Vanilla Oreo Cake Recipe
Who doesn’t love an Oreo! Twist, lick, and dunk, right? Well, if you love cookies and cakes like me, then you are definitely gonna love this cookies and cream flavored vanilla Oreo cake recipe. It is spooky, delicious, and beyond decadent.
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This delicious cake is made of three layers of moist vanilla cake, packed with chopped cookies, and it is covered with a cream cheese frosting that tastes JUST like the cream filling of actual Oreos.
It is decorated with crushed Oreos* on the side and cute Oreo bats on top, making it a perfect Halloween cake that your kids will love to decorate! This is also a good cake for birthday parties.
Like all our cakes, this is also an EGGLESS recipe!
This is a fun, simple, and easy recipe for a crowd of Oreo lovers! Another Oreo recipe that you would love – Oreo Truffles.
Vanilla Cake
Vanilla cake is seen by many as a simple basic cake. But it is far from the truth. Perfecting the basic vanilla cake can serve as a backbone to add and try various other flavors as we are doing with this easy Oreo cake recipe.
To make a simple vanilla cake, amazing, you need to have a good balance of vanilla flavor and just the right crumb texture.
Make sure to only use the real vanilla extract and not rely on the artificial ones while making a vanilla cake as you want that vanilla flavor to pop!
Ingredients & Alternatives for Vanilla Oreo Cake Recipe
Oreos*: Obviously! We used the regular Oreos. You can of course experiment with other flavors as well!
Oil: You can use any vegetable oil that does not give off a strong taste.
Yogurt: I used Greek Yogurt for this recipe as I feel it gives a better batter consistency than regular yogurt/ sour cream.
Vanilla extract*: I highly recommend that you use real vanilla extract and not the artificial ones.
Other ingredients: Baking soda, baking powder, water, granulated sugar, and powdered sugar
How to Make the Perfect Vanilla Oreo Cake
Make the batter
Mix all-purpose flour, baking soda, and baking powder in a large bowl*. In another bowl, add oil, sugar, yogurt, and vanilla extract.
Then mix the wet ingredients into the dry ingredients or flour mixture. Follow this by adding water, little by little till you get a smooth batter.
Mix in Oreos
Break up the Oreos and add to the cake mix. Carefully fold and mix the Oreos in till it’s equally distributed in the batter.
Bake the cake
Prepare three 7 inch pans* and line them in with parchment paper. Grease the parchment paper* and the inside of each cake pan with melted butter. Carefully pour the batter into each pan and fill it halfway up each pan.
Bake in a pre-heated oven at 350F for 30 to 40 minutes or till a skewer/toothpick* is inserted in the center of the cake. Depending on the oven, the baking time may fluctuate.
Once baked, run a knife along the walls of the pans between the pan and the cake to help release the cake easily. Remove each cake and let them cool to room temperature on a wire rack*.
Using a knife or a Wilton Cake Leveler* cut off the top dome part of each cake to get a flat even surface.
Cream Cheese Frosting
In a medium bowl, add softened butter, cream cheese, powdered sugar, vanilla extract, and salt. Using a hand mixer, whisk till you get a smooth creamy texture
This frosting was also used as the frosting in our Cinnamon Roll Recipe.
Creating Oreo Bats
Split open an Oreo and apply some frosting on the cream part of the biscuit. Keep the non-cream part aside, we will use it in just a bit of time.
Break the non-cream part of couple of other Oreos into small triangular pieces to replicate pointy ears and into wider pieces to replicate the bat wings. Stick them on the frosting part of the Oreo mentioned above.
For the eyes, apply a little bit of frosting on Wilton edible candy eyeballs* to make them stick on the front side of Oreo. The non-cream part of Oreo, that was set aside can now be put back.
Repeat this process to make two more Oreo bats.
Assembling The Cake
To assemble the cake, it will be best if you have a Cake Turntable* or a Lazy Susan*. It’s easy to apply frosting around the cake if you have either of these.
Apply a little bit of the frosting in the center of the turntable and place the first layer of cake right at the center. That little bit of the frosting on the center helps in keeping the cake from shifting while applying frosting on the cake and turning the turntable.
Apply an even level of frosting on top. Use an offset spatula* to spread the frosting evenly. Do this for the next two layers. After applying frosting on the top layer, also apply frosting on the sides of the cake.
Place the Oreo bats on top of the cake. Powder the remaining Oreos in a grinder or by packing them in a freezer bag and crush them using a rolling pin*.
Apply the Oreo cookie crumbs around the cake on the lower half of the cake as shown in the video. Apply a thin spread of the Oreo powder on the top along the rim of the entire cake.
Variations of Vanilla Oreo Cake Recipe
Oreo Cupcakes
You can also bake this cake batter into cupcakes. Bake for 15-18 minutes or till a toothpick inserted comes out clean. Once the cupcakes have cooled down, frost and decorate!
Also check out these cupcake recipes: Christmas Tree Cupcakes, Red Velvet Cupcakes.
Oreo Cake Pops
Crumble this cake and mix with cream cheese frosting and pulverized oreo cookies to make oreo cake pops or dip them in melted chocolate to make cream oreo cake truffles!
You can also replace the vanilla extract used in the cake batter with almond extract* or peppermint extract* for great recipe variations.
Storing Vanilla Oreo Cake
If you have leftovers, slice the cake and store it in airtight containers for up to a week in the refrigerator. Get the cake to room temperature before serving.
If you’d like to freeze frosted Oreo Cake, place it in the freezer for about 1 hour to harden the frosting, then wrap tightly in plastic wrap or store in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Make-Ahead Options
You can make the cake layers a day in advance and then individually wrap them in plastic wrap and store them at room temperature for a day or in the refrigerator for up to 3 days.
Chilled cake layers are easier to work with the next day. Take them out 2-3h before you want to assemble them.
You can also freeze the cake layers in appropriate containers for 2 months before using them.
You can also make your frosting a day or up to a week before. Just keep it in an airtight container in the refrigerator. Bring the frosting to room temperature and fluff it up before frosting the cake.
Shortcuts Options for Vanilla Oreo Cake Recipe
If you don’t want to make everything from scratch, you can bake a basic vanilla cake using a box mix and simply fold in the crushed Oreos.
This may not taste exactly as the cake made from scratch but is a good quick alternative.
Tips to Perfect Vanilla Oreo Cake Recipe
- Make sure to measure the flour correctly. Fluff up the flour before taking it using a measuring cup*. Then use a butter knife to scrape off any extra.
- Roughly break your Oreos using your hand for the cake batter. Don’t make the oreo cookie pieces too small and don’t over-mix or you’ll end up with a grey cake without any pops of cookie visible.
- Fold the cookie bits in last and try to evenly distribute them.
- Use a kitchen scale* to make sure the cake pans have an equal amount of batter in them,
- Avoid overmixing to prevent dense and dry cake.
Commonly Asked Questions
How do you make Oreo crumbs on the side of a cake?
You can grind Oreos in a food processor* as this would be the easiest and most efficient way to get the best results. The second option would be to pack the Oreos in a large ziplock bag and run a rolling pin over it.
Depending on what consistency you want for the Oreos, you control at what point you need to stop crushing them.
Do you put whole Oreos or powdered Oreos in an Oreo biscuit cake?
You can put either. With whole Oreos or chunks of Oreos, you get to see the Oreos in the cake which gives it a good visual appeal and a small bite to the cake. With powdered Oreos, you should be mindful of the proportion of flour and other ingredients used.
What’s the Difference Between Oreo Cake and Cookies and Cream Cake?
Nothing! They are the same cake – both use oreo cookies. Oreo is simply a brand name that popularized the cookies and cream cookies we all know and love.
Should I chop the cookies with or without the filling?
This is really up to you. The filling is so sweet, that I decided not to use it. I roughly chopped Oreos into large chunks and added those to your cake batter without the middle sweet layer.
LOOKING FOR MORE CAKE RECIPES??
Check these out –
Oreo Biscuit Cake
Ingredients
Cake batter
- 3.5 cups All purpose flour
- 1 cup Oil Any vegetable oil
- 3 tsp Baking soda
- 2 tsp Baking powder
- 2 cups Granulated sugar
- 2 tsp Natural vanilla extract*
- 2 cups Water
- 2 cups Yogurt Any type of yogurt
- 20-25 biscuits Oreo* broken into small pieces
Cream Cheese Frosting
- 2 cups Powdered sugar
- 1/8 tsp Salt
- 1 tsp Natural vanilla extract
- 8 ounces Cream cheese (225 g)
- 1/2 cup Unsalted Butter softened at room temperature; vegan or regular butter
Decoration
- 18 biscuits Oreos
- 6 pieces Wilton edible candy eyeballs*
Instructions
Making the Cake
- In a large bowl, sift and mix flour, baking soda and baking powder
- Mix well till everything is combined well. Keep it aside.
- In another bowl, add oil, granulated sugar, yogurt and vanilla extract and mix everything well.
- Add the wet ingredients to the dry ingredients
- Mix using a whisk or electric hand mixer till you everything is mixed well and you get a very thick, tough mix.
- Add water, in small increments while mixing in between, till you get a very smooth batter.
- Break up 25 Oreos in small chunks and add into the batter
- Carefully fold and mix the Oreos till equally distributer in the batter.
- Take three 7 inch cake pans and line them with parchment paper. Grease with butter on the bottom and sides of the cake pans.
- Carefully pour the batter into each pan and fill it up to halfway up the pan
- Pre-heat the oven to 350 F and bake for 30 to 40 minutes or till a skewer/toothpick inserted in the center of the cake comes out clean.
- Once baked, remove the cake from the pan. Run a knife along the walls of the pans to release the cake from the walls of the cake pan. Let the cakes cool down on a wire rack
- Once cooled, use a knife or a Wilton Cake Leveler* to cut off the top dome part of each cake to get a flat even surface.
Making the cream cheese frosting
- In a medium bowl, add softened butter and cream cheese
- Using an electric beater, whisk till you get a smooth creamy texture
- Add powdered sugar and mix everything together using a spatula.
- Add vanilla extract and salt and mix again with the electric hand mixer.
Assembling the cake
- Apply a little bit of the frosting in the center of the Cake Turntable* or a Lazy Susan*, this will keep the cake to stick and stay in position while we apply frosting on the side later.
- Place the first layer of cake right at the center
- Apply and even level of frosting on top. Use an offset spatula* to spread the frosting evenly
- Repeat the previous step for the next two layers.
- After applying frosting on the top layer, apply frosting on the sides.
- Smoothen the frosting on the sides using a frosting/icing smoother* or icing spatula*
- For decorating the cake with 'Oreo bats', split open 3 Oreos (so you get two biscuits each) and apply some frosting on the cream part of the biscuit.
- Keep the non-cream part aside for using later.
- Break couple of other Oreos into small triangular pieces to replicate pointy ears and stick on the frosting part of the biscuit
- Break Oreos into wider pieces to replicate the wings of the bat and stick on the frosting part of the Oreo.
- For the eyes, apply little bit of frosting on Wilton edible candy eyeballs* to make them stick on the Oreos. Take the 2nd biscuit of the Oreo (non-cream part) and stick it back.
- Powder the remaining Oreos in a grinder or by packing in a freezer bag and crushing using a rolling pin.
- Apply the crumbs around the cake on the lower half of the cake as shown in the video
- Apply a thin spread of the Oreo powder on the top along the rim of the cake.
- Serve!
Video
Notes
- Make sure to measure the flour correctly. Fluff up the flour before taking it using a measuring cup*. Then use a butter knife to scrape off any extra.
- Roughly break your Oreos using your hand for the cake batter. Don’t make the oreo cookie pieces too small and don’t over-mix or you’ll end up with a grey cake without any pops of cookie visible.
- Fold the cookie bits in last and try to evenly distribute them.
- Use a kitchen scale* to make sure the cake pans have an equal amount of batter in them,
- Avoid overmixing to prevent dense and dry cake.
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
