Oreo Coffee Buttercake

This scratch-made cookie cake with java Oreo icing blends childhood favorite cookies and cream with a grown-up coffee kick. The soft, airy vanilla base dotted with Oreo bits matches beautifully with the deep coffee topping for a party-worthy treat that'll have everyone wanting more.

I first whipped this up during exam week at university when I was missing the coffee Oreo ice cream I loved in high school. It's now turned into my go-to celebration dessert that my friends ask for whenever birthdays come around.

Ingredients

• All purpose flour: Offers the ideal framework while staying soft
• Buttermilk: Makes an unbelievably juicy texture you just can't get with standard milk
• Vegetable oil: Working with butter creates the smooth feel that makes this cake extra special
• Oreo cookies: Broken up and mixed into both the mix and topping for that real cookies and cream taste
• Instant espresso powder: Gives strong coffee taste without adding more liquid to the icing
• Pure vanilla extract: Boosts the iconic Oreo flavor mix in the cake
• Room temperature eggs and butter: Help everything mix properly for even baking
• Granulated sugar: Sweetens and builds tiny air bubbles for a fluffier cake

Step-by-Step Instructions

Prepare the Cake Pans:

Heat your oven to 350°F and put parchment paper in two 8 inch round cake pans. Butter and flour the sides well, making sure to knock out extra flour. This prep work helps your cakes come out clean.

Make the Cake Base:

Beat the room temperature butter, oil, and sugar together for 3 to 4 minutes until super light and fluffy. This long mixing creates air pockets that give you a soft cake. Add eggs one by one, mixing fully before adding the next one to keep the batter smooth.

Mix the Dry Ingredients:

Stir flour, baking powder, and salt in another bowl until well combined. Having your dry stuff mixed ahead means you won't find unmixed spots in your finished cake.

Combine Wet and Dry:

Switch between adding the dry mix and buttermilk to your butter mix, starting and finishing with the dry stuff. Mix on low just until it comes together since too much mixing will make your cake tough.

Add the Oreos:

Take out the filling from one sleeve of Oreos and smash the cookies into little bits. Gently fold these cookie pieces into the batter until they're spread out evenly but don't mix too much. Careful folding keeps the cake nice and light.

Bake to Perfection:

Split the batter evenly between your ready pans and bake for 25 to 30 minutes or until a toothpick stuck in comes out with a few damp crumbs. Let them cool in the pans for 10 minutes before moving to a wire rack to cool all the way.

Make the Coffee Oreo Frosting:

Whip room temperature butter for 5 whole minutes until very pale and fluffy. This long beating makes the lightest, easiest-to-spread frosting. Slowly add powdered sugar then mix in the instant espresso powder followed by crushed Oreo cookies.

Assemble the Cake:

Chill your cake layers in the fridge or freezer for 30 minutes before putting them together to make them easier to handle. Put the first layer on your cake stand, pipe a circle of frosting around the edge and fill in. Add the second layer and frost the whole cake covering top and sides completely.

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What I love most about this cake is how the coffee frosting turns ordinary Oreos into something fancy. When my sister first tried it at my graduation party she said it was better than any bakery cake and has wanted it for every birthday since.

Storage Tips

This cake stays good at room temperature in an airtight container for up to 3 days. The fats in the frosting make a natural barrier that keeps the cake moist and tasty. If you need to store it longer put it in the fridge but always let it warm up before serving so the flavors can come out fully and the texture can soften.

Flavor Variations

Though I love the coffee Oreo mix best you can easily change this cake to match what you like. Try using mint Oreos for a cool twist or birthday cake Oreos for an extra fun flavor. The main cake works great with any kind of Oreo giving you tons of ways to make it your own.

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Serving Suggestions

Serve this cake a bit cool but not cold for just the right feel. A scoop of vanilla ice cream on the side makes a nice hot and cold mix and fits with the cookies and cream theme. For coffee fans a small espresso alongside makes the flavor even better while milk gives you that classic cookies and milk feeling we all remember.

Frequently Asked Questions

→ What's the best way to crush Oreos for the mix?

Use a processor for fine crumbs or pop them in a sealed bag and crush them with a rolling pin.

→ Can I skip coffee in the buttercream?

Of course! Go with vanilla, chocolate, or cream cheese frosting to switch it up.

→ How do I keep the cake moist and light?

A mix of butter, oil, and buttermilk helps the cake stay super soft and flavorful.

→ How can I avoid crumbs in the icing?

Try chilling or freezing your cake layers before you frost. It'll reduce crumb issues.

→ Can I make this gluten-free?

Yes! Swap the regular flour with a gluten-free 1:1 mix, and pick gluten-free Oreos.

→ What's the best coffee option for the frosting?

Instant espresso powder is your best bet—it gives that strong coffee kick without messing up the buttercream's texture.