Oreo Cakesters
She is beauty & she is grace – homemade Oreo Cakesters are America’s favorite soft sandwich cookie! With puffy soft chocolate cookies and a smooth buttercream filling, there’s everything to love.
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What is an Oreo Cakester?
This is a copycat recipe for the popular store bought Oreo Cakester! Cakesters can be described as a soft-baked version of the standard Oreo Cookie. Containing 2 cakey cookies that are sandwiched with a smooth creme filling, they feel like Oreo’s take on a whoopie pie. And these homemade Oreos? Well, they’re life.changing.
With rich black cocoa powder and a buttery vanilla filling, these tender cookies are pillowy and scrumptious.
Ingredients in Oreo Cakesters
- Salted butter, softened – I always use salted butter!
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Black cocoa powder – Black cocoa powder is a MUST here. It will both flavor and color the homemade oreo!
- Cornstarch – This contributes to the fluffy, cakey texture we’re after.
- Baking soda
- Salt
- Buttermilk – Again, this helps give us a soft, cakey cookie.
- Black food coloring – The black food color helps seal the deal on capturing the perfect homemade Oreo Cakester appearance.
Vanilla Buttercream Filling
- Salted butter, softened – I like salted butter, but you could also use unsalted butter if you add an extra pinch of salt.
- Powdered sugar
- Clear vanilla extract – This will make the frosting bright white, rather than a murky color.
- Butter extract
- Heavy whipping cream – Adjust the quantity to change the thickness of your filling.
How to Make Oreo Cakesters
- Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
- Add the egg and vanilla, mixing well.
- To the wet mixture, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
- Mix until a thick batter forms.
- Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
- Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
- Allow the cookies to cool on the pan.
- While the cookies are cooling, make the filling.
- To make the filling, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 3 cups of powdered sugar have been added.
- Add in the clear vanilla extract and butter extract. If needed, add more heavy cream to thin the filling.
- Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the Oreo Cakesters. Repeat with remaining cookies.
- Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!
Are Oreo Cakesters the same as Whoopie Pies?
While they are both soft sandwich cookies, they are not the same thing! Oreo Cakesters are Nabisco’s cakier version of their classic Oreo, packaged and ready for purchase. Whoopie Pies are a traditional cake-like sandwich cookie filled with a marshamallow-creme based frosting.
How to store Homemade Oreos
Once your cookies are cooled and assembled, you can store in an airtight container for 3 days or freeze for up to 3 months.
More Sandwich Cookies to Love
Oreo Cakesters
She is beauty & she is grace – homemade Oreo Cakesters are America's favorite soft sandwich cookie! With puffy soft chocolate cookies and a smooth buttercream filling, there’s everything to love.
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Servings: 12 whoopie pies
Calories: 322kcal
Ingredients
- 1/2 cup salted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/3 cup + 2 tbsp black cocoa powder
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup buttermilk
- black food coloring
Vanilla Buttercream Filling
- 1/2 cup salted butter, softened
- 3 cups powdered sugar
- 2 tsp clear vanilla extract
- 1/4 tsp butter extract
- 1/4 – 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
- Add the egg and vanilla, mixing well.
- To the wet mixture, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
- Mix until a thick batter forms.
- Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
- Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
- Allow the cookies to cool on the pan.
- While the cookies are cooling, make the filling.
- To make the filling, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 3 cups of powdered sugar have been added.
- Add in the clear vanilla extract and butter extract. If needed, add more heavy cream to thin the filling.
- Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the Oreo Cakesters. Repeat with remaining cookies.
- Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!
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Nutrition
Calories: 322kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 220mg | Potassium: 87mg | Fiber: 1g | Sugar: 48g | Vitamin A: 134IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 2mg
