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Vanilla Oreo Cake

Vanilla Oreo Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.