Oreo cookies are a favorite pastime and most of us remember when we were dunking away with these little cream sandwich cookies. Today, kids still enjoy these sweet treats, especially my grandson, who is celebrating his birthday. Upon his request, I made him an Oreo Cake, rich with three chocolate cake layers and covered in Oreo Cookie Buttercream.
Oreo Cake is not complicated to make, but it is best if you bake the cake a day ahead, so the layers can cool in the refrigerator, before frosting. You can decorate the cake in any fashion you like – I went with rosettes, more Oreo cookies and chocolate balls, just have fun. Happy Birthday Gavin!
Ingredients
Cake
2 cups granulated sugar
2 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 cup cocoa powder
1/4 cup King Arthur black cocoa powder or extra dark cocoa powder
1/2 teaspoon salt
2 teaspoon baking soda
1 cup buttermilk
1/4 cup hot water
Oreo Buttercream
1 1/2 cups butter, room temperature
1 1/2 cups shortening
2 teaspoons vanilla extract
8 cups powdered sugar, sifted
30 Oreos + more for decorating
(Serves 12-15)
To Prepare:
1. Preheat the oven to 325 degrees. Butter 3 – 9 inch cake pans and line with parchment. Flour each of the pans.
2. To make the cake, in a stand mixer or large bowl, beat the sugar and eggs on high speed for 3 minutes. Then, add the oil and beat on medium speed for 1 minute. Next, add the vanilla extract and beat for another 30 seconds.
3. Next, add the flour, cocoa powders, salt and baking soda. Mix on low speed for 30 seconds, then while the mixer is running, pour in the buttermilk and hot water. Continue to mix on low speed, for 30 seconds. Do not over mix.
4. Remove the bowl from the stand and pour the batter into each pan evenly. Bake for 22-25 minutes or when a toothpick is inserted, comes clean. Remove the cakes from the oven and let cool in the pans for 30 minutes. Using a table knife, loosen the cakes around the perimeter and cool completely on a wire rack. I stack my cakes on a dinner plate with waxed paper in between and then wrap the plate in plastic wrap and place in the refrigerator overnight.
5. To make the Oreo Buttercream, in a stand mixer, beat the butter and shortening on high speed for 4 minutes. Then, add the vanilla extract and beat again on high for 1 minute.
6. Sift the powdered sugar and add it slowly to the butter/shortening mixture. Beat on low speed for 2 minutes or until light and fluffy.
7. Place 30 Oreos in a food processor and mix until fine crumbs, about 1 minute.
8. Then, add the crumbs to the buttercream and mix on low until combined, about 1 minute. Remove the bowl and using an offset spatula, frost the cake starting on the top and working the buttercream around the sides.
9. Decorate the top of the cake as you like. Enjoy!
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