Description
This refined Oreo cake combines classic cocoa notes with a sophisticated buttermilk sponge for an incredibly soft texture. It balances rich butter with moisture-retaining vegetable oil, ensuring a tender crumb that melts in your mouth. Perfect for elevating a nostalgic flavor into a patisserie-quality dessert.
Ingredients
- Unsalted Butter (at room temperature)
- Neutral Vegetable Oil
- Granulated Sugar
- Large Eggs (at room temperature)
- Buttermilk
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt
- Vanilla Extract
- White Vinegar
- Oreo Cookies (chopped for cake, finely crushed for buttercream, whole for garnish)
- Icing Sugar
- Milk
Instructions
- Preheat your oven to 160°C (320°F) with the fan active and grease two 8-inch cake tins. If not using a fan, increase to 175°C (347°F).
- In a clean bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt to ensure a light, lump-free mixture.
- Combine the softened butter, vegetable oil, and granulated sugar in a mixer. Cream for exactly two minutes until the mixture is pale and significantly lighter in texture.
- Add the eggs one at a time, mixing for 15 seconds after each addition to ensure perfect emulsification.
- Whisk in the vanilla, vinegar, and the first half-cup (112g) of buttermilk; the vinegar will begin to react with the baking soda for lift.
- Working by hand, fold in half of the dry ingredients using a silicone spatula. Incorporate the remaining buttermilk, then the rest of the flour, stopping as soon as no white streaks remain to avoid overdeveloping gluten.
- Gently fold in the chopped Oreo cookies. Distribute the batter evenly between the prepared tins and bake for 33 minutes, or until a toothpick comes out clean.
- For the Oreo buttercream, whisk butter, icing sugar, and milk on low until combined, then beat at increased speed for a full 10 minutes to achieve a silky frosting. Fold in the finely crushed cookie crumbs.
- Assemble the cake by leveling the cooled layers. Apply a layer of buttercream, sprinkle with crushed cookies, add the second layer, then smooth the exterior and garnish with swirls and whole cookies.
Notes
Achieving the perfect texture starts with room temperature ingredients, especially for the butter, eggs, and buttermilk. This ensures proper emulsification and a consistent, tender crumb. When folding in dry ingredients and cookies, always use a gentle hand and stop mixing as soon as everything is just combined to prevent toughening the cake. Allow the cake layers to cool completely in their tins before handling and assembling to maintain their delicate structure.
- Prep Time: 30 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: American