This post may contain Affiliate Links, which means we may receive a commission if you click a link and purchase something. Please check our Disclosure Policy for more details.
This Oreo and Gold Cake is made with layers of cookies and cream cake, sandwiched with vanilla buttercream and crushed Oreos, then topped with lots of Oreos and gold details for any Oreo lover in your life!
I made this cake a while ago, on a last-minute request for a birthday. I wanted to give the cake a clean look, but still elegant enough to be a cake perfect for a birthday celebration.
All about this Oreo and Gold Cake
The cake is a classic cookies-and-cream cake.
It’s my favorite vanilla cake recipe, which I also used in this fault line cake, but I added crushed Oreos in the batter. Nothing too fancy, but it does add to the cake!
The cake layers have generous amounts of vanilla Swiss Meringue Buttercream, as well as more crushed Oreos.
I love using Oreos in a cake because they somehow remain crisp and fresh, to add a crunch to cake layers.
The Frosting is just vanilla Swiss Meringue Buttercream. I scraped off the cream from the oreos before crushing them, and added the cream to the buttercream. This is entirely optional, but I think it adds a bit more of the Oreo taste.
You can of course easily use any other type of buttercream as well to get the same look!
Decorating the Gold and Oreo Cake
Step #1: Stack & Fill the cake
Once the cake layers are baked and cooled completely, then you’re ready to stack and fill the cake. I like to bake my cake layers a day in advance and then stick them in the fridge, so that they’ve cooled completely and are easy to work with.
This cake had three cake layers. Between the cake layers, I also added crushed Oreos.
The trick I use is to pipe a rim of buttercream with a tip like the Wilton 1M tip, and then fill it with the filling (crushed Oreos in this cake), so that the filling doesn’t bulge out of the cake.
Step #2: Crumb Coat and Chill
After the caked is stacked and leveled, apply a thin crumb coat, and let it chill in the fridge for at least 30 minutes, until the buttercream is firm to touch.
I use Swiss meringue buttercream so it never forms a crust, but if you use American buttercream, it would develop a sort of crust.
Step #3: Final Buttercream Coat
Once the cake is cooled, it’s time to decorate.
Apply buttercream and keep smoothing with a bench scraper or offset spatula until you are happy with the look!
Always make sure to start with more buttercream than you need!
Step #4: The Raw Edge
For this cake, the top of the cake has a tall buttercream crown.
A bench scraper, taller than the cake, is the best tool for this step. When applying the last later of buttercream on the cake, smooth the frosting and leave a rim of buttercream on the top.
After this step, chill the cake again, for at least 30 minutes. The top rim has to be as firm as possible, before finishing the cake.
Step #5: Finish with Oreo and Gold details
While the cake is chilling, lay out your decorative elements.
You’ll need edible gold paint, some gold sprinkles, and edible gold leaf. For the Oreo cookies: open the oreo sandwich cookie, scrape the cream off, and then cut each cookie into four pieces to get the triangles.
Once the cake has chilled for at least 30 minutes, and the buttercream is firm to the touch, start decorating.
Here is the order I followed:
- Paint the raw edge: Start by painting the rim of the cake with Edible Gold Paint. I used the Sweet Sticks Metallic Gold Paint in Glamorous Gold with Wilton Brushes, but you can also use gold luster dust mixed in alcohol or extract!
- Place the Oreo cookies: place them only the bottom half of the cake
- Finish with the Gold: Then add the gold sprinkles and edible gold leaf to finish the look!
And Voila! All done with the Minimalist Oreo and Gold Cake!
A Few Tips:
- Cake: recipe makes three 6-inch layers. If you want an 8-inch cake with three layers, double the cake recipe. You can also use a chocolate cake recipe for this!
- Cake: When adding crushed Oreos to the cake batter, make sure to crush them quite finely. I added the Oreos to a Ziploc bag and then used a rolling to crush them.
- Buttercream: I use a Swiss Meringue Buttercream, but you can easily use American or Italian if you prefer!
- Stacking the cake: Keep the flattest cake layer for the top of the cake. This way there the top of the cake looks sharp.
- Decorating the cake: Make sure to chill the cake after every step, especially before decorating with the gold paint and sprinkles.
Ready to make some this Gold and Oreo cake?
Shop the look:
Oreo & Gold Cake
Cookies & Cream Cake
- 180 grams all purpose flour
- 200 grams granulated sugar
- 60 grams room temperature unsalted butter
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup canola oil
- 2 large eggs
- 90 grams sour cream
- 1 tbsp pure vanilla extract + 1/4 tsp vanilla bean paste
- 1/4 cup water
- 1/3 cup crushed Oreo cookies about 6-8 cookies
Vanilla Swiss Meringue Buttercream
- 180 grams about 6 large egg whites
- 360 grams granulated sugar
- 450 grams unsalted butter room temperature cubed
- 1 tsp vanilla
- Oreo cream optional, scraped from the cut cookies
- Gold Sprinkles
- Edible Gold Leaf
- Oreo Cookies each cookie separated and cut into 4 pieces
Cookies and Cream cake
- Preheat oven to 350F and grease and flour three 6” cake rounds.
- Whisk together flour, sugar, baking soda, salt, and baking powder in a bowl.
- Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
- In a separate bowl, whisk together egg, sour cream, vanilla, and oil until combined.
- Pour wet ingredients into the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
- Add in water and mix until just combined. Fold in the crushed Oreos. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 20-25 mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on a wire rack to cool for 20 mins then turn out onto wire rack to cool completely before removing from pan.
Vanilla Swiss Meringue Buttercream
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.
- Spread some buttercream on the cake board.
- Place one layer of cake on a cake board and place it in the fridge for 5-10 minutes. This will help the cake stick to the cake board and not slip as you stack and frost.
- Remove from the fridge.
- Top with approximately 1/3 cup of frosting and spread evenly. Sprinkle crushed pistachios in between the layers, making sure it is not too close to the edges.
- Repeat with remaining layers and apply a thin coat of frosting all over the cake for the crumb coat. Chill for 20mins. Frost and smooth the sides, leaving a rim at the top of the cake
- Place cake in the fridge for 30 minutes.
- Once chilled, paint the top edge of the cake with edible gold paint.
- Place cut Oreo cookies on the bottom half of the cake, leaving space.
- Fill the spaces with sprinkles and gold leaf, as desired.