Oreo Crust Cookies and Cream Cake

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An Oreo crust, Oreo infused vanilla cake, chocolate ganache, and Oreo buttercream make up this Oreo Crust Cookies and Cream Cake.

If you're an Oreo lover, then this Oreo Crust Cookies and Cream Cake is going to be your new favorite treat! This cake combines the classic flavors of Oreos with a rich, moist vanilla layer cake, decadent Oreo buttercream, and a silky dark chocolate ganache. It's the perfect cake to make for any occasion, from birthdays to holidays, or just when you need to indulge in something sweet. This cake is truly a showstopper, with its multiple layers and beautiful Oreo decoration on top. And while it may look impressive, it's actually quite simple to create. Let's make it.

Recipe: Oreo Crust Cookies and Cream Cake

For The Oreo Crust:

• 14 Double Stuffed Oreos, Crushed
• 2 Tablespoons Salted Butter, Melted (30g)

For The Oreo Vanilla Layer Cake:

• ½ Cup Salted Butter, Softened To Room Temperature (115g)
• 1 ¼ Cups Granulated Sugar (250g)
• 1 Large Egg + 1 Large Egg Yolk
• ⅓ Cup Sour Cream (80ml)
• 1 Tablespoon Pure Vanilla Extract (15ml)
• 1 ¾ Cups All Purpose Flour (220g)
• 2 Teaspoons Baking Powder (8g)
• ½ Teaspoon Salt (3g)
• ¾ Cup Whole Or 2% Milk (180ml)
• 1 Cup Chopped Oreos (100g)

Oreo Buttercream:

• 1 ½ Cups Salted Butter, Softened To Room Temperature (340g)
• 3 Cups Powdered Sugar, Sifted (360g)
• 1 Tablespoon Pure Vanilla Extract (15ml)
• ½ Cup Finely Ground Oreo Cookies (50g)

Dark Ganache:

• 1 Cup Dark Chocolate Chips Or Chunks (175g)
• ½ Cup Heavy Cream (120ml)

Oreo Cookies For Toppers

Instructions:

1. Prepare the Pans:
   Preheat your oven to 350°F (175°C). Line three 6-inch (15cm) round cake pans with parchment paper. Set aside.
2. Make the Oreo Crust:
   In a medium-sized bowl, combine the crushed Double Stuffed Oreos with the melted salted butter. Mix until the crumbs are evenly coated.
   Divide the Oreo mixture evenly among the prepared pans, pressing it firmly into the bottom to create the crust. Do not bake the crust. Set aside while you prepare the cake batter.
3. Make the Oreo Vanilla Layer Cake:
   • In a large mixing bowl, cream the softened salted butter and granulated sugar together until light and fluffy.
   • Add the large egg and large egg yolk, one at a time, beating well after each addition.
   • Mix in the sour cream and pure vanilla extract until combined.
   • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the whole or 2% milk. Begin and end with the dry ingredients, mixing just until combined.
   • Gently fold in the chopped Oreos.
4. Assemble and Bake:
   • Evenly divide the cake batter between the three pans, pouring it over the Oreo crusts.
   • Smooth the tops with a spatula.
   • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
   • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Oreo Buttercream:
   • In a large bowl, beat the softened salted butter until smooth and creamy.
   • Gradually add the sifted powdered sugar, beating until light and fluffy.
   • Mix in the pure vanilla extract.
   • Fold in the finely ground Oreo cookies until well incorporated.
6. Make the Dark Ganache:
   • In a heatproof bowl, combine the dark chocolate chips or chunks and heavy cream.
   • Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
   • Let the ganache cool slightly until it thickens but is still pourable.
7. Assemble and Decorate the Cake:
   • Place the first cake layer on a serving plate or cake stand. Pipe a layer of Oreo buttercream around the edge and fill it with a generous spoonful of ganache.
   • Repeat with the second and third layers, piping buttercream and spooning ganache between each.
   • Frost the outside of the cake with the remaining Oreo buttercream, piping puffs of frosting onto the top of the cake and layering Oreo cookies between the frosting.
   • Press some crushed Oreo Crumbs unto the bottom of the cake if desired.
8. Serve and Enjoy:
   • Slice and serve your Oreo Crust Cookies and Cream Cake, and enjoy the rich, creamy, and chocolatey goodness!

Best Practices for Making the Oreo Crust Cookies and Cream Cake

Before diving into the recipe, let's talk about some best practices that will help you achieve the perfect Oreo Crust Cookies and Cream Cake.

1. Use Room Temperature Ingredients: When baking, it's always best to use room temperature ingredients, especially butter and eggs. This ensures that the ingredients mix together smoothly, resulting in a light and fluffy cake.
2. Don’t Overmix the Batter: Once you’ve added the dry ingredients to the wet ingredients, be careful not to overmix. Overmixing can result in a dense cake. Mix just until the ingredients are combined.
3. Properly Measure Your Ingredients: Baking is a science, so accurate measurements are crucial. Use the gentle scoop and level method for dry ingredients, or use a kitchen scale.
4. Let the Ganache Cool Before Pouring: When making the ganache, it’s important to let it cool slightly before pouring it over the cake. If the ganache is too hot, it will be too runny and won’t create the beautiful drips you’re looking for. If it’s too cool, it will be too thick to pour smoothly.
5. Chill the Cake Before Frosting: Chilling the cake layers in the fridge for about 30 minutes before frosting will make them firmer and easier to work with. This will help prevent the layers from sliding around and will give you a smoother finish when frosting the cake.

Frequently Asked Questions

1. Can I use regular Oreos instead of Double Stuffed Oreos?
Yes, you can use regular Oreos if you prefer. Double Stuffed Oreos add extra creaminess to the crust, but regular Oreos will still work well.

2. Can I make this cake in larger or smaller pans?
Yes, you can adjust the size of the pans, but you'll need to adjust the baking time accordingly. Keep an eye on the cakes and use the toothpick test to check for doneness.

3. How should I store this cake?
This cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Before serving, let the cake sit at room temperature for about 30 minutes to soften the buttercream.

Products Used

Here is one link to all of the products I used in making this layer cake. I linked the6-inch pans my favorite mixers, the piping bags, piping tip, and more. 

Layer Cake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream that would replace the dairy sour cream at a 1:1 ratio. 

Silk Dairy Free Heavy Cream is also a great option for the ganache.

Chose gluten free Oreos if you need those to be gluten free as well. 

Conclusion

This Oreo Crust Cookies and Cream Cake is a delightful dessert that's perfect for any Oreo lover. This cake's versatility also makes it a great option for any occasion. Its rich chocolate and vanilla flavors pair well with a variety of other desserts, making it a perfect addition to any dessert table. The combination of a buttery Oreo crust, fluffy vanilla cake, and creamy Oreo buttercream makes this cake completely irresistible. With its rich layers and creamy frosting, it's sure to become a favorite in your home. Give it a try, and enjoy every decadent bite!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather

PS: Try my Toasted S'mores Layer Cake for a summery cake that sure to satisfy!