Description
This sophisticated Oreo Cake utilizes a professional reverse-creaming method to achieve a velvety, tight-crumbed sponge that perfectly supports chunks of cocoa biscuits. Topped with silky cookies-and-cream buttercream and a precise chocolate ganache drip, it is a masterclass in structural baking and balanced textures.
Ingredients
- 240g All-Purpose Flour
- 200g Granulated Sugar
- Baking Soda
- Baking Powder
- Salt
- 170g Unsalted Butter, room temperature
- Egg Whites
- 120g Sour Cream
- 120ml Whole Milk
- Vanilla Extract
- 120g Oreos, hand-chopped
- 340g Unsalted Butter (for buttercream)
- 600g Confectioners’ Sugar
- Heavy Cream
- Semisweet Chocolate
- Additional Heavy Cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and prepare three 6-inch cake pans with butter and flour.
- Sift together flour, 200g sugar, baking soda, baking powder, and salt into a large bowl.
- Beat 170g butter in a stand mixer for 2 minutes, then mix in dry ingredients on low until texture resembles damp sand.
- Whisk egg whites, sour cream, milk, and vanilla, then gradually pour into the flour-butter mixture and beat on medium for 60 seconds.
- Gently fold in chopped Oreos by hand and divide batter evenly among pans using a kitchen scale.
- Bake for 25-30 minutes until internal temperature reaches 205°F (96°C), then cool in pans for 10 minutes before moving to a wire rack.
- Make buttercream by whipping 340g butter, confectioners’ sugar, and cream until fluffy; fold Oreo crumbs into a portion of it.
- Create ganache by melting chocolate and cream together until smooth and slightly warm to the touch.
- Assemble by layering cake with Oreo buttercream and ganache, then apply a crumb coat, final frost, and ganache drip.
Notes
To ensure a perfectly flat top for easy stacking, consider using wet cake strips around your pans during the baking process. Always use room-temperature dairy ingredients to prevent the batter from seizing, which maintains the desired silky emulsion for the final crumb.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Reverse Creaming
- Cuisine: American