If you like Oreo cookies, you’re gonna LOVE this Oreo cake! Three layers of rich dark chocolate cake filled with Swiss meringue vanilla buttercream, all covered with whipping cream and Oreo cookie crumbs. This cake is simply delicious and perfect for special occasions and birthdays.
Servings 24 cm round cake pan
For the chocolate cake layers:
- 180 ml. (3/4 cup) vegetable oil
- 3 large eggs
- 400 ml. (1 3/4 cup) milk
- 280 grams (1 1/3 cup) sugar
- Pinch of salt
- 1 tbsp. brandy
- 80 grams (1/2 cup + 1 tbsp.) cocoa powder
- 200 grams (1 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
For Swiss meringue buttercream:
- 3 large egg whites
- 1/4 tsp. salt
- 120 grams (1/2 cup + 2 tbsp,) sugar
- 150 grams (1 stick + 2 tbsp.) soft butter
- 1 tsp. vanilla extract
For the cream:
- 375 ml. (1 1/2 cups) whipping cream very cold
- 1 tbsp. sugar powder
- 16 Oreo cookies
Make the cake: heat the oven to 175c degrees and grease 3 round 24 cm baking pans.
Place oil, eggs, milk, sugar, salt and brandy in a bowl and whisk until combined.
Sift in cocoa powder, flour and baking powder and mix until you get a smooth mixture.
Divide the batter into the pans and bake each layer for 10-12 minutes until set.
Cool the 3 layers completely before filling.
Swiss meringue buttercream: in a medium pot bring some water to a boil and reduce the fire.
In a fireproof bowl, place egg whites, salt and sugar and whisk together until combined.
Place the bowl over the pot with the boiling water (double-boiler) and cook the sugar and egg whites mixture while stirring until all the sugar has melted and the mixture is warm to the touch.
Transfer the meringue mixture into a mixer bowl with a whipping attachment and whip at high speed for 8-10 minutes until the sides of the bowl are cold and a very solid and shiny meringue is created.
Lower to a medium-high speed and gradually add the butter. At this point the mixture may appear uneven or as if it is falling apart, but it is fine - continue to whip and everything will combine.
Add the vanilla extract and continue to whip for another 3-4 minutes until all the butter is well absorbed and a stable cream is obtained.
Spread about half of the cream on one layer of cake and close with another layer.
Spread the remaining cream on the second layer and close with the third layer. Flatten the cake properly, and slightly align the cream on the sides using a spatula.
Cream: in a mixer bowl with a whipping attachment whip cream and powdered sugar until you get a firm and stable whipped cream.
Coat the cake – top and sides – with the cream and straight using a palate knife. Keep some of the cream in a piping bag fitted with 2 cm serrated piping top for decoration.
Grind half of the Oreo cookies (with a sharp knife or a food processor with a steel blade) into a thin crumb mixture.
Flatten the crumbs on the sides of the cake with your hands.
Drizzle 8 mounds of whipped cream over the cake and place an Oreo on each of them.
Keep refrigerated until serving.
- Keep the cake in a closed container in the refrigerator for up to 5 days.