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Oreo Cake with Coffee Oreo Buttercream Recipe

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★★★★★

4.7 from 102 reviews

This Oreo Cake with Coffee Oreo Buttercream combines a moist and fluffy cookies and cream cake layered with a rich coffee-flavored buttercream packed with crushed Oreos. Perfect for Oreo lovers who enjoy a hint of coffee, this cake balances chocolate, vanilla, and coffee flavors in a delightful dessert that is both elegant and comforting.

Ingredients

Scale

For the Oreo Cake

  • 1 sleeve of Oreo cookies (about 16 cookies), cream removed
  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/3 cups buttermilk

For the Coffee Oreo Frosting

  • 1 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar (about one box)
  • 4 tablespoons whole milk
  • 2–3 tablespoons instant espresso powder, to taste
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 sleeve of Oreo cookies, cream removed and crushed

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Grease and flour three 6-inch cake pans or two 8 or 9-inch cake pans, then set aside.
  2. Prepare Oreos: Separate the Oreos, scraping off the cream filling. Place only the cookie parts in a plastic bag and crush them into small pieces using a rolling pin.
  3. Cream butter and oil: In a large bowl fitted with a whisk attachment, beat the softened butter and vegetable oil together until fully combined and homogeneous, about 3 minutes. Ensure butter is truly room temperature for best results.
  4. Add sugar and aerate: Gradually add the granulated sugar to the butter and oil mixture. Beat on high speed until the mixture becomes light, fluffy, and pale yellow, about 3 minutes more.
  5. Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition along with the vanilla extract. Scrape down the bowl between each addition to ensure even mixing. Beat on high for an additional 3 minutes to incorporate air.
  6. Mix dry ingredients and buttermilk: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add the dry ingredients and buttermilk to the wet mixture in four batches, starting and ending with the buttermilk and dry ingredients respectively. Stir just until combined; a few lumps are okay to avoid overmixing.
  7. Add crushed Oreos: Fold in the crushed Oreo cookie pieces thoroughly into the batter.
  8. Bake the cake: Divide the batter evenly among prepared pans. Bake for about 30 minutes or until the tops are lightly golden, cakes spring back when pressed, and a toothpick inserted comes out clean. Remove from the oven and transfer pans to a wire rack to cool completely.
  9. Make the coffee Oreo frosting: In a clean bowl, beat the unsalted butter, powdered sugar, whole milk, vanilla extract, and salt together for about 1 minute until light and fluffy. Gradually add espresso powder one tablespoon at a time until desired coffee flavor is reached (2 tablespoons for mild, 3 for stronger). Gently mix in the crushed Oreos by hand to keep chunks intact.
  10. Assemble the cake: Place one cake layer onto a cake stand or plate. Using a piping bag fitted with a wide tip or a spatula, pipe or spread an even layer of frosting on the top. Repeat with remaining layers and frosting. Frost the sides of the cake evenly, then top with additional crushed Oreos for garnish.
  11. Chill and serve: Refrigerate the cake for at least 30 minutes to stabilize before slicing. Serve with vanilla ice cream or cold milk if desired. Enjoy!

Notes

  • This recipe yields a 2-layer 8 or 9-inch cake, or a 3-layer 6-inch cake. For taller layers, divide batter into three pans or increase recipe by 1.5 times.
  • Butter must be at true room temperature to ensure proper creaming for the cake and frosting.
  • Removing Oreo cream helps maintain texture and prevents the cake from becoming too sweet or dense.
  • If you prefer no coffee flavor, substitute the coffee espresso powder in the frosting with vanilla or chocolate buttercream, or cream cheese frosting.
  • Chilling the cake layers before assembling prevents crumbs from mixing into the frosting and helps with stable stacking.
  • You can add a chocolate ganache filling to the layers for extra richness if desired.

Keywords: Oreo cake, coffee buttercream, cookies and cream cake, layered cake, Oreo dessert, coffee frosting, homemade cake, chocolate vanilla sandwich cookies

Find it online: https://cheframi.com/oreo-cake-with-coffee-oreo-buttercream-recipe/