Oreo Cake
Ingredients: all-purpose flour, baking soda, baking powder, kosher salt, granulated sugar · 80 min cook time · 550kcal · $18.50
Ingredients
2cups all-purpose flour, 0.25teaspoon baking soda, 1teaspoon baking powder, 1pinch kosher salt, 1cup granulated sugar, 0.75cups unsalted butter, 0.5cup sour cream, 0.5cup whole milk, 1teaspoon vanilla, 3pieces egg whites, 1package Oreo cookies, 1.5cups unsalted butter for buttercream, 5cups confectioners sugar, 1cup semi-sweet chocolate, 1cup heavy cream
Instructions
1. Sift the dry ingredients including all-purpose flour, baking soda, baking powder, kosher salt, and granulated sugar into a large bowl, whisk quickly, and set aside.
2. Cream the unsalted butter at room temperature in a standing mixer fitted with the paddle attachment until light and fluffy.
3. Prep three 6-inch pans with a coat of butter, flour, and tap out the excess.
4. Mix the wet ingredients together in a medium bowl: sour cream, whole milk, vanilla, and egg whites.
5. Add the dry ingredients to the fluffy butter and mix until combined to coat the flour in butter.
6. Roughly chop Oreo cookies and add them into the batter, then pour in the wet mixture and mix up.
7. Distribute the batter evenly into your three pans.
8. Add cake strips onto the edge of the pan and bake at 340 Fahrenheit for about 30 to 35 minutes.
9. Crush more Oreo cookies with a rolling pin to get a fine crumb.
10. Make the buttercream by beating unsalted butter until fluffy, then gradually adding sifted confectioners sugar, a drizzle of cream, and the crushed Oreos.
11. Make chocolate ganache by pouring hot heavy cream over chopped semi-sweet chocolate, letting it cover for two minutes, and whisking.
12. Assemble the cake by piping buttercream between layers, drizzling ganache, frosting the outside with oreo buttercream, and decorating with ganache drips and buttercream dollops.
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