Triple Layer Oreo Cake
This Oreo cake is the best Oreo you will ever taste – I've made it a few times for birthdays and special occasions and while it’s time consuming, it’s worth the effort. You can make the Oreo filling as well as the cake layers a day or so in advance and store in the fridge (wrapped tightly in plastic wrap) until you are ready to assemble. Recipe modified from BeantownBaker.com.
Ingredients
For the Oreo cake layer:
- 1/2 stick unsalted butter, at room temperature
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 egg
- 1/4 package of Oreos, cut into quarters (reserve 4 whole Oreos for decorating the top of the cake)
For the chocolate cake layers:
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup boiling water
- 1/2 package Oreos, cut into quarters.
For the Oreo filling:
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla
- 1 cup confectioners' sugar
- 1 cup heavy cream, divided
- 1/4 package Oreos, cut into quarters
For the chocolate frosting:
- 2 sticks butter, at room temperature
- 3 1/2 cups confectioners' sugar, divided
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 tablespoons milk or heavy cream
Preparation
Make the Oreo cake layer:
Pre-heat the oven to 350°F.
Butter an 8-inch round cake pan. Line the bottom of the pan with a parchment paper circle; add the butter and flour the pan. Cream the butter until fluffy, 3-5 minutes. Add the milk and vanilla and combine. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter and mix until combined. Stir in the sugar and beat on low speed for 30 seconds. Turn the mixer up to medium and beat for 2 minutes. Add the egg and beat for 2 minutes. Stir in the Oreo quarters and transfer the batter to the prepared pan. Bake for 25-30 minutes, or until a wooden pick in the center comes out clean. Cool in the pan for 30 minutes, then turn the cake out onto a cooling rack to cool completely.
Make the chocolate cake layers:
Pre-heat the oven to 350°F.
Butter two 8-inch round cake pans. Line the bottom of the pans with a parchment paper circle, then butter and flour the pans. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin). Stir in the Oreo quarters. Pour the batter into the prepared pans. Bake for 30-35 minutes, or until a wooden pick in the center comes out clean. Cool for 10 minutes, then remove the cakes from the pans and cool completely on wire racks.
Make the Oreo filling:
Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla and sugar until light and creamy. Beat in 1/4 cup of the cream and mix until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream – do not overmix. Reserve 1/2 cup of the filling to decorate the top of the cake. Refrigerate until ready to use. When ready to assemble the cake, stir the Oreos into the filling for the cake (not the reserved 1/2 cup for decorating).
Make the chocolate frosting:
Cream the butter for a few minutes in a mixer with a paddle attachment on medium speed. Sift 3 cups confectioners' sugar and the cocoa into the mixing bowl. Turn the mixer on the lowest speed and blend until the sugar and cocoa are absorbed. Increase the mixer speed to medium and add the vanilla, salt and milk or cream. Beat for 3 minutes. If the frosting needs a more stiff consistency, add more sugar. If it needs to be thinned, add more milk/cream.
Assemble the cake:
Place one chocolate layer, flat side up, on a cake plate. Tuck a piece of wax paper just under each side of the cake so that when you are done frosting the sides of the cake, you can pull them out and the cake plate will be free of frosting. Frost the the top of the bottom chocolate layer with one half of the Oreo filling.
