OREO Vanilla Cake

Updated: Aug 22

The softest vanilla cake with lots of OREO cookie pieces and a cookies and cream Buttercream! The black buttercream stripes are made with black cocoa powder only - it will not stain your teeth!

The softest vanilla cake lots of OREO cookie pieces and an indulgent OREO buttercream! Perfect for OREO lovers!

frosted cake

How to achieve deep black buttercream?

The key to achieving a beautiful intense black buttercream is making it ahead of time! Letting it sit over night intensifies the color immensely! When making black buttercream it always has a grey color in the beginning and even microwaving might not achieve the same color intensity as letting it sit for some time. Additionally, you will need less black cocoa to achieve a deep black color if you make it ahead.

If you do not have enough time to let it sit overnight, you can try to microwave the buttercream to achieve a darker color. For this method separate a small amount of your frosting in a microwave save bowl and mix in enough black cocoa for the whole buttercream that you wish to dye. Microwave the buttercream for about 10 seconds

I like using black cocoa to color buttercream since it has a good flavor and it works like powder food coloring. Black cocoa does not stain your teeth like black liquid food coloring would.

cake slice

OREO Vanilla Cake

cake slice marble cake

Ingredients for 3 8-inch cake layers

OREO vanilla cake:

1 3/4 cups (350 g) sugar

3 3/4 cups (450 g) all purpose flour

1/2 cup (60 g) cornstarch

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

5 eggs

1 1/2 cups (360 ml) butter milk

1/3 cup (80g) unsalted butter, softened

3/4 cup (175 ml) vegetable oil

4 teaspoons vanilla

15 crushed OREO cookies

OREO buttercream:

2 cups (454 g) butter

12 egg whites

3 cups (600 g) sugar

1 tsp vanilla

2 cups OREO cookie crumbs (only black cookie part), sifted

1/3 cup (35 g) black cocoa powder

1/2 cup (60 g) powdered sugar (for swirls on top)

For the ganache drip:

1/4 cup (75 ml) heavy cream

3 oz (100 g) dark chocolate


Step 1:

Start off with a medium sized bowl. Sift in flour, baking soda, baking powder and cornstarch. In a large mixing bowl combine the sugar, butter, salt, and oil. Mix for about 4 minutes. The mixture should be very fluffy and lighter in color. Add eggs, vanilla and butter milk. Mix it until fluffy. Sift flour, cornstarch, baking powder and baking soda for about 5 times before sifting it into the mixing bowl. Mix the batter until everything is thoroughly incorporated.

Step 2:

Divide the batter evenly among 3 8-inch cake pans. Add the OREO cookie pieces and mix them in. Bake for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes then remove the pan and cover the cake layers with cling wrap and freeze them until needed.