If you are looking for a cake recipe for a special birthday or event, I’ve got you covered! You might also want to try our Homemade Funfetti Cake, Chantilly Cake, or Black Forest Cake. I am just love Oreos and anything cookies & cream. You can tell by my collection of cookies & cream recipes featuring Oreos like our Cookies and Cream Macarons, Easy Oreo Dip, Cookies and Cream Ice Cream, and No-Bake Oreo Pie. I made this beauty of a cake for a party recently and it got rave reviews from everybody. The soft, moist crumb of the layers tastes wonderful with a textural and flavor element of broken up Oreo cookies folded into the batter before baking. And adding a few Oreos soaked in cream between the layers with the frosting really intensifies that classic cookies & cream experience that anyone who loves dunking their Oreos knows well. I know you’re going to love this one!
Why this Recipe Works
It uses one family-size package of Oreos. Yes, an entire package of Oreos goes into one cake. Just go with it. There’s no need to dirty an extra bowl beating egg whites into stiff peaks and then do tricky folding in of said egg whites. The cake is plenty light and fluffy just by beating the egg whites into the batter. Three layers of cake makes for an extra impressive cake that is sure to win awards at cake auctions and bake sales. But I’ll include notes for how to turn this into a 9×13, cupcakes, or a 2-layer cake below.
Recipe Ingredients
Oreos: You can use regular or double-stuff Oreos. But I recommend getting a family-size package which has 48 Oreos in it so you have enough whole ones leftover for decorating. Flour: I tested this recipe using all-purpose flour rather than cake flour because I wanted a slightly sturdier crumb to support the weight of the Oreos in the batter. Sour cream: Adding sour cream to cake batter makes it extra moist and rich. Greek yogurt makes a good substitute.
How to Make this Recipe
Pro Tip: Make sure your oven is fully preheated. Sometimes an oven indicator light will say the oven is ready when really it needs a solid 20 minutes to come to temperature. For even baking and best results, keep an inexpensive oven thermometer in your oven to get an accurate temperature reading always.
Recipe Tips
Use room temperature ingredients. If you have cakes that frequently are domed across the top rather than baking flat, there is a good chance it’s because your ingredients were cold when you mix them. Don’t overbake the cake layers. If you find that your cakes are consistently coming out dry, chances are you are overbaking them, either because of a timing issue or because your oven temperature is hotter or colder than it indicates. An inexpensive oven thermometer can solve this problem. Measure correctly. Another reason for dry cakes is improper measuring. Rather than scooping flour right out of a container, use a whisk to loosen it up first, then spoon it into your measuring cup and level it off with a knife. For the most accurate results, use a kitchen scale or follow my guide on how to measure baking ingredients. Having simple decorating tools can be a big help! If you love to bake cakes, it may be worth it to invest in a cake turntable (<–affiliate link), some piping tips (the Wilton 1M is one of my favorites and what I used on this cake), and an offset spatula.
More Cake Recipes
Yellow Cake with Chocolate Frosting Cherry Chip Layer Cake Devil’s Food Chocolate Cake Best Red Velvet Cake
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
