How To Make A Cake With Oreos

By Olivia on March eleven, 2021 |  |  This post may contain affiliate links. Please meet my Disclosure Policy.

Golden Oreo block layers with a delicious cookie buttercream and a simple white chocolate ganache. The vanilla version of your favorite cookies and foam block!

This Golden Oreo Cake has been a long time coming. I had intended to make it years agone but updated and revamped my Oreo Cake recipe instead. The irony is that I much prefer Golden Oreos to any other kind — original included.

There is just something about the combination of that delicious Oreo filling with the vanilla cookie shells. They are super addictive and don't last long around here.

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How to Make this Golden Oreo Cake

For the block layers themselves, I simply took my Vanilla Cake recipe and added chopped/crushed Oreos to it. The ingredients are simple:

• flour
• baking powder (not soda)
• salt
• unsalted butter
• granulated sugar
• eggs
• vanilla (I used articulate vanilla extract)
• milk
• chopped Golden Oreos

I used clear vanilla extract in the cake instead of regular vanilla as I find that it has more than of a candy-similar flavor to it and I thought it would go perfect with the Golden Oreo Cake.

For the Oreos themselves, I placed them into a large ziploc bag and crushed them up with a mallet. Yous could toss them in a food processor instead and pulse them, but I notice information technology's less cleanup this way and I tin can more control the size of the chunks.

For the cookie pieces, it'due south important to gently fold them into the batter at the terminate then you lot don't overmix the cake concoction.

The layers broiled upwardly beautifully.

Golden Oreo Buttercream

For the buttercream, I made my Swiss Meringue buttercream recipe with articulate vanilla extract and added Golden Oreos to it.

I used 10 double-stuffed Golden Oreos, scraped out the filling into a small microwave-safety bowl and I heated information technology in short ten second bursts until I could stir it together as a thick paste. I added this right into the vanilla buttercream. I'll be honest that it didn't add a ton of flavor. If you like you could try this with fifty-fifty more filling.

For the remaining 20 private cookies, I pulsed those in a food processor to become a fine powder.

I'thou not convinced the mallet wouldn't do a better job here. Yous desire a very fine powder from the cookies. I sifted the cookie crumbs through a fine-mesh strainer and ended upwardly crushing the larger remaining pieces in a bag with a mallet. Next time I'd simply stick with the bag and mallet instead.

I ended up calculation some Gold color gel to the cookie buttercream to make the yellow pop a chip more.

Decorating the Cake

I'm going to recommend doing things slightly differently than I did, but you lot tin can choose to do what you lot like.

I ended upwardly filling the block with the patently buttercream (with the Oreo filling but without the crumbs) because I thought information technology would look more than like an Oreo — the yellowish cake layers and white filling. While I exercise like the way it looks, that Oreo Cookie buttercream is where information technology's at and I feel like information technology's missing a chip from betwixt the layers.

You could also sprinkle some chopped Oreos on superlative of each layer which I had intended to do but had a brain fart and forgot.

Then your options for filling are:

• White buttercream without the cookie crumbs or chopped Oreos (this is what I did and don't recommend it)
• White buttercream with chopped Oreos on top (for best colour contrast)
• Oreo Cookie buttercream with chopped Oreos on meridian (will have the nigh flavor bear upon plus added texture)

Either option yous cull though will be delicious. It'due south just a matter of preference!

Afterward filling and spooky the cake I frosted it with the Golden Oreo buttercream, added a white chocolate drip, alternated some colored dollops on tiptop.

White Chocolate Ganache

For the white chocolate ganache, I ended upwardly adding a touch of violet and equally well every bit some bright white color gel to neutralize the yellow a bit. It's optional, but might be a adept idea depending on how yellow your white chocolate is. You can read more virtually my tips hither.

I was And then excited to find mini Gilded Oreos here! I had never seen them in stores before and when I googled them I couldn't find them on Amazon or any local stores.  It was total fate when I went into a grocery shop terminal week and took a different door in than I usually do and At that place THEY WERE.

Merely to the left equally I walked in. Had I gone the other door I wouldn't have seen them and at this point, I wasn't thinking to even cheque the aisle for them because I didn't think they existed in Canada! Coincidentally, they didn't have any in the aisle then information technology really was fate.

The cake layers are moist and succulent with crunchy bits of Golden Oreos peppered throughout. The cookie frosting is to Dice for. And then good. If you're a Gold Oreo fan like I am you volition Honey this cake.

Frequently Asked Questions

How can I convert this recipe?

• The recipe equally-is will also work in 2 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
• To make cupcakes, all you demand to practise is reduce the baking fourth dimension — kickoff checking at 15mins or so. The recipe will brand 18-24 cupcakes depending on size.
• For other conversions go here.

Can I make information technology in advance?

• The cooled block layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for upward to 3 months. Have out two-3 hours before assembly.
• The frosting tin be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
• The ganache can be fabricated the solar day before and left at room temperature overnight or refrigerated for up to a week. You'll need to bring it to room temperature once again before employ.
• The finished cake (whole or sliced, stored airtight) tin can exist frozen for up to iii months.

Can I get the measurements by weight/grams?

• There is a Metric pick in the recipe card. If you click it information technology will convert everything to grams.
• This conversion is done automatically and I cannot guarantee the accuracy but many readers take had success using the metric option for this recipe.

Looking for more Cookie-based Cakes?

• Oreo Cake
• Oatmeal Cookie Cake
• Chocolate Scrap Cookie Block
• Biscoff Cake (Cookie Butter Cake)
• Milk & Cookies Block

Tips for making this Gilt Oreo Cake

• I filled the cake with the obviously vanilla buttercream but recommend filling it with the cookie buttercream instead and/or sprinkling crushed cookies on top of each frosting layer. Come across post for more info.
• I used clear vanilla extract in the cake instead of regular vanilla as I find that it has more than of a processed-like flavour to it but you can use whatever kind of vanilla.
• For the frosting, make sure the cookie crumbs are crushed into a fine powder and strained or your buttercream will be lumpy and hard to smooth.
• I added some Gold color gel to the cookie buttercream to make it popular a bit more.
• You can make this block with regular Oreos (or any flavor) instead and follow the same procedure. For a chocolate version check out my Oreo Cake.
• I like to set my block pans using Homemade Cake Release then line with parchment.
• Exist certain to bank check my Swiss Meringue Buttercream and How to Make Ganache posts for tips and troubleshooting.
• Learn how to go along your cakes moist using Simple Syrup.
• To assistance ensure your cake layers bake up nice and apartment, check out my How to Bake Flat Cake Layers post!

Aureate Oreo Block

Golden Oreo cake layers with a succulent cookie buttercream and uncomplicated white chocolate ganache. The vanilla version of your favorite cookies and cream cake!

Grade Dessert

Cuisine American

Prep Time 2 hours

Melt Time thirty minutes

Total Time 2 hours thirty minutes

Servings 12

Calories 901 kcal

White Chocolate Ganache:

• iii.75 oz white chocolate finely chopped
• ane.5 oz heavy cream
• white and/or violet color gel

Golden Oreo Block:

• Preheat oven to 350F. Grease and flour three vi" cake rounds and line with parchment.

• In a medium bowl, whisk flour, blistering pulverisation, and salt until well combined. Set aside.

• Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-loftier until pale and fluffy (about 3mins). Reduce speed and add together eggs one at a time fully incorporating after each addition. Add vanilla.

• Alternate calculation flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Gently fold in chopped Oreos.

• Pour batter into prepared pans and bake for about thirty mins or until a toothpick inserted into the heart comes out mostly clean.

• Place cakes on wire rack to cool for 10mins and so turn out onto wire rack.

Golden Oreo Buttercream:

• Place egg whites and carbohydrate into the basin of a stand mixer, whisk until combined.*

• Identify bowl over a pot with 1-two" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the bear upon or reads 160F on a processed thermometer (approx. 5 mins)

• Place bowl on your stand mixer and whisk on med-high until the meringue is potent and cooled (the bowl is no longer warm to the bear upon (approx. v-10mins)).

• Switch to paddle attachment. Slowly add together cubed butter and mix until smooth.**

• While buttercream is whipping, place oreo centers into a microwave-safe basin. Heat in 10 second increments until you lot can stir them into a paste (brand sure it'south not warm). Add this paste and the clear vanilla extract to the buttercream and whip until smooth.

• Remove nearly 1 cup of buttercream for dollops on top (more than if you want to apply this as filling every bit well).

• Add the Golden Oreo cookie crumbs to the remaining buttercream and whip until polish.***

• Add a few drops of Aureate color gel to the buttercream if desired.

White Chocolate Ganache:

• Place chopped chocolate and cream in a microwave-safe basin. Heat in five-x 2nd increments, stirring in between, until smooth and combined. Add together a tiny chip of violet color gel and few drops of bright white color gel to lighten if desired (I did – See this post for more details). Set aside to thicken and cool completely.

Assembly:

• Place 1 layer of cake on a cake stand or serving plate. Tiptop with about 2/three loving cup buttercream and sprinkle with chopped Gilt Oreos if desired. Repeat with the remaining layers. Do a thin crumb coat all over the block and chill for 20mins.

• Frost and polish the exterior of the cake with the remaining buttercream. Chill for 30mins until house.

• Using a minor spoon, place dollops of ganache around the superlative edges of the cooled cake, assuasive some to drip downwards. Fill in the elevation of the cake with more ganache and spread evenly with an offset spatula. Allow to set up for a few minutes.

• Pipe rosette dollops of the white buttercream on pinnacle, slightly separated, using a 1M pipage tip. Place a mini Golden Oreo in the middle of each dollop if desired.

• Pipage smaller dollops of the cookie frosting in between the ruby ones using a 4B tip. Fill in the peak and decorate the bottom with crushed Golden Oreos if desired.

Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.

* Ensure at that place is no trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease-free or your meringue won't stiffen.

** The buttercream may look like it'south curdled at some signal. Keep mixing until it is completely smoothen.

*** Brand sure this is a very fine pulverization. I placed the cookies into a big Ziploc pocketbook and used a mallet to crush them I then strained them through a very fine mesh strainer.

Calories: 901 kcal Carbohydrates: 100 g Protein: 9 g Fat: 53 g Saturated Fat: 31 g Trans Fat: ii g Cholesterol: 167 mg Sodium: 298 mg Potassium: 237 mg Fiber: 1 g Carbohydrate: 74 g Vitamin A: 1455 IU Vitamin C: 1 mg Calcium: 107 mg Iron: 2 mg

The nutritional data and metric conversions are calculated automatically. I cannot guarantee the accurateness of this information. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Source: https://livforcake.com/golden-oreo-cake/

Posted by: pearceolove1944.blogspot.com

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