Pumpkin and Oreo are a match made in heaven! We are back again with another gorgeous fall flavored cake! My Pumpkin Oreo cake combines two of my favorite flavors in such a fun way. Thick, dense pumpkin cake (they will remind you of a fluffy pumpkin pie) baked right into an Oreo crust, Oreo Pumpkin Spice Cream Cheese Buttercream, and an Oreo crumble around the bottom will have you begging fall to never leave. This cake will fill your kitchen with the mouthwatering fragrance of the season, and have your guests begging for another slice!

Pumpkin layers

If you’ve ever made one of my many pumpkin cakes in my Cake Confidence cookbook or here on my website, you know that these cake layers bake up thick, dense, and have the best texture! They’re definitely bit more on the thick side, and bake a bit taller than my other cakes (more similar to how my chocolate cake layers behave), so be ready to leave them in the oven for a tad longer than usual – especially with that oreo cake layer.

You’ll need a full can of pumpkin, but if you end up using 3/4 the can instead, I’ve noticed it works just as well, so don’t stress! Make sure you’re grabbing the can of “Canned Pumpkin” and not pumpkin pie. There’s a big difference, and they will behave differently in the oven.

As for the Ore crust, the cake batter is baked right into the crust. No pre-baking is required! Just blend up the Oreos and butter together, press them into the cake pan, and you’re ready to go! In order for the crust to keep it’s firm texture, make sure to press the crust evenly into the pan, and firmly. Even layers of crust = even layers of cake baked right on top.

Triple Threat Buttercream

This buttercream has it all! I’ve combined three of my buttercreams into one insanely tasty one!

First, we have my Oreo buttercream, which uses Oreos pulsed into a fine powder (you’ll need the pieces of cookie to be pretty small to fit through the piping tip, so make sure you’re pulsing the cookies into a fine powder versus a loose crumble).

Second, we have my pumpkin spice buttercream, which is actually in my second cookbook (set to release in 2022!). I know some people despise pumpkin spice, but y’all don’t need that negativity in your life, I’m just sayin’. It’s a great way to add that little touch of fall spices to your buttercream in the easiest way.

Third, we have my cream cheese buttercream which uses half butter, half cream cheese – creating the perfect balance between the two flavors and textures.

With all three powers combined, this buttercream will knock your socks off!

SWEATER VIBES

I wanted the top and sides of this cake to be something I hadn’t tried before from my cake design repertoire. Piping braids on my cakes is nothing new, but this one felt different while using the Wilton #9 circle piping tip. It’s a bit smaller than my usual #1A piping tip, and really gives the cake that cozy sweater look on top. I also added a little piped border on the side that separates the Oreo crumble from the buttercream – I love how it turned out! It adds a beautifully rustic touch to the cake in seconds.

That’s it! I hope you enjoy my new Pumpkin Oreo cake, and it becomes a cake you look forward to baking with your people every fall baking season.

As always, if you bake one of my cakes, I’d love to see it! Make sure to tag me on Instagram @bakingwithblondie or #bakingwithblondie so I can join in on all the fun.

Happy Baking!

xo,

Mandy

Get the Recipe: Pumpkin Oreo Cake

Thick Soft Pumpkin Cake Baked Into an Oreo Crust, Frosted in Pumpkin Spice Oreo Buttercream and Oreo Crumbles.
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Ingredients
 

Pumpkin Cake with Oreo Crust

  • 24 regular oreos
  • 5 Tablespoons unsalted butter, melted
  • 15oz can canned pumpkin, not canned pumpkin pie
  • 1 Tablespoon pumpkin pie spice
  • 3 large eggs, room temperature
  • 1/2 cup sour cream , room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla
  • 1 box Yellow Cake Mix , I use Duncan Hines, but Betty Crocker will be similar

Pumpkin Spice Oreo Cream Cheese Buttercream

  • 2 sticks (or 1 cup) unsalted butter , left out at room temp to soften for about 10 minutes
  • 8 oz block cream cheese
  • pinch salt
  • 1 Tablespoon pure vanilla
  • 1/4 cup heavy cream , plus more if needed for thinning
  • 1 teaspoon pumpkin pie spice
  • 8-9 cups powdered sugar
  • 1-2 drops orange food gel coloring
  • 5-7 oreos , crumbled into a powder

Extras

  • 2 cups crumbled oreos

Equipment

  • Three 6" Cake Pans
  • food processor
  • Cake Turntable
  • Cake Scraper, Straight Icing Spatula, Angled Icing Spatula
  • Cookie Sheet
  • Wilton #9 Piping Tip + Piping Bags

Instructions
 

  • Preheat oven to 325 degrees convection bake. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
  • For the Crust: In a food processor, combine the Oreo cookies and melted butter until a fine powder forms. Split the crust between the three cake pans and press down firmly with the bottom of a glass or flat measuring cup. Set aside.
  • For the Cake: In a medium bowl, whisk together all the ingredients except for the cake mix until thoroughly combined. Sift in the cake mix, then gently stir in until all the mix has been incorporated (don't overmix!).
  • Divide the cake batter evenly between the cake rounds. Bake for 30-32 minutes until the center is baked all the way through. Don't overbake! Let cool in the pans on a wire rack for about 5 minutes, then flip out onto the same wire rack to cool completely to room temperature. Wrap up in plastic wrap and freeze until assembly.

Pumpkin Oreo Cream Cheese Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, whip up the butter and cream cheese until they're light and fluffy.
  • Add in the salt, vanilla, pumpkin pie spice, and heavy cream and whip up again.
  • Slowly add in the powdered sugar, add in the orange coloring, then flip the mixer on the highest speed. Let the buttercream whip up in texture for about 2 minutes. Add more heavy cream if necessary to thin buttercream.
  • Flip the mixer on the lowest setting, then carefully fold in the Oreo powder/crumbles. You don't want them to mix in all the way or else the buttercream will turn grey, so go easy and slow.

Assembly

  • On a cardboard cake rounds on a cake turntable, add a small amount of buttercream in the center with an offset icing spatula to act as "glue" to hold the cake onto the board.
  • Place the first cake layer down, then add on a layer of buttercream.
  • Add on the next cake layer, add on another layer of buttercream on top, and repeat with the final cake layer.
  • Crumb coat the entire cake and freeze for about 5 minutes to set.
  • Add on a final layer of buttercream, using a cake scraper for clean sides and edges.
  • Place the cake onto a cookie sheet, then back onto the cake turntable. Gently press on the Oreo crumble along the bottom of the cake. Place in the freezer to set.
  • With a piping bag fitted with the Wilton #9 piping tip and filled with buttercream, pipe a braid pattern around the top rim of the cake, then repeat on the inside of the top of the cake. After, pipe another braid along the side of the cake along the top part of the Oreo crumble line (see my Instagram page @bakingwithblondie on 10/26 for a video on the braid detail).
  • Slice with a hot knife on a cold cake, and enjoy!
Course: Dessert