Oreo & Gold Cake
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Oreo & Gold Cake
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Cookies & Cream Cake
- 180 grams all purpose flour
- 200 grams granulated sugar
- 60 grams room temperature unsalted butter
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup canola oil
- 2 large eggs
- 90 grams sour cream
- 1 tbsp pure vanilla extract + 1/4 tsp vanilla bean paste
- 1/4 cup water
- 1/3 cup crushed Oreo cookies about 6-8 cookies
Vanilla Swiss Meringue Buttercream
- 180 grams about 6 large egg whites
- 360 grams granulated sugar
- 450 grams unsalted butter room temperature cubed
- 1 tsp vanilla
- Oreo cream optional, scraped from the cut cookies
Assembly
- gold sprinkles
- Edible gold leaf
- Oreo cookies each cookie separated and cut into 4 pieces
Instructions
Cookies and Cream cake
- Preheat oven to 350F and grease and flour three 6” cake rounds.
- Whisk together flour, sugar, baking soda, salt, and baking powder in a bowl.
- Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
- In a separate bowl, whisk together egg, sour cream, vanilla, and oil until combined.
- Pour wet ingredients into the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
- Add in water and mix until just combined. Fold in the crushed Oreos. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 20-25 mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on a wire rack to cool for 20 mins then turn out onto wire rack to cool completely before removing from pan.
Vanilla Swiss Meringue Buttercream
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.
Cake Assembly
- Spread some buttercream on the cake board.
- Place one layer of cake on a cake board and place it in the fridge for 5-10 minutes. This will help the cake stick to the cake board and not slip as you stack and frost.
- Remove from the fridge.
- Top with approximately 1/3 cup of frosting and spread evenly. Sprinkle crushed Oreos in between the layers, making sure it is not too close to the edges.
- Repeat with remaining layers and apply a thin coat of frosting all over the cake for the crumb coat. Chill for 20mins. Frost and smooth the sides, leaving a rim at the top of the cake
- Place cake in the fridge for 30 minutes.
- Once chilled, paint the top edge of the cake with edible gold paint.
- Place cut Oreo cookies on the bottom half of the cake, leaving space.
- Fill the spaces with sprinkles and gold leaf, as desired.
- Enjoy!
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