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    Home » Recipes » Desserts » Golden Oreo Cake

    Published: Feb 9, 2023 · Modified: Mar 9, 2023 by Cari · This post may contain affiliate links. · Leave a Comment

    Golden Oreo Cake

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    This is the best cake I've ever made and I never thought I'd say this about golden oreo. This golden oreo cake was so delicious and moist, it was the perfect birthday cake.

    Baking this cake was inspired by the golden oreo cake offered at Gideon's Bakehouse. I'm a big fan of Gideon's bakehouse in Orlando, FL and have made a few recipes inspired by them.

    Why you'll love tis golden oreo birthday cake

    • Perfect treat for the golden oreo lover in your life
    • Golden oreo cookie pieces are in every bite of this cake
    • Perfect cake for kids and adults

    Equipment you'll need to make this oreo cake

    • Cakeboard
    • 3 nonstick cake pans
    • Stand mixer
    • Parchment paper
    • Ice cream scoop
    • Offset frosting spatula

    Ingredients

    • All Purpose flour
    • Golden oreo cookies
    • Salt
    • Baking powder
    • Baking soda
    • Unsalted butter
    • Granulated sugar
    • Large eggs
    • Pure vanilla extract
    • Buttermilk

    Instructions

    • Preheat oven to 350°F. Grease and dust with flour three 9-inch cake pans, line with parchment paper rounds and set aside
    • Place your oreos in a food processor and pulse until the oreos are fine crumbs.

    Make the cake

    •  In a medium bowl, whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
    • In a large bowl or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients to the wet ingredients until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. Lastly, mix in the golden oreo fine crumbs. Mix until well combined, be sure to scrape the sides of the bowl.
    • Pour cake batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Tap the cake pans to get rid of any air pockets in the batter. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

    Make the golden oreo buttercream

    • In a large bowl, beat the butter on medium speed until creamy. Add powdered sugar, heavy cream, vanilla extract, golden oreos and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.

    Assemble the cake

    • Once the cakes have reached room temperature, you can begin assembling the cake. Place 1 cake layer on your cake stand and evenly cover the top with 1 and ½ cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and ½ cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides of the entire cake using an offset spatula. Garnish the top of your cake with extra oreos or the sides with chopped cookies,
    • Refrigerate cake for at least 1 hour before slicing.

    Tips for making the perfect golden oreo cake

    Here are the tips and tricks I use to make the perfect old fashioned carrot cake:

    • When scooping the batter into the cake pans, I use an ice cream scoop to make sure I get equal amounts of batter into each pan.
    • When putting the cake layers in the fridge to cool, I place them upside down (parchment paper side up) to help flatten the tops and avoid the need to cut off the tops to level them off.
    • When scooping the frosting between cake layers, I use the same ice cream scoop to make sure each layer has an even amount of frosting.

    Variations and substitutions

    • Don't like golden oreos? Opt instead for a oreo cake with regular oreos.
    • Don't want to use regular butter? Opt instead for vegetable oil or coconut oil
    • Don't feel like making your cake batter from scratch? Use a yellow cake mix and add in the oreo crumbs.
    • Interested in cupcakes instead of a big cake? This recipe will make about 3 dozen cupcakes. Fill cupcake liners ⅔ full. Bake at 350°F for 20 minutes.
    • If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and ½ cups. 

    Storage

    This cake can be stored in an airtight container for upto 2 days and in the refrigerator for upto 5 days.

    Check out these other dessert recipes

    • coconut dulce de leche cake
      Coconut Dulce De Leche Cake
    • instant pot dulce de leche
      Instant Pot Dulce De Leche
    • dulce de leche cortada
      Dulce De Leche Cortada Recipe (Curdled Milk Dessert)
    • pumpkin cheesecake with biscoff crust
      The BEST Pumpkin Cheesecake with Biscoff Crust
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    Golden Oreo Cake

    three tiered golden oreo vanilla cake with golden oreo buttercream
    Prep Time25 mins
    Cook Time25 mins
    Cooling time2 hrs
    Total Time2 hrs 50 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 802kcal
    Author: Cari

    Ingredients

    • 3 cups All Purpose flour
    • ⅔ cups of golden oreos finely ground in a food processor
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • ¾ 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
    • ⅓ cup heavy cream
    • 1 teaspoons pure vanilla extract
    • ⅛ teaspoon salt
    • Additional golden oreos for garnish

    Instructions

    • Preheat oven to 350°F. Grease and dust with flour three 9-inch cake pans, line with parchment paper rounds,
    • Make the cake: In a medium sized bowl, whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
    • In a large bowl or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. Lastly, mix in the golden oreo crumbs. Mix until well combined.
    • Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
    • Make the frosting: In a large bowl, beat the butter on medium speed until creamy. Add confectioners’ sugar, milk, vanilla extract, golden oreos and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.
    • Assemble the cake: Place 1 cake layer on your cake stand and evenly cover the top with 1 and ½ cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and ½ cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Garnish with golden oreos.
    • Refrigerate cake for at least 1 hour before slicing.

    Notes

    Tips for making the perfect golden oreo cake

    Here are the tips and tricks I use to make the perfect old fashioned carrot cake:
    • When scooping the batter into the cake pans, I use an ice cream scoop to make sure I get equal amounts of batter into each pan.
    • When putting the cake layers in the fridge to cool, I place them upside down (parchment paper side up) to help flatten the tops and avoid the need to cut off the tops to level them off.
    • When scooping the frosting between cake layers, I use the same ice cream scoop to make sure each layer has an even amount of frosting.

    Variations and substitutions

    • Don't like golden oreos? Opt instead for a oreo cake with regular oreos.
    • Don't want to use regular butter? Opt instead for vegetable oil or coconut oil
    • Don't feel like making your cake batter from scratch? Use a yellow cake mix and add in the oreo crumbs.
    • Interested in cupcakes instead of a big cake? This recipe will make about 3 dozen cupcakes. Fill cupcake liners ⅔ full. Bake at 350°F for 20 minutes.
    • If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and ½ cups. 

    Storage

    This cake can be stored in an airtight container for upto 2 days and in the refrigerator for upto 5 days.

    Nutrition

    Serving: 1slice | Calories: 802kcal | Carbohydrates: 122g | Protein: 6g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 484mg | Potassium: 117mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1565IU | Vitamin C: 0.04mg | Calcium: 103mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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