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Oreo Cake

Oreo Cake

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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

Baking Tips

    • You can make the cake layers in advance, wrap them up and store at room temperature for a day or in the fridge for three days.
    • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
  • Before you add the ganache for the drip test the consistency on a plate you’re holding perpendicular to the floor. If the ganache is too thick add a tablespoon of cream and you might need to heat the mixture as well.
  • Try not to chop the Oreos too finely. You want some crunch in the cake after baking.
  • Fold the cookie bits in last and try to evenly distribute them.
  • Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don’t have one try using a toothpick in the center to measure the height of the batter, like an oil gauge!

Nutrition

Calories: 1.377kcal | Carbohydrates: 170g | Protein: 10g | Fat: 76g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 385mg | Potassium: 356mg | Fiber: 4g | Sugar: 127g | Vitamin A: 1.831IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 9mg