Oreo Cake

 

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 3 egg whites
• 1 tsp vanilla extract
• 1/2 cup sour cream, room temp
• 1/2 cup whole milk, room temp
• 1 cup chopped oreos

For the Buttercream

• 1 1/2 cup butter, room temp
• 5 cups confectioners sugar
• 1 1/3 cups, crushed oreos
• 1/4 cup heavy cream
• pinch salt

For the Ganache

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream, heated

Instructions

For the Cake

1. Butter and flour cake pans. Preheat oven to 340 F. 
2. In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
3. Sift the dry ingredients together in a large bowl.
4. Beat the dry ingredients into the butter until well incorporated, scrape the bowl if needed.
5. Beat the wet ingredients together in a medium bowl.
6. Add the wet to the butter mixture and mix until just combined. Fold in the crushed oreos at the very end and mix until just combined.
7. Divide the mixture evenly into the cake pans.
8. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Buttercream

1. Beat the butter until light and fluffy. Add the confectioners sugar and cream and mix.
2. Reserve about a cup of the buttercream for the edges of the cake.
3. Mix in the crushed oreos into the large batch of buttercream. 

For the Ganache

1. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency. 

For the Assembly

1. Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
2. Coat outside with buttercream and smooth.
3. Pour the ganache on top and allow to drip.
4. Get creative and decorate the cake.