Vanilla Oreo Cake with Cookies and Cream Frosting

This vanilla Oreo cake is a soft, tender vanilla cake loaded with chopped chocolate sandwich cookies. It all comes together in one bowl and the cookies-and-cream frosting makes it feel like a bakery cake without any fancy techniques.

You get big Oreo flavor in every bite, from the flecks in the batter to the creamy, cookie-studded frosting on top.

Why This Vanilla Oreo Cake Works

The cake itself is a straightforward vanilla butter cake that stays moist from a combination of butter and oil. That mix gives you the buttery taste you want with a soft, even crumb that holds up to the cookie chunks folded into it.

Instead of a plain buttercream, you whip crushed Oreos into a classic American buttercream. The cookies break down just enough to speckle the frosting while leaving tiny bits that turn every forkful into a cookies-and-cream moment.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped directly from the bag
• 2 tsp baking powder
• ½ tsp fine sea salt
• ½ cup unsalted butter, softened to room temperature: a full 60 to 65°F butter is key
• ¾ cup granulated sugar
• ¼ cup vegetable or canola oil: a neutral oil keeps the cake tender
• 3 large eggs, at room temperature
• 1 tbsp pure vanilla extract
• 1 cup whole milk, at room temperature
• 10 Oreo cookies, roughly chopped: about 1 heaping cup of pieces
• 1 batch Oreo buttercream frosting: recipe below, roughly 3 cups
• Extra Oreo cookies for topping: 3 or 4, crushed, for the final sprinkle

Oreo Buttercream Frosting

• 1½ cups unsalted butter, softened
• 4 cups powdered sugar: sifted if lumpy
• 2 tbsp whole milk or heavy cream
• 2 tsp vanilla extract
• 10 Oreo cookies, finely crushed: use a food processor or a zip-top bag and a rolling pin
• Pinch of fine sea salt

Variations / Substitutions

• Swap the cookies: Golden Oreos or a chocolate sandwich cookie work here too. The flavor will shift, but the texture stays the same.
• Make it gluten-free: use a 1-to-1 gluten-free flour blend that contains xanthan gum. The cake will be slightly more delicate, so cool it completely before frosting.
• Skip the frosting for a simpler cake: dust the top with powdered sugar instead, or serve slabs with a scoop of vanilla ice cream. For a less sweet option, try a whipped cream cheese frosting like the one on my simple vanilla layer cake.

How to Make Vanilla Oreo Cake

Step 1: Whisk the Dry Ingredients

Heat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper rounds. In a medium bowl, whisk together the 2 cups flour, 2 tsp baking powder, and ½ tsp salt. Set that aside.

The flour should look evenly combined. No streaks of baking powder should be visible. This quick whisk prevents pockets of leavening in the finished cake.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the ½ cup softened butter, ¾ cup sugar, and ¼ cup oil with an electric mixer on medium speed for 2 minutes, stopping once to scrape down the sides. The mixture will look pale and fluffy.

Add the 3 eggs one at a time, beating well after each addition, then mix in the 1 tbsp vanilla extract. The batter will look smooth and slightly thick at this stage.

Step 3: Alternate the Wet and Dry

With the mixer on low, add the flour mixture in three parts, alternating with the 1 cup milk, starting and ending with the flour. Mix just until the flour disappears after each addition. Overmixing here makes a tough cake, so stop as soon as no dry streaks remain.

The batter should be smooth and pourable, with a pale yellow color. Scrape the sides and bottom of the bowl once more to catch any unmixed butter.

Step 4: Fold in Oreos and Bake

Gently fold the 10 chopped Oreos into the batter with a silicone spatula until they are just distributed. A few streaks of cookie dust are fine. Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for 25 to 30 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 5: Whip the Frosting

Beat the 1½ cups butter in a large bowl until creamy, about 1 minute. Add the 4 cups powdered sugar, 1 cup at a time, mixing on low, then add the 2 tbsp milk, 2 tsp vanilla, and a pinch of salt. Turn the mixer to medium and beat for 3 full minutes until light and spreadable.

Fold in the 10 finely crushed Oreos by hand with a spatula. The frosting will turn a soft grey with dark cookie specks. It should hold a soft peak but still be easy to spread.

Step 6: Frost and Slice

Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake, making swoops with an offset spatula or the back of a spoon.

Sprinkle the top with a handful of extra crushed Oreos. Slice and serve right away, or let the cake sit for 15 minutes so the frosting sets slightly.

Tips for a Perfect Vanilla Oreo Cake

• Bring all your cold ingredients to room temperature before you start. Cold eggs or milk can cause the batter to curdle. Set them out 30 minutes ahead.
• Chopped Oreos in the batter should be roughly the size of a peanut, not fine crumbs. Small chunks give you visible cookie pieces in each slice without sinking to the bottom.
• When testing for doneness, look for the cake pulling away from the sides of the pan just slightly. That visual cue plus the toothpick test gives you a moist cake every time.
• If the frosting feels too thick to spread, add another teaspoon of milk. If it is too soft, chill it for 10 minutes before assembling.

Bake times by pan size:

How to Keep Leftover Cake Fresh

• Refrigerate: Cover the frosted cake loosely and refrigerate for up to 4 days. The frosting firms up in the cold, so let the cake sit at room temperature for about 20 minutes before serving.
• Freeze unfrosted layers: Wrap each cooled cake layer tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the wrapper on the counter, then frost.

What to Serve with Vanilla Oreo Cake

This cake is rich on its own but pairs well with a cold glass of whole milk for a classic cookies-and-milk moment. For a dessert spread, serve slices next to fresh strawberries or raspberries, whose tartness cuts through the sweet frosting. If you want a warm contrast, a scoop of barely sweetened whipped cream and a drizzle of hot fudge makes it extra indulgent.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. Bake the layers, cool them, and wrap them well. Frost the next day. The frosting can be made a day ahead and refrigerated; bring it to room temperature and rewhip before using.

What if I don’t have round cake pans?

A 9×13-inch pan works just as well. The bake time will be a little longer, around 30 to 35 minutes. You can frost the top directly in the pan or turn it out.

Can I use a different frosting?

Any sturdy frosting works. A vanilla Swiss meringue buttercream or a cream cheese frosting are both good. If you go with cream cheese, the cake will be less sweet and the frosting will be a bit softer, so keep the cake chilled until serving.

Why did my Oreo pieces sink to the bottom?

Tossing the cookie pieces in a spoonful of the flour mixture before folding them in can help, but the chunks in this recipe are large enough that they usually stay suspended if you fold gently and don’t overmix. Be sure the batter is not too thin; a thin batter lets heavy bits drop.

How do I get neat slices?

Chill the frosted cake for 20 minutes before slicing. Use a long serrated knife and wipe it clean between cuts. This keeps the crumb out of the frosting and gives you clean, bakery-style slices.

Vanilla Oreo Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup vegetable or canola oil
• 3 large eggs, at room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk, at room temperature
• 10 Oreo cookies, roughly chopped
• 1 batch Oreo buttercream frosting (1½ cups butter, 4 cups powdered sugar, 2 tbsp milk or cream, 2 tsp vanilla, 10 Oreos finely crushed, pinch salt)
• Extra crushed Oreos for topping

Method

 

1. Heat oven to 350°F. Grease two 8-inch round pans, line with parchment. Whisk flour, baking powder, and salt in a bowl.
2. Beat butter, sugar, and oil until fluffy, about 2 minutes. Add eggs one at a time, then vanilla.
3. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
4. Fold in chopped Oreos. Divide into pans and bake 25 to 30 minutes. Cool in pans 10 minutes, then transfer to a rack to cool completely.
5. For frosting, beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat 3 minutes, then fold in finely crushed Oreos.
6. Frost one layer with 1 cup frosting. Top with second layer, frost top and sides. Sprinkle with extra crushed Oreos and slice.

Notes

This cake tastes even better the next day after the frosting has had time to meld with the cake. The buttercream can be made up to 2 days ahead and kept in the fridge; let it come to room temperature and rewhip until fluffy before using. The cake layers can be baked, cooled, and frozen ahead.