If you’re on the hunt for the ultimate hybrid of cookies, cream, and airy cake, this Oreo Chiffon Cake Recipe will absolutely win your heart. Imagine all the nostalgic chocolatey crunch of Oreos, folded seamlessly into a tall, cloud-soft chiffon with a moist crumb and an irresistible aroma that fills the kitchen. It’s a show-stopper for birthdays, Sunday brunch, or any day you want to treat yourself and loved ones to something special, combining fun flavors with an effortlessly light texture.
Ingredients You’ll Need
Every ingredient in this Oreo Chiffon Cake Recipe plays a crucial role, from giving the cake its signature lift to packing in that legendary cookies-and-cream flavor. You likely already have most items in your pantry, and together, they create the perfect balance of fluff, richness, and Oreo goodness!
- Cake flour (1 cup / 125g): This gives the cake its light, delicate structure—sift all-purpose flour if you don’t have cake flour for a similar result.
- Large eggs (6, separated): The real secret to chiffon cake’s signature airiness; the yolks enrich, while the whipped whites lighten everything up.
- Sugar (1/2 cup / 100g for whites): Helps stabilize the meringue and creates a silky texture in the final crumb.
- Cream of tartar or vinegar (1 tsp): This simple acid boosts the egg whites, ensuring tall and stable peaks for maximum fluffiness.
- Sugar (1/4 cup / 50g for yolks): Sweetens the base mixture without overwhelming the delicate balance of flavor.
- Vegetable oil (1/3 cup / 80ml): Injects moisture and tenderness, so every bite is melt-in-your-mouth soft.
- Milk (1/2 cup / 120ml): Keeps the crumb moist and adds a gentle richness that complements the Oreo cookies.
- Vanilla extract (1 tsp): This adds lovely warmth and enhances both the cake and Oreo flavors.
- Baking powder (1 tsp): Works alongside whipped egg whites to give the cake extra lift and bounce.
- Salt (1/4 tsp): Helps all the sweet and creamy Oreo notes pop!
- Oreo cookies (10, crushed; reserve a little for topping): The real star: crush them to your desired chunkiness—the more rustic, the more delightful the texture.
How to Make Oreo Chiffon Cake Recipe
Step 1: Sift the Dry Ingredients
Start by sifting together your cake flour, baking powder, and salt. Sifting helps to aerate the flour and evenly distribute the leavening and salt, giving your cake a uniform, fluffy texture. This extra step is worth it for the light and tender bite you’ll get from every slice.
Step 2: Prepare the Egg Yolk Mixture
In a large mixing bowl, whisk the egg yolks with 1/4 cup sugar until the mixture turns pale and creamy—it should look a little like custard. Next, stir in the vegetable oil, milk, and vanilla extract until everything comes together in a smooth, silky base. This is the flavor-packed heart of your Oreo Chiffon Cake Recipe.
Step 3: Combine Wet and Dry Ingredients
Gently fold the sifted flour mixture into your egg yolk base, working slowly to keep everything lump-free. This creates a batter that’s thick enough to support those Oreo pieces but still soft enough to bake up light as air. Don’t rush—gentle mixing is the key!
Step 4: Add the Oreo Cookies
Now the fun part: fold in most of your crushed Oreos. The contrast of dark cookie crumbs and creamy middles scattered through the pale batter makes this Oreo Chiffon Cake Recipe truly irresistible.
Step 5: Whip the Egg Whites
In a separate, clean, and dry bowl, beat the egg whites with the cream of tartar (or vinegar) until foamy. Gradually add the 1/2 cup sugar, continuing to beat until stiff peaks form. This meringue is your ticket to cottony cake, so make sure the peaks stand tall before stopping.
Step 6: Fold Meringue into Batter
Take a third of your meringue and gently fold it into the yolk-Oreo batter to lighten it up. Then, add the rest in two more gentle additions, using a spatula to fold without deflating the batter. The goal is to keep as much air as possible for that classic chiffon texture.
Step 7: Prepare the Pan and Bake
Pour your beautiful, billowy batter into an ungreased 8-inch (20cm) chiffon or deep cake pan. Smooth the top, then sprinkle over those reserved Oreo cookie bits for a touch of crunch and visual appeal. Bake at 160°C (320°F) for 50–60 minutes, or until a skewer comes out clean—your kitchen will smell amazing!
Step 8: Cool and Unmold
As soon as the cake leaves the oven, invert the pan right away—rest it upside down on a bottle or similar support. This clever trick keeps the cake tall and prevents collapse while it cools completely. Once cool, run a knife around the edge and gently unmold. You’re ready to slice and serve up slices of pure Oreo magic!
How to Serve Oreo Chiffon Cake Recipe
Garnishes
This cake looks gorgeous with just a dusting of those reserved Oreo crumbs on top, but you can go all out! Try a puddle of whipped cream, a drizzle of chocolate sauce, or even fresh berries to play up the contrast. Each garnish highlights a different note in your Oreo Chiffon Cake Recipe, so feel free to mix and match.
Side Dishes
Serve alongside a glass of cold milk (classic with Oreos!), a hot espresso, or a scoop of vanilla ice cream for a dreamy treat. Light fruit salads also complement the airy, chocolaty richness—you’ll have a dessert plate worth celebrating.
Creative Ways to Present
Cut your cake into generous wedges and layer with whipped cream and whole Oreos for a trifle-style presentation, or slice into cubes for an elegant dessert platter. You can even bake miniature Oreo chiffon cupcakes for a portable, party-ready twist on the classic recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or an airtight container. Kept at room temperature, your Oreo Chiffon Cake Recipe will stay moist and delicious for up to two days, or refrigerate to keep it even longer—just be sure to bring it back to room temperature for the best texture.
Freezing
If you’re planning ahead or want to save a few slices for a future craving, this cake freezes beautifully. Wrap individual pieces well in plastic, then foil, and freeze for up to one month. Thaw overnight in the fridge or at room temperature before serving.
Reheating
You don’t need to reheat this cake, but if you prefer it slightly warm, pop a slice in the microwave for just 10–15 seconds. The cake will return to its freshly-baked softness—just watch carefully so it doesn’t dry out.
FAQs
Can I use all-purpose flour instead of cake flour?
Absolutely! Just make sure to sift your all-purpose flour two or three times before using. This mimics the lower-protein content of cake flour and will help keep your Oreo Chiffon Cake Recipe light and fluffy.
Why does the pan need to be ungreased?
Chiffon cakes need to cling to the sides of the pan as they rise and cool, which helps them keep their magnificent height. An ungreased pan prevents the cake from slipping and collapsing—essential for this style of cake.
How do I know when the meringue is at stiff peaks?
When you lift out the beater, the meringue should stand up firmly without drooping. If you can turn the bowl upside down without anything moving, you’re in perfect territory for your Oreo Chiffon Cake Recipe.
What size pan works best?
An 8-inch (20cm) round chiffon or deep cake pan is ideal for this recipe. The tall sides let the cake rise without spilling over, helping you achieve that beautiful, fluffy crumb characteristic of a great Oreo Chiffon Cake Recipe.
Can I double the Oreo Chiffon Cake Recipe for a bigger party?
You sure can! Just double all the ingredients and use two pans, or a larger chiffon pan, adjusting the baking time as needed. Always check for doneness with a skewer in the center.
Final Thoughts
I can’t say enough good things about this Oreo Chiffon Cake Recipe—it’s a joyful blend of classic treats and elegant baking. If you’ve got a soft spot for fluffy cakes and a passion for Oreo cookies, this recipe will absolutely become a new favorite. So tie on your apron, gather your Oreos, and share a slice of happiness with someone you love!