Oreo Cakesters have all the flavor of classic Oreos! A rich and thick vanilla buttercream sandwiched between soft and fudgy, soft baked chocolate cookies!
Oreo Cakesters Copycat Recipe
The greatest thing that has happened to Oreos this decade is the advent of the different flavors and styles of Oreos. From the hits like toasted coconut and chocolate hazelnut, to the misses like buttered popcorn flavor!
Recently the soft and delicious cakester variety has come onto the scene. But the cakester is really a throwback to an early 2000’s Oreo. And let me tell you, they are DELICIOUS and easily one of my favorites. But the truth is, these homemade cakesters are even better than the original!
Rich and fudgy chocolate cookies with thick vanilla buttercream. These homemade cakesters are the things of your whoopie pie dreams!
Ingredients for Oreo Cakesters
For the Cookies
- Butter- I always use salted butter.
- Granulated Sugar
- Flour- Just plain All Purpose flour will do the trick. Nothing fancy needed here!
- Black Cocoa Powder- This is different than dark cocoa powder, and its key in getting the classic Oreo color and flavor. I purchased mine on amazon- you can use my affiliate link and purchase some black cocoa on amazon if you need some!
- Corn Starch- The corn starch helps the cookie to keep a perfectly fudgy texture and helps the cookies keep their tall, puffy shape while baking.
- Canola Oil
- Baking Powder
For the Cream Filling
- Butter– again, I always use salted butter. If you only have unsalted, you’ll want to add a pinch of salt to your frosting!
- Powdered Sugar
- Vanilla– If you have clear vanilla, that will help keep your cream filling nice and white but regular extract will work just fine as well.
- Whipping Cream– This will thin out the filling to a good, easy to work with consistency and will help the filling be extra smooth and creamy. You can substitute regular milk, if needed. Just be aware that you won’t need as much because it is a lot thinner.
How to Make Oreo Cakesters
Start by preheating the oven to 375 degrees.
In a stand mixer, or with a large bowl and hand mixer, cream together the butter and the sugar, the eggs and vanilla until the batter is light and fluffy. Add in the flour, black cocoa, salt, baking powder and mix until combined.
As the dough begins to come together, add the oil and continue to mix until thoroughly combined. The dough should be really soft but not sticky.
Roll the dough into small balls. Each ball should be about 3/4 of a tablespoon. I like to use a tablespoon to measure, but I just don’t fill them up all the way. I make them small because classic cakesters are small, but if you want to make them bigger, like classic whoppie pies, you are welcome to do that as well!
Arrange the balls on a parchment or silicone lined pan and bake at 375 for 5-7 minutes. Flatten the tops the cookies slightly prior to baking. The cookies will spread slightly and the tops will begin to crackle when they are done. DO NOT overbake. Overbaking the cookies will cause them to dry out.
How to make the Cream Filling for Oreo Cakesters
While the cookies are cooled make the frosting by creaming the butter until it becomes light. Slowly add the powdered sugar and heavy cream a half tablespoon at a time and continue to mix until smooth. Add the vanilla extract and mix to combine. Add more heavy cream if needed to achieve the right consistency.
Put the frosting into a piping bag with a large round tip, or a gallon size zip top bag with the corner cut off. Put a dollop of frosting onto the bottoms of each cookie and top with a second cookie.
How to store your Oreo Cakesters
Store the cookies in an airtight container for up to 3 days. You can also freeze your Oreo Cakesters for up to 3 months.
How long should I bake larger Oreo Cakesters for?
This really depends on how much cookie dough you use. I made some with about 1/4 cup of cookie dough in each cookie and I baked them for about 9 minutes. Just keep an eye on them and pull them when they have spread slightly, puffed up and the edges just begin to crackle.
More Oreo Recipes
- Crumbl Oreo Cookies
- Cookies and Cream Milkshake Cookies
- Peanut Butter Oreo Cookies
- Birthday Cake Oreo Cookies
Homemade Oreo Cakesters Recipe
Soft Bake Oreo Cookie
- 1/2 cup salted butter softened
- 3 cups powdered sugar
- 2 tsp vanilla (clear vanilla, if you have it!)
- up to 1/4 cup heavy whipping cream
- Preheat the oven to 375°.
- In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla. Mix until smooth, creamy and light in color.
- Add the all purpose flour, black cocoa powder, cornstarch, baking powder and salt. Mix slowly to combine.
- As the dough comes together, add the canola oil and then mix until thoroughly combined.
- The dough should be really soft but not sticky at all.
- Roll the dough into small balls, using about 3/4 tbsp of dough per ball. I use a 1 tbsp spoon to help me portion out the dough, I just don't fill the scoop completely full.
- Roll into a ball and flatten slightly. Arrange on a parchment or silicone sheet lined pan. Repeat with remaining dough.
- Bake at 375° for 5-7 minutes, the cookies will spread slightly, puff up and start to crackle when they are ready to come out of the oven. Do not over bake or they will be dry instead of soft and chewy.
- Allow the cookies to cool on a cooking cooling rack.
- Once the cookies are completely cool, make the cream filling by creaming the butter with either a stand mixer or electric hand mixture until smooth.
- Slowly add in the powdered sugar and a little bit of heavy whipping cream (1/2 tbsp at a time) until all of the powdered sugar is added.
- Add the vanilla extract, mixing until combined.
- Add more whipping cream to adjust the consistency of the filling, if needed.
- Add the filling to a piping bag with a large round tip (you can use a large zip top bag with the corner cut, if needed).
- Pipe a dollop of cream into the center of the bottom side of half of the cookies.
- Top the cream filling with the remaining cookies and press down to finish the oreo cakester.
- Store at room temperature in an air tight container for up to 3 days.