It’s been a long time coming with this cake. I had the idea for it awhile ago and finally took the time this past weekend to make it happen. I envisioned a white cake speckled with little Oreo chunks and cream cheese frosting all over the outside. But it’s the filling between the cake layers that originally sparked this idea.
Oreo truffle filling.
Yeah. Like the little Oreo balls covered in chocolate. I can’t make those things anymore because I always end up eating half of them. Not very good for my 2016 resolutions.
But neither is this cake. 😉
To be 100% honest, after making this cake, my kitchen looked an Oreo factory exploded in it. Crumbs everywhere, frosting on the walls, ganache shoe prints on the floor.
Jk. But it might be in your best interest (if one of your interests is NOT doing dishes for 3 1/2 hours) to break this up into two days. Make your cake, filling, and frosting one day, and then ganache, whipped cream, and chop up some Oreos on the second day. You can go with store-bought whipped cream or Cool Whip here if you want to eliminate one of these, but the canned stuff isn’t going to hold up very long. Homemade is better. 🙂
Anyways, I have major #sparklyheartemoji feels for this cake, and I hope you will too!
- 3 cups all purpose flour
- ½ tsp baking soda
- 2½ tsp baking powder
- 1½ cups butter, softened
- 2 cups sugar
- 2 tsp vanilla
- 4 egg whites
- 1½ cups buttermilk
- ½ cup chopped Oreos (small pieces!)
- ½ cup butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tbsp milk or cream
- 1 cup Oreo crumbs (as fine as possible!)
- 4 oz cream cheese
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 2 tsp cornstarch
- 1 cup whipping cream
- 1 cup mini chocolate chips
- 1 cup whipping cream
- 1 tsp vanilla
- 2 Tbsp powdered sugar
- Preheat oven to 350*F and spray three 8-inch round cake pans with nonstick spray. Line pans with parchment paper and spray again.
- Combine flour, baking soda, and baking powder in a bowl. Whisk together and set aside.
- Cream butter on medium speed with an electric mixer until smooth and creamy. Add sugar and vanilla; mix until fluffy. Add egg whites and mix well.
- Add half of flour mixture and half of the buttermilk. Mix until ingredients are just combined. Repeat with remaining flour and buttermilk. Mix until completely combined. Fold in chopped Oreos.
- Divide batter among the prepared pans and bake 18-20 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
- Cream butter and cream cheese on medium speed with an electric mixer until smooth and creamy. Add half of powdered sugar and the milk; mix well. Repeat with the second half of the powdered sugar. Add Oreo crumbs and mix until incorporated.
- Divide filling in half and spread one half over one cake layer. Place the second cake layer on top and spread with second half of filling. Place third cake layer on top of that.
- Cream butter and cream cheese on medium speed with an electric mixer until smooth and creamy. Add half of powdered sugar, and all of the vanilla and cornstarch; mix well. Add second half of powdered sugar and mix well. (Add 1-2 tbsp milk/cream if frosting is too thick.) Cover cake with frosting.
- **I like to chill my cakes before pouring ganache over the top, so if you'd like to try this, just remember to put your cake in the refrigerator for about half an hour.
- Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan over medium low heat until it's barely simmering. Pour cream over chocolate chips. Let the cream sit for 5 minutes, then stir until smooth.
- You can pop it in the microwave for 5-10 seconds if there are still noticeable chocolate lumps. No one likes lumpy ganache. 😉
- Pour about a cup of ganache on top of the cake and use an offset spatula or knife to smooth it out to the edges. Add more closer to the edges if you need to coax it over the sides. (It's easier to start out with a little and add more if you need it.) Then, if you'd like, transfer remaining ganache to a piping bag or Ziploc bag with a tip cut off. Add extra chocolate drips by placing the tip just over the top edge of the cake, piping a small bit of ganache, and let it fall down the sides.
- Whip cream on high speed (with the whisk attachment if using a stand mixer) until soft peaks form. With mixer running, add vanilla, and then slowly add the powdered sugar. Mix until stiff peaks form.
- Arrange Oreo crumbs or Oreo halves over the ganache. Pipe whipped cream around the edges of the cake.
- CONGRATS YOU'RE FINALLY DONE!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.