Oreo Cake
Oreos are perfect for using in all kinds of desserts and baked treats. And what about this Oreo cake? It’s a real showstopper that is guaranteed to impress your friends and family!
Servings: 16 people
Ingredients
- 70 grams cocoa powder
- 170 grams dark chocolate
- 180 ml boiling water
- 250 grams sour cream
- 210 grams all-purpose flour
- 1 tsp baking soda
- Pinch of salt
- 150 grams unsalted butter
- 450 grams light brown sugar
- 1 tbsp vanilla extract
- 5 medium eggs
Filling
- 1.5 times the recipe for buttercream
- 1 package Oreos for mixing into the buttercream
- 1 package Oreos for between the layers and decorating the top
Equipment
- 8-inch (20 cm) springform pan
Instructions
- Place the cocoa powder and chocolate in a heatproof bowl and pour the boiling water over the top. Stir until the chocolate has completely melted. Let the chocolate mixture cool to room temperature, then add the sour cream and stir until smooth.
- In a separate bowl, combine the flour, baking soda and salt. In a third bowl, beat the butter, sugar and vanilla extract until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Add the flour mixture and chocolate mixture to the batter in batches, alternating between the two, and mix until you have a smooth, creamy batter. Divide the batter into four equal portions. Pour one portion into an 8-inch (20 cm) springform pan. If you have two or more pans, you can speed up the process. Otherwise, let each cake layer cool slightly before transferring it to a wire rack and reusing the pan for the next layer.
- Bake each cake layer for about 25 minutes at 350°F/180°C (conventional oven). Let the layers cool completely before assembling the cake.
- While the cakes are baking, prepare the filling. Make the buttercream according to the recipe. Finely crush one package of Oreos. You can place the cookies in a resealable bag and crush them with a rolling pin, or use a food processor. Once the buttercream is ready, add the Oreo crumbs and gently fold them through until evenly distributed.
- Once the cake layers have cooled completely and the buttercream is ready, you can start assembling the cake. Fill a piping bag with the Oreo buttercream and cut off the tip. Place the first cake layer on a serving plate or cake stand and pipe small dollops of buttercream around the outer edge. Fill the center with more buttercream. Open the second package of Oreos, break a few cookies into pieces and scatter them over the filling.
- Place the second cake layer on top and fill it in the same way. Continue until you have added the final cake layer. Pipe decorative dollops of buttercream around the edge of the top layer and one large dollop in the center. Decorate with whole or broken Oreo cookies. Your Oreo cake is ready!
Tips
Cut the cake into thin slices because this Oreo cake is incredibly rich - and incredibly delicious!
How to store
Keep the cake in a cool place at room temperature until ready to serve. If you don’t have a sufficiently cool place, store it in the refrigerator instead. Cover it carefully with plastic wrap, taking care not to damage the piped buttercream.Remove the cake from the refrigerator about 1-2 hours before serving so it can come to room temperature.