Description
A delicious Oreo cake with layers of moist vanilla cake filled with chopped Oreos, frosted with creamy buttercream, and decorated with Oreo crumbs.
Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 3 Tablespoons cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 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
- 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)
- Oreo Buttercream Piping:
- 1 cup prepared buttercream
- 6 Oreos, finely crushed
- Decorating:
- 8-10 Oreos, crushed for the bottom edge and top
- 6–8 mini Oreos for garnish
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
- In another large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients alternated with the milk, starting and ending with the dry ingredients, mixing just until combined. Stir in the sour cream.
- Fold in the chopped Oreos gently to avoid overmixing.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely. Refrigerate for at least 30 minutes before assembling.
- To make the buttercream, beat the softened butter on medium-high speed until smooth and pale, about 5 minutes.
- Add the powdered sugar gradually, mixing well after each addition.
- Beat in the vanilla extract and salt. Add the heavy cream one tablespoon at a time until the frosting reaches desired consistency. Continue beating for 3-5 minutes until smooth and fluffy.
- For the Oreo buttercream, mix 1 cup of the prepared buttercream with the finely crushed Oreos until well combined. Set aside.
- Assembly: Place the first cake layer on a serving plate and spread an even layer of plain buttercream over it. Repeat with the second and third layers.
- Frost the entire cake with the remaining plain buttercream. Press crushed Oreos around the bottom edge of the cake.
- Using a piping bag fitted with a large star tip, pipe swirls of Oreo buttercream on top of the cake. Sprinkle extra crushed Oreos over the top and decorate with mini Oreos between the swirls.
- Chill the cake for at least 1 hour before slicing to ensure clean layers.
Notes
- Chill the cake layers before assembling for easier handling.
- Adjust the frosting consistency with more cream if needed.
- Use room-temperature butter for smooth frosting.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg