Oreo Caramel Cake – Oreo crust with a soft and moist vanilla cake with oreo crumbs, topped with an oreo buttercream and swirls of caramel sauce.
This Oreo Caramel Cake is made up of the best things ever. CARAMEL AND OREOS! I made this into a 9×13 so you don’t have to stress about stacking! This cake looks good on it’s own, and doesn’t need any extra decorating!
I am Oreo’s number 1 fan!! Here are some of my favorite Oreo recipes
- The Best Birthday Golden Oreo Blondies Recipe
- The Best Peanut Butter Oreo Cookies
- How To Make Oreo Crème Brûlée Cake From Scratch
- Best Golden Oreo Birthday Cake
Why I Love This Oreo Caramel Cake
- Simple ingredients – This cake might require a lot of ingredients, but all of them you can find at walmart or your local grocery store. No need to find some obscured ingredient!
- Caramel topping – This is the highlight of the dessert, my famous caramel is a wonderful recipe that has been made time and time again.
- Perfect dessert – This is a great dessert for someone who loves oreo but you want to step up your cake game a little!
Pantry Staples
I make the check list so you don’t have to! This ISN’T THE FULL LIST, FOR THE FULL LIST OF INGREDIENTS CHECK OUT THE RECIPE CARD AT THE BOTTOM OF THE PAGE.
- Cream cheese – This is used in the buttercream, to make it so you have a smooth and creamy buttercream, make sure you have it softened to room temperature!
- Heavy cream – This is is used in the buttercream as well, you can sub whole milk, but I love the flavor profile of heavy cream.
- Delicious Oreo cookies – Literally the best part, and trust me, you can never have too many, I bought the biggest package I could!
- Vegetable oil – You can substitute any neutral flavor oil.
- Butter – I love to use unsalted and make sure that it is soften to room temperature so it can rise properly in the oven.
- Buttermilk – If you can find whole fat that is what I LOVE to use, but low fat also works!
- Sour cream – This is what makes the cake extra moist!
STEP BY STEP – OREO CARAMEL CAKE
This is a summarized version of how to make my oreo caramel cake, for the full recipe, check out my recipe card below!
- Preheat the oven to 350°F (175°C). Prepare a 9×13 inch metal cake pan by spraying the bottom, lining it with parchment paper, and spraying again. Use metal binder clips on the rim of pan to hold down the sides if necessary.
- In a food processor or blender, pulse the Oreo cookies until finely ground in toe fine crumbs.
- Combine the Oreo crumbs, granulated sugar, and melted butter in a medium-sized bowl. Stir until the crumbs are moistened and can be pressed together.
- Press the mixture firmly into the bottom of the pan Bake for 12 minutes, then let it cool while you make the cake batter.
- Lower the oven temperature to 325°F (160°C). In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter, oil, and granulated sugar on medium speed until fluffy and smooth, about 3 minutes.
- Add the eggs and egg whites one at a time, beating well after each addition. Scrape down the bowl as needed.
- Mix in the sour cream and both vanilla extracts until combined.
- On low speed, gradually add the flour mixture and buttermilk, alternating between the two. Mix until just combined.
- Fold in the crushed Oreos with a spatula, then pour the batter into the prepared pan over the cooled crust.
- Bake cake for 40-43 minutes (cooking time) or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan.
FOR THE CARAMEL SAUCE
Have you ever made caramel before? Are you a little nervous? Everyone that I help has come back to me and said “That was way easier than I thought” These are my try and trued tips to help you!
- Make sure your saucepan is clean and dry before you begin. Any little bits or moisture lurking in there can mess with your caramel.
- Use a medium-sized saucepan. Trust me, you’ll need the room for when that sugar starts bubbling up!
- It might feel tempting, but resist the urge to stir your sugar once it’s in the pan. Stirring can make your caramel grainy, and nobody wants that.
- OPTIONAL: While you can eyeball it, using a candy thermometer takes the guesswork out of knowing when your caramel is ready. You’re aiming for around 320°F (160°C)
- Making caramel is a slow dance. Don’t rush it by cranking up the heat. Take your time.
- Pop your cream in the microwave or warm it gently on the stove before adding it to your caramel. This helps prevent any shock that could make your caramel seize up.
- Once your caramel is off the heat, that’s the time to add in the vanilla or salt. Stir them in gently until they’re all combined.
Baking Tips For Oreo Caramel Cake
- Make sure your butter, eggs, and dairy are cozy at room temperature for smoother mixing.
- Don’t over mix the batter! You want to make sure it is combined, but over mixing can cause dry cake!
- Watch your cake like a hawk while it bakes to avoid any accidental overcooking. The cake is done when it no longer jiggle and it has slight browning on top!
- After baking, let your cake cool down completely in the pan before trying to move it. This helps it keep its shape.
- If your cake’s got a bit of a bump, level it out for a smoother look when stacking layers.
- Keep your cake cozy and fresh by storing it in an airtight container.
- Don’t rush the decorating process, especially when adding the caramel drizzle.
- Once the cake is cooled, frost the top of the cake with the Oreo buttercream.
- Add dollops of caramel sauce on top and swirl it into the buttercream. Take some crushed remaining cookies and sprinkle it on top.
- Serve the cake at room temperature, with extra caramel sauce on the side.
What I Used To Make This Recipe
Here are some of my favorite things to have in my kitchen to use for this oreo caramel cake!
- 9×13 inch Metal Pan: For baking the cake.
- Parchment Paper: For lining the bottom of the baking pan.
- Spray Oil: For greasing the pan.
- Rubber Spatula: For mixing cake batter and folding in crushed Oreos.
- Stand Mixer (or Hand Mixer): For creaming butter and sugar, as well as mixing the cake batter and buttercream.
- Whisk: For combining dry ingredients such as flour, baking powder, and salt.
- Saucepan: For making the caramel sauce.
- Measuring Cups and Spoons: For accurately measuring ingredients.
Frequently Asked Questions
Can I use a different type of pan?
Yes! This recipe can be made in 3 eight in pans or 4 six inch pans, you’ll need to adjust the baking time, and check the cakes at around 30 minutes!
Can I use store-bought caramel sauce instead of making it from scratch?
Yes, you can use store-bought caramel sauce if you prefer. However, homemade caramel sauce tends to have a richer flavor and is relatively easy to make.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Alternatively, the cake should spring back lightly when touched in the center.
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to a day, or in the refrigerator for longer storage. Just make sure they are completely cooled before storing.
How do I prevent the caramel sauce from burning?
Keep a close eye on the caramel sauce while it’s cooking and be cautious not to let it cook for too long once it reaches the desired color. Remove it from the heat as soon as it turns golden brown to prevent burning.
Storing and Freezing
To store this Oreo Caramel Cake, first ensure it has cooled completely. If storing for a short time, cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate the cake, but bring it to room temperature before serving for the best taste and texture. To store individual slices, wrap each slice tightly in plastic wrap or aluminum foil to prevent them from drying out. Alternatively, place the slices in an airtight container.
Freezing – Oreo Caramel Cake
To freeze the Oreo Caramel Cake, first ensure it has cooled completely. Wrap the whole cake or individual slices tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Place the wrapped cake or slices in a freezer-safe container or resealable freezer bags. Store in the freezer for up to a month. Thaw the cake in the refrigerator overnight before serving.
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FOR MORE RECIPES THAT YOU SHOULD TRY
- The Best Caramel Stuffed Chocolate Cookies
- Levain Copycat Caramel Coconut Chocolate Chip Cookie
- Chocolate Salted Caramel Cookie With Frosting
- Famous Banana Caramel Cake with Brown Butter Frosting
Recipe
Oreo Caramel Cake
Ingredients
For The Crust
- 3 cups finely ground Oreo Cookies about 40 cookies
- 2 Tablespoons granulated sugar
- ½ cup unsalted butter melted
For the Cake
- 1 cup unsalted butter room temperature
- 1¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 3 large eggs room temperature
- 3 large eggs whites room temperature
- ⅓ cup sour cream room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups cake flour spoon and leveled
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1¼ cups buttermilk room temperature
- 6 coarsely crushed Oreo’s
For the Oreo Buttercream
- 6 Oreo cookies ground into a fine crumb
- 1 ½ cups unsalted butter slightly cold
- 4 ounces of cream cheese softened
- 6 cups powdered sugar measured and then sifted
- 3 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 3 tablespoons butter
Instructions
For the Oreo crust
- Preheat your oven to 350 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
- Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
- In a medium-sized bowl, combine the Oreo crumbs, sugar and melted butter. Stir until all the Oreo crumbs are moistened by the melted butter. You should be able to scoop it by hand and have it all stick together.
- Pour the mixture into the prepped pan and press down firmly with your hand or the back of a flat measuring cup. Evenly spread across the pan!
- Bake for 12 minutes. Let cool while you make the cake batter.
FOR THE CAKE BATTER
- Lower your oven to 325F. In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium speed until fluffy and smooth, about 3 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
- Start adding the egg whites, one at a time, beating on medium speed after each addition. I usually beat each egg white/whole egg for about 30 seconds. Scrape the bowl after each addition. Once all the eggs are added, beat for 30 more seconds.
- Add the sour cream and both vanilla’s. Beat on medium low speed for a minute. If the mixture looks clumpy, don’t worry, once you add the flour mixture it will smooth out.
- Turn the mixer on low and add ⅓ of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add another ⅓ of the flour and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the rest of the flour mixture. Mix just until the flour streaks are mostly gone.
- With a rubber spatula fold in the crushed oreos. Scrape the bottom and the sides of the bowl.
- Pour into the prepped pan with oreo crust and bake for 40-43, or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
- Remove the cake from the oven and let it cool completely cool in the pan.
- While the cake is cooling make the caramel.
For the Caramel Sauce:
- In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Gently mix together before turning on the heat!
- Over medium heat, bring the sugar mixture to a boil. Initially, bubbles will be fast and small, but as it caramelizes, they will slow down and become larger. Do not stir during this process, as it may cause crystallization.
- Let the mixture boil until it turns golden brown. This may take a few minutes, so keep a close eye on it to avoid burning.
- Heat the cream in the microwave for 1 minute.
- Once the caramel achieves a golden brown color, remove it from heat and add the warm cream. Stir until the caramel and cream are thoroughly combined.
- Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.
FOR THE OREO BUTTERCREAM:
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- With the mixer on low speed, add all of the sifted powdered sugar at once and mix on low just until incorporated. With a rubber spatula, scrape down the sides of the bowl.
- Add the heavy cream, salt and vanilla, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
- With the rubber spatula, gently stir in the oreo cookie crumbs until you start seeing gray streaks.
Assembly:
- You can leave the cake in the pan. Once it’s completely cool, frost the top of the cake with the oreo frosting. Evenly spread it across the top.
- Add dollops of caramel sauce to the frosted cake (you’ll only need about half of the caramel; serve the remaining half on the side with each slice).
- Swirl the caramel into the oreo buttercream.
- Serve the cake at room temperature.
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