Serves 12 (Approximately)
Total Time: 2+ Hours
- Oreo Infused Milk
- 1 cup milk
- 8 oreo cookies (standard size)
- Oreo Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 / 2 teaspoon salt
- 3 / 4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 / 4 cup of the oreo infused milk, room temperature
- 12 oreo cookies (standard size)
- Oreo Cream Cheese Filling
- 36 oreos (equal to a standard 14 oz package)
- 8 oz cream cheese
- Vanilla Cream Cheese Frosting
- 16 oz (2 standard sized packs) cream cheese, room temperature
- 1 cup (16 tablespoons) unsalted butter, slightly cooler than room temperature
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- For Decorating (optional)
- 1 / 2 cup dark chocolate chips
- 2 tablespoons milk
- Additional oreo cookies (I used mini oreos)
Oreo Infused Milk
To make the oreo infused milk, add one cup of milk and 8 oreos to a bowl. Use a spoon and gently mix together, completely covering the oreos with the milk. Let this sit for 10 minutes.
Strain this mixture through fine mesh and set aside to use milk as directed in the recipe.
Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.
In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.
In a medium mixing bowl, whisk together cake flour, baking powder and salt.
Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and 3/4 cup of oreo milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will cause the cake to become dry once baked.
Use a sharp knife or a rolling pin to break 12 oreos into smaller pieces. However, do not finely crush the oreos. You will still want to have some larger chunks of oreos in the cake. Carefully fold the broken oreos into your batter until just incorporated.
Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.
Remove the cakes from the cake pans and place on a wire rack to let cool completely.
Oreo Cream Cheese Filling
While the cakes are baking or cooling, prepare the oreo cream cheese filling. To a high speed blender or food processor, add 36 oreos. Pulse or blend until the oreos resemble a fine crumb and no large pieces remain. Add in the cream cheese and pulse/blend again until fully incorporated.
Using an additional cake pan, line with foil or plastic wrap, and spread the oreo filling in an even layer. Take this cake pan and place in the refrigerator or freezer to chill while you prepare the frosting and wait for the cake to completely cool. This step will make it easier to assemble your cake, as the oreo filling will be too thick to spread otherwise. (Note: This is the same method used in my chocolate chip cookie dough cake recipe)
Vanilla Cream Cheese Frosting
In a large mixing bowl or in a standard mixer, beat the cream cheese and butter until light and fluffy (approximately 2 minutes). Add in vanilla extract and a pinch of salt. Gradually begin to add in powdered sugar and continue to mix. If the buttercream appears to thick to spread, slowly add in milk a tablespoon at a time until desired consistency is reached.
To a cake stand or large plate, spread a thin layer of your cream cheese frosting.
Place one of the cake layers onto the stand. Spread a layer of cream cheese frosting about 1/2 inch thick.
Remove the oreo filling layer from the refrigerator or freezer, and carefully take the layer out of the pan. Place this layer onto your cream cheese frosting on your cake. Lightly press down.
Spread an additional 1/2 inch layer of cream cheese frosting
Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.
Cover the entire cake with a thin layer of frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for about 20 minutes before using the remaining frosting to completely cover and frost the cake.
(optional chocolate topping) In a small microwavable bowl, combine dark chocolate chips with milk. Microwave in 20 second intervals, stirring after each interval, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable. Use a spoon to create large puddles around the top of the cake (as shown in the photo) and some drips down the sides of the cake. Before the chocolate hardens, use leftover cream cheese frosting to create dollops around the edge of the cake and press in additional oreo cookies as decoration.
Let the chocolate completely set before slicing. This cake should serve approximately 12 people. Enjoy!
Note: Cake is best enjoyed the day it is made. If leftovers remain, make sure to store in an air-tight container.