Serves 12 Slices (Approximately)
Total Time 2+ Hours
- Vanilla Cake with Oreo Pieces
- 2 1/2 cups cake flour (substitute all-purpose flour)
- 2 teaspoons baking powder
- 1 / 4 teaspoon baking soda
- 1 / 2 teaspoon salt
- 3 / 4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 2 1/2 teaspoons vanilla extract
- 1 / 2 cup milk, room temperature
- 1 / 2 cup sour cream, room temperature
- 12 oreo cookies (standard size)
- Peppermint Oreo Filling
- 36 oreos (standard size)
- 8 oz cream cheese
- 1 / 4 teaspoon peppermint extract
- pinch of salt
- Oreo Buttercream
- 12 oreo cookies (standard size)
- 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
- 5 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 / 4 cup heavy cream (substitute with milk)
- pinch of salt
- For Decorating (Optional)
- Mini oreo cookies
- Candy cane pieces
- Sprinkles of choice
Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.
In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.
In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt.
Whisk together your milk and sour cream. I typically whisk this mixture together in a liquid measuring cup so it is easier to pour in the following steps.
Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk mixture to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this can cause a dry cake.
Use a sharp knife to chop 12 oreos into smaller pieces. Do not finely crush the oreos. Carefully mix or fold the oreo pieces into your batter until just incorporated.
Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.
Remove the cakes from the cake pans and place on a wire rack to let cool completely.
Peppermint Oreo Filling
While the cakes are cooling, prepare the filling. Add 36 oreos to a high speed blender or food processor. Pulse until the oreos resemble a fine crumb and no large pieces remain. Add in the cream cheese, peppermint extract, a pinch of salt and pulse/blend again until fully incorporated.
In an additional cake pan lined with foil or plastic wrap, spread the oreo filling in an even layer. Place in the refrigerator to chill while you prepare the frosting.
Remove the filling from 12 oreos. Set the filling aside for later use.
Add the 12 oreo cookies to a food processor or high speed blender, and pulse/blend until no large pieces remain and the oreos are fine crumbs. It is important to have fine oreo crumbs to achieve a smooth frosting that will be easier to frost with.
In a stand mixer or a large mixing bowl, beat butter for approximately 2 minutes or until light and fluffy. Gradually begin adding in the powdered sugar and continue mixing. Add in the vanilla extract, a pinch of salt, and the reserved oreo cream filling. Stream in half of your heavy cream (or milk). Add in your finely crushed oreos and mix. If the buttercream appears to thick to spread, add in the remaining half of the heavy cream (or milk).
Level your cooled cakes with a serrated knife.
To a cake stand or large plate, spread a thin layer of buttercream frosting.
Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove the oreo filling layer from the refrigerator and carefully take the layer out of the pan. Place this layer on your cake. Lightly press down. Spread another thin layer of buttercream frosting.
Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.
Cover the entire cake with a layer of buttercream frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for 15-20 minutes before using the remaining buttercream to completely cover and frost the cake.
Add oreo crumbs to the top of the cake around the top of the cake (as shown in picture). Using remaining buttercream, add to a pastry bag and pipe a design around the top of the cake. Add candy cane pieces and sprinkles as desired.
This cake will serve approximately twelve people and is best enjoyed the day it is made. Store in an airtight container if leftovers remain.
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