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Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, cream together the softened unsalted butter, large eggs, and vanilla extract until light and fluffy.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Fold in the melted and cooled white chocolate until evenly distributed.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial for preventing the cake from breaking.

While the cakes cool, prepare the Oreo buttercream frosting. In a large bowl, beat the softened unsalted butter until creamy.

Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on medium-high speed until light and fluffy, about 3-5 minutes.

Fold in the finely crushed Oreo cookies until evenly distributed.

Once the cake layers are completely cool (this may take up to an hour), level the tops if necessary using a serrated knife.

Place one cake layer on a serving plate or cake stand. Spread about 1/3 of the Oreo buttercream frosting evenly over the top.

Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.

Garnish the cake with roughly chopped Oreo cookies and, if desired, a drizzle of melted or shaved white chocolate.


Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, cream together the softened unsalted butter, large eggs, and vanilla extract until light and fluffy.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Fold in the melted and cooled white chocolate until evenly distributed.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial for preventing the cake from breaking.

While the cakes cool, prepare the Oreo buttercream frosting. In a large bowl, beat the softened unsalted butter until creamy.

Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on medium-high speed until light and fluffy, about 3-5 minutes.

Fold in the finely crushed Oreo cookies until evenly distributed.

Once the cake layers are completely cool (this may take up to an hour), level the tops if necessary using a serrated knife.

Place one cake layer on a serving plate or cake stand. Spread about 1/3 of the Oreo buttercream frosting evenly over the top.

Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.

Garnish the cake with roughly chopped Oreo cookies and, if desired, a drizzle of melted or shaved white chocolate.
