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Oreo Layer Cake Recipe

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3.8 from 2 reviews

This Oreo Layer Cake is a decadent multi-layer chocolate cake featuring moist chocolate sponge layers infused with coffee and buttermilk, filled with a creamy Oreo cream cheese filling, coated with Swiss meringue buttercream, and topped with a rich chocolate glaze and whipped cream garnished with Oreo cookies and chocolate sprinkles. A perfect dessert to impress at any celebration.

Ingredients

Chocolate Cake Layers

  • 180 g sifted flour
  • 250 g powdered sugar
  • 60 g unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 140 ml fermented milk (buttermilk or whole milk rested 15 min with 1 tbsp lemon juice or white vinegar)
  • 100 ml hot coffee
  • 50 ml vegetable oil
  • 2 whole eggs, lightly beaten

Oreo Cream Filling

  • 80 g Philadelphia-style plain cream cheese
  • 45 g icing sugar
  • 160 g heavy cream
  • 85 g coarsely chopped Oreo cookies

Swiss Meringue Buttercream

  • 4 egg whites
  • 100 g powdered sugar
  • 150 g unsalted softened butter
  • 1 tsp liquid vanilla extract

Chocolate Glaze

  • 115 g dark pastry chocolate
  • 2 tbsp full cream
  • 2 tbsp icing sugar
  • 4 tbsp hot water

Decoration

  • Whipped cream
  • Oreo cookies
  • Chocolate sprinkles

Instructions

  1. Prepare Cake Bases: Preheat your oven to 180°C (350°F) conventional heat. Grease and flour three 15 cm (6 inch) round cake pans. Mix the milk with vinegar or lemon juice and let it rest for a few minutes to create buttermilk. In a separate bowl, sift together the flour, powdered sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Mix Batter: Gradually add the fermented milk, hot coffee, vegetable oil, lightly beaten eggs, and vanilla extract to the dry ingredients. Stir until the batter is smooth and fully combined.
  3. Bake Cake Layers: Divide the batter evenly among the three prepared pans and bake for 30 minutes. Allow the cakes to cool slightly in their pans before turning them out onto a wire rack to cool completely.
  4. Make Oreo Cream Filling: Whip the heavy cream until firm peaks form. In another bowl, beat the cream cheese to soften, then add icing sugar and vanilla extract. Gently fold the whipped cream into the cream cheese mixture, then fold in the coarsely chopped Oreo cookies. Refrigerate until ready to use.
  5. Prepare Swiss Meringue Buttercream: In a heatproof bowl set over a bain-marie, whisk the egg whites and powdered sugar until the sugar crystals dissolve and the mixture reaches about 70°C (158°F). Transfer the mixture to a stand mixer and whip on high speed until the bowl is cool and stiff peaks form.
  6. Add Butter and Vanilla: Gradually add the softened butter while mixing on medium speed. If the meringue deflates, keep whipping until it comes back together. Add vanilla extract and mix on low speed briefly. Refrigerate the buttercream until assembly.
  7. Make Chocolate Glaze: Melt the dark chocolate and cream together in a bain-marie until smooth. Remove from heat and stir in the icing sugar and hot water until well blended. Let the glaze cool to room temperature.
  8. Assemble the Cake: Place a cake board on a turntable or directly on a serving plate. Secure the first cake layer with a dollop of buttercream. Spread a layer of the Oreo cream filling evenly over it. Repeat layering with the second cake and remaining cream. Place the final cake layer on top.
  9. Crumb Coat and Chill: Spread a thin layer of Swiss meringue buttercream over the top cake layer and sides to seal in crumbs. Refrigerate the cake for 30 minutes to set the crumb coat.
  10. Final Frosting: Apply a generous layer of the remaining buttercream smoothly over the entire cake. Press chocolate sprinkles around the base of the cake.
  11. Glaze and Decorate: Pour the cooled chocolate glaze over the top of the cake, carefully letting it drip over the edges. Using a piping bag, pipe small whipped cream domes over the glaze and decorate with Oreo cookie pieces.
  12. Storage and Serving: Keep the cake refrigerated and allow it to come to room temperature for about 20 minutes before serving for optimal flavor and texture.

Notes

  • Ensure eggs are at room temperature for better emulsification in the batter and Swiss meringue.
  • If buttermilk is unavailable, make it by adding 1 tbsp vinegar or lemon juice to 140 ml milk and letting it sit for 15 minutes.
  • Use a wire rack to cool cakes completely to avoid sogginess.
  • Buttercream may appear soft initially; continue whipping if it separates or appears curdled until smooth.
  • Chocolate glaze should be cooled before glazing to avoid melting the buttercream.
  • Allow the cake to rest at room temperature before serving to enhance flavor and texture.

Find it online: https://lauracooks.com/oreo-layer-cake-recipe/