Ultimate Oreo Cake

🧾 Ingredients

For the Oreo Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (65g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed brown sugar
• 2 large eggs
• 1 cup (240ml) buttermilk or milk + 1 tbsp vinegar
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup crushed Oreo cookies (about 12 Oreos)

For the Oreo Buttercream Frosting:

• 1 cup (226g) unsalted butter, softened
• 3 ½ cups (420g) powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• 1 cup finely crushed Oreos (about 12 Oreos)

For Decoration:

• Whole or halved Oreo cookies
• Crushed Oreos
• Optional: chocolate shavings or drizzle

👩‍🍳 Instructions

1. Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
3. In a large bowl, beat sugars and eggs until fluffy. Add oil and vanilla, mix well.
4. Alternate adding dry ingredients and buttermilk, mixing gently until combined.
5. Fold in crushed Oreos carefully.
6. Divide batter evenly into pans and bake 30–35 minutes or until a toothpick comes out clean.
7. Cool completely.

2. Make the Buttercream:

1. Beat butter until creamy.
2. Gradually add powdered sugar, mixing well.
3. Add vanilla and cream, beat until fluffy.
4. Fold in crushed Oreos.

3. Assemble:

• Place one cake layer on a board or plate.
• Spread a thick layer of Oreo buttercream.
• Add the second layer and frost the top and sides.
• Decorate with whole/halved Oreos and crushed Oreos.

🍴 Serving Tips:

• Chill cake for 1 hour before slicing for cleaner cuts.
• Serve with cold milk or coffee.

🧊 Storage:

• Store covered at room temperature for 2 days or refrigerated up to 5 days.