Irresistible Oreo Caramel Cake Recipe: Your Ultimate Guide to Sweet Perfection

Prepare yourself for an explosion of flavor with this incredible Oreo Caramel Cake. Imagine a delightful base of crunchy Oreo crust, layered with a soft and exceptionally moist vanilla cake infused with even more Oreo crumbs. To crown this masterpiece, it’s generously topped with a velvety Oreo buttercream, all artfully swirled with rich, golden caramel sauce. This cake isn’t just a dessert; it’s an experience that combines two of the most beloved sweet treats into one unforgettable creation.

This Oreo Caramel Cake truly embodies the best of both worlds: the irresistible crunch of America’s favorite cookie and the luxurious sweetness of homemade caramel. I’ve specifically designed this recipe to be baked in a convenient 9×13 inch pan, eliminating the stress and fuss of stacking multiple layers. The result is a stunning, flat sheet cake that looks absolutely magnificent on its own, requiring no elaborate additional decorating. It’s perfect for potlucks, family gatherings, or simply treating yourself to something truly special.

As a self-proclaimed number one fan of Oreo cookies, I’m always looking for new ways to incorporate them into my baking. Here are some of my other favorite Oreo-inspired recipes that you might love:

• The Best Birthday Golden Oreo Blondies Recipe
• The Best Peanut Butter Oreo Cookies
• How To Make Oreo Crème Brûlée Cake From Scratch
• Best Golden Oreo Birthday Cake

Why You’ll Adore This Oreo Caramel Cake

This Oreo Caramel Cake isn’t just another dessert; it’s a testament to how simple ingredients can come together to create something truly extraordinary. Here’s why this recipe will quickly become a favorite in your baking repertoire:

• Simple, Accessible Ingredients – While the ingredient list might look extensive at first glance, rest assured that every item can be easily found at your local grocery store or a Walmart. There’s no need to hunt down obscure or specialty ingredients, making this a fuss-free baking project you can tackle any day of the week. We focus on common pantry staples to ensure accessibility without compromising on flavor or quality.
• Divine Homemade Caramel Topping – The star of this dessert is undoubtedly my renowned caramel sauce. This isn’t just any caramel; it’s a luscious, rich, and perfectly balanced recipe that has been tried and tested many times, consistently delivering a wonderful, velvety texture and deep flavor. It elevates the entire cake, adding a layer of sophisticated sweetness that complements the playful crunch of the Oreos.
• The Ultimate Dessert for Oreo Lovers – If you’re an avid fan of Oreo cookies, but you’re looking to elevate your dessert game beyond a simple cookie dunk, this cake is your answer. It takes the familiar comfort of Oreos and transforms it into a show-stopping cake, perfect for birthdays, holidays, or any occasion where you want to impress. It’s a fantastic way to enjoy your favorite cookie in a new, exciting format.

Essential Pantry Staples for Baking Success

To help you get organized, I’ve put together a checklist of key pantry staples you’ll need. Please note, this is a summary; for the complete, detailed list of ingredients with precise measurements, always refer to the comprehensive recipe card at the bottom of the page.

• Cream Cheese – This ingredient is crucial for achieving that incredibly smooth, creamy, and tangy Oreo buttercream. For the best results, ensure your cream cheese is thoroughly softened to room temperature. This will help it blend seamlessly with other ingredients, preventing any lumps and creating a light, airy frosting.
• Heavy Cream – Also used in the buttercream, heavy cream contributes to the frosting’s luxurious richness and stability. While you technically could substitute with whole milk, I highly recommend heavy cream for its superior flavor profile and its ability to create a much more decadent and stable buttercream that holds its shape beautifully.
• Delicious Oreo Cookies – Absolutely the star of the show! You’ll need plenty of these iconic chocolate sandwich cookies for both the crunchy crust, the cookie-studded cake, and the irresistible buttercream. Trust me, you can never have too many when it comes to Oreos in a cake like this. Don’t hesitate to grab the biggest package you can find!
• Vegetable Oil – A neutral-flavored oil like vegetable oil is essential for adding moisture to the cake without imparting any strong flavors. You can easily substitute it with any other neutral oil you prefer, such as canola oil or grapeseed oil, ensuring your cake remains incredibly moist and tender.
• Unsalted Butter – Butter is fundamental for both the cake and the caramel sauce. I always recommend using unsalted butter so you can control the overall saltiness of your dessert. Crucially, make sure your butter is softened to room temperature for the cake batter and buttercream; this allows it to cream properly with sugar, creating air pockets that contribute to the cake’s light texture and proper rise in the oven.
• Buttermilk – This acidic ingredient is a secret weapon for creating an exceptionally tender and moist cake. If you can find whole fat buttermilk, that’s what I love to use for its richness. However, low-fat buttermilk will also work perfectly fine, still delivering that signature moist crumb and subtle tang.
• Sour Cream – Another key ingredient for moisture! Adding sour cream to your cake batter is a fantastic way to ensure your cake stays incredibly moist and tender, even days after baking. Its slight tang also balances the sweetness of the cake and the caramel.

Step-by-Step Guide to Your Oreo Caramel Cake

Embark on your baking adventure with this summarized version of how to create my divine Oreo Caramel Cake. For the complete, detailed recipe with exact measurements and timings, please refer to the dedicated recipe card further down this page. This overview will give you a clear path to success!

• Prepare Your Pan and Preheat Oven: First, preheat your oven to 350°F (175°C). Take a 9×13 inch metal cake pan and spray the bottom thoroughly with baking spray. For easy removal, line it with parchment paper, leaving an overhang on the sides if possible, and then spray the parchment again. If needed, use metal binder clips (never plastic!) on the rim to hold the parchment in place.
• Craft the Oreo Crumbs: In a food processor or blender, pulse your Oreo cookies until they are finely ground into even crumbs. This fine texture is crucial for a cohesive crust.
• Assemble the Crust Mixture: In a medium bowl, combine these finely ground Oreo crumbs with granulated sugar and melted unsalted butter. Stir everything together until the crumbs are completely moistened and hold together when pressed.
• Form and Bake the Crust: Firmly press this mixture into the bottom of your prepared 9×13 pan, ensuring an even layer. Bake for 12 minutes to set the crust, then remove it from the oven and let it cool completely while you prepare the cake batter.
• Prepare Dry Cake Ingredients: Lower your oven temperature to 325°F (160°C). In a separate medium bowl, whisk together the cake flour, baking powder, and salt. Whisking ensures these dry ingredients are well combined and aerated, leading to a lighter cake. Set this mixture aside.
• Cream Wet Cake Ingredients: Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the softened unsalted butter, vegetable oil, and granulated sugar on medium speed. Beat until the mixture is light, fluffy, and pale in color, typically about 3 minutes. This step incorporates air, vital for a tender cake.
• Incorporate Eggs and Egg Whites: Add the large eggs and egg whites one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Remember to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
• Add Sour Cream and Vanilla: Mix in the sour cream and both vanilla extracts (pure vanilla extract often has a richer flavor) until they are just combined. Sour cream is key for a moist cake!
• Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the flour mixture and buttermilk, alternating between the two. Begin and end with the flour mixture. Mix until the ingredients are just combined, being careful not to overmix, as this can lead to a tough cake.
• Fold in Crushed Oreos: Gently fold in the coarsely crushed Oreos using a rubber spatula. This adds wonderful texture and flavor throughout the cake. Pour the completed batter evenly over the cooled Oreo crust in the prepared pan.
• Bake the Cake: Bake the cake for approximately 40-43 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs clinging to it. The top should also have a slight golden brown hue and no longer jiggle when gently shaken.
• Cool Completely: Allow the cake to cool completely in the pan on a wire rack. This step is crucial for the cake’s structure and makes it easier to frost without crumbling.

Crafting the Perfect Caramel Sauce: Tips & Tricks

Have you ever been a little apprehensive about making caramel from scratch? Many people are, but almost everyone I’ve guided through the process has come back saying, “That was way easier than I thought!” Homemade caramel is truly rewarding, and with these tried-and-true tips, you’ll master it in no time.

• Start with a Pristine Pan: Before you even begin, ensure your saucepan is meticulously clean and completely dry. Any lingering food particles or moisture can act as nucleation points for sugar crystals, which will make your caramel grainy and ruin its smooth texture. A spotless pan is your first step to success.
• Choose the Right Size Saucepan: Opt for a medium-sized saucepan. It might seem like overkill for the initial amount of sugar, but you’ll be grateful for the extra space when the sugar mixture starts to bubble and expand aggressively. This prevents boil-overs and makes the process safer.
• Resist the Urge to Stir: This is perhaps the most crucial rule for making caramel. Once your sugar, water, and corn syrup are in the pan and heating, do NOT stir the mixture. Stirring can cause sugar crystals from the sides of the pan to fall back into the liquid, initiating a chain reaction that will lead to a grainy caramel. Gently swirling the pan is acceptable if you need to evenly distribute heat.
• Optional: Embrace the Candy Thermometer: While an experienced eye can gauge the color, a candy thermometer removes all guesswork and dramatically increases your chances of perfect caramel. You’re aiming for a temperature of around 320°F (160°C). This temperature results in a deep amber color and a rich, complex flavor, just before it turns burnt.
• Patience is a Virtue: Making caramel is a delicate dance, not a race. Do not be tempted to crank up the heat to speed up the process. High heat can cause the sugar to burn unevenly, resulting in a bitter taste and a higher risk of scorching. Take your time, keep the heat at medium, and watch the magic unfold gradually.
• Warm Your Cream: Before adding your heavy cream to the hot caramel, gently warm it in the microwave or a small saucepan. Adding cold cream to super-hot caramel can cause a drastic temperature shock, making the caramel seize up and harden into an unmanageable block. Warm cream will integrate smoothly.
• Add Flavorings Off-Heat: Once your caramel has reached its perfect color and you’ve incorporated the cream, remove the saucepan from the heat. This is the ideal moment to stir in your vanilla extract and salt. Adding them off the heat preserves their delicate flavors and prevents them from evaporating too quickly.

Expert Baking Tips for an Flawless Oreo Caramel Cake

Achieving a bakery-quality Oreo Caramel Cake is easier than you think with a few key baking techniques. These tips will help you create a beautifully textured and delicious cake every time:

1. Room Temperature Ingredients are Your Best Friend: For the smoothest, most homogenous batter, ensure your butter, eggs, buttermilk, and sour cream are all at room temperature. This allows them to emulsify properly, creating a more uniform cake structure and a softer crumb. Cold ingredients can cause the batter to curdle and result in a dense cake.
2. Never Overmix the Batter: Once you’ve added the dry ingredients to the wet, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, leading to a tough, dry, and chewy cake rather than a tender, moist one. Gentle folding is key after the initial mix.
3. Monitor Your Cake Closely During Baking: Every oven is different, so keep a hawk’s eye on your cake as it bakes. The cake is ready when it no longer jiggles in the center when gently shaken, and a toothpick inserted into the thickest part comes out with only a few moist crumbs attached. A slight golden-brown hue on top is also a good indicator of doneness. Avoid overbaking at all costs, as this is the primary cause of dry cake.
4. Allow for Complete Cooling: After baking, let your cake cool down completely in the pan on a wire rack before attempting to frost or move it. A warm cake will simply melt your frosting and compromise its structure. Patience here ensures a beautiful, intact cake.
5. Level Your Cake if Needed: If your cake develops a slight dome in the center, you can carefully level it with a serrated knife once it’s completely cooled. This creates a flat surface, which is ideal for an even frosting layer and a more professional appearance, especially if you were to stack layers (though this recipe is for a sheet cake, even a slight bump can make frosting tricky).
6. Store in an Airtight Container: To maintain its freshness, moisture, and flavor, always store your finished cake in an airtight container at room temperature. This protects it from drying out and keeps it delicious for longer.
7. Don’t Rush the Decorating Process: Especially when it comes to the caramel drizzle. Take your time to create beautiful swirls and patterns. A steady hand and a relaxed approach will make your cake look as good as it tastes.
8. Frost Evenly: Once the cake is completely cooled, apply the Oreo buttercream smoothly and evenly across the top. Use an offset spatula for the best results, ensuring consistent coverage.
9. Garnish with Caramel and Cookie Crumbs: Add generous dollops of the rich caramel sauce on top of the frosted cake. Use a knife or the back of a spoon to create elegant swirls in the buttercream. For an extra touch of texture and visual appeal, sprinkle some coarsely crushed Oreo cookies over the caramel and frosting.
10. Serve at Room Temperature: For the best flavor and texture, always serve your Oreo Caramel Cake at room temperature. The buttercream will be softer, the cake moist, and the caramel perfectly gooey. Offer extra caramel sauce on the side for those who want an even more indulgent experience!

Tools for Your Baking Journey

Having the right tools can make all the difference in your baking experience. Here are some of my favorite kitchen essentials that I rely on when making this delicious Oreo Caramel Cake:

• 9×13 inch Metal Pan: Essential for baking this sheet cake, a quality metal pan ensures even heat distribution and consistent baking.
• Parchment Paper: An absolute lifesaver for easy cake removal and cleanup, ensuring your crust stays intact.
• Spray Oil: A quick and easy way to grease your pan, ensuring nothing sticks.
• Rubber Spatula: Indispensable for gently mixing cake batter, folding in delicate ingredients like crushed Oreos, and scraping down bowls.
• Stand Mixer (or Hand Mixer): Crucial for creaming butter and sugar until fluffy, and for efficiently mixing both the cake batter and the rich buttercream.
• Whisk: Perfect for combining dry ingredients like flour, baking powder, and salt, ensuring an even distribution and aeration.
• Saucepan: A heavy-bottomed saucepan is vital for making the caramel sauce, as it distributes heat evenly and helps prevent scorching.
• Measuring Cups and Spoons: Accuracy is paramount in baking, and a good set of measuring cups and spoons ensures you get the right ratios for a perfect cake every time.

Frequently Asked Questions About Oreo Caramel Cake

Can I use a different type of pan?

Absolutely! While this recipe is optimized for a 9×13 inch pan for convenience, you can certainly adapt it. For instance, you could use three 8-inch round cake pans or four 6-inch round pans. Keep in mind that when using different pan sizes, you’ll need to adjust the baking time. Start checking your cakes around the 30-minute mark, as smaller or different shaped pans will cook faster.

Can I use store-bought caramel sauce instead of making it from scratch?

Yes, you absolutely can use store-bought caramel sauce if you’re short on time or prefer the convenience. However, I highly recommend making the caramel sauce from scratch if you can. Homemade caramel tends to have a much richer, more complex flavor and a superior texture that truly elevates the cake. Plus, as many have discovered, it’s surprisingly easy to make!

How do I know when the cake is done baking?

The best way to tell if your cake is done is to insert a toothpick into the very center. It should come out with only a few moist crumbs clinging to it, not wet batter. Another good indicator is that the top of the cake will be lightly golden brown and will spring back gently when lightly touched. Avoid overbaking, as this is the most common cause of a dry cake!

Can I make the cake layers in advance?

Yes, preparing components in advance is a great time-saver! You can bake the cake layers (or the single sheet cake) ahead of time. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature for up to 1-2 days, or in the refrigerator for up to 4-5 days. Ensure they are fully cooled before wrapping to prevent condensation and sogginess.

How do I prevent the caramel sauce from burning?

Preventing burnt caramel requires vigilance and moderate heat. The key is to keep a very close eye on the caramel as it cooks. Once it starts to turn golden brown, the color can deepen very quickly. Remove it from the heat as soon as it reaches a rich, amber color that you desire, or when it hits the target temperature if using a thermometer. Don’t walk away from it, even for a moment, during this critical stage.

Storing and Freezing Your Oreo Caramel Cake for Freshness

To ensure your delectable Oreo Caramel Cake remains as fresh and delicious as possible, proper storage is key. First and foremost, always ensure the cake has cooled completely before storing it. If you plan to enjoy the cake within a few days, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored at room temperature for up to 3-4 days. For optimal taste and texture, especially with the cream cheese buttercream, refrigerating the cake is recommended for longer storage. Just remember to bring it back to room temperature for about 30-60 minutes before serving to allow the flavors to mellow and the buttercream to soften slightly. If you have individual slices left over, wrap each slice tightly in plastic wrap or aluminum foil to prevent them from drying out, or place them in a smaller airtight container.

Freezing Your Oreo Caramel Cake

This Oreo Caramel Cake freezes beautifully, allowing you to enjoy a slice whenever a craving strikes! Once again, ensure the cake is completely cooled before beginning the freezing process. For a whole cake, wrap it tightly first in plastic wrap, making sure to cover all surfaces to prevent freezer burn. Then, add a second layer of aluminum foil for extra protection. If freezing individual slices, wrap each slice separately in plastic wrap and then foil. Place the wrapped cake or slices into a freezer-safe container or resealable freezer bags. The cake can be stored in the freezer for up to one month. To thaw, simply transfer the frozen cake or slices to the refrigerator overnight. Once thawed, you can bring it to room temperature for about an hour before serving for the best possible experience.

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FOR MORE DELICIOUS RECIPES YOU SHOULD TRY

• The Best Caramel Stuffed Chocolate Cookies
• Levain Copycat Caramel Coconut Chocolate Chip Cookie
• Chocolate Salted Caramel Cookie With Frosting
• Famous Banana Caramel Cake with Brown Butter Frosting

Recipe

Oreo Caramel Cake

Molly Murphy

Oreo crust with a soft and moist vanilla cake with oreo crumbs, topped with an oreo buttercream and swirls of caramel sauce.

5 from 1 vote

Print Recipe
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Course
Dessert

Cuisine
American

Servings

16
SQUARES

Ingredients

For The Crust

• 3 cups finely ground Oreo Cookies about 40 cookies
• 2 Tablespoons granulated sugar
• ½ cup unsalted butter melted

For the Cake

• 1 cup unsalted butter room temperature
• 1¾ cup granulated sugar
• 2 tablespoons vegetable oil
• 3 large eggs room temperature
• 3 large eggs whites room temperature
• ⅓ cup sour cream room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups cake flour spoon and leveled
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk room temperature
• 6 coarsely crushed Oreo’s

For the Oreo Buttercream

• 6 Oreo cookies ground into a fine crumb
• 1 ½ cups unsalted butter slightly cold
• 4 ounces of cream cheese softened
• 6 cups powdered sugar measured and then sifted
• 3 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons butter

Instructions

For the Oreo crust

• Preheat your oven to 350 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
• Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
• In a medium-sized bowl, combine the Oreo crumbs, sugar and melted butter. Stir until all the Oreo crumbs are moistened by the melted butter. You should be able to scoop it by hand and have it all stick together.
• Pour the mixture into the prepped pan and press down firmly with your hand or the back of a flat measuring cup. Evenly spread across the pan!
• Bake for 12 minutes. Let cool while you make the cake batter.

FOR THE CAKE BATTER

• Lower your oven to 325F. In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium speed until fluffy and smooth, about 3 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
• Start adding the egg whites, one at a time, beating on medium speed after each addition. I usually beat each egg white/whole egg for about 30 seconds. Scrape the bowl after each addition. Once all the eggs are added, beat for 30 more seconds.
• Add the sour cream and both vanilla’s. Beat on medium low speed for a minute. If the mixture looks clumpy, don’t worry, once you add the flour mixture it will smooth out.
• Turn the mixer on low and add ⅓ of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add another ⅓ of the flour and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the rest of the flour mixture. Mix just until the flour streaks are mostly gone.
• With a rubber spatula fold in the crushed oreos. Scrape the bottom and the sides of the bowl.
• Pour into the prepped pan with oreo crust and bake for 40-43, or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
• Remove the cake from the oven and let it cool completely cool in the pan.
• While the cake is cooling make the caramel.

For the Caramel Sauce:

• In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Gently mix together before turning on the heat!
• Over medium heat, bring the sugar mixture to a boil. Initially, bubbles will be fast and small, but as it caramelizes, they will slow down and become larger. Do not stir during this process, as it may cause crystallization.
• Let the mixture boil until it turns golden brown. This may take a few minutes, so keep a close eye on it to avoid burning.
• Heat the cream in the microwave for 1 minute.
• Once the caramel achieves a golden brown color, remove it from heat and add the warm cream. Stir until the caramel and cream are thoroughly combined.
• Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.

FOR THE OREO BUTTERCREAM:

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, add all of the sifted powdered sugar at once and mix on low just until incorporated. With a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream, salt and vanilla, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
• With the rubber spatula, gently stir in the oreo cookie crumbs until you start seeing gray streaks.

Assembly:

• You can leave the cake in the pan. Once it’s completely cool, frost the top of the cake with the oreo frosting. Evenly spread it across the top.
• Add dollops of caramel sauce to the frosted cake (you’ll only need about half of the caramel; serve the remaining half on the side with each slice).
• Swirl the caramel into the oreo buttercream.
• Serve the cake at room temperature.

Keyword
OREO, CARAMEL, SHEET CAKE

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