Description
This Oreo Cake is a decadent layered dessert combining moist vanilla cake studded with chopped Oreos and a rich, creamy Oreo buttercream. Perfect for celebrations, it features layers of soft cake and luscious frosting, finished with crushed Oreos and mini Oreo garnishes for a visually stunning and delicious treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 3 Tablespoons cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients for Cake Batter
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large egg whites
- 1 Tablespoon vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
- 12 Oreos (chopped into small pieces)
Oreo Buttercream Frosting
- 2 cups unsalted butter (softened)
- 7 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 6 Tablespoons heavy cream (adjust for consistency)
Additional Frosting and Decorations
- 1 cup of the prepared buttercream (from above)
- 6 Oreos (finely crushed, blended or sifted to avoid chunks)
- 8-10 Oreos (crushed for decorating the bottom edge and top)
- 6-8 mini Oreos (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper to ensure easy removal of the cake layers.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt to combine and aerate the ingredients evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, which should take about 3-4 minutes with a mixer on medium speed.
- Add Egg Whites and Vanilla: Incorporate the egg whites one at a time into the creamed mixture, mixing well after each addition, then stir in the vanilla extract thoroughly.
- Combine Dry Ingredients and Milk: Alternate adding the sifted dry ingredients and the milk to the mixture, beginning and ending with the dry ingredients. Stir in the sour cream gently until the batter is just combined.
- Fold in Oreos: Gently fold the chopped Oreos into the batter, taking care not to overmix to maintain the texture.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Chill Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cool, place the cake layers in the refrigerator to chill for 30 minutes before assembly.
- Prepare Oreo Buttercream Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add vanilla extract, salt, and heavy cream, beating until light and fluffy. Stir in finely crushed Oreos to incorporate them into the frosting evenly.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of Oreo buttercream over the top. Repeat with the remaining cake layers and frost the top and sides of the cake thoroughly with the remaining buttercream.
- Decorate: Press crushed Oreos around the bottom edge of the cake and sprinkle crushed Oreos on the top. Garnish the cake with mini Oreos for an attractive finishing touch. Refrigerate the finished cake until ready to serve.
Notes
- Ensure cakes are completely cooled and chilled before frosting to prevent the buttercream from melting.
- For a smoother frosting texture, finely crush Oreos by blending or sifting.
- You can adjust the heavy cream in the frosting to achieve your preferred consistency.
- Store the finished cake in the refrigerator and bring to room temperature before serving for best texture and flavor.
- Be careful not to overmix the batter once the dry ingredients are added to maintain cake fluffiness.
