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!

Preparation Time	30-45 minutes
Cooking Time	30-35 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

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 (I use King Arthur all-purpose flour)
• 1 tsp vanilla extract
• 12 Oreo cookies, chopped (keep some larger pieces for texture)
• 3/4 cup milk, at room temperature
• 1/2 tsp salt
• 1/4 cup unsalted butter, at room temperature (softened for easier mixing)
• 1 1/2 cups sugar
• 3 large eggs, at room temperature (brings better emulsification)
• 1/2 cup canola oil (or any neutral oil)
• 1 tbsp baking powder
• 3/4 cup sour cream, at room temperature (for richness and tang)

For the cookies and cream buttercream:

• 3 cups powdered sugar (sifted to remove lumps)
• 2 Oreos, crushed (for topping garnish)
• 24 Oreos, finely ground (creates smooth frosting texture)
• 6 Oreos, split in half (for cake decoration)
• 1/4 cup heavy cream (makes it extra creamy)
• 1/16 tsp salt
• 1 cup unsalted butter, at room temperature (I prefer Kerrygold for this)
• 2 tsp vanilla extract

Step 1: Prepare Equipment and Mise en Place

• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 12 Oreo cookies, chopped

Preheat your oven to 350°F for convection or 325°F for conventional ovens.

Prepare three 8 or 9-inch cake pans by greasing and flouring them or lining with parchment paper.

While the oven preheats, measure out all your dry ingredients (flour, baking powder, salt) and set them in a bowl.

For the best cake texture, ensure your butter, eggs, sour cream, and milk are all at room temperature—this helps with proper emulsification and a lighter crumb.

Chop 12 Oreos into varied sizes (some larger pieces for texture, some smaller), and set aside.

Sift your powdered sugar for the frosting to remove any lumps.

Step 2: Create the Cake Batter

• 1/4 cup unsalted butter, softened
• 1/2 cup canola oil
• 1 1/2 cups 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
• dry ingredient mixture from Step 1
• chopped Oreos from Step 1

In a large mixing bowl, beat together the softened butter, canola oil, and sugar for about 2 minutes until light and fluffy—this creaming step incorporates air for a tender crumb.

Add the three room-temperature eggs one at a time, mixing well after each addition to ensure proper emulsification.

Stir in the sour cream and vanilla extract until fully incorporated.

Now alternate adding the dry ingredients with the milk: add half of the dry mixture from Step 1, mix until just combined, pour in the milk, then add the remaining dry mixture.

Fold in the chopped Oreos from Step 1, being careful not to overmix once the flour is incorporated, as this prevents a tough cake.

Divide the batter evenly among the three prepared pans.

Step 3: Bake and Cool the Cake Layers

Place the three filled pans in the preheated oven and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The cakes should be golden and spring back lightly when touched.

Remove from the oven and allow the cakes to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.

This step is crucial—I always wait until the cake is completely cool before frosting, otherwise the frosting will melt and slide right off.

Step 4: Prepare Frosting Components

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

While the cakes cool, prepare your frosting ingredients.

Place the 6 Oreos you’ll use for layering into a small bowl and cover them with the heavy cream, allowing them to soften and absorb the cream for about 10 minutes.

This creates a delicious Oreo paste.

Separately, finely grind the 24 Oreos (you can use a food processor) until they resemble fine breadcrumbs with some slightly larger pieces—this creates a smooth, flavorful frosting without being too gritty.

Step 5: Make the Oreo Buttercream Frosting

• 1 cup unsalted butter, at room temperature
• 1/16 tsp salt
• 3 cups powdered sugar, sifted
• finely ground Oreos from Step 4
• 2 tsp vanilla extract
• 1/4 cup heavy cream

In a clean bowl, beat the softened butter for 1 to 2 minutes until it’s pale and creamy.

Add the salt and powdered sugar, mixing on low speed until combined, then increase the speed and beat for about 5 minutes until light and fluffy.

Fold in the ground Oreos from Step 4, then add the vanilla extract and the remaining heavy cream, beating for another 2 minutes until smooth and spreadable.

I prefer using Kerrygold butter for this frosting because its higher butterfat content creates an incredibly luxurious, almost silky texture that regular butter can’t quite match.

Step 6: Assemble and Frost the Layer Cake

• cooled cake layers from Step 3
• Oreo buttercream frosting from Step 5
• soaked Oreos from Step 4

Place the first cooled cake layer on your serving plate or cake board.

Spread about one-fourth of the Oreo frosting from Step 5 over the top, then arrange the soaked Oreos from Step 4 (with their cream) over the frosting, and top with another layer of frosting.

Set the second cake layer on top and repeat the process: frosting, soaked Oreos, frosting.

Place the third cake layer on top and refrigerate the assembled cake for about 30 minutes so it sets and becomes easier to frost on the outside without the layers shifting.

Step 7: Finish and Decorate

• frosted cake from Step 6
• 2 Oreos, crushed

Remove the chilled cake from the refrigerator and spread the remaining Oreo buttercream frosting from Step 5 over the top and sides, using an offset spatula or knife for smooth, even coverage.

Top the cake with the 2 crushed Oreos, sprinkling them across the top for garnish.

Refrigerate for a final 30 minutes before serving to allow the frosting to set completely and make for clean slices.

This also helps the flavors meld beautifully, so the cake actually tastes better the next day if you can wait that long!