Ingredients:
For the Cake
3 cups all-purpose flour 237g
1 1/2 cup granulated sugar 228g
3/8 tsp baking soda
1 1/2 tsp baking powder
3/8 tsp kosher salt
1 1/4 cup unsalted butter 176g, room temp
4 1/2 egg whites
1 1/2 tsp vanilla extract 5mL
3/4 cup sour cream 133g, room temp
3/4 cup whole milk 113g, room temp
1 1/2 cup chopped Oreos 120g
For the Buttercream:
2 1/4 cup butter 340g, room temp
7 1/2 cups confectioners’ sugar 600g
2 cups crushed Oreos 165g
3/8 cup heavy cream 60g
pinch salt kosher
For the Ganache:
1 1/2 cup semisweet chocolate chips 200g
3/4 cup Heavy cream 110g, heated

Directions:

For the Cake

  • Butter and flour two nine pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F
  • In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
  • Sift the dry ingredients together in a large bowl.
  • Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
  • Beat the wet ingredients together in a medium bowl.
  • Add the wet to the butter mixture and mix until just combined.
  • Fold in the crushed Oreos at the very end and mix until just combined.
  • Divide the mixture evenly into the cake pans
  • Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Buttercream

  • Beat the butter until light and fluffy. Add the confectioners’ sugar and cream and mix.
  • Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.
  • Mix in the crushed Oreos into the large batch of buttercream.

For the Ganache

  • Melt chocolate and cream together on low heat.
  • Whisk together and set aside.
  • You might need to add more or less cream to achieve the desired consistency.

For the Assembly

  • Oreo buttercream goes between each layer as well as a swirl of chocolate. Don’t go overboard with the ganache as it will overpower the other flavors.
  • Coat outside with buttercream and smooth.
  • Add a skirt of crushed Oreos at the bottom of the cake.
  • Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
  • Pipe white buttercream dollops on top with an 869 tip

Baking Tips

  • You can make the cake layers in advance, wrap them up and store at room temperature for a day or in the fridge for three days.
  • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home.
  • Before you add the ganache for the drip test the consistency on a plate you’re holding perpendicular to the floor. If the ganache is too thick add a tablespoon of cream and you might need to heat the mixture as well.
  • Try not to chop the Oreos too finely. You want some crunch in the cake after baking.
  • Fold the cookie bits in last and try to evenly distribute them.
  • Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don’t have one try using a toothpick in the center to measure the height of the batter, like an oil gauge!