A decadent Oreo cake featuring a tender vanilla cake studded with crushed Oreo cookies, frosted with a creamy Oreo buttercream, and topped with a glossy chocolate ganache. This elegant dessert combines the perfect balance of cookies and cream with a melt-in-your-mouth texture.
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1
Preheat the oven to 350°F. Chop 11 Oreo cookies and set aside.
2
In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Whisk together until well combined.
3
Add softened unsalted butter to a mixer and beat on medium-high for about 30 seconds until creamy and smooth.
4
Add the dry ingredient mixture to the butter and mix on medium-low until a crumbly texture forms, about less than a minute. Scrape down the bowl and continue mixing.
5
In a medium bowl, whisk together egg whites, whole milk, sour cream, and vanilla extract until well combined.
6
Gently fold the wet ingredient mixture into the crumbly butter mixture until just combined, finishing with a spatula to scrape the bowl.
7
Fold the chopped Oreos into the batter gently, distributing them evenly while being careful not to overmix to maintain color contrast.
8
Pour the batter into buttered 6-inch or 8-inch round cake pans lined with parchment paper. Optionally, place damp cake strips around the edges of the pans to ensure even baking and prevent doming.
9
Bake at 350°F for 25-30 minutes for 6-inch layers or 30-35 minutes for 8-inch layers until the cake layers are almost completely cooled.
10
In a mixer, beat softened unsalted butter on medium-high for 3-5 minutes until pale yellow turns bright white and fluffy like a cloud.
11
Have about 1⅓ cups of crushed Oreos ready. If the buttercream becomes thick after sitting, whip it briefly on low speed and add 1-2 tablespoons of heavy cream if needed to adjust consistency.
12
Add a pinch of kosher salt to the butter, then gradually add about 5 cups of powdered sugar in batches, alternating with drizzles of cold heavy cream. Mix on low and scrape the bowl between additions.
13
Mix the buttercream until smooth and uniform. Reserve about ⅔ cup of white buttercream for piping dollops. Fold the 1⅓ cups of crushed Oreos into the remaining buttercream on low speed, scraping the bowl to ensure no pure white or pure chocolate pockets remain.
14
Once the cake layers have cooled completely, remove them from the pans and place them on a cake stand.
15
Make the chocolate ganache: Place 1 cup of semi-sweet chocolate chips and ½ cup of warm heavy cream in a heat-proof bowl. Microwave on 50% power in 20-second bursts, stirring between each burst, until mostly melted. Let the residual heat melt any remaining lumps.
16
Spread about ⅔ cup of Oreo buttercream on the first cake layer and smooth it out. Optionally, swirl in a small amount of ganache. Add the second layer and repeat. Top with the final cake layer and frost the top.
17
Frost the outside of the cake with the Oreo buttercream, applying a thicker layer to the sides and a thin layer on top since ganache will be added. Smooth with a spatula to create a clean finish.
18
Transfer the cooled ganache to a piping bag and pipe a layer over the cake top, smoothing it to the edges with a spatula. Gently encourage the ganache to drip down the sides for a decorative effect.
19
Press crushed Oreos around the bottom edge of the cake. Pipe dollops of the reserved white buttercream on top as a garnish. Chill the cake for a few minutes before serving.
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