Oreo Cake
User Reviews
5
Oreo Cake
Description
The Oreo Cake recipe combines all-purpose flour, sugar, and butter with crushed Oreo cookies folded into the batter, which is baked in three layers. The slightly crunchy cookie pieces inside contrast with the soft, moist crumb of the cake. The buttercream frosting is rich and creamy, mixed with more crushed Oreos to continue the cookie flavors throughout.
After assembling the cake layers with buttercream, a smooth ganache made from semisweet chocolate chips coats the top, adding a shiny, chocolate finish with a slight firmness once set. The baking technique includes using cake strips or makeshift wraps to ensure even layers without domed tops.
The cake suits celebrations or dessert servings where the Oreo flavor and texture meld together. It can be served as is or with simple accompaniments like fresh berries to balance richness.
The notes recommend careful chopping of Oreos to retain texture and advise testing ganache consistency before applying. Cake layers can be made ahead and stored at room temperature or refrigerated, facilitating preparation for events.
Ingredients
For the Cake:
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup butter room temp (170g, unsalted
- 3 large egg white
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature (120g)
- ½ cup milk room temperature (120ml, whole
- 1 cup Oreo cookies 120g, chopped
For the Buttercream:
- 1½ cups butter room temperature (340g, unsalted
- 5 cups confectioners' sugar (600g)
- 1⅓ cups Oreo cookies 165g, crushed
- ¼ cup heavy cream (60ml)
- Pinch salt
For the Ganache:
- 1 cup semisweet chocolate chips (180g)
Instructions
For the Cake:
- Preheat the oven to 350°F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking.
- Sift the flour, sugar, baking soda, baking powder, and salt together in a large bowl.
- In a standing mixture fitted with a paddle attachment, beat the butter on medium speed until light and fluffy.
- Add the dry ingredients into the butter, and mix on low speed until well incorporated, scrape the bowl at least once.
- Combine the egg whites, sour cream, milk, and vanilla together in a medium bowl. Whisk until well combined.
- With the mixer on low speed, add the wet ingredients to the butter mixture and beat until combined and fluffy, about 1 minute. Fold in the crushed Oreos until just combined. Divide the mixture evenly into the prepared cake pans.
- Bake for 25 to 30 minutes or until the centers are springy to the touch. Let the cakes cool completely in the pans, then remove them.
For the Buttercream:
- Beat the butter on medium speed using a hand mixer or stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes.
- With the mixer on low speed, gradually add the confectioners' sugar and cream. Continue mixing until smooth and fluffy.
- Reserve about a cup of the buttercream for the white dollops. Place in a piping bag fitted with an open star tip (#869 tip).
- Mix the crushed Oreos into the remaining buttercream.
For the Ganache:
- Melt chocolate and cream together in a small saucepan over low heat, whisking well, until smooth and combined. Set aside. (You might need to add more cream to achieve the desired consistency for dripping if the chocolate is too thick.)
For the Assembly:
- Spread a layer of Oreo buttercream on top of one cake layer, and add a swirl of chocolate ganache. (Don't go overboard with the ganache as it will overpower the other flavors.) Top with another cake layer, buttercream and ganache.
- Add the final cake layer, then coat all over the outside of the cake with buttercream.
- Add a skirt of crushed Oreos at the bottom of the cake, if desired, by pressing Oreo cookie crumbs to the bottom of the cake with your hand.
- Pour the ganache on top and allow it to drip down the side. Smooth the top with an offset spatula.
- Pipe white buttercream dollops on top with an 869 tip. Chill the cake for 1 hour before slicing.
Notes
- Use cake strips for even baking; they prevent dome formation and yield flat layers.
- Test ganache consistency with a plate held vertically; add cream or reheat if too thick for drips.
- Chop Oreos coarsely to preserve crunchy texture in the cake layers.
- Divide batter evenly among pans using a kitchen scale or height measurement for uniform layers.
- Store baked cake layers wrapped at room temperature for 1 day or in the refrigerator for up to 3 days before assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1377 kcal
% Daily Value*
| Calories | 1.377kcal | 0% |
| Carbohydrates | 170g | 57% |
| Protein | 10g | 20% |
| Fat | 76g | 117% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 2g | 100% |
| Cholesterol | 157mg | 52% |
| Sodium | 385mg | 16% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 127g | 254% |
| Vitamin A | 1.831IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 113mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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