Ingredients
- For the Oreo Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 12 Oreo cookies, crushed
- For the Oreo Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- 10 Oreo cookies, finely crushed (no large chunks)
- Pinch of salt
Instructions
Prep: Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
Notes
- Use finely crushed Oreos for the frosting so piping tips don’t clog.
- Replace buttermilk with: 1 cup milk + 1 tbsp vinegar (let sit 5 minutes).
- For extra Oreo flavor, add ¼ cup Oreo crumbs to the cake batter.
- Cake layers freeze well for up to 2 months.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian