Quick Oreo Cake with Oreo Buttercream (One-Bowl Recipe)
If I’m being honest, I always knew I liked Oreos but didn’t know I LOVED them until the last few years. And I know I’m not alone. So this simple Oreo cake with Oreo buttercream is for all my Oreo lovers out there.
Personally, I love a single-layer cake. Often, you don’t need two layers to get the job done, and it ends up making way more than most people need. An added bonus to this already delicious bake!
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OREO CAKE with OREO BUTTERCREAM
This cake whips together quickly in one bowl (we love!). You’ll start with the wet ingredients (except the boiling water!) and then sift in the dry. Yes, I’m a big proponent of sifting in your dry ingredients for, at a minimum, no unwanted clumps.
The Oreo frosting comes together while your cake cools and is really just a simple buttercream with more crushed Oreos folded in. Once assembled, I like to add even more Oreo crumbles on top! I mean, it’s an OREO cake.
With all these bits of Oreo, I think the cake is even better the next day. Since time only allows the flavors to become even more chocolatey and delicious.
How big should my crushed Oreos be? You want a mix of crumbs, for both flavor and bite. When crushing, the majority will likely be fine, but have some dime-sized or smaller crumbles in your mixture as well.
INGREDIENTS
- Buttermilk: adds moisture that keeps the cake soft and tender.
- Canola oil: provides richness and helps create a moist, fluffy crumb.
- Egg: binds the ingredients and adds structure to the cake.
- Vanilla extract: enhances flavor and rounds out the chocolate and Oreo flavors.
- All-purpose flour: forms the base structure of the cake.
- Granulated sugar: sweetens the batter and helps it stay moist.
- Dutch-processed cocoa powder: gives the cake a deep, smooth chocolate flavor.
- Baking powder & baking soda: leavening agents that help the cake rise evenly.
- Salt: balances sweetness and enhances the overall flavor.
- Crushed Oreos: add texture, flavor, and that signature cookies-and-cream crunch.
- Boiling water: intensifies the cocoa flavor and keeps the cake batter smooth.
- Unsalted butter: the base of the frosting, adding richness and a creamy texture.
- Powdered sugar: sweetens and thickens the Oreo buttercream.
- Milk: thins the frosting to a smooth, spreadable consistency.
What is the purpose of hot water in chocolate cake? Boiling water will help “bloom” the chocolate in the cake, intensifying the flavor. Additionally, it will make for an extra moist cake.
HOW TO MAKE OREO CAKE WITH OREO BUTTERCREAM
Preheat the oven to 350°F, then grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the buttermilk, oil, egg, and vanilla extract until combined. Add in the sugar and salt, then sift in the flour, cocoa powder, baking soda, and baking powder. Mix until the batter is smooth and no dry spots remain.
Fold in the crushed Oreos, then carefully stir in the boiling water until fully incorporated. Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Meanwhile, make the Oreo buttercream by beating the room-temperature butter until smooth, then sifting in the powdered sugar and mixing until light and fluffy. Add the milk and vanilla, stirring until creamy, then fold in the Oreo crumbs.
Spread the buttercream evenly over the cooled cake and finish with extra Oreo crumbs on top before slicing and serving.
3 reasons you’ll love this Oreo cake
TIPS & VARIATIONS
- When crushing your Oreo cookies, place them in either a zip-top bag or a food processor. If doing by hand, you can use a rolling pin or a glass to crush them. Have a mix of crumbles, from dime-sized to fine crumbs.
- Don’t worry if your cake is a little crinkled on top once baked. Some of the crushed Oreos will sit towards the top, giving it a ripple.
- Make sure your butter is room temperature before whipping it into your Oreo buttercream. This will ensure a smooth frosting (and no bits of unmixed butter)!
- Save some extra Oreo crumbs for topping the cake once you’ve frosted it. This will enhance the Oreo flavor, making it even better the next day, since all the Oreo bits will have time to soften and flavor the frosting even more!
MAKING AHEAD & STORING
The Oreo buttercream can be made in advance and kept in either the fridge or freezer until you’re ready to assemble. It can be stored in the fridge for up to 2 weeks or in the freezer for 3 months. It will keep at room temperature for roughly 2 days, but if making in advance, it’s not worth it to store that way (and risk it spoiling).
Once assembled, your Oreo cake with Oreo buttercream should be stored in an airtight container in the fridge, where it will keep for up to a week. Additionally, you can freeze (I recommend slicing before freezing for easy grabs). The frosted cake will keep in the freezer for up to 3 months.
MORE OREO RECIPES
- Chocolate Oreo Cookies with Peanut Butter Ganache
- Easy Oreo Dirt Dip
- No-Bake Oreo Crust Pie with Four Flavors
- White Chocolate Raspberry Cheesecake with Oreo Crust
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer
- Measuring Cups
- Measuring Spoons
- Spatulas
- Parchment Paper
- 9-inch Round Cake Pan
- Fine Mesh Sieve
- Small pot
Ingredients
- ½ cup buttermilk
- ¼ cup canola oil
- 1 large egg
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- ¼ cup unsweetened Dutch-processed cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup crushed Oreos approx. 6-7 cookies
- ¼ cup boiling water
- 1 cup unsalted butter room temp
- 3 cups powdered sugar
- ½ cup crushed Oreos approx 6 cookies plus extra for topping
- 3 tbsp milk
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper
- In a large mixing bowl, whisk together buttermilk, oil, egg, and vanilla extract
- To the bowl, and in sugar and salt. Then sift in flour, cocoa powder, baking soda, and baking powder. Mix until smooth
- Fold in crushed Oreos, then carefully mix in boiling water
- Pour batter into cake pan and bake for 20-25 minutes. Cake is done when a toothpick inserted comes out clean with a few moist crumbs. Don’t worry if the top is crinkled!
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
- For the Oreo buttercream, beat your room-temperature butter with a mixer in a bowl until smooth. Then sift in your powdered sugar and mix until combined. Stir in your milk and vanilla before folding in your ½ cup of Oreo crumbs.
- Spread your Oreo buttercream on top of your cooled cake and top with extra Oreo crumbs. Slice and enjoy!
Incredible!
Thanks so much!