This Oreo cake recipe is sure to impress with its moist chocolate cake and rich Oreo buttercream frosting. Great for any important event!
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– ¾ cup unsweetened natural cocoa powder (65 grams)– 1 ½ teaspoons baking soda– 1 ½ teaspoons baking powder– 1 teaspoon salt– 1 cup granulated sugar (200 grams)
INGREDIENTS
– 1 cup packed light brown sugar (200 grams)– ½ cup canola or vegetable oil (120 ml)– 1 cup buttermilk (240 ml)– 2 large egg– 2 teaspoons pure vanilla extract– 1 cup boiling water (240 ml)– 1 teaspoon instant espresso powder
INSTRUCTIONS
Heat the oven to 350°F (180°C). Prepare three 8-inch round cake pans with nonstick spray and parchment paper. Combine flour, cocoa powder, baking soda, and salt in a large bowl. Mix granulated and brown sugar. Just combine oil, buttermilk, eggs, and vanilla extract; batter should be thick like brownie batter.
1
Dissolve instant espresso powder in boiling water. Add to bowl and mix until just combined and smooth; batter will be thin. Fill the three cake pans evenly with batter. Bake the cakes until a toothpick inserted into the centre comes out clean and the tops spring back when lightly touched, 25–30 minutes.
2
Gradually add 2 cups (240 grammes) powdered sugar, mixing well. Mix heavy whipping cream, vanilla, and salt on medium speed until creamy. Stir in the Oreo crumbs on low-medium speed, scraping bowl sides as needed. A knife or leveller levels each cake layer.
3
Place a tablespoon of buttercream in the centre of a cardboard cake round or stand to stick. Place the first cake layer on your work surface. Use an angled spatula or spoon to evenly apply ¾ to 1 cup of frosting on the first cake layer. Flip the second cake layer onto the frosted one. Apply ¾ to 1 cup of frosting and smooth evenly.
4
Top the frosted cake with an upside-down third cake layer. Frost the cake's top and sides with leftover frosting. Save 1 to 1 ½ cups of frosting for later decorating. Keep the cake refrigerated while making ganache. Place chopped chocolate in a large heatproof bowl.
5
Use a microwave-safe bowl or glass measuring cup to heat heavy whipping cream for 1–45 seconds. Watch for microwave bubbles. Wait 2–3 minutes after pouring warm heavy whipping cream over chocolate. Stir slowly in one direction in the middle of the bowl until smooth and combined.
6
Allow the mixture to thicken and cool for 20–30 minutes. Remove the cake from the fridge. Pour ganache over cake with a piping bag, squeeze bottle, or spoon. Cover with remaining ganache and spread evenly. Pipe the cake with the reserved frosting after the ganache sets. Oreos can be added.