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Fall temps call for comfort food, am I right? Hence this decadent Oreo cake!
This chocolate Oreo layer cake is my daughter's all-time favorite cake and she requests it for every birthday, which I'm more than glad to oblige since it's oh-so delicious and super fun to make!
If you like chocolate and Oreos (like us), than you really can't go wrong with this chocolate layer cake with Oreo buttercream and a chocolate ganache drip to finish things off! YUM!
Oreo Cake Recipe
This cake is perfect for any celebration you may be hosting this season, and also make s great base for a Halloween cake! Juts add some cute halloween printables as toppers, and voila!
This Oreo cake is a six inch three layer cake and serves six to eight. It starts off with my go-to chocolate sponge cake.
Then I make a Swiss Meringue Buttercream flavored with crushed Oreo cookies in it. This frosting is not too sweet (unlike the American buttercream) and is super silky, making it so easy to work with. It also lends itself beautifully to any flavor you may want to add to it!
It was my first time using crushed cookies in this frosting recipe, but it worked a treat! You really get that punch of Oreo flavor that this cake requires!
To decorate this layer birthday cake, I used some more crushed Oreos on the lower bottom half of the cake.
Then I added that delicious chocolate ganache drip, topped off with more Oreo buttercream frosting for the top of the cake as swirls, finishing it off with more Oreo cookies on top - 'cause as far as my daughter is concerned, "you can never have too many Oreos!" 😁
Check out the time-lapse video below to see how I decorated my cake! And if you have any questions, let me know down in the comment!
Oreo Cake Recipe
Yield: 6-8
Author: Bird's Party
Prep time: 1 H & 30 MCook time: 30 MinTotal time: 2 Hour
Oreo Cake Recipe - delicious, easy to make chocolate cake with Oreo buttercream frosting, chocolate ganache drip and Oreo décor for any celebration!
Ingredients:
Chocolate Sponge
- 250g butter
- 250g soft brown sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 160g sifted flour
- 90g sifted cocoa powder (100%)
- 10g sifted baking powder
Oreo SMBC (Swiss Meringue Buttercream)
- 5 room temperature egg whites
- 300g caster sugar
- 452g room temperature butter
- 1 teaspoon vanilla extract
- 2 cup crushed Oreos into powder
Chocolate Ganache Drip
- 1 cup chocolate
- 1/4 - 1/2 cup cream
Instructions:
Chocolate Sponge
- In a mixer fitter with paddle attachment, beat sugar and butter for about 10 minutes until paler and fluffy.
- With the mixer on medium speed, add the vanilla, then add one egg at a time until combined.
- In a separate bowl mix together the dry ingredients.
- Take the mixture off the mixer and fold in the dry ingredients with a large metal spoon until combined.
- Divide the batter equally into 3 six inch round cake pans lined with parchment paper and greased (about 300 g in each tin).
- Bake at 180 deg. C. for about 25-30 minutes until a skewer comes out clean when inserted into the center.
- Let cakes cool in pan, then transfer onto wire rack to cool completely.
Oreo SMBC & Frosting
- In the bowl of a standing mixer, add sugar and egg whites and heat over a pan of water on medium heat until sugar is dissolved.
- Rub with fingers to test if the sugar has dissolved.
- Beat using the whisk attachment on your standing mixer, for about 15-20 minutes until the mixture comes to room temperature and the bowl is completely cool to the touch.
- Add the butter in cubes, piece by piece, on medium speed with mixer on until all the butter has been incorporated.
- Add vanilla and beat to combine.
- Add 1 cup of Oreo cookie crumbs/dust and mix to combine.
- Separate 1 cup of the finished buttercream for swirls on top.
- Fill and frost cake.
- While cake frosting is still soft, add Oreo cookie crumbs to the bottom half of the cake. Refrigerate your cake while you make the chocolate drip.
Chocolate Ganache Drip & Final Cake Décor
- Add chocolate and cream to a heat proof bowl.
- Heat in microwave at 30 second intervals until fully combined.
- Add to a piping bag or squirt bottle. Let the ganache cool slightly so it won't melt the frosting, but is still pourable.
- Drizzle chocolate ganache over the cooled cake.
- Finish the décor with buttercream swirls and more Oreo cookies.
https://www.blog.birdsparty.com/2020/10/oreo-cake-recipe.html
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Hope you like the recipe and feel inspired to have a go! If you do, tag me on social media #BirdsParty so I can see and share your creativity! 😍
This post Oreo Cake Recipe appeared first on Bird's Party Blog
Cake it PrettyRecipesRecipes Birthday PartiesRecipes Thanksgiving and Fall
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7 comments:
Nicola MacFebruary 20, 2021 at 12:50 AM
What size cake pans did you use? I see it says 6inch, but are they 6x2, 6x3?
UnknownMarch 8, 2021 at 7:57 PM
Hi, I want to dry this drip method but am afraid if it doesn't work I'm stuck with a cake gone wrong! Also, I've read that you cannot decorate on top of the ganache but I see here that you did. Any suggestions?
BirdApril 26, 2022 at 2:48 PM
Make sure the cake is cold/partially frozen (place it in the freezer for a good 10-30 minutes) and the ganache is not too hot, otherwise your buttercream will melt. Test your drip on a piece of parchment before adding to your cake, just to get the hang of it and ensure the drip look nice beforehand. You can wait until the ganache is set (place cake in the fridge) and then decorate on top, no biggie! :)
ChristyApril 21, 2022 at 6:45 PM
I made this today and the cake batter was SO thick I couldn't even spread it out with a spoon!! Is that normal? I ended up adding a little milk and oil to thin it out enough to try to spread it out some but it was still super thick :(
BirdApril 26, 2022 at 2:39 PM
Hi Christy, make sure to use a kitchen scale that's calibrated to measure the ingredients and not a measuring cup, that could also alter the consistency. Also it can be that your flour or cocoa type might be a little denser. I have found that different brands vary a lot! This cake recipe is my go-to, never fails. I've been using the same exact recipe for years in all my chocolate cake recipes. It's a thick-ish batter but not that thick. You can definitely drop it from a spoon into the cake pans ;) But you can definitely add some cream or milk, or even another egg if your mixture is a little stiff.
AnonymousJuly 31, 2022 at 9:24 PM
Hey I was wondering what type of cream I was supposed to use!
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