Oreo cake
Preppy Kitchen · ♥ 11.5K likes · 586.5K views · 21 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 g Oreos
Heat the oven to 350F and chop 11 Oreos.
- 240 g all purpose flour
- 200 g granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Whisk the flour, granulated sugar, baking soda, baking powder and salt together in a large bowl and set aside.
- 176 g softened unsalted butter
Cream the softened butter in the mixer with the paddle on medium high about 30 seconds until silky smooth.
Add the dry ingredients to the butter and beat on medium low under a minute to a crumbly texture, scraping the bowl down; the butter coating the flour prevents over mixing.
- 3 whole egg whites
- ½ cup whole milk
- ½ cup sour cream
- 1 tsp vanilla
Whisk the egg whites, whole milk, sour cream and vanilla together in a medium bowl until smooth.
Egg whites, milk and sour cream
Add the wet mixture to the crumbly mixture while mixing on low, just until combined, finishing by folding with a spatula.
Divide the batter between buttered cake pans lined with parchment rounds, weighing them to match, and smooth the tops.
Pans, weighing and cake strips
Bake at 350F, 25 to 30 minutes for six inch layers or 30 to 35 minutes for eight inch layers.
Baking
- 340 g unsalted butter
Buttercream: beat the softened unsalted butter with the paddle on medium high three to five minutes, until it goes from pale yellow to white, fluffy and cloud-like.
- 165 g crushed Oreos
Crush the Oreos fine, in a sealable bag with a rolling pin or in a food processor.
- kosher salt
- 5 cup powdered sugar
- ¼ cup cold heavy cream
Add a healthy pinch of kosher salt, then the powdered sugar a cup at a time on low, drizzling in the cold heavy cream after each batch.
Crushing the Oreos
Scrape the bowl down and mix once more; re-mix briefly right before use if it has sat and gone foamy.
Salt, powdered sugar and cream
Reserve about two thirds of a cup of the white buttercream for the dollops, then mix the crushed Oreos into the rest on low until speckled throughout.
- 1 cup semi-sweet chocolate chips
- ½ cup cream
Ganache: pour the warmed cream over the chocolate chips in a heatproof bowl and microwave at 50% power in 20 second bursts, stirring between, until mostly melted, then stir until smooth.
Making the drip ganache
Spread about two thirds of a cup of frosting on the first layer, swirl in a little ganache, add the next layer and repeat.
- 1–2 tbsp cream
Frost the outside of the cake, keeping the top thin, and smooth the sides and top.
Frosting the outside
Spoon or pipe the ganache over the top, smooth it to the edge with a spatula and encourage the drips down the side while it is still slightly warm.
The ganache drip
Press a skirt of crushed Oreos around the bottom and pipe dollops of the reserved white buttercream on top.