Golden Oreo Cake

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5 from 1 vote

three tiered golden oreo vanilla cake with golden oreo buttercream

Prep Time25

Cook Time25

Cooling time2

Total Time2 50

Course: Dessert

Cuisine: American

Servings:

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