Oreo Cake Recipe

Oreo Cake Recipe

This Oreo Cake features three layers of rich chocolate cake with an Oreo buttercream frosting that's a dream for any chocolate and Oreo fan!

Ingredients:

• For the Chocolate Cake:

• 2 cups all-purpose flour (260 g)
• 1 cup cocoa powder (Dutch-processed preferred, 91 g)
• 2 cups granulated sugar (400 g)
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups buttermilk (room temperature, 470 g)
• 2 large eggs (room temperature)
• 4 oz unsalted butter (melted and cooled, 113 g)
• ½ cup oil (102 g)
• 2 teaspoons pure vanilla extract

• For the Oreo Buttercream Frosting:

• 20 oz unsalted butter (5 sticks, 567 g, room temperature)
• 2 ½ cups powdered sugar (250 g, sifted)
• 10 tablespoons heavy whipping cream (equivalent to ½ cup + 2 tablespoons, 142 g)
• 2 teaspoons pure vanilla extract
• 2 big pinches of salt
• 16 Oreos (finely crushed)

Instructions:

1. Make the Chocolate Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with melted butter. Line the bottoms with parchment paper and grease the parchment as well. Set aside.

Prepare Wet Ingredients: In a large bowl, whisk together buttermilk, melted butter, oil, eggs, and vanilla extract until well combined.

Mix Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, baking soda, and baking powder. Add sugar and salt, and mix thoroughly.

Combine: Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms.

Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.

Cool: Let the cakes cool in the pans on a wire rack for 20-30 minutes. Once cool enough to handle, run a butter knife around the edges to loosen, flip the pans, and remove the cakes. Peel off the parchment paper and let the cakes cool completely on a wire rack.

2. Make the Oreo Buttercream Frosting:

Cream Ingredients: In the bowl of a stand mixer, add butter, heavy cream, and vanilla extract. Sift powdered sugar over the top.

Mix: Stir to combine all ingredients. Gradually increase the mixer speed to high and beat until the frosting is lighter in color and fluffy, about 5-15 minutes.

Add Oreos: Crush the Oreos finely using a food processor or blender. Stir the crushed Oreos into the buttercream until evenly mixed.

3. Assemble the Cake:

Prepare the Cake Stand: Line a cake stand or plate with parchment paper strips around the edges.

Layer Cake: Place one layer of cake on the cake stand. Spread 1 cup of frosting evenly on top. Repeat with the second layer of cake and 1 cup of frosting. Top with the third layer of cake and spread the remaining frosting over the top and sides of the cake.

Decorate: If desired, pipe swirls of frosting around the edge of the cake using a pastry bag fitted with a large open star tip. Decorate with additional Oreo cookies if desired.

Remove Parchment: Use a warm paring knife to carefully separate the bottom of the cake from the parchment paper. Remove the parchment strips from under the cake.

Chill: Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.

Notes:

Cake Moisture: Ensure your buttermilk and eggs are at room temperature for the best texture.

Frosting Texture: Adjust the consistency of the frosting by adding more cream if too thick, or more powdered sugar if too thin.

Decoration: For a more elaborate decoration, use the remaining frosting to pipe additional designs or layers of decoration on the cake.

Enjoy your decadent Oreo Cake, perfect for any celebration or as a special treat!