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The combination of cream cheese and butter creates a moist, tender, and rich cake and the OREO cookies provide a delightful crunch.
Cream cheese butter cake is already a delightful treat on its own, but when you introduce the iconic Oreo cookies into the mix, it takes the indulgence to a whole new level. The combination of the tangy cream cheese, rich buttery cake, and the irresistible crunch of Oreo cookies creates a dessert experience that will leave you craving for more.
OREO Cream Cheese Butter Cake
Ingredients
Dry ingredients:
- 180 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Wet ingredients:
- 120 g unsalted butter softened
- 80 g cream cheese softened
- 160 g sugar
- 150 g eggs room temperature, about 3 large eggs
- 1 tsp vanilla extract
To fold into the cake batter:
- 6 Oreo cookies (with filling) cut into fine pieces
Decoration:
- 3 Oreo cookies (with filling) cut into quarters, or more if you want more topping
Instructions
- I use a small loaf pan, 7.75 x 3.75 x 2.5 inches loaf pan. LLightly grease the loaf pan and line the loaf pan with parchment paper. You can also use the standard 8.5 x 4.5 inches loaf pan, the cake will be shorter
Prepare the cake batter:
- Preheat the oven to 325 F (165 C) for conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
- Combine all the dry ingredients and whisk to combine and set aside
- Crack room temperature eggs into a bowl and beat the eggs with a fork and set aside
- IMPORTANT TIPS: Please make sure the butter, cream cheese, and eggs are at room temperature. The butter needs to be really soft but not melting. If they aren't at the same temperature, the butter will separate later when you add the eggs and this will affect the texture of the cake, making it dense and greasy because they aren't properly combined
- Place the softened butter, cream cheese, and sugar in a bowl of a standmixer fitted with a whisk attachment. If you use a handmixer, place them in a mixing bowl.
- Start whisking the butter mixture over medium speed and then increase to high speed and whip until the mixture is pale, creamy, and fluffy.
- Gradually add the egg, in 5 additions. If butter starts to separate or curdle, that means the eggs may be too cold
- Once all the eggs are in, add the vanilla and whisk for another 10 seconds. Then reduce the speed to low and add the flour mixture gradually so it won't fly everywhere. Continue to whisk over low speed just until combine. It won't be combined completely and there will be some flour on the side of the bowl. Don't overbeat. Turn off the machine
- Use a spatula to scrape the side of the bowl to combine the flour into the cake batter. Add the finely chopped Oreo pieces and gently fold to combine
- Scrape the batter into the prepared pan. Smooth the surface with spatula. Scatter the Oreo topping on top of the cake batter
Baking:
- Put the pan in the middle of the oven and bake for the next 60-75 minutes or until a cake tester inserted into the cake comes out clean with just a few crumbs are ok as long as it's no longer wet. If it is, bake a bit longer in a 5-minute increment
Cool down:
- Let the cake cool down in the pan for 10 minutes and lift the cake out by grabbing on the parchment paper and let it cool down completely on a cooling rack
Serving:
- I suggest serving the cake after 24 hours to give the cake some times to develop taste and moist texture. The cake feels dry when you serve it on the same day
Storing:
- Place a completely cooled down cake in an air-tight container. It can be kept at room temperature for about 3 days
- For a longer storage, keep them in the freezer, not in the fridge (the fridge dries the cake out). Keep them in a freezer-friendly container and it can be kept frozen for up to one month. Simply thaw at room temperature for few hours before serving
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Step-by-step on how to bake an Oreo cream cheese butter cake
1. I use a small loaf pan, 7.75 x 3.75 x 2.5 inches loaf pan. LLightly grease the loaf pan and line the loaf pan with parchment paper. You can also use the standard 8.5 x 4.5 inches loaf pan, the cake will be shorter
2. Preheat the oven to 325 F (165 C) for conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
3. Combine all the dry ingredients and whisk to combine and set aside. Crack room temperature eggs into a bowl and beat the eggs with a fork and set aside
4. Place the softened butter, cream cheese, and sugar in a bowl of a standmixer fitted with a whisk attachment. If you use a handmixer, place them in a mixing bowl.
5. Start whisking the butter mixture over medium speed and then increase to high speed and whip until the mixture is pale, creamy, and fluffy.
6. Gradually add the egg, in 5 additions. If butter starts to separate or curdle, that means the eggs may be too cold. If the curdling is just a bit, no worries, it will smooth out once you add the flour mixture. If the butter curdles a lot, read the post below on how to rescue the batter
7. Once all the eggs are in, add the vanilla and whisk for another 10 seconds. Then reduce the speed to low and add the flour mixture gradually so it won’t fly everywhere. Continue to whisk over low speed just until combine. It won’t be combined completely and there will be some flour on the side of the bowl. Don’t overbeat. Turn off the machine
8. Use a spatula to scrape the side of the bowl to combine the flour into the cake batter. Add the finely chopped Oreo pieces and gently fold to combine
9. Scrape the batter into the prepared pan. Smooth the surface with spatula. Scatter the Oreo topping on top of the cake batter
10. Put the pan in the middle of the oven and bake for the next 60-75 minutes or until a cake tester inserted into the cake comes out clean with just a few crumbs are ok as long as it’s no longer wet. If it is, bake a bit longer in a 5-minute increment
11. Let the cake cool down in the pan for 10 minutes and lift the cake out by grabbing on the parchment paper and let it cool down completely on a cooling rack
Common issue: butter separates during mixing
Again, these can be cause by several things:
1. Temperature discrepancies: It’s important to ensure that all the ingredients, particularly the butter, cream cheese and eggs, are at room temperature before starting the mixing process. Cold or chilled ingredients can cause the fats in the butter to solidify and separate, resulting in curdling. To prevent this, allow the ingredients to sit at room temperature for about 30 minutes before using them.
2. Overmixing: Overmixing the cake batter can cause the fats in the butter to break apart and separate. It’s important to mix the ingredients until just combined and avoid excessive mixing, as this can lead to the butter curdling. Once the dry ingredients are added to the butter mixture, mix until they are just incorporated to avoid overmixing.
3. Adding ingredients too quickly: When adding eggs or other liquids to the butter mixture, it’s crucial to do so gradually. Adding them too quickly can result in curdling. To prevent this, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. If the recipe calls for alternate additions of dry and wet ingredients, ensure that they are added gradually and in small batches.
4. Improper creaming method: Creaming butter, cream cheese, and sugar together properly is an essential step in butter cake preparation. If they are not creamed adequately, the mixture may not emulsify correctly, leading to curdling. Cream them until light, fluffy, and pale in color, ensuring that the mixture is well combined and the sugar is fully dissolved.
What to do if butter starts to curdle during mixing
1. Pause mixing: Stop mixing as soon as you notice the butter separating. This will prevent the situation from worsening.
2. Check temperature: Ensure that all the ingredients, especially the butter, are at room temperature. If the butter is too cold, it can cause the fats to solidify and separate. Allow the ingredients to come to room temperature before proceeding.
3. Re-emulsify the mixture: To bring the batter back together, you can try adding a tablespoon or two of flour: Gradually sprinkle a small amount of flour over the batter while gently folding it in. The flour can help absorb excess moisture and stabilize the mixture.
4. Once you’ve re-emulsified the batter, proceed with the recipe as directed. Be careful not to overmix the batter, as this can exacerbate the separation issue. Manually mixing the flour mixture until just combined with a spatula
Did you make this Oreo cream cheese butter cake recipe?
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