.
Can I Still Decorate this Cake with Different Frosting?
You certainly can. Despite this being a simple and decidedly non-fancy cake, there’s no reason you can’t add different frosting and toppings to it as a way to spruce it up. Have fun with it and do whatever makes you feel best.
Serving Suggestions
This cake is best served with friends, family, or others, so the next time you have a get-together, simply bring along the cake, and you’ll be the star of the show. And if you liked this cake, I recommend trying out some other delicious but relatively simple recipes, like Funfetti Cake with Vanilla Buttercream and this Chocolate Peanut Butter Cake. Just be careful about the peanut butter if you’re going to a birthday party, as many people have allergies to peanuts.
Oreo Cake
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups Oreo cookies crushed
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and carefully add boiling water to the cake batter until well combined.
- Divide the cake batter evenly between the two prepared cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, then remove from pans and cool completely.
- While the cakes are cooling, make the frosting by beating butter until light and fluffy. Gradually add powdered sugar and continue beating until well combined. Stir in vanilla and crushed Oreos until your frosting is smooth and spreadable.
- Once the cakes are cooled, spread frosting on the top of one cake layer, place the second cake layer on top, and then frost the outside of the cake.
- Garnish with additional Oreo cookies or cookie crumbs if desired, then slice and serve.
Leave a Comment