Oreo Angel Food Cake

Why You’ll Love This Recipe

  • Combines the delicate texture of angel food cake with the irresistible flavor of Oreos.
  • Perfect for both Oreo lovers and fans of light, elegant desserts.
  • Simple ingredients come together for a show-stopping presentation.
  • Versatile and customizable to fit your preferences or occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • 1 cup cake flour, sifted
  • 1 1/2 cups granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup finely crushed Oreo cookies (about 10 Oreos)

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup coarsely chopped Oreo cookies (about 6 Oreos)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup crushed Oreo cookies
  • Whole Oreo cookies for garnish (optional)

Directions

Prepare the Cake:

  1. Preheat your oven to 350°F (175°C) and have an ungreased 10-inch tube pan ready.
  2. In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Set aside.
  3. In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until foamy.
  4. Gradually add the remaining 1 cup of granulated sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form.
  5. Gently fold in the vanilla extract.
  6. Sift the flour mixture over the beaten egg whites in three parts, folding gently after each addition.
  7. Carefully fold in the finely crushed Oreo cookies.
  8. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
  9. Bake for 35-40 minutes, or until golden brown and springy to the touch.
  10. Immediately invert the pan onto a bottle or a cooling rack, letting the cake cool completely in the pan.

Prepare the Filling:

  1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Fold in the chopped Oreo cookies.
  3. Slice the cooled cake horizontally into two layers. Spread the Oreo cream filling evenly over the bottom layer, then place the top layer back on.

Prepare the Topping:

  1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the top and sides of the cake.
  3. Sprinkle the crushed Oreos over the top, and garnish with whole Oreos if desired.

Serve:

Slice and enjoy this stunning, Oreo-filled masterpiece!

Servings and Timing

  • Servings: 10-12
  • Prep Time: 25 minutes
  • Cook Time: 35-40 minutes
  • Cooling Time: 1-2 hours

Variations

  • Gluten-Free: Substitute cake flour with a gluten-free all-purpose blend.
  • Chocolate Drizzle: Add a drizzle of melted chocolate over the whipped cream topping.
  • Mini Cakes: Make individual portions using angel food cake cups or molds.
  • Cookies and Cream: Add more crushed Oreos between the cake layers for an extra cookie crunch.

Storage/Reheating

  • Storage: Store the cake covered in the refrigerator for up to 3 days.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
  • Reheating: Angel food cake doesn’t need reheating. Enjoy it chilled or at room temperature.

FAQs

How do I prevent my angel food cake from deflating?

Ensure the egg whites are beaten to stiff peaks and folded gently to retain their airiness.

Can I use store-bought angel food cake?

Yes, you can use store-bought cake as a shortcut. Just add the Oreo filling and topping.

Why can’t I grease the pan?

The ungreased pan allows the batter to cling to the sides, helping the cake rise properly.

How do I crush the Oreos for the recipe?

Place the Oreos in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor.

Can I make this recipe without a tube pan?

A tube pan is recommended, but you can try a bundt pan or loaf pan with some adjustments.

What if I don’t have cream of tartar?

You can substitute with an equal amount of lemon juice or white vinegar.

Can I use low-fat whipped cream?

Full-fat cream is best for whipping, but you can use a stabilizer if using low-fat cream.

How do I slice angel food cake cleanly?

Use a serrated knife and a gentle sawing motion for clean slices.

Can I make this cake ahead of time?

Yes, prepare the cake and filling a day ahead. Add the topping just before serving.

What makes angel food cake different from other cakes?

It’s made without butter or oil, relying on whipped egg whites for its airy texture.

Conclusion

Oreo Angel Food Cake is a delightful combination of light, airy cake and creamy Oreo indulgence. Perfect for parties, special occasions, or simply treating yourself, this cake is as impressive as it is delicious. Give it a try, and watch it disappear from the table!


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Oreo Angel Food Cake


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  • Author: Isabella
  • Total Time: 2.5-3 hours
  • Yield: 10-12 servings
  • Diet: Vegetarian

Description

Light, fluffy, and bursting with Oreo flavor, this Oreo Angel Food Cake combines the airy elegance of a classic dessert with the irresistible crunch of cookies. Perfect for celebrations or casual indulgences, this show-stopping treat is a must-try for dessert lovers.

 


Ingredients

For the Cake:

  • 1 cup cake flour, sifted
  • 1 1/2 cups granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup finely crushed Oreo cookies (about 10 Oreos)

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup coarsely chopped Oreo cookies (about 6 Oreos)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup crushed Oreo cookies
  • Whole Oreo cookies for garnish (optional)

Instructions

  • Prepare the Cake:
    • Preheat oven to 350°F (175°C). Do not grease the 10-inch tube pan.
    • Sift cake flour and 1/2 cup granulated sugar into a medium bowl.
    • Beat egg whites, cream of tartar, and salt on medium speed until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
    • Gently fold in vanilla extract.
    • Sift flour mixture over the beaten egg whites in three parts, folding gently after each addition. Fold in crushed Oreos.
    • Pour batter into the tube pan and bake for 35-40 minutes or until golden and springy. Cool the cake inverted until fully cooled.
  • Prepare the Filling:
    • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in chopped Oreos.
    • Slice the cooled cake horizontally into two layers. Spread the Oreo filling over the bottom layer and place the top layer back.
  • Prepare the Topping:
    • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the top and sides of the cake.
    • Sprinkle crushed Oreos on top and garnish with whole Oreos if desired.

Notes

  • Prepare the Cake:
    • Preheat oven to 350°F (175°C). Do not grease the 10-inch tube pan.
    • Sift cake flour and 1/2 cup granulated sugar into a medium bowl.
    • Beat egg whites, cream of tartar, and salt on medium speed until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
    • Gently fold in vanilla extract.
    • Sift flour mixture over the beaten egg whites in three parts, folding gently after each addition. Fold in crushed Oreos.
    • Pour batter into the tube pan and bake for 35-40 minutes or until golden and springy. Cool the cake inverted until fully cooled.
  • Prepare the Filling:
    • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in chopped Oreos.
    • Slice the cooled cake horizontally into two layers. Spread the Oreo filling over the bottom layer and place the top layer back.
  • Prepare the Topping:
    • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the top and sides of the cake.
    • Sprinkle crushed Oreos on top and garnish with whole Oreos if desired.
  • Serve:
    • Slice and enjoy this light, fluffy, Oreo-filled masterpiece!
  • Prep Time: 25 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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