Oreo Layer Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1- 6" cake, approx 12 servings
 
This 6" Oreo Layer Cake is perfect for when you want to have a tasty cake without all the leftovers. A cookies and cream lovers delight!
Ingredients
CHOCOLATE CAKE
  • 1 c flour
  • 1 c sugar
  • ¼ c plus 2 Tbsp cocoa powder
  • 1 tsp baking powder
  • ¾/ tsp baking soda
  • 1 tsp instant coffee/espresso powder
  • ½ c milk
  • ¼ c canola oil
  • 1 egg, room temperature
  • 1 tsp vanilla
  • ½ c hot coffee
OREO BUTTERCREAM
  • 1 c (2 sticks) butter, room temperature
  • ⅛ tsp salt
  • 1½ c powdered sugar
  • 8 Oreos (@1 c), crushed
  • 1 tsp vanilla
  • ¼ c heavy cream
  • 2 - 3 Oreos, chopped for garnish
Instructions
CHOCOLATE CAKE
  1. Preheat the oven to 350 degrees and grease and flour (or use baking spray/cake release) two 6" cake pans.
  2. In the bowl of a stand mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee. Whisk it all together using the whisk attachment and secure the bowl and the attachment to your stand mixer.
  3. With the mixer on low speed, add the milk, oil, eggs, and vanilla. Scrape the bowl down as needed making sure to get all the dry ingredients incorporated. Mix on medium low speed until everything is just combined.
  4. Continue mixing on low speed, carefully and slowly add the hot coffee. Scrape down the sides of the bowl and mix on medium speed until everything is incorporated. The batter will be thin.
  5. Divide the batter evenly between the two cake pans and bake in a preheated oven for 25 - 30 minutes or until a toothpick inserted in the center comes clean.
  6. Allow the cakes to cool for 10 - 15 minutes in the pan then transfer to a cooling rack to cool completely.
OREO BUTTERCREAM
  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until light and fluffy.
  2. With the mixer on low speed begin adding the powdered sugar ½ cup at a time. Beating well after each addition, scraping down the sides of the bowl as needed.
  3. Add the salt, vanilla, and crushed Oreos.
  4. Add the heavy cream and whip the buttercream on medium high speed until light and fluffy.
ASSEMBLY
  1. If necessary, level the tops of both cooled cakes.
  2. Apply a dollop of buttercream to a cake board or cake stand and place the first cake layer (bottom side down) on it.
  3. Spread an even layer of buttercream on the first layer of cake.
  4. Place the second layer over the first bottom side up, this gives you a nice flat top to your cake. If there is buttercream coming out of the sides, using an offset spatula even it out by spreading it out around the sides of the cake.
  5. Pop it in the freezer for 15 minutes.
  6. Now it's time to crumb coat the chilled cake. Drop about a half cup of buttercream on the top of the cake and begin spreading it over the top and allowing it to go over the sides, add more buttercream if you need to. Spread a thin layer all over the cake. Don't worry if any cake is showing, you will cover that with the final coat of buttercream. Chill the cake in the freezer again for 15 minutes.
  7. Spread the final layer of buttercream all over the cake.Pipe a boarder around the top of the cake and garnish with chopped Oreos.
  8. Chill the finished cake in the refrigerator until ready to serve. Allow to come to room temperature for about 20 - 30 minutes before serving.
Recipe by The Red Eye Baker at http://www.theredeyebaker.com/2018/03/oreo-layer-cake/