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Oreo Delight Cake

Oreo Delight Cake

Discover the Ultimate Oreo Delight Cake: a moist vanilla cake with crunchy Oreos and creamy Oreo frosting. Perfect for any celebration! Bake it today.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 cup unsalted butter, softened
  • 0.5 cup canola oil
  • 1.5 cups granulated sugar
  • 3 large eggs, at room temperature
  • 0.75 cup heavy cream, at room temperature
  • 1 teaspoon vanilla extract
  • 0.75 cup milk, at room temperature
  • 0.25 cup heavy whipping cream, for frosting
  • 1 cup unsalted butter, softened, for frosting
  • 3 cups powdered sugar, for frosting
  • 2 teaspoons vanilla extract, for frosting

Equipment

  • Stand mixer or hand mixer
  • Three 6-inch round cake pans
  • Parchment paper
  • Mixing bowls (various sizes)
  • Whisk and spatulas

Method
 

  1. Preheat your oven to 350°F (177°C) for convection or 325°F (163°C) for conventional.
  2. Grease and line three 6-inch cake pans with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a stand mixer, beat together butter, canola oil, and sugar for 2 minutes until creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in heavy cream and vanilla extract until combined.
  7. Add half the dry ingredients, mix until almost combined, then pour in all the milk.
  8. Finish with the rest of the dry ingredients and gently fold in chopped Oreos.
  9. Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For the frosting, dip 6 Oreo halves in heavy whipping cream and set aside.
  12. Pulse the remaining 18 Oreos in a food processor until fine crumbs.
  13. Beat softened butter until creamy, then add salt and powdered sugar, mixing on low speed.
  14. After combined, beat on medium-high for 5 minutes until fluffy, then fold in ground Oreo crumbs.
  15. Switch to whisk attachment, add infused cream and vanilla extract, and whisk for 2 more minutes.
  16. Assemble the cake: Place the first layer on a stand and spread a quarter of the frosting on top.
  17. Press in cream-dipped Oreo halves in a circle, cover with more frosting, then repeat with the second layer.
  18. Add the third layer and chill the cake for 30 minutes to set the frosting.
  19. Frost the top and sides of the cake with the remaining frosting and sprinkle crushed Oreos on top.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For a different flavor, try using Golden Oreos or Mint Oreos. Ensure all ingredients are at room temperature for a smooth batter. Store the cake in the refrigerator for up to 4 days or freeze unfrosted layers for longer storage. Let the cake sit at room temperature for 30-60 minutes before serving for the best texture.
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