If you are a fan of Oreos and love the way they taste, then I can guarantee that you’ll love this recipe. As a big plus, this cake is pretty easy to make, you don’t need a lot of experience to make it, unlike other ones.
This cake is filled with crushed Oreos, which add both creaminess and crunch, and with the buttercream, it tastes heavenly! Topped with an amazing chocolate ganache drip this recipe is literally to die for!
How To Make The Tastiest Oreo Cake:
For The Chocolate Sponge:
- 2 cups all-purpose flour
- 1 cup chopped Oreos
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup sour cream
- 3/4 cup unsalted butter
- 3 egg whites
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
For The Buttercream:
- 5 cups confectioners sugar
- 1 1/2 cup butter (room temperature)
- 1 1/3 cups Oreos (crushed)
- 1/4 cup heavy cream
- pinch salt kosher
For The Chocolate Ganache Drip:
- 1 cup semisweet chocolate chips
- 1/2 cup Heavy cream
We’ll start by making the chocolate sponge (cake). So, start by buttering and flouring 3 6-inch pans. Then preheat the oven to 340 °F.
After that, beat the butter in a standing mixer with a paddle attachment. Once the butter is light and fluffy, you can turn the standing mixer off.
Next, into a large bowl, sift the dry ingredients together. Then, beat the dry ingredients into the butter until they’ve mixed well. Also, make sure to scrape the bowl a few times.
Now, in a medium-sized bowl, beat the wet ingredients. After that, add them to the butter mixture and mix well. Add the crushed Oreos to the mixture and again, mix well until all the ingredients have been incorporated.
Finally, divide the mixture evenly between the 3 pans and bake in the preheated oven for approximately 25-30 minutes. Once the middle of the cakes is springy, you can take them out of the oven.
Once you’ve finished making the cake, it’s time to make the buttercream. Begin by beating the butter until it’s light and fluffy. Add the sugar and cream and mix well.
Reserve about a cup of the buttercream which will be used for piping the white dollops.
Add the crushed Oreos to the buttercream mixture and mix well.
Now, in order to make the chocolate ganache drip, start by melting the cream and chocolate on low heat. Whisk the mixture together and set it aside. Also, feel free to add more cream if needed so you get your desired consistency.
Finally, it’s time to assemble this masterpiece. The Oreo buttercream mixture goes in between each layer, the same thing goes for the swirl of chocolate.
Coat the outside with buttercream and smoothen it. Then add some crushed Oreos to the bottom of the cake. Pour the chocolate ganache drip over the buttercream and allow it to drip. Using a spatula smoothen the top.
Finally, pipe the remaining cup of buttercream into dollops on top.