Rich Vanilla Cake with Oreo Frosting

There’s something magical about the combination of vanilla and chocolate. Growing up, I was always torn between ordering vanilla or chocolate cake at birthday parties. Why couldn’t I have both? Well, now I can, and so can you.

This vanilla cake with Oreo frosting gives you the best of both worlds. The cake itself is soft and simple, with that classic vanilla flavor we all know and love. But the frosting? That’s where things get fun. I crush up real Oreos and fold them into a smooth buttercream that tastes like your favorite childhood cookie.

My kids go crazy for this cake, and I love making it because it’s not complicated. You don’t need any fancy ingredients or special techniques. Just a good vanilla cake recipe and some Oreos from the pantry. Sometimes the simplest ideas are the best ones.

What Kind of Oreos Should I Use?

For this recipe, regular chocolate Oreos work perfectly and give you that classic cookies and cream flavor everyone loves. You can absolutely use Double Stuf Oreos if that’s what you have on hand – they’ll just add a bit more sweetness to your frosting. Golden Oreos are another great option if you want a slightly different flavor profile, though the traditional chocolate ones are my go-to. When you’re roughly chopping the Oreos for the cake batter, don’t worry about making them perfectly uniform – those chunky pieces will create nice pockets of cookie goodness throughout your cake. For the frosting, make sure your Oreos are completely crushed so they blend smoothly into the buttercream.

Options for Substitutions

This cake recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• All-purpose flour: You can substitute with cake flour for a lighter texture (use 2 1/2 cups), but avoid using self-rising flour as it already contains baking powder and salt.
• Sour cream: Greek yogurt works perfectly as a 1:1 substitute, or you can use buttermilk (reduce milk to 1/2 cup if using buttermilk).
• Canola oil: Vegetable oil or melted butter (cooled slightly) work just as well. If using all butter instead of the oil-butter combo, use 3/4 cup total butter.
• Heavy whipping cream: For the frosting, you can use whole milk instead, but add it gradually as you might need less to reach the right consistency.
• Oreos: While Oreos are pretty essential for this recipe’s flavor, you could try other chocolate sandwich cookies like Hydrox or store-brand versions. Golden Oreos would give you a different but tasty vanilla-on-vanilla flavor.
• Milk: Buttermilk, whole milk, or even non-dairy milk like almond or oat milk will work fine. Just make sure it’s at room temperature for best mixing.

Watch Out for These Mistakes While Baking

The biggest mistake when making vanilla cake is not having your ingredients at room temperature, which can cause the batter to curdle and result in a dense, uneven cake – take your eggs, sour cream, milk, and butter out about an hour before baking.

Overmixing the batter once you add the flour is another common error that leads to tough, chewy cake, so mix just until the ingredients are combined and no streaks of flour remain.

For the Oreo frosting, make sure your butter is properly softened (it should give slightly when pressed but not be melty) and add the powdered sugar gradually to avoid a grainy texture that won’t smooth out.

Don’t skip cooling the cake completely before frosting – warm cake will melt your frosting and create a messy disaster, so be patient and let it cool for at least an hour.

What to Serve With Vanilla Cake with Oreo Frosting?

This cake is already pretty indulgent on its own, so I like to keep the sides simple and let it be the star of the show. A tall glass of cold milk is honestly the perfect pairing – it cuts through all that rich Oreo frosting and makes each bite even better. Fresh berries like strawberries or raspberries add a nice pop of color and a bit of tartness that balances out the sweetness. You could also serve it with a scoop of vanilla ice cream if you’re feeling extra fancy, or just enjoy it as-is with a hot cup of coffee for the adults at the party.

Storage Instructions

Keep Fresh: This vanilla cake with Oreo frosting stays moist and delicious when covered and stored at room temperature for up to 3 days. If your kitchen is really warm, you can pop it in the fridge, but let it come back to room temperature before serving for the best texture.

Refrigerate: For longer storage, wrap the cake well or keep it in a cake keeper in the fridge for up to a week. The frosting holds up great in the cold, and the cake actually gets even more moist after a day or two in there.

Freeze: You can freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. Just thaw them in the fridge overnight and bring to room temperature before eating. The Oreo frosting freezes surprisingly well and tastes just as good!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5200-5700
• Protein: 45-55 g
• Fat: 260-300 g
• Carbohydrates: 670-730 g

Ingredients

For the cake layers:

• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, at room temperature
• 1/2 cup canola oil
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 tsp vanilla extract
• 3/4 cup milk, at room temperature
• 12 oreo cookies, chopped

For the cookies and cream buttercream:

• 1 cup unsalted butter, at room temperature
• 1/4 cup heavy cream
• 1/16 tsp salt
• 3 cups powdered sugar
• 2 tsp vanilla extract
• 6 oreos, split in half
• 24 oreos, finely ground
• 2 oreos, crushed (for topping)

Step 1: Prepare the Cake Pans and Preheat Oven

Begin by bringing all ingredients to room temperature for even mixing.

Meanwhile, preheat your oven to 350°F (177°C) if using convection, or 325°F (163°C) for a conventional setting.

Grease and line three 6-inch cake pans to prevent sticking and ensure easy release after baking.

Step 2: Mix the Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly distributed and lump-free.

This ensures that the cake will rise evenly.

Step 3: Cream the Fats and Sugar, Add Wet Ingredients

• 1/4 cup unsalted butter, at room temperature
• 1/2 cup canola oil
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 tsp vanilla extract

Place the room temperature unsalted butter, canola oil, and granulated sugar in a large mixing bowl.

Using a stand mixer fitted with the whisk attachment, beat them together for 2 minutes until the mixture is light and fluffy.

Add the eggs one at a time, mixing on medium speed until each egg is fully incorporated.

Then, add the sour cream and vanilla extract, mixing just until everything is combined.

Step 4: Combine Wet and Dry Ingredients, Fold in Oreos, and Bake

• dry ingredients from Step 2
• wet mixture from Step 3
• 3/4 cup milk, at room temperature
• 12 Oreo cookies, chopped

Add half of the flour mixture (from Step 2) to the wet ingredients (from Step 3), then mix on low speed just until combined.

Pour in the milk while the mixer is running, followed by the remaining dry ingredients.

Once mixed, gently fold in the chopped Oreo cookies, including only the larger chunks (reserve the tiny crumbs for another use).

Evenly distribute the batter among the three prepared cake pans, approximately 14 oz per pan.

Bake for 30–35 minutes, or until the cakes release from the edges of the pan and spring back when pressed lightly in the center.

Invert onto a cooling rack and allow the cakes to cool completely before frosting.

I always make sure the cake layers are fully cool—otherwise, the buttercream will melt!

Step 5: Soak Oreos for Frosting and Prepare Oreo Crumbs

• 6 Oreos, split in half
• 1/4 cup heavy cream
• 24 Oreos, finely ground

Split 6 Oreos in half and place them in the heavy cream, allowing them to soak and infuse while you prepare the buttercream.

In a food processor, finely grind 24 additional Oreos to create Oreo crumbs for the frosting.

Step 6: Make the Oreo Buttercream Frosting

• 1 cup unsalted butter, at room temperature
• 1/16 tsp salt
• 3 cups powdered sugar
• ground Oreos from Step 5
• Oreo-infused heavy cream from Step 5
• 2 tsp vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed until pale and fluffy, about 1–2 minutes.

Add the salt and powdered sugar, and mix on low speed until just combined.

Increase to medium-high speed and beat for at least five minutes, scraping the bowl occasionally, until the buttercream is light and smooth.

Add the ground Oreo crumbs (from Step 5) and beat until well combined.

Switch to the whisk attachment, then pour in the Oreo-infused heavy cream (from Step 5) and additional vanilla extract, beating for 2 more minutes until fluffy.

I like to beat the buttercream extra long to ensure it’s super smooth and easy to spread.

Step 7: Assemble and Frost the Cake

• cake layers from Step 4
• Oreo buttercream from Step 6
• soaked Oreos from Step 5

Place the first cake layer on a flat surface and spread one-fourth of the buttercream (from Step 6) over it.

Arrange a layer of the soaked Oreos (from Step 5) on top of the frosting, then cover them with a bit more buttercream.

Repeat this process for the second cake layer, and place the third cake layer on top.

Refrigerate the stacked cake for 30 minutes to firm it up before final frosting.

Step 8: Final Frosting and Oreo Topping

• remaining Oreo buttercream from Step 6
• 2 Oreos, crushed (for topping)

Spread the remaining buttercream over the top and sides of the chilled cake, using an offset spatula to work the frosting down the sides and a cake scraper to smooth the surface.

Let the edge form a natural ridge at the top if desired.

Generously top the cake with crushed Oreos and refrigerate for another 30 minutes before slicing and serving.

For an extra crunch, I love to sprinkle a few more crushed Oreos over each slice just before serving.

Rich Vanilla Cake with Oreo Frosting

Delicious Rich Vanilla Cake with Oreo Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 4

Calories 5450 kcal

Ingredients

  

For the cake layers:

• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, at room temperature
• 1/2 cup canola oil
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 tsp vanilla extract
• 3/4 cup milk, at room temperature
• 12 Oreo cookies, chopped

For the cookies and cream buttercream:

• 1 cup unsalted butter, at room temperature
• 1/4 cup heavy cream
• 1/16 tsp salt
• 3 cups powdered sugar
• 2 tsp vanilla extract
• 6 Oreos, split in half
• 24 Oreos, finely ground
• 2 Oreos, crushed (for topping)

Instructions

 

• Begin by bringing all ingredients to room temperature for even mixing. Meanwhile, preheat your oven to 350°F (177°C) if using convection, or 325°F (163°C) for a conventional setting. Grease and line three 6-inch cake pans to prevent sticking and ensure easy release after baking.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until the mixture is evenly distributed and lump-free. This ensures that the cake will rise evenly.
• Place the room temperature unsalted butter, canola oil, and granulated sugar in a large mixing bowl. Using a stand mixer fitted with the whisk attachment, beat them together for 2 minutes until the mixture is light and fluffy. Add the eggs one at a time, mixing on medium speed until each egg is fully incorporated. Then, add the sour cream and vanilla extract, mixing just until everything is combined.
• Add half of the flour mixture (from Step 2) to the wet ingredients (from Step 3), then mix on low speed just until combined. Pour in the milk while the mixer is running, followed by the remaining dry ingredients. Once mixed, gently fold in the chopped Oreo cookies, including only the larger chunks (reserve the tiny crumbs for another use). Evenly distribute the batter among the three prepared cake pans, approximately 14 oz per pan. Bake for 30–35 minutes, or until the cakes release from the edges of the pan and spring back when pressed lightly in the center. Invert onto a cooling rack and allow the cakes to cool completely before frosting. I always make sure the cake layers are fully cool—otherwise, the buttercream will melt!
• Split 6 Oreos in half and place them in the heavy cream, allowing them to soak and infuse while you prepare the buttercream. In a food processor, finely grind 24 additional Oreos to create Oreo crumbs for the frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed until pale and fluffy, about 1–2 minutes. Add the salt and powdered sugar, and mix on low speed until just combined. Increase to medium-high speed and beat for at least five minutes, scraping the bowl occasionally, until the buttercream is light and smooth. Add the ground Oreo crumbs (from Step 5) and beat until well combined. Switch to the whisk attachment, then pour in the Oreo-infused heavy cream (from Step 5) and additional vanilla extract, beating for 2 more minutes until fluffy. I like to beat the buttercream extra long to ensure it’s super smooth and easy to spread.
• Place the first cake layer on a flat surface and spread one-fourth of the buttercream (from Step 6) over it. Arrange a layer of the soaked Oreos (from Step 5) on top of the frosting, then cover them with a bit more buttercream. Repeat this process for the second cake layer, and place the third cake layer on top. Refrigerate the stacked cake for 30 minutes to firm it up before final frosting.
• Spread the remaining buttercream over the top and sides of the chilled cake, using an offset spatula to work the frosting down the sides and a cake scraper to smooth the surface. Let the edge form a natural ridge at the top if desired. Generously top the cake with crushed Oreos and refrigerate for another 30 minutes before slicing and serving. For an extra crunch, I love to sprinkle a few more crushed Oreos over each slice just before serving.