Creamy Oreo Cake Perfect for a Festive Christmas Gathering
Get ready to impress your holiday guests with this Creamy Oreo Cake, a delightful treat that combines the rich flavors of chocolate and creamy filling with a festive twist. Perfect for Christmas celebrations, this cake features layers of luscious Oreo-infused cake and a velvety frosting that will have everyone coming back for seconds. Easy to make and beautifully decorated, it’s the ideal centerpiece for your holiday dessert table. Whether you’re hosting a festive gathering or looking for the perfect gift to bring to a party, this creamy indulgence will spread Christmas cheer with every slice!
Equipment Needed
Stand mixer with whisk attachments
Measuring cups and spoons
Mixing bowls (large and medium)
Sifter
Rubber spatula
2 round cake pans (9-inch)
Parchment paper (for lining cake pans)
Toothpick (for testing doneness)
Cooling rack
Double boiler setup (a pot and a mixing bowl)
Sugar thermometer
Ingredients
For the Oreo Cake:
130 g unsalted butter (room temperature)
460 g granulated sugar
115 g vegetable oil
520 g all-purpose flour
6 large egg whites (room temperature)
250 ml whole milk (room temperature)
1 tsp baking powder
1 tsp salt
1 tbsp vanilla extract (clear preferred, but not required)
170 g (about 18 Oreos) roughly chopped Oreo cookies (with filling)
For the Oreo Buttercream Frosting:
300 g room temperature fresh or carton egg whites
250 g caster (superfine) sugar
1/4 tsp salt
565 g (5 sticks) room temperature/soft unsalted butter (leave out of fridge overnight)
1 tsp pure vanilla extract
14 g finely crushed/powdered Oreo cookies (about 10 Oreos, with filling)
Directions
For the Cake:
Mix It Up! In a stand mixer fitted with whisk attachments, cream together the vegetable oil, butter, and granulated sugar for about 5 minutes until it’s light and fluffy—like a cloud of sweetness! ☁️
Egg-cellent Addition! Gradually add the egg whites, one tablespoon at a time, scraping down the bowl in between. We want everything mixed perfectly!
Sift & Combine: Sift the dry ingredients together and set them aside. In a separate bowl, combine the wet ingredients.
Get Mixing: Add the dry ingredients to the mixer, alternating with the wet ingredients. Remember, you want three parts dry and two parts wet. This method ensures a beautifully balanced batter.
Oreo Time! Once everything is incorporated, gently fold in the chopped Oreo cookies.
Pans Ready! Split the batter evenly into greased cake pans.
Bake It Off: Pop the pans into a preheated oven at 328°F (164°C) and bake for 30-45 minutes. Keep an eye on them until a toothpick inserted in the center comes out clean!
Cool Down: After baking, flip the cakes onto a cooling rack and let them cool completely (for at least 1 hour). Pro tip: Wrap them in cling film and freeze overnight for easy filling and stacking later.
For the Buttercream Frosting:
Double Boiler Magic: Prepare a double boiler. I like to use a pot that’s slightly larger than my mixing bowl. Fill it with a bit of water and place it over medium-high heat.
Clean the Bowl: Wipe your mixing bowl and whisk attachment with a bit of lemon juice or vinegar (this helps stabilize the egg whites).
Whisk Away: Place the egg whites, caster sugar, and salt into the mixing bowl that’s in the pot. Make sure the bowl isn’t touching the boiling water. Reduce the heat to medium-low so the water is barely simmering.
Temperature Check: Whisk the egg whites and sugar mixture nonstop until a sugar thermometer reads 140°F (60°C)—about 3 minutes. Use your fingers to check for any grainy sugar. Smooth is what we want!
Mixer Time: Transfer your mixing bowl to the stand mixer and start mixing on low speed, gradually increasing to the highest. Beat for 8 minutes until you have stiff peaks. When you pull the whisk out, the peaks should curve just slightly.
Butter Me Up: Reduce the mixer’s speed to medium and slowly add the softened unsalted butter, one tablespoon at a time. Then, mix in the pure vanilla extract and continue mixing on high for 4 minutes. If your buttercream looks a bit soupy at first, don’t panic! Just keep mixing, and it will come together beautifully.
Bubble Trouble: After 4 minutes, decrease the speed to the lowest setting and mix for an additional 2 minutes to get rid of any pesky bubbles.
Finishing Touch: Gently fold the finely crushed Oreos into your delicious buttercream.
Troubleshooting Tips
Cake Not Rising: Ensure your baking powder is fresh and properly measured. If your cake isn’t rising, it may be a sign of expired leavening agents.
Buttercream Too Runny: If your buttercream appears soupy, keep mixing! It will thicken as the butter incorporates. If it’s still too thin, chill it in the fridge for a few minutes and then re-whip.
Cake Crumbling: If your cake crumbles when you cut it, it might be overbaked. Make sure to check it at the minimum baking time and pull it out once a toothpick comes out clean.
Pairing Tips
Coffee or Tea: Serve slices of this dreamy cake alongside a hot cup of coffee or a soothing cup of tea for the perfect afternoon treat!
Ice Cream: Add a scoop of vanilla or cookies and cream ice cream on the side for an extra indulgent dessert experience.
Fresh Berries: Pair with fresh strawberries or raspberries to add a refreshing contrast to the rich flavors of the cake.
Now that you have your layers of Oreo cake and dreamy Oreo buttercream ready to go, it’s time to assemble! Stack those cake layers with frosting in between, cover the whole masterpiece in buttercream, and let the Oreo magic shine through.
Slice it up, serve it to your friends (or keep it all for yourself—no judgment here!), and watch as they fall in love with every creamy, chocolatey bite. Happy baking, everyone! 🎉🍪
Creamy Oreo Cake Perfect for a Festive Christmas Gathering
Ingredients
- 130 g unsalted butter (room temperature)
- 460 g granulated sugar
- 115 g vegetable oil
- 520 g all-purpose flour
- 6 large egg whites (room temperature)
- 250 ml whole milk (room temperature)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp vanilla extract (clear preferred, but not required)
- 170 g (about 18 Oreos) roughly chopped Oreo cookies (with filling)
- 300 g room temperature fresh or carton egg whites
- 250 g caster (superfine) sugar
- 1/4 tsp salt
- 565 g (5 sticks) room temperature/soft unsalted butter (leave out of fridge overnight)
- 1 tsp pure vanilla extract
- 14 g finely crushed/powdered Oreo cookies (about 10 Oreos, with filling)
Instructions
- Mix It Up! In a stand mixer fitted with whisk attachments, cream together the vegetable oil, butter, and granulated sugar for about 5 minutes until it’s light and fluffy—like a cloud of sweetness! ☁️
- Egg-cellent Addition! Gradually add the egg whites, one tablespoon at a time, scraping down the bowl in between. We want everything mixed perfectly!
- Sift & Combine: Sift the dry ingredients together and set them aside. In a separate bowl, combine the wet ingredients.
- Get Mixing: Add the dry ingredients to the mixer, alternating with the wet ingredients. Remember, you want three parts dry and two parts wet. This method ensures a beautifully balanced batter.
- Oreo Time! Once everything is incorporated, gently fold in the chopped Oreo cookies.
- Pans Ready! Split the batter evenly into greased cake pans.
- Bake It Off: Pop the pans into a preheated oven at 328°F (164°C) and bake for 30-45 minutes. Keep an eye on them until a toothpick inserted in the center comes out clean!
- Cool Down: After baking, flip the cakes onto a cooling rack and let them cool completely (for at least 1 hour). Pro tip: Wrap them in cling film and freeze overnight for easy filling and stacking later.
- Double Boiler Magic: Prepare a double boiler. I like to use a pot that’s slightly larger than my mixing bowl. Fill it with a bit of water and place it over medium-high heat.
- Clean the Bowl: Wipe your mixing bowl and whisk attachment with a bit of lemon juice or vinegar (this helps stabilize the egg whites).
- Whisk Away: Place the egg whites, caster sugar, and salt into the mixing bowl that’s in the pot. Make sure the bowl isn’t touching the boiling water. Reduce the heat to medium-low so the water is barely simmering.
- Temperature Check: Whisk the egg whites and sugar mixture nonstop until a sugar thermometer reads 140°F (60°C)—about 3 minutes. Use your fingers to check for any grainy sugar. Smooth is what we want!
- Mixer Time: Transfer your mixing bowl to the stand mixer and start mixing on low speed, gradually increasing to the highest. Beat for 8 minutes until you have stiff peaks. When you pull the whisk out, the peaks should curve just slightly.
- Butter Me Up: Reduce the mixer’s speed to medium and slowly add the softened unsalted butter, one tablespoon at a time. Then, mix in the pure vanilla extract and continue mixing on high for 4 minutes. If your buttercream looks a bit soupy at first, don’t panic! Just keep mixing, and it will come together beautifully.
- Bubble Trouble: After 4 minutes, decrease the speed to the lowest setting and mix for an additional 2 minutes to get rid of any pesky bubbles.
- Finishing Touch: Gently fold the finely crushed Oreos into your delicious buttercream.
