This one-bowl Oreo cake is rich, moist, and filled with crushed cookies for the perfect cookies-and-cream flavor. Topped with a fluffy Oreo buttercream, it’s an easy, crowd-pleasing dessert that comes together in under an hour.
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer
- Measuring Cups
- Measuring Spoons
- Spatulas
- Parchment Paper
- 9-inch Round Cake Pan
- Fine Mesh Sieve
- Small pot
Ingredients
CAKE
- 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
OREO FROSTING
- 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!
