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Oreo Cake Recipe

Oreo Cake Recipe
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★★★★★

4.9 from 29 reviews

This decadent Oreo Cake combines a rich, moist chocolate sponge layered and frosted with a creamy Oreo Swiss Meringue Buttercream (SMBC), topped with a luscious chocolate ganache drip and garnished with crunchy Oreo cookie crumbs and swirls. Perfect for Oreo lovers looking for a show-stopping dessert that delivers deep chocolate flavor with the classic cookies and cream twist.

Ingredients

Scale

Chocolate Sponge

  • 250g butter
  • 250g soft brown sugar
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 160g sifted all-purpose flour
  • 90g sifted 100% cocoa powder
  • 10g sifted baking powder

Oreo Swiss Meringue Buttercream (SMBC)

  • 5 room temperature egg whites
  • 300g caster sugar
  • 452g room temperature unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 2 cups crushed Oreos (crumbs/powder)

Chocolate Ganache Drip

  • 1 cup semi-sweet or dark chocolate, chopped
  • 1/4 to 1/2 cup heavy cream

Instructions

  1. Prepare Chocolate Sponge: In a mixer fitted with a paddle attachment, beat the butter and soft brown sugar for about 10 minutes until pale and fluffy. With the mixer running on medium speed, add vanilla extract, then add the eggs one at a time, mixing until each egg is fully incorporated. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Remove the mixer from the bowl and gently fold in the dry ingredients using a large metal spoon until just combined. Divide the batter evenly into three 6-inch round cake pans lined with parchment paper and greased, about 300g batter per pan. Bake at 180°C (350°F) for 25-30 minutes or until a skewer inserted into the center comes out clean. Allow cakes to cool in their pans before transferring to a wire rack to cool completely.
  2. Make Oreo Swiss Meringue Buttercream (SMBC): In a heatproof bowl over a pan of simmering water, combine egg whites and caster sugar. Stir constantly until the sugar is completely dissolved (test by rubbing a small amount between your fingers – it should feel smooth, not granular). Transfer the bowl to the mixer fitted with a whisk attachment and beat on high speed for 15-20 minutes until the meringue reaches room temperature and the bowl is cool to touch. Reduce the mixer to medium speed, and add the cubed butter piece by piece, mixing well after each addition until fully incorporated and the buttercream is smooth. Add vanilla extract and beat to combine. Mix in 1 cup of the crushed Oreo crumbs until evenly distributed. Reserve 1 cup of the prepared buttercream for decorating swirls on top of the cake.
  3. Assemble and Frost Cake: Place one cake layer on your serving plate or cake board. Spread a layer of Oreo buttercream evenly on top. Repeat with the second layer and then place the third layer on top. Cover the entire cake with the remaining buttercream for a smooth finish. While the frosting is still soft, press Oreo cookie crumbs on the bottom half of the cake’s sides for decoration. Refrigerate the cake to chill while you prepare the ganache drip.
  4. Prepare Chocolate Ganache Drip & Decorate: In a heatproof bowl, combine the chopped chocolate and 1/4 cup of heavy cream. Heat in 30-second intervals in the microwave, stirring between intervals until the chocolate is fully melted and smooth. If needed, add more cream to achieve a pourable consistency. Allow the ganache to cool slightly so it doesn’t melt the buttercream but remains pourable. Transfer ganache to a piping bag or squirt bottle and drizzle over the edges of the chilled cake to create drips down the sides. Fill the top center of the cake with more ganache and smooth out as desired. Finish decorating with reserved buttercream swirls and whole or halved Oreo cookies for a stunning presentation.

Notes

  • Make sure all eggs and butter are at room temperature for optimal mixing and texture.
  • Use 100% cocoa powder for a rich chocolate flavor; adjust sugar if using sweeter cocoa blends.
  • Beat the buttercream until smooth to avoid lumps; if it looks curdled, continue beating until smooth.
  • Ensure the ganache is warm but not hot when applying to prevent melting the buttercream layers.
  • Refrigerate the cake for at least 30 minutes after assembling and before ganache application for best results.
  • This cake can be made a day ahead and stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Oreo cake, chocolate cake, Swiss meringue buttercream, Oreo frosting, chocolate ganache drip, cookies and cream cake

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