The most delicious Lemon Oreo Cake with Lemon Oreo Buttercream is finally here! Lemon is such a bright, gorgeous, fresh flavor, and highlighting it with one of our favorite cookies, Lemon Oreos, was an instant win!

Lemon Oreo Heaven

Have you ever had Lemon Oreos before? If you have, you know how incredibly tasty they are! I suggest getting TWO packages when you make this cake… (not because it requires them) because you’re not going to have any Oreos left after everyone in the house snacks a little too hard on them. 🙂 I don’t blame them!

And hey, while you’re at it, make sure to save some for my delicious White Chocolate Chip Lemon Bar Cookies (that have a few lemon Oreos in them!).

Lemon all the way around

There is as much lemon in this cake as possible! I opted for lemon cake layers (made with fresh lemon zest and a doctored lemon cake mix). It’s pretty similar to my Lemon Bar Cake if you’ve tried that dreamy cake before. The Lemon Oreos, though, in this Lemon Oreo Cake make it extra special, I think.

The crust is made with lemon Oreos, and I loved leaving the top exposed so you could peek through the usually-covered-up top on the cake. We eat with our eyes, and I think seeing the crust on top lets you know what delicious treat is coming!

Lemon Curd

The filling is my FAVORITE lemon curd. It’s super easy to make and comes together pretty quickly. The taste is beyond amazing and you’ll want to slather it on just about anything you can find! The ingredients are pretty simple – just make sure to use fresh lemons, as always, for the best taste. However, I get that it’s kind of a pain to juice enough lemons for 1/2 cup. If you end up using the pre-squeezed lemon juice, it will work out just as well.

Lemon Oreo Buttercream

As for the buttercream – I LOVE tossing in Oreos right into my Oreo Buttercream (I did it with my cookies and cream Oreo cake in my Cake Confidence cookbook). If you want them to not be a pest while smoothing out the buttercream, just make sure the Oreo crumble/pieces are nice and tiny.

As for the soft lemon color, I did NOT want this to look like deviled eggs. Using just a drop or two of “lemon yellow” from Americolor (or just yellow from Wilton color right gels), you’ll get the right color in no time.

That’s it! Enjoy the soft, crumbly, gooey lemon flavor in each and every single bite!

Make a Baking with Blondie recipe? I’d love to see it and join in on all the fun! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can see it on Instagram.

And as always, happy baking!

xo,

Mandy

Get the Recipe: Lemon Oreo Cake

5 from 1 vote
Tender Lemon Cake with a Lemon Oreo crust filled with lemon curd and frosted in a delicious lemon Oreo buttercream.
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Ingredients
 

Lemon Cake with Lemon Oreo Crust

  • 20 whole lemon Oreos
  • 5 Tablespoon melted butter
  • zest 1 lemon (about 1 Tablespoon)
  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream
  • 3 whole eggs, room temperature
  • 1 Tablespoon vanilla
  • 1/3 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 15.25oz box Lemon Cake Mix

Lemon Curd Filling

  • 3 egg yolks
  • 1 whole egg
  • 3/4 cup granulated sugar
  • zest 2 lemons
  • 1/2 cup lemon juice
  • 4 Tablespoons unsalted butter

Lemon Oreo Buttercream

  • 1 1/2 cup unsalted butter (or 3 sticks), left out of the fridge for 15 minutes or so
  • 1 pinch salt
  • 1 Tablespoon pure vanilla
  • 1 teaspoon lemon elixir (or 1/2 teaspoon lemon extract/emulsion – you can add more to taste)
  • 1 teaspoon finely zested lemon, you'll want tiny tiny pieces
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar
  • 4-5 crushed lemon Oreos, (small crumbles for easier spreading when adding the buttercream to the cake)
  • 1-2 drops lemon yellow gel coloring

Garnish

  • Fresh Lemon Slices, Dapped with a napkin or paper towel to remove some of the moisture

Instructions
 

For the Lemon Cake with Lemon Oreo Crust

  • Preheat the oven to 325 degrees convection bake (if using traditional bake, you'll have to leave the cakes in a few minutes longer). Prep three 6" cake rounds with a swipe of shortening and dust of flour. Set aside.
  • In a food processor, pulse the Lemon Oreos and butter until a crust form. Split the crust between the prepared cake rounds and press firmly with the bottom of a glass or bottom of a flat measuring cup. Set aside.
  • In a large bowl, hand-whisk the lemon zest, lemon juice, buttermilk, sour cream, vanilla, eggs, and oil until it's uniform. Sift in the cake mix and flour (don't overmix). Split the cake batter between the prepared cake rounds.
  • Bake the rounds for 26-28 minutes, or until the center is finished baking and springs back when touched. Remove from the oven, then let cool in the pan for 1 minute. Carefully flip the cake rounds out onto a wire rack to cool completely, then wrap in plastic wrap and store in the freezer until assembly.

For the Lemon Curd

  • In a medium saucepan over medium heat, stir together the yolks, sugar, juice, and zest. Whisk together as the mixture begins to thicken, about 6 minutes. The curd should be thickening, and will be thick enough to coat the back of a spoon.
  • Remove the curd from the heat, and stir in the butter cubes. Stir to combine until the butter has melted. Strain the curd, then discard the zest.
  • Cover the curd with a light layer of plastic wrap placed directly on top of the surface of the curd, and then store in the fridge until cooled completely.

For the Lemon Oreo Buttercream

  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, lemon flavoring (whichever you're using), vanilla, zest, and heavy cream.
  • Slowly add in the powdered sugar, about 1/2 cup at a time, until it's fully incorporated. Add in a Tablespoon more of heavy cream if needed to thin it out a bit (and more if needed, again). Add in the Oreo pieces and gel coloring. Flip the mixer on the highest speed for about 2 minutes to lighten the texture and color.

Assembly

  • On a cake turntable, on a cardboard cake round, spread on a dab of lemon buttercream. Place down the first cake rounds with the crust side up. Spread on a thin layer of buttercream using an offset icing spatula. Pipe a thick dam of buttercream around the outside rim of the cake round. Add in about 1/2 cup lemon curd to the center, then place the next cake round on top. Repeat with the remaining layers.
  • Crumb coat the cake – leaving the top of the cake exposed (crust side up). Freeze for 5 minutes.
  • Add on a final layer of buttercream using a straight icing spatula and use a cake scraper to make smooth sides. Leave the top edge unfinished for a rustic look. Add on the lemon slices along the sides.
  • When serving, slice the cake with a hot sharp knife for the cleanest slices. Remove the lemon slice garnishes before serving.