Indulge in a sumptuous dessert featuring a rich Oreo crust, layered with a velvety cake batter infused with crushed Oreos, and topped with a creamy Oreo buttercream frosting. This cake is then artfully drizzled with a silky homemade caramel sauce, creating a perfect blend of crunch, creaminess, and caramel goodness that makes every bite heavenly.
Why You’ll Love This: This recipe is a true celebration of flavors and textures. The Oreo crust provides a crunchy base that complements the soft, moist cake. The buttercream frosting, enriched with finely crushed Oreos, offers a delightful creaminess, while the homemade caramel sauce adds a luxurious sweetness and depth. The combination of these elements ensures a satisfying dessert experience that’s both comforting and exciting.
Perfect Occasion: This cake is ideal for significant celebrations such as birthdays, anniversaries, or any festive gatherings where you want to impress your guests. Its sophisticated appearance and exquisite layers make it a standout dessert that’s sure to be the centerpiece of any dessert table.
Decoration Tips: For a stunning presentation, garnish the cake with additional Oreo cookies either whole or crumbled. You might also consider chocolate shavings or a dusting of powdered sugar to enhance its visual appeal. If serving at a party, accompany each slice with a small pitcher of extra caramel sauce for guests who enjoy a sweeter dessert.
Ingredients:
- For the Crust:
- 3 cups finely ground Oreo cookies (about 40 cookies)
- 2 tablespoons granulated sugar
- ½ cup melted unsalted butter
- For the Cake:
- 1 cup room temperature unsalted butter
- 1¾ cups granulated sugar
- 2 tablespoons vegetable oil
- 3 large eggs, room temperature
- 3 large egg whites, room temperature
- ⅓ cup room temperature sour cream
- 1 tablespoon pure vanilla extract
- 3 cups cake flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¼ cups room temperature buttermilk
- 6 coarsely crushed Oreo cookies
- For the Oreo Buttercream:
- 6 Oreo cookies, ground into a fine crumb
- 1 ½ cups slightly cold unsalted butter
- 4 ounces softened cream cheese
- 6 cups sifted powdered sugar
- 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 Fahrenheit. Prepare a 9×13 metal pan by spraying the bottom, lining with parchment paper, and spraying again.
- Pulse the Oreo cookies in a food processor until finely ground. In a bowl, combine the Oreo crumbs, sugar, and melted butter until well mixed. Press this mixture firmly into the prepared pan and bake for 12 minutes. Allow to cool.
- For the Cake:
- Lower the oven temperature to 325 degrees Fahrenheit. Whisk together cake flour, baking powder, and salt.
- In a stand mixer, cream together butter, oil, and sugar until fluffy. Gradually add eggs and egg whites, followed by sour cream and vanilla, mixing well after each addition.
- Alternate adding portions of the flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Fold in the crushed Oreos.
- Pour the batter over the cooled crust and bake for 40-43 minutes. Allow to cool completely in the pan.
- For the Caramel Sauce:
- Combine water, sugar, and corn syrup in a saucepan. Bring to a boil over medium heat and cook without stirring until golden brown.
- Warm the cream in a microwave, then carefully add to the caramelized sugar mixture. Stir in vanilla, salt, and butter until smooth.
- For the Oreo Buttercream:
- Beat butter and cream cheese in a mixer until creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Beat until light and fluffy. Fold in Oreo crumbs.
- Assembly:
- Spread the buttercream over the cooled cake. Drizzle with caramel sauce and swirl into the frosting.
Enjoy this luxurious cake with its rich flavors and irresistible textures!
