Vanilla Oreo cake is what happens when you add chopped Oreos to an already wonderful vanilla bundt cake. The best of both worlds.
For the cake:
- 2 3/4 cups (385g) all-purpose or cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (225g) unsalted butter, room temperature
- 1 1/2 cups (300g) sugar
- 1 teaspoon pure vanilla extract
- 1/2 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
For the cake:
- Preheat oven to 350ºF - 180ºC.
- Butter or spray a 10-inch (26cm) bundt pan.
- Dust it with fine breadcrumbs or flour, shaking off excess.
- In a large bowl, beat butter while gradually adding sugar until it is pale and fluffy, 3-4 minutes.
- Add eggs one by one, beating well after each addition.
- Add extracts and mix well.
- 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.
- Make sure it has no lumps, but don’t overbeat.
- Coarsely chop 3/4 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.
- Pour into the prepared pan, smooth the top and bake for 50-60 minutes, or until a tester comes out clean.
- Let cool for a bit on a wire rack and unmold carefully.
- Let cool completely on the wire rack.
For the glaze:
- Mix sugar and milk until creamy.
- Pour on top of the cooled cake and let it run down the sides.
- Add the remaining finely chopped Oreo cookies on top.
- It keeps for a few days at room temperature, well wrapped. Or refrigerate it.
- 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 3/4 amount in the batter and 1/4 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.
- Serving Size: 1/8
- 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