It took me way too long to create this Oreo Layer Cake! Three layers of moist vanilla cake, packed with Oreo cookie pieces, and covered with a whipped Oreo buttercream. To make this cake even better, I topped it off with a decadent chocolate ganache and whipped cream.
OREO LAYER CAKE
I have always had a love-hate relationship with cakes. If you don't know, I am a baker, and I used to sell my baked goods, including cakes to local clients.
The problem is, I am a bit of a cake perfectionist.. I know, I know.. hard to believe, right?.. When I make a cake it has to be PERFECT or I obsess about it all day.. It is a curse really..
Because of this, I don't really bake cakes often, because they take me to my limit and back... BUT this Oreo Layer Cake was completely worth it!
I mean look at that perfect ganache drip!!
TIPS FOR A PERFECT CAKE
- Make sure you are measuring your flour correctly. You want to take a spoon and "fluff up" your flour, then spoon the flour into your measuring cup and use a butter knife to scrape off any extra. Do not pack your measuring cup.
- Do not overmix your cake batter. With any cake you want to mix as little as possible.
- For the cake, you want to roughly break up your Oreo cookies into small pieces, but not completely crushed. You want to have pretty pops of cookie in your white cake, not have a grey/back cake..
- For the frosting, you WANT to have completely crushed Oreos, so it will be easy to pipe/smooth on to the cake.
- Do not overbake your cakes. Keep a close eye on them, and as soon as a toothpick comes out clean, remove them from the oven. On the flip-side, make sure that they are actually cooked through. You don't want to cut into a cake and it be goopy inside... eww.
MAKING IN ADVANCE AND STORAGE
I personally love making my cakes a day in advance and wrap them really well and store them in the refrigerator. This chills the cakes nicely and they are easier to work with the next day.
You can freeze the cake layers, just make sure they are stored in an appropriate container.
You can store this cake in an airtight container in the refrigerator for 4-5 days. I recommend warming the cake to room temperature before serving.
You can make the frosting in advance as well, just place it in an airtight container and keep it refrigerated for up to a week. Before frosting your cake, "fluff up" your frosting after bringing it to room temperature.
Q: CAN I USE 8-INCH CAKE PANS FOR THIS RECIPE?
Q: WHAT IS THE BEST WAY TO STACK CAKE LAYERS?
A: It is a lot easier to work with chilled cake layers. I recommend making the layers a day ahead and wrap them well and refrigerate overnight. Set the layers out about 30 minutes before you plan to decorate.
Also, make sure your layers are level, you can use a large serrated knife or a cake level.
SPECIAL EQUIPMENT USED
MORE OREO RECIPES TO TRY!
If you love this Oreo Layer Cake as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Oreo Layer Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons butter soft
- ⅔ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons clear vanilla extract
- ¾ cup milk
- 6 egg whites
- 20 Oreo cookies broken into pieces
- 1 ½ cups butter soft
- 4 cups powdered sugar
- 4 Tablespoons crushed Oreo
- 3 Tablespoons heavy whipping cream
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Preheat your oven to 350 degrees F. and prepare 3 6-inch or 2 8-inch cake pans by rubbing generously with vegetable shortening and dust with flour.
- In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, baking powder, and salt. Whisk until combined.
- With the mixer on low speed, add the butter in 1 tablespoon at a time. Mix until you have a dry sand- like consistency.
- Add in the vegetable oil, sour cream, vanilla, and milk and whisk until combined and smooth.
- Add the egg whites in last and mix until the whites are just mixed into the batter.
- Fold in the Oreo pieces last.
- Divide the batter evenly between the cake pans. If you want to be precise, measure the batter and divide by 3. (Or 2 if you are using 8-inch pans)
- Bake for 35-40 minutes checking around the 30-minute mark for doneness. The cakes are done when you can insert a toothpick into the thickest part of the cake and the toothpick comes out clean.
- Remove from the oven and allow the cakes to cool about 10 minutes in the pan, then invert onto a wire rack to cool completely,
- While the cakes are cooling, prepare the frosting by adding the butter into the bowl of a stand mixer equipped with a paddle attachment and cream for 3-4 minutes until smooth.
- Add the powdered sugar, one cup at a time, incorporating after each addition.
- Next, add in the heavy whipping cream and mix on low speed. Slowly increase the speed to high for 5-6 minutes. The buttercream will become light and fluffy.
- Fold in the crushed Oreos last.
- Add the frosting to a large piping bag with a large round tip
- Make sure the cake layers are level by cutting off the domes using a serrated knife or a cake level.
- Place one cake layer face down on a cake server or plate and top with about ⅓ of the frosting and smooth.
- Continue with each cake layer. Once all layers are stacked, smooth the remaining buttercream over the outside of the cake and smooth with an offset spatula or cake frosting smoother. Place the cake in the refrigerator while you prepare the ganache.
- Add the chocolate and heavy whipping cream into a microwave safe bowl and microwave on 30 second increments until melted and smooth.
- Allow to cool for about 5 minutes, then add to a condiment bottle or just use a spoon to smooth the ganache over the top of the cake, allowing some drips to come off the sides.
- Pipe some whipped cream around the border of the cake and sprinkle with crushed Oreos and serve!
- Keep covered in an airtight container and store in the refrigerator for up to 4 days.