Golden Oreo Cake – vanilla cake layers with a whipped cream cheese and Golden Oreo filling and vanilla buttercream.
Golden Oreo Cake
Happy Monday, friends! I’m excited to kick off another week with another new recipe. Today’s recipe is my Golden Oreo Cake, inspired by my Cookies and Cream Cake. My Cookies and Cream Cake is one of my absolute favorites, and turning it into a Golden Oreo version seemed like the perfect idea as we head into Spring. This cake is definitely bright and cheerful!
There are a few things I did differently in this cake compared to the Cookies and Cream Cake, and I have a few tips to share as you make and stack this cake. So let’s get to it!
Cream Cheese Filling
The cream cheese filling is identical to the Cookies and Cream Cake and is what makes both cakes, in my opinion. I love the tangy flavor and fluffy texture it adds to the cake layers and buttercream.
Make Ahead Tips
This filling is simple to make and a great step to make ahead of time. However, I just recommend that you don’t add the cookies until you’re ready to assembly your cake. The cream cheese filling stores well in the fridge for a week, but if you add the cookies too early, they lose their crunch.
You can, however, assemble the entire cake ahead of time and FREEZE it. The cookies stay crunchier when frozen in the filling and cake. Ideally, though, this cake is best assembled close to the time you want to serve it.
One of the differences between this cake and the Cookies and Cream Cake is that I didn’t add the finely ground Oreos to the buttercream in this cake. I tested it out and didn’t love the look of the Golden Oreos in the buttercream. It didn’t have the same contrast and look that the regular Oreos created in the Cookies and Cream Cake.
The other element that you’ll notice is different from this cake and the original Cookies and Cream Cake is that I don’t use a drip with this cake. You can totally add a white chocolate drip to this one and it will taste amazing. I just chose not to because I wanted a slightly different look from the original cake.
White Chocolate Drip (Optional)
- 1 cup (175 g) white chocolate chips
- 1/3 cup (77 g) heavy whipping cream
- Heat the cream and then pour the cream over the chips to melt the chocolate. Stir until smooth.
Helpful Stacking Tips
As you start to stack this cake, make sure you follow these simple steps to ensure success:
- Pipe a rim of buttercream around the edge of the cake layer to hold in the filling.
- Use an offset icing spatula to even out the filling.
- Apply a thin layer of buttercream around the cake to create a crumb coat. Freeze the crumb coat for 15 minutes.
- Use the acrylic disk to help create straight sides and sharp edges.
- After you’ve applied buttercream to the sides of the cake and smoothed the sides with your scraper, freeze the cake for another 15 to 20 minutes before cutting off the acrylic disk.
- You’ll then add buttercream to the top of the cake where the disk was.
Crush a couple extra Oreos to sprinkle on top of the cake.
Adding Golden Oreos for Decoration
Then grab about 14 cookies to place on top of your cake. I like to use toothpicks to hold the cookies in place. If you want to add dollops of buttercream under each cookie, you’ll want to make an extra half batch of frosting to ensure you have enough.
Time to Dig In
And just like that, you’ve got yourself my new Golden Oreo Cake!