Ingredients
Scale
- 3/4 cup unsalted cultured butter (cool room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 2 cups chopped Oreos
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
- Preheat the oven to 350°F (180°C) and butter a 9-inch cake pan or springform pan.
- Cream the cultured butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the eggs and extra yolk one at a time, then add vanilla extract and blend until smooth.
- Stir in flour, baking soda, and salt until just combined, then fold in chopped Oreos.
- Spread the dough evenly into the prepared pan and bake for 22–30 minutes.
- Let the cake cool completely before removing it from the pan.
- While cooling, cream unsalted butter and powdered sugar, then add heavy cream, vanilla, and salt until fluffy.
- Pipe rosettes or borders onto the cooled cake and garnish with sprinkles or chopped Oreos.
Notes
For a lighter cake, try using half confectioners’ sugar substitute in the frosting. Use dairy-free alternatives if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg