Stirring Up Happiness

Holiday Oreo and Peppermint Layered Cake with Oreo Buttercream

The addition of peppermint to this Oreo cake makes it extra festive and seasonal! This cake includes a peppermint Oreo cream cheese filling between vanilla cake layers with Oreo pieces. The cake is finished with an Oreo buttercream and topped with additional Oreos and candy cane pieces.

• Pin Recipe

Ingredients

• Vanilla Cake with Oreo Pieces
  • 2 and 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 and 1/2 teaspoons vanilla extract
  • 1/2 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 12 Oreo cookies
• Peppermint Oreo Cream Cheese Filling
  • 36 Oreo cookies (one standard 14 ounce package)
  • 8 ounces cream cheese
  • 1/4 teaspoon peppermint extract
  • pinch of salt
• Oreo Buttercream
  • 12 Oreo cookies
  • 1 and 1/2 cups unsalted butter (slightly cooler than room temperature)
  • 5 cups powdered sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream (substitute milk)
  • pinch of salt
• Optional For Decorating
  • additional Oreo Cookies
  • candy cane pieces
  • sprinkles of choice

Instructions

1. To make Vanilla Cake with Oreo Pieces, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
2. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in granulated sugar and mix for 3 to 4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract and mix. Set aside.
3. In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4. Whisk together your milk and sour cream in a liquid measuring cup so it is easy to pour in the following steps.
5. Starting with your dry ingredient mixture, begin alternating additions of the 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, mixing after each addition until just incorporated.
6. Use a sharp knife or a rolling pin to break 12 Oreos into small pieces. Do not finely crush the Oreos. Fold the Oreo pieces into the cake batter until just incorporated.
7. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25 to 35 minutes, until the edges are golden and the middle is set.
8. Remove the cakes from the pans to let cool completely.
9. To make Peppermint Oreo Cream Cheese Filling, add 36 Oreos to a high speed blender or food processor. Pulse until the Oreos are fine crumbs and no large pieces remain. Add in the cream cheese, peppermint extract, and a pinch of salt, and pulse until fully incorporated.
10. Line an 8 inch cake pan with plastic wrap or parchment paper. Spread the filling in an even layer in the pan. Place in the fridge to chill.
11. To make Oreo Buttercream, begin by removing the filling from 12 Oreos. Reserve the filling for later use as directed in the recipe.
12. Add the 12 Oreo cookies with no filling to a food processor or high speed blender. Pulse until the Oreos are fine crumbs and no large pieces remain. This is important for a smooth buttercream. Set fine crumbs aside.
13. In a separate bowl, use a mixer to beat butter until light and fluffy. Gradually begin to add in the powdered sugar and vanilla extract while continuing to mix. Add in a pinch of salt and the reserved Oreo filling from step 11.
14. Stream in half of the heavy cream. Add in the fine Oreo crumbs and mix. If the buttercream is too thick to spread, add in the remaining half of the heavy cream.

Cake Assembly

1. Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.
2. To a cake stand or large plate, spread a thin layer of Oreo buttercream. This will help keep the cake in place while you frost and decorate it.
3. Place one of the cake layers onto the stand. Spread a 1/4 inch thick layer of buttercream evenly across the cake.
4. Remove the peppermint Oreo cream cheese filling layer from the fridge and place on top. Spread another thin layer of buttercream evenly.
5. Place the other cake layer on top, flipping this layer upside down so that the top of your cake has a flat bottom.
6. Cover the entire cake with a thin layer of buttercream to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes before using the remaining buttercream to cover and frost the cake again.
7. Add the remaining buttercream to a pastry bag and pipe designs around the top of the cake. Use additional Oreo cookies, candy cane pieces, and sprinkles to decorate.
8. This cake is best enjoyed the day it is made. Store in an airtight container if leftovers remain.