Oreo Cake

This decadent Oreo Cake combines rich layers of chocolate cake, fluffy cream cheese filling with Oreo chunks, and a luscious Oreo buttercream to create the ultimate dessert for Oreo lovers. Topped with a smooth chocolate ganache drip and more Oreos for decoration, this cake is a showstopper at any gathering. The secret to its moistness is the combination of buttermilk, hot water, and cocoa powder in the cake layers, which makes them tender and full of deep chocolate flavor. The whipped cream cheese filling adds a light tang, while the buttercream gives it that signature Oreo cookie vibe.

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Ingredients

Chocolate Cake

• 2 ½ cups All-purpose flour
• 1 ¾ cups White granulated sugar
• 1 cup Dutch process cocoa powder
• 1 ½ tsp Baking soda
• 2 ½ tsp Baking powder
• 1 tsp Salt
• 1 cup Buttermilk (room temperature)
• ¾ cup Vegetable or canola oil
• 4 large eggs (room temperature)
• 1 tsp Pure vanilla extract
• 1 cup Hot water (hot and steaming)

Whipped Cream Cheese Filling

• 4 oz Cream cheese (room temperature)
• 1 tsp Pure vanilla extract
• 1 ½ cups Powdered sugar (sifted)
• ½ cup Heavy cream (cold)
• 12 Oreos (chopped into small and medium pieces)

Oreo Buttercream

• 9 Oreos (ground into fine crumbs)
• 2 cups Unsalted butter (slightly cold)
• 6 cups Powdered sugar (sifted)
• 2 tsp Pure vanilla extract
• ½ tsp Salt
• ½ cup Heavy whipping cream

Chocolate Ganache Drip

• 1 cup Semi-sweet chocolate chips
• ¾ cup Heavy whipping cream
• 5-8 Oreos (for decoration)

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Instructions

Chocolate Cake:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with nonstick baking spray. Line the bottoms with parchment circles and spray again to ensure the cake releases easily after baking.
2. Prepare Dry Ingredients:
   In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, and sugar. This ensures all the dry ingredients are evenly distributed and helps avoid lumps in your batter.
   Tip: Sifting the cocoa powder is essential to prevent any clumps in your batter.
3. Combine Wet Ingredients:
   In another bowl, whisk together the oil, buttermilk, vanilla extract, and eggs. Heat the water until steaming but not boiling, and very slowly pour it into the wet ingredients while whisking. This step ensures the batter stays smooth and doesn’t curdle.
4. Mix Wet and Dry Ingredients:
   Gradually pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until just combined. Be careful not to overmix, as this can result in a denser cake.
5. Bake:
   Evenly divide the batter between the three prepared cake pans. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in the pans for 10 minutes before transferring to a wire rack to cool completely.
   Tip: For perfectly even cake layers, use a kitchen scale to weigh each pan with batter.

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Whipped Cream Cheese Filling:

1. Beat Cream Cheese:
   Using a mixer, beat the room-temperature cream cheese and vanilla extract until smooth and creamy. This will help the cream cheese incorporate easily into the whipped cream.
2. Add Powdered Sugar:
   Slowly add the sifted powdered sugar to the cream cheese, beating until fully combined. Set aside.
3. Whip the Cream:
   In a separate bowl, whip the cold heavy cream until stiff peaks form. This will give the filling a light and airy texture.
4. Combine:
   Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Then, stir in the chopped Oreos. Chill the filling until ready to use.

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Oreo Buttercream:

1. Beat Butter:
   Beat the slightly cold butter on high speed for 2-3 minutes until it’s light and creamy.
2. Add Powdered Sugar:
   Gradually add the sifted powdered sugar to the butter, mixing on low speed until incorporated.
3. Add Flavoring:
   Add the vanilla extract, salt, and heavy cream. Beat on high speed for another 2-3 minutes until the frosting is smooth and fluffy. Stir in the finely ground Oreo crumbs until evenly distributed.

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Chocolate Ganache Drip:

1. Prepare Ganache:
   Heat the heavy whipping cream in a saucepan or microwave until just steaming. Pour the hot cream over the chocolate chips in a bowl and let sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth.
2. Cool the Ganache:
   Let the ganache cool for 10-15 minutes until it’s slightly thickened but still pourable.

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Assembly:

1. Layer the Cake:
   Place one layer of the cooled chocolate cake on a serving plate or cake stand. Spread a thick layer of whipped cream cheese filling with Oreos on top. Repeat with the remaining cake layers, making sure to spread the filling evenly.
2. Frost the Cake:
   Use the Oreo buttercream to frost the top and sides of the cake. Smooth it out for an even finish.
3. Add the Ganache Drip:
   Carefully spoon or pour the cooled chocolate ganache over the top of the cake, letting it drip down the sides for a decorative effect.
4. Decorate:
   Top the cake with whole Oreos and chopped Oreos for garnish.

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Tips:

• For Even Cake Layers: Freeze the cake layers for about 30 minutes before frosting. This helps reduce crumbs and makes frosting easier.
• Ganache Consistency: If the ganache is too thin, let it cool longer. If it thickens too much, microwave for a few seconds to loosen it up.
• Whipped Cream Cheese Filling: Be gentle when folding the whipped cream into the cream cheese to maintain a light and fluffy texture.

This Oreo Cake is a real treat with layers of moist chocolate cake, creamy Oreo filling, and a smooth ganache. Ideal for celebrations or just indulging your Oreo cravings!