Dessert

Golden Oreo Cake Recipe

ByElla Hart October 19, 2025October 19, 2025

Introduction

This Golden Oreo Cake is a delightful twist on the classic chocolate Oreo dessert, featuring the sweet and buttery flavor of golden Oreos baked right into a moist, tender cake. Topped with a rich Golden Oreo buttercream, it’s a show-stopping treat perfect for celebrations or anytime you crave something special.

A round cake with two layers covered in light beige, slightly textured frosting stands on a wooden cake stand. Around the bottom edge of the cake are golden sandwich cookies sliced in half and placed upright, evenly spaced. On the top edge, there are six large swirls of whipped cream, each topped with a whole golden sandwich cookie standing vertically. The background is a dark blue, and the cake is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2/3 cup golden Oreos (finely ground in a food processor)
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1½ cups unsalted butter (softened to room temperature)
2 cups granulated sugar
3 large eggs (at room temperature)
2 large egg whites (at room temperature)
1 tablespoon pure vanilla extract
1½ cups buttermilk (room temperature)

Golden Oreo Buttercream:

1½ cups unsalted butter (room temperature)
4½ cups confectioners’ sugar
1 cup golden Oreos (finely ground in a food processor)
1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Additional golden Oreos for garnish

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour three 9-inch cake pans, then line the bottoms with parchment paper rounds to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set this dry mixture aside.
Step 3: In a large bowl or stand mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2-3 minutes. Scrape the bowl as needed.
Step 4: Add the eggs, egg whites, and vanilla extract to the butter mixture. Beat on high speed until fully combined, scraping down the bowl as needed.
Step 5: Lower the mixer speed to low and add the dry ingredient mixture, mixing just until combined. Still on low speed, pour in the buttermilk and mix until incorporated.
Step 6: Stir in the finely ground golden Oreo crumbs until evenly distributed throughout the batter.
Step 7: Divide the batter evenly among the prepared pans. For best results, weigh each pan to ensure even layers. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool completely in their pans set on a wire rack before removing and assembling.
Step 9: To make the frosting, beat the butter on medium speed until creamy. Add the confectioners’ sugar, heavy cream, vanilla extract, golden Oreo crumbs, and salt. Start mixing on low, then increase to high speed and beat for 2 minutes until fluffy.
Step 10: Assemble the cake by placing one layer on a cake stand or plate. Spread about 1½ cups of frosting evenly on top. Repeat with the second layer and frosting. Add the third cake layer and cover the entire cake with the remaining frosting.
Step 11: Garnish the top and sides with additional golden Oreos as desired. Refrigerate the cake for at least 1 hour before slicing to allow the frosting to set.

Tips & Variations

For a smoother cake crumb, sift the flour before measuring and mixing with the other dry ingredients.
If you don’t have buttermilk, substitute by adding 1½ tablespoons of lemon juice or white vinegar to 1½ cups of milk and let sit for 5 minutes.
Add a pinch of cinnamon to the dry ingredients for a subtle warm spice that complements the golden Oreos.
For extra crunch, gently fold in some chopped golden Oreos into the batter or sprinkle between layers.
Use a serrated knife to level the cakes if they dome unevenly while baking for neater stacking.

Storage

Store the assembled Golden Oreo Cake covered, in the refrigerator, for up to 4 days. To keep it fresh, place it in an airtight container or cover with plastic wrap. When ready to serve, remove from the refrigerator about 30 minutes beforehand to allow the buttercream to soften slightly for easier slicing.

How to Serve

A tall cake with three layers covered in rough textured beige cream sits on a wooden stand. Along the base, there is a row of halved golden sandwich cookies standing vertically. On top of the cake, six swirls of the same beige cream are evenly spaced around the edge, each topped with a golden sandwich cookie placed upright. The cake is set against a dark blue background with soft flowers visible on one side. The surface below has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers a day or two in advance and keep them wrapped tightly in plastic wrap at room temperature or refrigerated. Make and assemble the frosting the day you plan to serve for best freshness.

Can I use regular Oreos instead of golden Oreos?

While you can use regular Oreos, keep in mind the color and flavor of the cake and buttercream will change to a more classic chocolate Oreo taste. Adjust the amount of Oreo crumbs in the frosting to suit your preference.