Triple Layer Oreo Cake
When Hubby and I get invited to a party, a lot of times, the host will ask me to bring a dessert. I always enjoy sharing my baked goods with friends and family members, so I’m happy to oblige.
When Hubby’s mom mentioned that she wanted me to make a cake for a surprise birthday celebration, I knew I needed to put my thinking cap on and come up with something special. I threw out a couple ideas for some layer cakes that I had in mind and it was decided to go with the Oreo/chocolate combination.
Now I can’t claim complete credit for the concept of this cake. I actually got an email from Jessica at Finance Foodie a couple months ago. She wanted to turn my Oreo Cupcake recipe into a cake. As she described her plan to me, I was instantly jealous that I hadn’t thought of it myself!
I’m so glad Jessica sent me that email to spark this idea. This cake is amazing and decadent and just delicious. I used Ina Garten’s Beatty’s Chocolate Cake recipe for the chocolate layers. I had never tried this recipe before but wow, is this a chocolatey cake. I can’t wait to make it again soon. Since I knew the Oreo layer would be pretty dense, I threw in some Oreo chunks to help give the chocolate layers some heft.
For the filling, I whipped up some cream with cream cheese and added more Oreos. And last but not least, I covered the entire cake with a decadent chocolate frosting that Hubby described as mousse-like. I do still need to work on my frosting-the-side-of-cake skills, but I’m getting there.
The cake got a little smooshed on the drive to Connecticut since it was a towering triple layer cake, but that’s ok it was still a huge success and the birthday boy was surprised! It was such a success in fact, I’m already trying to come up with another excuse to make it again. I mean, seriously, just look at it!
One Year Ago: Mixed Berry and Cream Cheese Filled King Cake and M&M Cookies
Two Years Ago: Crockpot Red Curry Chicken with Butternut Squash and Vegan Chocolate Banana Caramel Cupcakes
I’m using this cake as my monthly What’s Baking challenge. The theme this month is Baked with Love! Be sure to check out With a Cherry on Top for the roundup later this month.
Triple Layer Oreo Cake
Ingredients:
For the Oreo Chunks
1 package Oreos
Oreo Cake Layer
1/2 stick unsalted butter, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup + 2 Tbsp + 2 tsp sugar
1.5 egg whites, at room temperature
1/4 package Oreos, cut into quarters
For the Chocolate Cake Layers
butter, for greasing the pans
1 3/4 cups flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
1 cup freshly brewed hot coffee
1/2 package Oreos, cut into quarters
For the Oreo Filling
4 ounces softened cream cheese
1/2 tsp vanilla
1 cup powdered sugar
1 cup heavy whipping cream
1/4 package Oreos, cut into quarters
For the Chocolate Frosting
6 ounces semisweet chocolate
2 sticks unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp pure vanilla extract
1 1/4 cups powdered sugar
1 Tbsp instant coffee powder
Directions:
Plan for Making this Cake
1. Bake the cake layers. The cake layers can be made in advance and refrigerated or frozen. Layers should be completely cooled prior to assembling the cake
2. Make the Oreo filling
3. Stack the cake
4. Make the chocolate frosting
5. Frost and decorate the cake
For the Oreo Chunks
Remove 4 Oreos from the package for decorating the top of the cake.
Chop one row of the Oreos (1/4th of them), and set aside for the filling.
Chop one row of Oreos (1/4th of them), and toss with 1 Tbsp flour for the Oreo Layer and set aside.
Chop the remaining two rows of Oreos (1/2 of them), and toss with 2 Tbsp flour for the chocolate layers and set aside.
Oreo Cake Layer
Preheat over to 350F.
In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
In a separate bowl mix together the flour, baking powder, and salt.
Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
Bake for 25-30 min. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
For the Chocolate Cake Layers
Preheat the oven to 350. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Stir in the Oreo chunks.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
For the Oreo Filling
Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).
Reserve 1/2 cup to use to decorate the top of the cake. Place in the refrigerator until ready to use.
Stir in the reserved Oreo chunks into the remaining whipped cream mixture. Immediately spread filling on top of the Oreo layer and one of the chocolate layers.
For the Chocolate Frosting
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
Add the egg yolk and vanilla and continue beating for 3 minutes.
Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Oreo cake layer from Me, Chocolate cake layers and Frosting from Ian Garten, Filling from Me
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.