Golden Oreo Cake

This delicious Golden Oreo Cake features a moist vanilla cake layer that's topped with a Golden Oreo buttercream frosting, a whipped cream cheese filling. This cake is seriously amazing, so decadent, and loved by everyone!

Course Dessert

Cuisine American

Prep Time 2 30

Cook Time 1

Assembly 45

Total Time 4 15

Servings servings

Calories 1177kcal

Author Whitney Wright

Equipment

Ingredients

Golden Oreo Crust

2 1/3 cup crushed Golden Oreo crumbs about 25 Oreos
5 tablespoons unsalted butter melted
1 tablespoon granulated sugar

Golden Oreo Cake

1 1/2 cups cake flour
3/4 cup all-purpose flour
1 cup granulated sugar
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter room temperature
2 large eggs room temperature
1/4 cup vegetable oil
1/2 cup milk room temperature
3 teaspoons vanilla extract
2/3 cup sour cream at room temperature (full-fat or light will be fine)

Cream Cheese Filling

4 oz cream cheese softened
1/2 cup heavy cream
1 cup powdered sugar

Golden Oreo Buttercream

2 1/2 cups unsalted butter set at room temperature for about 15 minutes, the butter should be semi-soft but still cold.
8 cups powdered sugar measured, then sifted
pinch salt
1 tablespoon vanilla extract
5 tablespoons heavy cream
10 Golden Oreos pulverized into a fine powder in a food processor

Instructions

Golden Oreo Crust

Preheat oven to 325° F. Prepare three 6-inch round cake pans by lightly coating with nonstick spray, lining the bottom with parchment paper, and spraying again.
Place the Golden Oreo cookies (do not remove the cream filling) in a food processor and pulverize until fine crumbs. Transfer the crumbs to a medium sized bowl. Add the sugar and melted butter to the Oreo crumbs, stir to combine.
Divide the mixture evenly between three 6-inch round cake pans and press into the bottom of each pan. Bake for 3 minutes. Remove from the oven and let cool.

Golden Oreo Cake

Preheat oven to 325°F.
Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.
With mixer on low speed add butter, 2 T at a time. Mix until it resembles coarse sand, about 1 minute.
In a large liquid measuring cup combine the eggs, milk, vegetable oil, and vanilla. Whisk to combine.
With the mixer on low, pour the liquid ingredients into the stand mixer. Mix on medium speed for 1 1/2 to 2 minutes. Scrape the sides of the bowl and add the sour cream. Mix on medium speed for 20-30 more seconds. Gently run a butter knife through the batter to break up any large air bubbles.
Pour into cake pans, directly on top of the par-baked oreo crust. Bake for 30-36 mins or until done and toothpick inserted in center comes out with a few moist crumbs but no batter.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before turning them out on a wire rack to cool completely. If making in advance, wrap cake layers in plastic wrap and store in the freezer for up to 2 weeks until ready to use.

Cream Cheese Filling

In a medium bowl, mix together cream cheese and powdered sugar until smooth. Set aside.
In a separate mixing bowl, beat the heavy cream until stiff peaks form. Take ¼ cup of the whipped cream and mix it with the cream cheese mixture.
Gently fold in the rest of the whipped cream to the cream cheese mixture and refrigerate until ready to use.

Golden Oreo Buttercream

Beat butter and a pinch of salt until it’s smooth and light in texture and color.
Add the powdered sugar, about 2 cups at a time, making sure to mix well before adding more. Add vanilla. Add a tablespoon of heavy cream as needed to keep the frosting smooth and not too stiff.
Repeat until all powdered sugar and cream are added. Mix in Oreo crumbs until they’re evenly incorporated.

Assembly

Place a cake layer, crust side down, on a cake board or stand. Spread a thin layer of Golden Oreo buttercream evenly over the cake.
Pipe a rim of buttercream around the top to create a dam, and add 1/3-1/2 cup cream cheese filling.
Repeat steps 1 and 2 with the second layer of cake, placing the second cake layer (crust side down) on top of the first layer.
Place the third cake layer on top (crust side down) and crumb coat the entire cake in a thin layer of buttercream. Refrigerate or freeze for a few minutes, until the buttercream is cold and no longer soft.
Add the final layer of frosting around the entire cake. Add additional decoration as desired.

Notes

I have a post on How to Store and Freeze Cakes for any additional questions you may have. There are also a bunch of tips there too!

Nutrition