This Oreo cake is beyond decadent. Filled with chopped Oreos, which add both creaminess and crunch, and the buttercream is literally to die for! The whole thing is crowned with a chocolate ganache that just takes everything to another level.
Ingredients:
For the Cake:
- 2 cups all-purpose flour 237g
- 1 cup granulated sugar 228g
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter 176g, room temp
- 3 egg whites
- 1 tsp vanilla extract 5mL
- 1/2 cup sour cream 133g, room temp
- 1/2 cup whole milk 113g, room temp
- 1 cup chopped Oreos 120g
For the Buttercream:
- 1 1/2 cup butter 340g, room temp
- 5 cups confectioners’ sugar 600g
- 1 1/3 cups crushed Oreos 165g
- 1/4 cup heavy cream 60g
- pinch salt kosher
For the Ganache:
- 1 cup semisweet chocolate chips 200g
- 1/2 cup Heavy cream 110g, heated
Instruction:
For the Cake:
- Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F
- In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
- Sift the dry ingredients together in a large bowl.
- Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the butter mixture and mix until just combined. Fold in the crushed Oreos at the very end and mix until just combined.
- Divide the mixture evenly into the cake pans
- Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
For the Buttercream:
- Beat the butter until light and fluffy. Add the confectioners’ sugar and cream and mix.
- Reserve about a cup of the buttercream for the white dollops.
- Mix in the crushed Oreos into the large batch of buttercream.
For the Ganache:
- Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.
For the Assembly:
- Oreo buttercream goes between each layer as well as a swirl of chocolate. Don’t go overboard with the ganache as it will overpower the other flavors.
- Coat outside with buttercream and smooth.
- Add a skirt of crushed Oreos at the bottom of the cake.
- Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
- Pipe white buttercream dollops on top
Recipe Tips:
- 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!
- If you use cake strips when baking you’ll get a flat top and more tender sides. Cake strips are just wet fabric you wrap around the edge of the cake pans.
- 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.
- 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.
website: preppykitchen.com
