Oreo Cake with Black Cocoa Buttercream
Jazz up this simple white cake with chunks of Oreo cookies. Frost your cake with black cocoa buttercream for a cake that tastes just like your favorite cookie.
Servings 24 servings
Calories 537kcal
Ingredients
Oreo Cake
- 14 oz all- purpose flour
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 10 fl oz milk room temperature
- 2 fl oz canola oil
- 2 tsps vanilla
- 8 oz unsalted butter softened
- 14 oz sugar
- 6 egg whites room temperature
- 4 oz Oreo cookies (11 whole cookies) crushed
Black Cocoa Buttercream
- 1 lb unsalted butter room temperature
- 4 oz black cocoa sifted
- 28 oz powdered sugar sifted
- 1 tsp vanilla extract
- 5- 7 Tbsps cream
- Pinch of salt
- 10- 15 drops black food gel
Instructions
Oreo Cake
- Preheat the oven to 350°F, spray your cake pans (two 4 inch and two 6 inch) with Baker's Joy, and line with parchment rounds. Wrap with wet baking strips, if using. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a measuring glass, combine the milk, oil, and vanilla. Set aside.
- Beat the butter and sugar on a medium speed until light and fluffy, about 5 minutes, scraping the bowl down as needed.
- Add the egg whites two at a time, more or less, mixing until combined after each addition. Scrape down the bowl as needed.
- Add 1/3 of the dry ingredients to the mixer and beat on low until just combined. Add half of the liquids and beat until just combined. Repeat with another third of the dry ingredients, the remainder of the liquids, and finally the remainder of the dry, beating until almost combined. Scrape down the bowl as needed.
- Gently fold in the crushed Oreos. Be careful not to over mix the batter, but you do want the cookie pieces evenly distributed.
- Fill the 4 inch pans with 6 oz of batter and the 6 inch pans with 14 oz of batter. Bake the 4 inch pans for 30- 33 minutes and the 6 inch pans for 35- 38 minutes. The cakes should be golden brown, spring back when touched, and a skewer should come out clean.
- Cool cakes in their pans for 10 minutes before transferring to a cooling rack. Cool completely before frosting.
Black Cocoa Buttercream
- Beat the butter on medium speed until pale and fluffy, about 5 minutes. Scrape the bowl down as needed. Meanwhile, sift together the black cocoa powder and the powdered sugar.
- Add a third of the cocoa/ sugar mixture and the vanilla to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down.
- Add another third of the sugar/ cocoa mixture to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down.
- Add the remaining sugar/ cocoa mixture and a pinch of salt to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down.
- Add 4 tablespoons of cream and beat to combine. If the buttercream is still too thick, add cream a little bit at a time, beating between additions, until the frosting reaches the right consistency.
- Add 5 drops of black food gel and beat to combine. If your frosting is still too gray, add 5 more drops and beat to combine. Remove a scant cup of frosting and microwave for 5- 10 seconds. It should be loose and melty, but not cooked. Beat that back into the buttercream to deepen the color.
- Let the buttercream sit, covered, at room temperature for 1 hour. If you are still not happy with the color, add 5 more drops. The color will deepen when you frost the cake.
Notes
- You will have enough batter to make about 10 cupcakes as well. Bake them for 20 minutes.
- This recipe makes plenty of frosting! I was able to fill and frost the mini tiered cake as well as the cupcakes.