Golden Oreo Cake
Get ready to fall in love with this Golden Oreo Cake, a soft, fluffy vanilla cake layered with crushed Golden Oreos, silky Oreo buttercream, and a dreamy white chocolate ganache. If you’re looking for a showstopper dessert that’s just as fun as it is delicious, this is the one!
This cake was born out of our obsession with Golden Oreos. We wanted something a little nostalgic, a little playful, and totally decadent, and this cake delivers on all fronts. It’s perfect for birthdays, celebrations, or just because you’re craving something extra sweet.
Looking for more playful dessert recipes? Check out our Oreo Fluff, No Bake Oreo Pie, or Oreo Brownie Trifle for even more baking fun!
Table of contents
Why You’ll Love This Recipe
- Packed with cookie flavor: Every bite has crushed Golden Oreos baked right into the cake.
- Dreamy textures: Light, tender cake paired with creamy frosting and a white chocolate drip.
- Perfect for parties: It looks fancy but is easy enough for home bakers.
- Versatile and customizable: Change up the Oreos or swap the ganache for sprinkles!
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses pantry staples and a few fun additions to create a cake that’s bursting with flavor. The base cake is a simple vanilla mix made special with crushed Golden Oreos. The frosting is a rich buttercream with extra cookie crumbs for flavor and texture, and the white chocolate ganache on top takes it over the top.
Variations
- Use chocolate Oreos: For a cookies and cream twist.
- Try a flavored frosting: Like strawberry or lemon to complement the vanilla cake.
- Make it a sheet cake: Skip the layers and keep it simple.
- Add sprinkles: For a colorful birthday party vibe.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat butter and sugar, add eggs and vanilla.
- Alternate adding flour and milk; fold in crushed Oreos.
- Bake layers until a toothpick comes out clean. Cool cakes completely.
- Make buttercream and fold in cookie crumbs for layer filling. Assemble layers with cookie frosting in between.
- Frost outside with plain buttercream.
- Prepare ganache, pour over top, and decorate with cookie crumbs.
Expert Tips
- Use room temperature ingredients for best mixing.
- Don’t overmix once you add the flour.
- Use cake strips for even baking.
- Chill the cake before adding ganache for better drip control.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can bake the layers a day ahead and frost the next day. Just wrap the cooled cakes tightly and store at room temp.
You can use two 8” pans instead, just increase the baking time slightly and check with a toothpick.
Absolutely! It adds a pretty finish, but the cake is still delicious without it.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Golden Oreo Cake
Equipment
- Electric mixer
- 3 6-inch cake pans
- cooling rack
- mixing bowls
- Offset Spatula
- Food processor (for crushing cookies)
Ingredients
Ingredients:
- ¾ cup butter softened
- 1 ½ cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 ¼ cups flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup milk
- 12 crushed golden oreo cookies
Frosting:
- 1 ½ cups butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 Tablespoons heavy cream
- ¾ cup finely crushed golden oreo cookies –just the cookie-no filling divided
Ganache:
- 6 ounces white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350 degrees. Spray 3 – 6” cake pans with nonstick cooking spray containing flour and set aside.
- In a large bowl, use an electric mixer to beat the sugar and butter together until it has lightened in color, about 2-3 minutes.
- Add in the eggs, one at a time, beating each time thoroughly to combine each egg before adding the next.
- Add the vanilla with the last egg and beat until the mixture is light and fluffy.
- Alternate adding the flour and the milk, beginning and ending with the flour, adding the baking powder and salt with one of the flour additions.
- Add the crushed cookies and use a spatula to fold the cookies into the batter.
- Divide the batter evenly between the 3 baking pans (a kitchen scale can be handy).
- Place the pans in the oven and bake for 30-32 minutes, or until a toothpick comes out cleanly.
- Let the cake cool in their pans for about 10 minutes before turning them out onto a cooling rack to come to room temperature.
- To make the frosting, place the butter in a large bowl and beat with an electric mixer until the color has lightened, about 2-3 minutes.
- Add in the powdered sugar and vanilla and continue to mix. If the frosting is too stiff, start by adding 2 tablespoons of heavy cream until it has loosened (adding more if needed).
- In a food processor, place the cookies (again–no filling, just the cookie) and pulse until the cookies have turned into fine crumbs, taking care there are no large pieces.
- Transfer about 1 cup of frosting into a smaller bowl and add ½ c of the crumbs to the smaller bowl of frosting and mix. This frosting will be used in between the layers of cake only.
- To assemble the cake, start by placing the first layer of cake on a cake plate/pedestal with the flat side down.
- Scoop about ½ c of cookie frosting and spread it in an even layer over the top of the cake.
- Take the next layer and place it with the flat side up.
- Scoop about ½ c of the cookie frosting and spread it in an even layer over the top of the cake.
- Place the top layer of cake with the flat side up.
- Scoop the remaining plain frosting onto the top and sides and spread it in an even layer.
- To make the ganache, heat the heavy cream in a microwave safe container just until it’s simmering.
- Remove and pour over the white chocolate chips and let them sit for 2 minutes.
- Use a small whisk and stir the chocolate until it’s smooth and there aren’t any lumps.
- Let the ganache cool enough that it is pourable, but not too hot to melt the frosting.
- Pour the ganache over the top of the cake and let it drip down the sides of the cake as desired.
- Sprinkle the remaining cookie crumbs into the ganache before it sets.
- Slice and enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
