Oreo Cake
For the Cake:
2 cups all-purpose flour, 237g;
1 cup granulated sugar, 228g;
1/4 teaspoon each of baking soda
baking powder
and kosher salt
3/4 cup unsalted butter 176g
3 egg whites
1 teaspoon each of vanilla extract and 5mL
1/2 cup whole milk,
120g of 1 cup chopped Oreos
Buttercream
cups icing sugar 600g
1 1/3 cups crushed Oreos 165g
1/4 cup heavy cream 60g
pinch of salt
Facts about the recipe
45 minutes for preparation
25 minutes to cook
for 45 minutes
3 hours 15 minutes for chilling
4 hours in total 25 mins
Instructions
Butter and flour in three six-inch pans to make the cake. For more consistent baking, I also use cake strips on my baking pans. Set the oven to 340°F.
Beat butter until it is light and fluffy in a standing mixer equipped with a paddle attachment.
In a big bowl, sift the dry ingredients together.
After thoroughly incorporating the dry ingredients into the butter, scrape the bowl at least once.
In a medium bowl, combine the wet ingredients by beating them.
Just blend the wet with the butter mixture after adding it. At the very end, gently fold in the crushed Oreos and blend.
Into the cake pans, evenly distribute the ingredients.
For Cake
Set the oven rack in the centre and heat the oven to 350°F (180°C). Two 9-inch cake pans should have their bottoms lined with parchment paper and their interiors lightly sprayed with non-stick pan spray. Salt, baking soda, flour, and cocoa are sifted into a sizable basin and left to stand. Mix the sugar, sour cream, oil, eggs, and vanilla together in a medium bowl until well combined.
Blend the wet and dry components together until well combined. Evenly distribute the batter among the prepared cake pans. Put the pans on the same oven rack and bake for about 25 minutes, or until the cake is just set and a toothpick inserted in the centre comes out covered in wet crumbs. After around 12 minutes, halt and turn the pans if the heat in the oven is uneven. Allow cakes to cool in the pans for 15 minutes, then release the edges by running a butter knife around them. Turn the cakes over onto a wire rack, remove the parchment, and place them back upright. For about an hour, fully cool cakes on a wire rack.
For ButterCream
Carefully cut six Oreo cookies in half and leave aside for the buttercream. Cut the last of the cookies into 1/4-inch pieces and reserve.
Whip two cups of cream in the whisk attachment-equipped bowl of a stand mixer at medium-high speed until it becomes thick and frothy. Place in the refrigerator after transferring to a big bowl. Whip the remaining 2 1/2 cups cream, sugar, and vanilla in the same mixer bowl until thick and frothy. Fold already beaten cream into sweetened whipped cream using a flexible spatula.
When you're ready to adorn the cake, transfer 1 cup of whipped cream to a small bowl and place it in the fridge. Combine leftover whipped cream with the chopped Oreos.
To Set the Cake Together:
Cakes should be levelled with a serrated knife to reserve scraps for munching. One layer should be put on a sturdy cast iron turntable. If desired, you may first set a waxed cardboard cake circle underneath and attach it to the turntable with a piece of wet paper towel.
Add about a third of the Oreo whipped cream on top, spreading it evenly from edge to edge using an offset spatula. Add the second layer on top, and then distribute the leftover Oreo whipped cream as evenly as you can over the top and edges of the cake. The cake should be chilled for two hours to allow the cookies to soften.
Whip the leftover whipped cream once more, then transfer it to a pastry bag with a star tip.
Points to remember
Test the consistency on a plate that you are holding parallel to the floor before adding the ganache for the drip. Add one spoonful of cream to the ganache if it is too thick. You may also need to heat the mixture.
Avoid chopping the Oreos too finely. After baking, the cake should still have some crunch.
Last to be folded in, distribute the cookie bits evenly.
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