Description

This recipe is engineered for superior texture, combining butter and oil to create an exceptionally soft, melt-in-your-mouth vanilla and chocolate sponge. It features crushed Oreo pieces integrated into the batter and finished with a silk-smooth, intensely flavored Oreo buttercream frosting.

Ingredients

300g All-Purpose Flour
25g Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
113g Unsalted Butter, room temperature (for batter)
105g Vegetable Oil
350g Granulated Sugar (estimated)
3 Large Eggs, room temperature
2 tsp Vanilla Extract
1 tsp White Vinegar
337g Buttermilk, room temperature
14 Oreos, roughly chopped (for batter)
14 Oreos, finely processed (for frosting)
250g Unsalted Butter, room temperature (for frosting)
500g Icing Sugar (estimated)
3-4 tbsp Milk (estimated)
3 Oreos, crushed (for garnish)

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Instructions

Preheat your oven to 160°C (320°F) with the fan function active. If your oven lacks a fan, increase the temperature to 175°C (347°F). Grease and line two 8-inch cake tins with high-quality parchment paper or a professional cake release. Roughly chop 14 Oreos into medium chunks.
In a large bowl, sift together the 300g of flour, 25g of cornstarch, baking soda, baking powder, and salt. Use a whisk to distribute the leavening agents.
In the bowl of your stand mixer, combine the room temperature butter, vegetable oil, and granulated sugar. Using the paddle attachment, cream these together on medium-high for exactly 2 minutes until light, pale, and creamy.
Add the three large eggs one at a time, mixing for 10-15 seconds after each addition to allow the fats and liquids to emulsify properly. Continue mixing until the mixture is uniform and smooth.
Incorporate the vanilla extract, white vinegar, and the first 112g of your buttermilk. Mix on low speed just until combined. Set aside the electric mixer.
Add half of your dry ingredients to the wet mixture. Use a silicone spatula to gently fold the flour in using a figure-eight motion. Once just combined, pour in the remaining 225g of buttermilk and fold again. Finish by adding the rest of the dry ingredients. Stop as soon as the last streak of flour disappears.
Add the chopped Oreos and give the batter two or three final folds to distribute them. Divide the batter evenly between the two tins. Bake for approximately 33 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the layers to rest in their tins for 15-20 minutes. Turn them out onto a wire rack to cool completely.
Creating the Silk-Smooth Frosting: Pulse 14 Oreos in a food processor until they are fine crumbs. In your stand mixer, beat the butter, icing sugar, vanilla, and milk on low for a minute, then increase to medium-high and whip for 10 full minutes. Fold in the Oreo crumbs at the very end.
Final Assembly: Place the first layer on a stand. Spread a generous layer of Oreo buttercream. For extra texture, crush three Oreos and sprinkle them over the frosting. Top with the second cake layer. Smooth the remaining buttercream over the top and sides. Use a cake scraper for sharp edges and pipe swirls on top if desired.

Notes

To ensure the best structural outcome, it is advisable to weigh all ingredients using a digital scale, especially the flour and liquids, as volume measurements can introduce significant errors. This dual-fat sponge benefits significantly from overnight cooling before frosting, allowing the crumb structure to fully stabilize and lock in moisture. For high-altitude baking, consider reducing the baking soda slightly to prevent a rapid, unstable rise.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Bake
Cuisine: American