Description
Indulge in a decadent Oreo cake featuring tender vanilla layers packed with cookie chunks and topped with a velvety cookies-and-cream buttercream. Finished with a glossy chocolate ganache drip, this showstopping dessert perfectly balances nostalgic childhood flavors with an elegant bakery-style presentation.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup unsalted butter, room temperature
- 4 large egg whites
- 1/2 cup sour cream
- 3/4 cup whole milk
- 2 tsp vanilla extract
- 20 Oreo cookies, coarsely chopped
- 4 cups confectioners’ sugar
- 1/4 cup heavy cream (for frosting)
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour three 6-inch round cake pans.
- Sift the all-purpose flour, sugar, baking powder, baking soda, and kosher salt into a large bowl.
- Beat the room-temperature butter until light and fluffy, then slowly incorporate the dry ingredients on low speed until combined.
- In a separate medium bowl, whisk together the egg whites, sour cream, whole milk, and vanilla extract until smooth.
- Pour the wet mixture into the butter and flour mixture and beat for one minute until fluffy, then gently fold in half of the chopped Oreos.
- Divide the batter into the prepared pans and bake for 25 to 30 minutes; allow cakes to cool in pans for 10 minutes before moving to a wire rack.
- Prepare the buttercream by whipping butter, confectioners’ sugar, and heavy cream until smooth; reserve one cup of plain frosting and stir remaining Oreos into the rest.
- Melt chocolate chips and cream together in a saucepan over low heat, whisking until a glossy ganache forms.
- Assemble the cake by layering the Oreo buttercream and ganache between cake layers, then frost the exterior and finish with a ganache drip and reserved white buttercream dollops.
Notes
For the cleanest slices, chill the assembled cake for at least 30 minutes before cutting to allow the ganache and buttercream to set firmly. If your kitchen is warm, you can refrigerate your mixing bowl and whisk attachment briefly before making the buttercream to ensure it stays stable and fluffy.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American