Name: Golden Oreo Cake with Oreo Buttercream Frosting Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 cups All Purpose flour; 2/3 cups 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); 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

Ingredients

3 cups all purpose flour

2/3 cups 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, at 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 dust three 9-inch cake pans with flour, then line the bottoms with parchment paper rounds to prevent sticking.

Step 2: In a medium bowl, whisk together the all purpose flour, salt, baking powder, and baking soda. Set this dry mixture aside.

Step 3: Using a stand mixer or large bowl, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.

Step 4: Add the 3 eggs, 2 egg whites, and vanilla extract to the butter and sugar mixture. Beat on high speed until well combined, again scraping the bowl as needed.

Step 5: Reduce the mixer speed to low and gradually add the dry flour mixture just until combined. Slowly pour in the buttermilk while mixing on low, mixing only until combined. Finally, fold in the finely ground golden Oreo crumbs until evenly distributed.

Step 6: Evenly divide the batter among the three prepared pans. For best results, weigh them to ensure equal amounts. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans on a wire rack.

Step 7: To make the frosting, beat the butter in a large bowl on medium speed until creamy. Gradually add the confectioners’ sugar, heavy cream, vanilla extract, ground golden Oreos, and salt while mixing on low. Increase mixer speed to high and beat for 2 minutes until fluffy.

Step 8: Assemble the cake by placing one cake layer on your cake stand or serving plate. Spread 1½ cups of frosting evenly over the top. Repeat with the second layer and frosting. Add the third cake layer and cover the entire cake with the remaining frosting.

Step 9: Garnish the cake with additional golden Oreos as desired. Refrigerate the cake for at least 1 hour before slicing to allow the frosting to set.

Tips & Variations

Ensure all your wet ingredients like eggs and buttermilk are at room temperature to help the batter mix evenly and rise properly.

For a more intense Oreo flavor, increase the amount of finely ground golden Oreos in the batter or frosting.

You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes before using.

Use a serrated knife or cake leveler to trim the cake layers evenly for a professional finish.

Storage

Store the Golden Oreo Cake covered in the refrigerator for up to 4 days. Before slicing, allow the cake to sit at room temperature for about 20 minutes to soften the buttercream. You can freeze the cake layers (without frosting) wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling.

FAQs

Can I use regular Oreos instead of golden Oreos?

Yes, regular Oreos can be used, but note that they will add a chocolate flavor and dark specks to the cake, changing the color and taste compared to the golden version.

What if I don’t have a food processor to grind the Oreos?

You can place Oreos in a sealed plastic bag and crush them with a rolling pin until finely ground. It may take a little extra time but will work fine for both the batter and frosting.