A recipe from Layer cake version Oreo very gourmet and decadent! Ideal for a birthday or just to have fun. Oreo lovers will appreciate as much for the visual effect as for its flavors reminiscent of the favorite cookie: cocoa and vanilla.
Don't be overwhelmed by the sheer size of the task of making such a big cake. We can do it in advance and do it at your own pace, to avoid any stress. I will detail all the steps below!
What is this Oreo cake made of?
This Oreo cake is pretty tall but not that wide. It is about 16cm in diameter. This Oreo cake consists of 3 levels of sponge cake with cocoa. It is garnished between each layer of creamy filling vanilla with coarsely crumbled Oreo.
The entire Oreo layer cake is covered with butter cream with Swiss meringue flavored with vanilla. I then added a chocolate topping flowing lightly over the top and sides of the cake.
How to make this Oreo layer cake?
For this layer cake, like other large cakes in general, I advise you to make it in several times (over several days). This avoids any stress. Here are the main steps:
- Cocoa cake base : mix the dry ingredients first and then add the liquid ingredients. We pour the dough by dividing it into 3 15 cm molds then we put it in the oven. It must be allowed to cool before filling it. At this point, you can wrap them in film and place them in the fridge if you do the rest on another day.
- Creamy filling : first whip the cream. Then it is incorporated into the cream cheese, icing sugar and vanilla mixture. We add to it Coarsely chopped oreo to add crunch. This filling is put aside in the refrigerator while awaiting assembly.
- Swiss meringue buttercream : this is the most technical of all this recipe, but it is not insurmountable for all that. The whites are whipped by hand over a bain-marie. When the sugar is dissolved, transfer to the bowl of pastry robot. Whisk at maximum speed until the bowl is almost cold. Add the softened butter, little by little, medium speed so that the two textures blend and become one. Then just add the vanilla, and it's ready. If you put it in the fridge, be sure to leave it at room temperature and whisk it again so that it regains its original texture.
- Chocolate topping, I recommend doing it just before assembly: it must still be liquid. We simply melt the chocolate and the cream in a double boiler, then add the icing sugar and a little hot water to be able to pour it easily afterwards.
My tips for making this Oreo layer cake a success
I advise you, as I usually do for my recipes, to put your ingredients well at room temperature at least 30 minutes before starting. This optimizes the final textures.
The assembly itself is not not very complicated, just follow my directions and put on the layers one after the other. Let the chocolate topping set a little before placing the whipped cream domes on it. Otherwise, indulge yourself for the final decor!
To give an even more “wow” effect at the time of service, I advise you to put it on a cake stand, which will give the Oreo cake even more scope.
How to store your Oreo layer cake?
Once made, this layer cake will keep in the fridge for about 4-5 days. Just remember to take it out about 20 minutes before tasting so that it regains all its flavors.
Other recipes to try
If you like this kind of big layer cake type cakes, I can advise you to take a look at these other recipes on the blog:
- Raspberry coconut layer cake
- Layer cake with carrot and spices
- Layer cake lemon poppy
- Layer cake Raffaello
- Chocolate layer cake
- Layer cake vanilla chocolate the easy recipe
- Layer cake gingerbread cinnamon icing.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty layer cakes!
Oreo Layer Cake Version
- 180 g sifted flour
- 250 g powdered sugar
- 60 g bitter cocoa powder
- 1,5 cc of baking powder
- 1,5 tsp baking soda
- 1 tsp of salt
- 140 ml fermented milk type ribot milk if not whole milk, let stand 15 min with 1tbsp lemon juice or white vinegar
- 100 ml hot coffee
- 50 ml oil
- 2 lightly beaten whole eggs
Creamy Oreo filling
- 80 g of Philadelphia type fresh cheese
- 0,25 tsp liquid vanilla extract
- 45 g icing sugar
- 160 g full liquid cream
- 85 g coarsely chopped Oreo cookies
Swiss meringue buttercream frosting
- 4 egg whites
- 100 g powdered sugar
- 150 g soft butter ointment
- 1 tsp liquid vanilla extract
- 115 g dark chocolate pastry
- 2 tbsp of whole liquid cream
- 2 tbsp of icing sugar
- 4 tablespoons of hot water
- Whipped cream
- Oreo cookies
- Chocolate sprinkles
- Preheat the oven to 180 ° C traditional heat. Butter and flour 3 round molds 15cm in diameter. Separately, mix the milk and vinegar and let stand for a few minutes. In a bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt.
- Gradually incorporate the milk, coffee, oil, lightly beaten eggs and vanilla. Pour the dough obtained into the 3 molds and bake the whole for 30 minutes. Let cool then unmold on a rack until completely cooled.
Creamy Oreo filling
- Make the creamy filling by whipping the liquid cream to obtain a rather firm consistency. Beat the cream cheese to relax it and add the icing sugar and vanilla. Then add the whipped cream and finish with the chopped cookies. Reserve in the fridge.
Swiss meringue buttercream icing
- Then make the buttercream with the Swiss meringue by whisking the egg whites with the sugar over a double boiler. Stop whipping as soon as you no longer smell the sugar crystals when touching the whites. Transfer the egg whites directly to the food processor bowl and start whisking at maximum speed until the sides of the bowl cool.
- Gradually add 150g of very soft butter while continuing to whisk at medium speed. If the meringue falls back, it's normal, you have to continue whipping. Add the vanilla and whisk one last time on low speed. Put in the fridge while waiting for the rest.
- Prepare the chocolate topping by melting the chocolate and the cream in a double boiler. Smooth everything out, then remove from the heat and add the icing sugar, mixing well then the hot water. Let cool to room temperature.
- Assemble the layer cake by placing a round cardboard support on a turntable. Otherwise, place directly on the serving dish. Take the 1st cake, fix it on the support using a knob of icing. Cover the 1st cake with a layer of creamy Oreo filling then place the 2nd cake. Repeat the operation once.
- Place a thin layer of Swiss meringue buttercream on top of the last cake and spread over the layer cake with a spatula in a very thin layer. Put in the refrigerator for 30 minutes. Then cover the entire layer cake with the same cream and smooth everything.
- Apply chocolate sprinkles to the base of the layer cake. Carefully pour the chocolate coating on top of the layer cake and slide it with a spatula on the sides of the cake. With a pastry bag, place small domes of whipped cream on the topping and decorate with small cookies.
- Store in a cool place, then return to room temperature for about 20 minutes before tasting.