Ingredients:

  • 225 g unsalted butter, softened
  • 300 g light brown sugar, packed
  • 200 g large eggs, room temperature
  • 10 ml pure vanilla extract
  • 375 g all-purpose flour
  • 5 g baking powder
  • 3 g salt
  • 240 ml full-fat buttermilk, room temperature
  • 200 g Oreo cookies, roughly chopped
  • 120 g powdered sugar
  • 30 ml heavy cream or milk
  • 2.5 ml vanilla extract
  • 20 g finely crushed Oreo crumbs

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease your pan and line it with parchment paper.
  2. In a large bowl, beat the softened butter and brown sugar together on medium-high speed until pale, fluffy, and light.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk the flour, baking powder, and salt, then alternately mix in with the buttermilk until just combined.
  5. Gently fold in the chopped Oreos using a rubber spatula until evenly distributed.
  6. Pour the batter into the prepared pan and bake for 75 minutes or until a tester comes out clean.
  7. Allow the cake to cool completely. Prepare the Oreo glaze by mixing powdered sugar, heavy cream, vanilla extract, and crushed Oreo crumbs, then apply to the cooled cake.