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Oreo Cake with Vanilla Buttercream and Chocolate Ganache Recipe

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3.9 from 5 reviews

This decadent Oreo Cake combines moist layers of rich vanilla cake studded with chopped Oreos and is topped with creamy Oreo buttercream and a luscious chocolate ganache drizzle. Perfect for Oreo lovers, this elegant dessert is finished with crushed Oreos skirt and piped buttercream dollops, offering a delightful blend of textures and flavors in every bite.

Ingredients

Cake

  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature (170g)
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature (120g)
  • ½ cup whole milk, room temperature (120ml)
  • 1 cup chopped Oreos (120g)

Buttercream

  • 1½ cups unsalted butter, room temperature (340g)
  • 5 cups confectioners' sugar (600g)
  • 1⅓ cups crushed Oreos (165g)
  • ¼ cup heavy cream (60ml)
  • Pinch salt

Ganache

  • 1 cup semisweet chocolate chips (180g)
  • ¼ cup heavy cream (60ml)

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour three 6-inch cake pans to prevent sticking. Using cake strips on pans is recommended for more even baking.
  2. Sift Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, baking soda, baking powder, and kosher salt to ensure a smooth batter without lumps.
  3. Cream Butter: Using a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter on medium speed until it becomes light and fluffy, about 2-3 minutes.
  4. Add Dry Ingredients: Gradually add the sifted dry ingredients to the butter, mixing on low speed until just combined, scraping down the sides of the bowl at least once.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the egg whites, sour cream, whole milk, and vanilla extract until thoroughly combined and smooth.
  6. Mix Wet and Dry Mixtures: With the mixer running on low speed, slowly pour the wet ingredients into the butter and dry mixture. Beat until the batter is combined and fluffy, about 1 minute.
  7. Fold in Oreos: Gently fold in the chopped Oreos until evenly distributed without overmixing, to maintain texture.
  8. Divide Batter and Bake: Evenly distribute the batter into the prepared cake pans. Bake for 25 to 30 minutes, or until the center springs back when lightly pressed.
  9. Cool Cakes: Remove cakes from oven and let them cool completely in the pans on a wire rack. Once cooled, remove them from the pans.
  10. Make Buttercream: Beat the unsalted butter on medium speed with a hand or stand mixer using a paddle attachment until light and fluffy, about 2 minutes.
  11. Add Sugar and Cream: Gradually add confectioners' sugar and heavy cream with the mixer on low speed. Continue mixing until the frosting is smooth and fluffy. Add a pinch of salt to balance the sweetness.
  12. Reserve Buttercream and Mix Oreos: Set aside about 1 cup of the plain buttercream for decorating dollops later. Mix the crushed Oreos into the remaining buttercream until evenly blended.
  13. Prepare Ganache: In a small saucepan over low heat, melt the semisweet chocolate chips with the heavy cream, whisking frequently until smooth and glossy. Adjust consistency with more cream if needed for dripping effect. Set aside to cool slightly.
  14. Assemble Cake - First Layer: Place one cake layer on your serving plate. Spread a generous layer of the Oreo buttercream over it, then add a swirl of chocolate ganache atop the buttercream, careful not to overpower the flavors.
  15. Add Second Layer: Place the second cake layer on top, repeating the buttercream and ganache layering as before.
  16. Top With Third Layer: Add the final cake layer and coat the entire outside with the remaining Oreo buttercream smoothly covering the sides and top.
  17. Decorate Base: Press crushed Oreo cookie crumbs around the bottom edge of the cake to create a decorative skirt.
  18. Apply Ganache Drip: Pour the ganache over the top of the cake, allowing it to drip naturally down the sides. Use an offset spatula to smooth the top surface.
  19. Pipe Buttercream Dollops: Fill a piping bag fitted with an open star tip (#869) with the reserved plain buttercream. Pipe dollops around the top edge of the cake for an elegant finish.
  20. Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting and ganache before slicing and serving.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even mixing.
  • Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • Cake strips help the layers bake evenly by preventing domed or cracked tops.
  • You can adjust the ganache consistency by adding more cream if it is too thick for dripping.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Allow the cake to come to room temperature before serving for best flavor and texture.

Find it online: https://dishcooks.com/oreo-cake-with-vanilla-buttercream-and-chocolate-ganache-recipe/