Oreo Cake Coffee Buttercream

This homemade Oreo cake with coffee Oreo buttercream combines the nostalgic flavors of cookies and cream with a sophisticated coffee twist. The light, fluffy vanilla cake studded with Oreo crumbs pairs perfectly with the rich coffee frosting for a celebration-worthy dessert that will have everyone asking for seconds.

I first created this recipe during finals week in college when I was craving the coffee Oreo ice cream from my high school days. Now it's become my signature celebration cake that friends request for every birthday.

Ingredients

• All purpose flour: Gives this cake the perfect structure while remaining tender
• Buttermilk: Creates an incredibly moist crumb you simply cannot achieve with regular milk
• Vegetable oil: Combined with butter provides the silky texture that makes this cake so special
• Oreo cookies: Crushed and folded into both the batter and frosting for that authentic cookies and cream experience
• Instant espresso powder: Delivers concentrated coffee flavor without adding liquid to the frosting
• Pure vanilla extract: Enhances the classic Oreo flavor profile in the cake
• Room temperature eggs and butter: Ensure proper incorporation and an even rise
• Granulated sugar: Not only sweetens but creates air pockets for a lighter texture

Step-by-Step Instructions

Prepare the Cake Pans:

Preheat your oven to 350°F and line two 8 inch round cake pans with parchment paper. Butter and flour the sides generously making sure to tap out any excess flour. This preparation ensures your cakes will release cleanly.

Make the Cake Base:

Cream together the room temperature butter, oil, and sugar for a full 3 to 4 minutes until extremely light and fluffy. This extended mixing creates air pockets that are essential for a tender crumb. Add eggs one at a time incorporating completely before adding the next which prevents the batter from breaking.

Mix the Dry Ingredients:

Whisk together flour, baking powder, and salt in a separate bowl until evenly distributed. Having your dry ingredients premixed ensures you won't have pockets of unmixed ingredients in your final cake.

Combine Wet and Dry:

Alternate adding the dry ingredients and buttermilk to your butter mixture beginning and ending with the dry ingredients. Mix on low speed just until combined as overmixing will develop gluten and result in a tough cake.

Add the Oreos:

Remove the cream from one sleeve of Oreos and crush the cookies into small pieces. Fold these cookie pieces gently into the batter until evenly distributed but do not overmix. The gentle folding keeps the cake texture light.

Bake to Perfection:

Divide the batter evenly between your prepared pans and bake for 25 to 30 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Coffee Oreo Frosting:

Beat room temperature butter for 5 full minutes until very pale and fluffy. The extended beating creates the lightest, most spreadable frosting. Add powdered sugar gradually then mix in the instant espresso powder followed by crushed Oreo cookies.

Assemble the Cake:

Refrigerate or freeze your cake layers for 30 minutes before assembly to make them easier to work with. Place the first layer on your cake stand, pipe a ring of frosting around the edge and fill in. Top with the second layer and frost the entire cake covering the top and sides completely.

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My favorite thing about this cake is how the coffee frosting transforms ordinary Oreos into something sophisticated. When my sister first tried it at my graduation party she declared it better than any bakery cake and has requested it for every birthday since.

Storage Tips

This cake keeps beautifully at room temperature in an airtight container for up to 3 days. The oils in the frosting create a natural seal that keeps the cake moist and delicious. For longer storage refrigerate the cake but always bring it to room temperature before serving to allow the flavors to fully develop and the texture to soften.

Flavor Variations

While the coffee Oreo combination is my favorite you can easily customize this cake to suit your preferences. Try using mint Oreos for a refreshing twist or birthday cake Oreos for an extra festive flavor. The base cake recipe works beautifully with any Oreo variety giving you endless possibilities for customization.

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Serving Suggestions

Serve this cake slightly chilled but not cold for the perfect texture. A scoop of vanilla ice cream alongside creates a delightful temperature contrast and echoes the cookies and cream theme. For coffee lovers a small espresso on the side intensifies the flavor experience while milk provides the classic cookies and milk nostalgia that never goes out of style.

Frequently Asked Questions

→ How can I crush Oreos for the cake batter?

You can crush Oreos using a food processor for fine crumbs or place them in a plastic bag and use a rolling pin to crush them into smaller pieces.

→ Can I make this cake without coffee in the frosting?

Absolutely! You can replace the coffee buttercream with vanilla, chocolate, or cream cheese frosting to suit your taste.

→ What makes this cake moist and fluffy?

The combination of butter, oil, and buttermilk ensures the cake has a tender crumb while staying moist and rich.

→ How do I prevent crumbs from mixing into the frosting?

Refrigerate or freeze your cake layers before frosting. This stabilizes the layers and minimizes crumb formation.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the Oreos used are also gluten-free.

→ What type of coffee should I use for the frosting?

Instant espresso powder works best as it provides a concentrated coffee flavor without adding extra liquid to the buttercream.