Oreo Layer Cake
Oreo layer cake full of crushed up Oreo's with moist vanilla Oreo sponge layers and an Oreo cream cheese frosting.
Equipment
- 3x 20 cm baking pan
Ingredients
OREO CAKE LAYERS
- 8 Oreos separate the filling from the cookies
- 160 g butter room temperature
- 60 g vegetable oil
- 310 g granulated sugar
- 3 eggs room temperature
- 320 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 280 g buttermilk room temperature
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 265 g butter
- 135 g cream cheese
- 500 g powdered sugar
- 2 Oreos
- 2 Oreos for decoration
Instructions
OREO CAKE LAYERS
- Preheat the oven at 175ºC conventional oven and prepare a 3 x 20 cm baking pan with parchment paper.
- Separate the filling from the cookies of 8 Oreo cookies.8 Oreos
- Add the Oreo cookies into a freezer bag and crush them into smaller pieces. Mix together all the dry ingredients, with the crushed Oreo cookies and set it aside. Mix together the buttermilk and vanilla extract and set it aside.320 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 280 g buttermilk, 1 teaspoon vanilla extract
- In a mixing bowl, use the paddle attachment, add the Oreo filling, butter, vegetable oil, and sugar and mix it on high speed for 2 min.160 g butter, 60 g vegetable oil, 310 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until just combined.3 eggs
- Continue by alternating between adding the flour mixture and milk mixture, ending on the flour mixture.
- Divide the cake batter into 3 prepared 20 cm baking tins and bake them for 20-22 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.
OREO CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 min before starting. Cut the butter into cubes.265 g butter
- If you live in Europe, put your cream cheese between a few pieces of paper towels to remove any excess water.135 g cream cheese
- Separate the Oreo cookie from the filling. Add the cookies to a freezer bag and crush them into smaller pieces.2 Oreos
- In your stand mixer, use the paddle attachment, start by creaming the butter and Oreo filling for 5 min on high speed, scraping down the sides of the bowl and add the cream cheese and cream it together with the butter for 1 min. Scrape down the sides of the bowl and on low speed, add the sifted powdered sugar a tablespoon at a time. Scrape down the sides of the bowl, add the crushed Oreo cookies and give it a final mix.500 g powdered sugar
ASSEMBLING
- Place the first sponge layer to your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- First, add a big dollop of the cream cheese frosting in the middle of the cake. With an offset spatula, even it out. Add the next sponge layer and continue this process until the last sponge.
- Once it’s all stacked, add a thin crumb coat around the cake and place it in the fridge for 20 min.
- Once the 20 min has passed, take it out of the fridge and add the final coat of Oreo cream cheese frosting and scrape down the sides until nice a sharp. You can leave the edge undone like in the photos if you’d like. Finish it off with extra Oreo cookie crumbs.2 Oreos
- Have fun and enjoy being creative!
- Serve it on the day, but it can also last well for a few days in the fridge, covered under a lid. When wanting a piece of cake, let it come to room temperature before eating.
Nutrition
Carbohydrates: 132gProtein: 10gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 683mgPotassium: 226mgFiber: 2gSugar: 89gVitamin A: 324IUCalcium: 139mgIron: 5mg
Tried this recipe?Let us know how it was!