Raspberry Oreo Cake with Cookies and Cream Filling

My new Raspberry Oreo Cake is stacked with moist and flavorful raspberry cake layers baked on Oreo cookie crusts, and filled with Oreo cream filling and raspberry Oreo buttercream.

Oreo Inspired Cakes

I love Oreos. I mean, who doesn’t? Dunked in milk or slathered with peanut butter… it’s a classic, childhood favorite that I’d still reach for to this day. My love for Oreos has inspired many of cake flavors.

Oreo Inspired Cakes

And it continues to inspire even more!

Raspberry Oreo Cake

Next up, Oreos and raspberries! That may not be one of the first flavor combinations you think of when you think about pairing Oreos with something, but let me assure you, it’s a delicious one! It’s much like eating a chocolate covered raspberry… but with Oreos!

For this cake, I’ve baked the raspberry cake layers on Oreo cookie crusts, and filled the cake with my favorite cookies and cream whipped filling, and then slathered the entire cake with a raspberry Oreo buttercream.

How to Make Raspberry Reduction

The first item on the list to make is the raspberry reduction. This fruit reduction is going to help flavor the cake layers, as well as the buttercream. I like making this element a day or two before I make my cake so it has time to cook, cool, and then thicken a tad more in the fridge overnight.

To make the raspberry reduction, you’ll simply simmer the fresh or frozen raspberries in a saucepan over medium-low heat. The goal here is to reduce the water content in the raspberries, so don’t be surprised if this takes a little while. We want the raspberries to cook down, and after we strain the mixture, we should end up with 1.5 cups of raspberry reduction.

You’ll use this in the cake layers, as well as the buttercream.

What should I do with extra reduction?

You’ll have a little reduction leftover after you make the layers and the buttercream. With this extra ¼ cup leftover, you can drizzle a little of the reduction on the filling as you stack the cake, or you use it to decorate the top of your cake.

No Bake Oreo Cookie Crust

When you’re ready to make the cake layers, you’ll first start with the Oreo cookie crust. This is a no bake element, so you’ll simply grind the Oreos (with the cream still in them) into a fine sand-like consistency. Mix the Oreo crumbs with butter and a little salt, and your crust is ready to go.

After you evenly divide the mixture into each of the three 8-inch cake pans, make sure you press firmly to create the crust. Set aside until the cake batter is ready.

Raspberry Cake

This raspberry cake is so flavorful and so moist. To get the real raspberry flavor, we’re using a combination of raspberry reduction and raspberry extract or emulsion. I prefer the emulsion, but know the extract can sometimes be easier to find. Either will work great.

We’re also adding egg whites, buttermilk, and cake flour to this recipe to ensure really tender and moist cake layers.

I noticed the color of the cake batter was a little dull, so I added a couple drops of pink food coloring.

Cookies and Cream Filling

The filling in this Raspberry Oreo Cake is the same filling I use in my Cookies and Cream Cake. It’s SO stinkin’ good, you guys! And it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Raspberry Oreo Buttercream

For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some of the raspberry reduction and Oreo crumbs. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos into a fine sand-like consistency. That way, you won’t have a ton of chunks in your buttercream.

Similar to the filling, if you want to make the buttercream ahead of time, don’t add the cookie crumbs until you’re ready to stack and decorate the cake.

Raspberry Oreo Cake

4.96 from 25 votes

Raspberry cake baked on Oreo cookie crust, with a Oreo cream filling and raspberry Oreo buttercream.

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Ingredients

  

For the Raspberry Reduction (used in the cake and buttercream)

• 30 ounces raspberries, fresh or frozen

For the Chocolate Cookie Crust

• 25 Oreo cookies
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Raspberry Cake

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 3/4 cup (300 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 5 (about 160 g) egg whites, at room temperature
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 1 teaspoon (4.2 g) vanilla
• 3/4 cup (175 g) buttermilk, at room temperature
• 3/4 cup (125 g) raspberry reduction
• 1-2 drops pink food coloring, optional

FOR THE FILLING

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese, at room temperature
• 2 cups (250 g) powdered sugar, measured and then sifted
• 8 Oreo cookies, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (43.3 g) heavy whipping cream
• 8 tablespoons raspberry reduction
• 2 teaspoons (8.4 g) raspberry extract or emulsion
• 6 Oreo cookies, pulverized into fine crumbs
• 1-2 drops pink food gel, optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

 

For the Raspberry Reduction

• Simmer raspberries over medium-low heat until the mixture softens and the berries break, releasing juices.
• Use a spoon or fork to smash the berries.
• Continue to cook the raspberries until the mixture reduces to 1 ½ cups.
• Strain the raspberry seeds.
• The reduction is best to make the day before and store in the refrigerator.

For the Chocolate Cookie Crust

• Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Pulse Oreos in a food process to create a fine crumb.
• Add the melted butter and salt and pulse to combine. Mixture should resemble wet sand.
• Evenly divide the crumbs between the three pans and firmly pat into an even crust.
• Set aside while you make the cake batter.

FOR THE RASPBERRY CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for about 2 minutes, until light and fluffy. The mixture should be lighter in color and fluffier in texture.
• Add the egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the raspberry extract or emulsion and vanilla.
• With the mixer on low, add ⅓ of the flour mixture, followed by half of the raspberry puree and half of the buttermilk. Stir in another ⅓ of the flour mixture, the remaining raspberry puree and buttermilk and then the remaining flour. Mix until just incorporated.
• Pour the cake batter on top of the Oreo crusts, about 16 ounces of batter in each pan. Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Let cool in the pans for about 15 minutes before inverting them onto wire racks to cool completely.

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
• ***Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream, raspberry reduction, and raspberry extract or emulsion. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes. It should get lighter in texture and color.
• Stir in the cookie crumbs.
• ***If you’re making the buttercream ahead of time, leave the cookie crumbs out until you’re ready to stack and decorate the cake.

Assembly

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

Course: Dessert

Cuisine: Cake

Keyword: Oreo, Oreo Raspberry Cake, raspberry, Raspberry Oreo, Raspberry Oreo Cake