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Oreo Layer Cake with Cookies & Cream Buttercream and Ganache – Ultimate Homemade Dessert

A decadent and visually stunning Oreo Cake made with rich chocolate layers, creamy Oreo Swiss meringue buttercream, and topped with dark chocolate ganache and mini Oreo cookies.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup Oreo cookie crumbs (sifted before measuring)
  • 1 1/2 cups granulated sugar
  • 6 Tbsp Dutch-processed cocoa powder (sifted)
  • 6 Tbsp black cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup hot water or hot coffee
  • 2 large eggs
  • 2 tsp vanilla extract
  • 6 large egg whites
  • 2 cups granulated sugar (for buttercream)
  • 2 cups unsalted butter (room temperature, cubed)
  • 1 tsp clear vanilla extract (optional)
  • 1 cup Oreo cookie crumbs (sifted for buttercream)
  • 3 oz good quality dark chocolate (chopped)
  • 3 oz heavy cream
  • 1–2 drops black color gel (optional)
  • 10 Oreos (chopped)
  • Mini Oreos (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and cocoa-dust three 6-inch round cake pans. Line bottoms with parchment paper.
  2. In a stand mixer, stir all dry ingredients together using a paddle attachment.
  3. In a medium bowl, whisk all wet ingredients. Add hot coffee slowly to prevent cooking the eggs.
  4. Add the wet ingredients to the dry ingredients and mix on medium speed for 2–3 minutes until batter is thin and combined.
  5. Divide batter evenly among pans and bake for 30–35 minutes, or until a cake tester comes out mostly clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks. Once cooled, cut each cake horizontally to create 6 layers total.
  7. To make the buttercream, combine egg whites and sugar in a stand mixer bowl. Whisk over a hot water bath until no longer grainy (about 3 minutes).
  8. Whip on medium-high speed until meringue forms stiff peaks and the bowl is cool (5–10 minutes).
  9. Switch to paddle attachment, add cubed butter slowly, and mix until smooth.
  10. Add vanilla extract and whip again until fully combined.
  11. Set aside 1 cup of the plain buttercream. Add Oreo crumbs to the rest and mix until smooth.
  12. To make ganache, heat cream in a microwave-safe bowl. Stir in black gel color (optional) and add chopped chocolate. Microwave in 10-second intervals, stirring until smooth. Cool completely before use.
  13. To assemble the cake, place one layer on a stand, spread 2/3 cup Oreo buttercream on top, and sprinkle chopped Oreos. Repeat for all layers.
  14. Apply a thin crumb coat and chill for 20 minutes.
  15. Frost the entire cake with remaining Oreo buttercream and chill for 30 minutes.
  16. Drizzle cooled ganache around the edges and fill the top with ganache. Spread evenly with offset spatula and let set.
  17. Pipe rosettes using reserved white buttercream with a 1M tip. Garnish each with a mini Oreo, if desired.

Notes

  • Use a kitchen scale for even batter distribution among cake pans.
  • Sift Oreo crumbs to prevent clogging the piping tip.
  • Chill the cake between layers for better stability.
  • Ganache should be cooled before dripping to prevent melting the buttercream.
  • Use dark cocoa and black cocoa for a rich color and flavor contrast.

Nutrition

Find it online: https://fiteatshub.com/oreo-layer-cake-with-cookies-cream-buttercream-and-ganache-ultimate-homemade-dessert/