Bringing on the spring vibes with my light and fluffy Lemon Oreo Cake, made with tender lemon Oreo cake layers, lemon Oreo cream cheese filling, and lemon buttercream.
Lemon Oreo Cake
I’m so excited to share my new Lemon Oreo Cake with you. If you’ve tried my Golden Oreo Cake or even my Cookies and Cream Cake, you are going to love this cake! We’re using the same filling from those cakes with the lemon Oreos.
The base of the cake is light and fluffy with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it.
We’ll top this bright and happy cake off with lemon buttercream.
Ingredients You Need for this Lemon Oreo Cake
- Cake flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Lemon extract or lemon emulsion
- Egg
- Buttermilk
- Lemon Oreos
How to Make Moist Cake Layers from Scratch
When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray the pans with nonstick spray, line with parchment and spray again.
- Use room temperature wet ingredients.
- When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Oreo Whipped Cream Cheese Filling
If you haven’t tried this whipped cream cheese filling, be prepared to fall in love! This tangy, sweet filling pairs so well with the lemon Oreos. It’s also great with peanut butter Oreos, regular Oreos, and golden Oreos! In fact, I’m pretty sure it’s a perfect pairing to any Oreo flavor!
Ingredients You’ll Need for this Recipe
- Cream cheese
- Heavy whipping cream
- Powdered sugar
- Lemon Oreos
How to Make the Whipped Cream Cheese Filling
To make this filling, you basically have three steps:
- Whip the heavy whipping cream to stiff peaks
- Beat the cream cheese and powdered sugar until smooth
- Fold the whipped cream and Oreos into the cream cheese mixture
NOTE: you can make the filling ahead of time and store it in the refrigerator until you’re ready to assemble your cake. HOWEVER, do not add the Oreos until you’re ready to assemble.
Alternatively, you can also assemble the entire cake ahead of time and freeze it. The cookies will keep most of their crunch this way too.
Lemon Buttercream
The lemon buttercream on this Lemon Oreo Cake is truly the cherry on top! This light and fluffy lemon buttercream isn’t too strong, but instead, adds just another subtle layer of the lemon flavoring to this delicious cake.
Ingredients You’ll Need for this Recipe
- Unsalted butter
- Powdered sugar
- Heavy whipping cream
- Lemon extract
- Salt
- Food coloring, optional
How to Make the Best Buttercream Frosting
To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.
Lemon Oreo Cake
Ingredients
FOR THE CAKE
- 3 cups (345 g) cake flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 2 eggs, room temperature
- 2 egg whites, room temperature
- 1 teaspoon (4.2 g) lemon extract
- 1 1/4 cups (300 g) buttermilk, room temperature
- 12 Lemon Oreos, crushed into chunks
FOR THE FILLING
- 3/4 cup (173 g) whipping cream
- 2 cups (250 g) powdered sugar
- 6 ounces cream cheese
- 8 Lemon Oreos, broken into chunks
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 2 teaspoons (8.4 g) lemon extract
- 1/4 cup (57.75 g) heavy cream
- pinch of salt
- *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 CAKE
- Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
- Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ of the buttermilk. Repeat the additions, ⅓ flour mixture, second half of ½ buttermilk and the final ⅓ flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.Fold in the crushed lemon Oreos
- Evenly divide the batter between the three pans (about 18 ounces) and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
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 to the cream cheese mixture until no streaks of whipping cream remain. Fold in the lemon Oreos.
- NOTE: 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 the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
- With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, lemon extract, and pinch of salt.
- Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
- Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
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 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.
Hola, esta genial si quisiera un pastel más pequeño 5″ cuanto debo reducir los ingredientes.
Gracias
I can’t wait to try this recipe! Can I substitute carton egg whites?
Made the Lemon Cake for St. Patrick’s Day and it was so good!! Just the right amount of Lemon!! Was worried might be dry but it was not!! Filling was just perfect too!!
Looks delicious can’t wait to make this cake.
Is it possible to turn this into a sheet cake??
Absolutely!