Simple Vanilla Oreo Cake

This simple yet delicious bundt cake is what happens when you add chopped Oreos to an already wonderful vanilla pound cake batter, cover it in a dripping powdered sugar glaze, and add cookies on top. The best of both worlds, right?

Originally published in 2018, this post has been updated with new images and text to serve you better. The recipe remains the same. 

Oreo cookies are probably the best selling commercial cookies ever. I don't think we even need to google that fact.

I live in Buenos Aires and it was a while before they were sold here. But boy, did they become popular quickly!. We even had one with a dulce de leche filling (our favorite spread by a landslide), but I don't know if they're still available.

Anyway, about our vanilla oreo cake.

Why this recipe works

It's such a simple idea this oreo cake, but, as with so many simple ideas turned into recipes, it delivers big time.

A great vanilla-flavored crumb, not too tight not too airy, with bits of chopped Oreos - with filling, of course - that lend to a crunchy surprise. Then there's a simple powdered sugar glaze crowned with some more chopped Oreos, not just for decoration - a poor one at that - but as an extra layer of chocolate flavor and crunchiness.

You can add more chopped cookies to the filling, but I prefer them on top. Otherwise, the vanilla cake will be too crowded.

Top tips 

• Use a large bundt pan or make two individual loaf pans. It is a large cake.
• Oreo cookies may be chopped more or less. I cut it in large chunks because I want to taste the vanilla cake. But you can mix finely chopped cookies and it will work too. Keep in mind that the white filling seems to disappear during baking.
• I divide the Oreo cookies roughly ¾ amount in the batter and ¼ on top as decoration. You can vary that amount, but be sure to add some on top with the glaze. Besides the crunchiness, it adds another layer of flavor that goes a long way towards the final result.
• Keep it covered, preferably wrapped in plastic to ensure it stays moist. This cake freezes wonderfully. Do it before you glaze it.
• It travels well. It's a great recipe to take to the beach, on a picnic, or as a road trip snack.

Powdered sugar glaze

The glaze here is one of my favorites because it's super versatile - you can use any liquid, even olive oil - easy and fast.

I use milk for this Oreo cake because I don't want it to overpower the vanilla flavor of the cake. 

How thick you make it depends on the amount of liquid you add to the powdered sugar. I highly recommend you add it in teaspoons to manage how dense it ends up being. 

Vintage Kitchen Tip

About vanilla cakes

Even though vanilla cakes are seen as plain, I find them to be very intricate, as they need to have a good balance of vanilla flavor and just right crumb texture to make them amazing.

Since you rely only on vanilla extract for flavor, make sure it's a premium one, made from real vanilla beans, and not those horrible things containing syrup and artificial vanilla flavor.

Variations

Pan sizes: you can make 2 medium loaf cakes with one recipe. Or 2 8-inch layer cakes. 

Glaze: add a chocolate glaze instead of the powdered sugar in the images, for an extra dose of the stuff. I love a good semi-sweet chocolate ganache frosting.

Oreo cookie flavors

You can add any flavor Oreos, of course.

There are so many that it's really a matter of personal taste. I like to use cookies that contrast in color, so no golden ones for me. It would be vanilla with vanilla and that doesn't sound as exciting as say, Peanut butter flavored ones, they would be amazing.

I topped this cake with chocolate filled Oreos.

It's a make-your-own-adventure idea with this vanilla oreo cake recipe. Enjoy!

Related recipes you might like:

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Vanilla Oreo Bundt Cake

★★★★★ 5 from 18 reviews

• Author: Paula Montenegro
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 10 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

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Description

Vanilla Oreo cake is what happens when you add chopped Oreos to an already wonderful vanilla bundt cake. The best of both worlds.

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Ingredients

Scale 1x2x3x

For the cake:

• 2 ¾ cups (385g) all-purpose or cake flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup (225g) unsalted butter, room temperature
• 1 ½ cups (300g) sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 3 eggs, at room temperature
• 1 cup (230g) sour cream, room temperature
• 18-20 Oreo cookies, divided (I used regular ones in the batter, and chocolate-filled ones in the decoration)

For the glaze:

• 1 cup (160g) powdered or confectioners’ sugar
• 2-3 teaspoons milk

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Instructions

For the cake:

1. Preheat oven to 350ºF - 180ºC.
2. Butter or spray a 10-inch (26cm) bundt pan.
3. Dust it with fine breadcrumbs or flour, shaking off excess.
4. In a large bowl, beat butter while gradually adding sugar until it is pale and fluffy, 3-4 minutes.
5. Add eggs one by one, beating well after each addition.
6. Add extracts and mix well.
7. Sift together flour, salt and baking soda (I sift them directly over the butter mixture while adding them in two parts) and add them in 3 additions alternating with the sour cream in 2 additions. The batter will be dense.
8. Make sure it has no lumps, but don’t overbeat.
9. Coarsely chop ¾ parts (13-15) Oreo cookies, with a kitchen knife, and add to the batter by hand. Give it a few mixes but not much since you want the cookie pieces to stay pretty much the same.
10. Pour into the prepared pan, smooth the top and bake for 50-60 minutes, or until a tester comes out clean.
11. Let cool for a bit on a wire rack and unmold carefully.
12. Let cool completely on the wire rack.

For the glaze:

1. Mix sugar and milk until creamy.
2. Pour on top of the cooled cake and let it run down the sides.
3. Add the remaining finely chopped Oreo cookies on top.
4. It keeps for a few days at room temperature, well wrapped. Or refrigerate it.

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Notes

• Use a large bundt pan or make two individual loaf pans. It is a large cake.
• Oreo cookies may be chopped more or less. I cut it in large chunks because I want to taste the vanilla cake. But you can mix finely chopped cookies and it will work too. Keep in mind that the white filling seems to disappear during baking.
• Keep it covered, preferably wrapped in plastic to ensure it stays moist. This cake freezes wonderfully. Do it before you glaze it.
• It travels well. It's a great recipe to take to the beach, on a picnic or as a road trip snack.
• I divide the Oreo cookies roughly ¾ amount in the batter and ¼ on top as decoration. You can vary that amount, but be sure to add some on top with the glaze. Besides the crunchiness, it adds another layer of flavor that goes a long way towards the final result.

Nutrition

• Serving Size: ⅛
• Calories: 669
• Sugar: 52.9 g
• Sodium: 381.9 mg
• Fat: 30.6 g
• Carbohydrates: 90.2 g
• Protein: 9.3 g
• Cholesterol: 140.8 mg

Keywords: oreo cake, oreo bundt cake

Adapted from Maida Heatter's Cakes

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones here, with simple ingredients + easy-to-follow instructions.

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