The Softest Oreo (Cookies & Cream) Cake You Will Ever Have

cakesbymk.com

½x

subheading: Oreo Cake:

14 Oreos - roughly chopped

2⅓ cups ( 300 g) flour - regular all purpose (see note 1 if you want to use cake flour)

¼ cup ( 25 g) cornflour - also known as cornstarch

½ tsp baking soda

1 tsp baking powder

½ tsp salt - omit if using salted butter

½ cup ( 113 g) unsalted butter - room temperature

½ cup ( 105 g) unflavoured vegetable oil - I use canola

1⅔ cups ( 332 g) white granulated sugar

3 large eggs - room temperature

1¼ tbsp vanilla essence/extract

1 tsp white vinegar

1½ cups ( 337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute

subheading: Oreo Buttercream Frosting:

14 Oreos - blended to fine crumbs

1½ cups ( 340 g) unsalted butter - room temperature

2¾ cups ( 350 g) icing sugar - also known as powdered sugar/confectioners sugar

1½ tsp vanilla essence/extract

1½ tbsp milk - heavy or whipping cream okay too

subheading: Extra for Decorating (optional):

3 Oreos (recommended) - to go it between the cake layers to add extra crunch/texture

4 Oreos (optional) - to decorate the sides of the cake (blended into fine crumbs)

10 to 12 Oreos (optional) - to put on the top of the cake

Directions at cakesbymk.com

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