Oreo Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper; lightly grease parchment.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk in the granulated sugar until combined.

If using instant coffee, dissolve it in the hot water. In a separate medium bowl or large measuring cup, whisk together the eggs, buttermilk, vegetable oil, vanilla extract and the hot coffee or water until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or whisk until just combined. Avoid overmixing.

Fold in the 1.5 cups finely crushed Oreo cookies until evenly distributed through the batter.

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with an offset spatula.

Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Rotate pans halfway through baking for even browning.

Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment and let cool completely before frosting (about 1 hour).

Place the room-temperature butter in a large mixing bowl. Beat on medium speed with a hand mixer or in a stand mixer with the paddle attachment until smooth and pale, about 2–3 minutes.

Gradually add the confectioners' sugar, 1 cup at a time, beating on low speed after each addition to avoid a powder cloud. Scrape down sides as needed.

When most of the sugar is incorporated, add the heavy cream, vanilla extract and salt. Increase mixer to medium-high and beat for 2 minutes until light and fluffy. If frosting is too stiff, add 1 teaspoon cream at a time until desired consistency is reached; if too thin, add more powdered sugar 1/4 cup at a time.

Fold in the 1 cup coarsely chopped Oreo cookies with a spatula so the frosting has visible cookie pieces but remains spreadable.

If cake layers are slightly domed, level them with a serrated knife or cake leveler so the layers stack evenly.

Place one cake layer, cut-side up, on your cake board or serving plate. Spread about 1 to 1 1/4 cups of Oreo buttercream evenly over the first layer, leaving a small edge to prevent overflow when stacking.

Set the second cake layer on top (cut-side down). Press gently to adhere. Use a thin crumb coat of frosting (about 1/2 cup) over the top and sides to trap crumbs; chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Apply the remaining frosting, smoothing the top and sides with an offset spatula. Reserve about 1/2 cup frosting if you plan to pipe decorations.

Press the 1/2 cup extra Oreo crumbs around the base and lightly onto the sides of the cake as desired. Arrange halved or whole Oreo cookies on top as decoration. If piping, use reserved frosting to pipe rosettes or borders and finish with cookies.

Chill the finished cake for 15–30 minutes to set the frosting before slicing. Bring to room temperature about 20 minutes before serving for easiest slicing and best flavor.