15 or more servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
8 sticks Unsalted Butter (Room temp)
9 large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Canola or vegetable oil
1 package Family sized Oreo cookies
Vanilla extract
Butter extract
Almond extract
Confectioners sugar
Tools you’ll need
Hand or stand mixer
Baker’s Joy Non-stick baking spray
2 Nine inch round cake pans
Metal bowl
Thermometer
Food processor
Silicone Spatula
Off set Spatula
Whisk
Cake sifter
Wilton #1M or 2A tips
2 disposable piping bags
Preparation of ingredients (For cake)
Cookies and Filling
Step 1- Separate 15 Oreo cookies. Place Cookies into one bowl and place the cookie’s filling in a separate bowl. Add Cookies into a food processor and pulse until cookies resemble small bit sized pieces. Add Oreo cookie filling into microwave on high for 1 minute or until filling has melted.
Egg Whites
Step 2- Separate 6 egg whites from 6 egg yolks. Place both egg whites and egg yolks in separate bowls. Make sure eggs is at room temperature.
Dry ingredients
Step 3- Sift 2 2/3 cups All-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 4- Add 1/2 cup whole milk (Room temp), 1/2 cup sour cream (Room temp), 2 teaspoons vanilla extract, 2 teaspoons butter extract, 1/2 teaspoon almond extract and the melted filling from the Oreo cookies. Stir all ingredients together with a whisk until combined and set aside.
Preparing the Cake batter
Note- Scrape down sides of bowl during and after the mixing process to ensure ingredients are incorporated.
Step 5- In a stand mixer fitted with paddle attachment, add 3 sticks unsalted butter (Room temp), 2 tablespoons canola oil, and 2 1/4 cups sugar. Mix on high speed for 4 minutes.
Step 6- Add 6 egg whites (Room temp) into 3 separate intervals (2 egg whites per interval) while mixing on a medium speed.
Step 7- Add 1 cup All purpose flour mixture and 1/2 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Step 8- Add 1 cup All purpose flour mixture and 1/4 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Step 9- Add 2/3 cup All purpose flour mixture and 1/4 cup milk and sour cream mixture. Mix on a medium low speed until combined. Add Oreo cookie pieces and fold cookie pieces into cake batter with Silicone spatula.
Spray 2 nine inch round cake pans with Baker’s Joy non-stick baking spray
Preheat oven to 325 degrees
Step 10- Add prepared cake batter into baking pans as even as possible. Spread batter around around cake pans with back of a spoon. Shake each pan slightly to make sure batter is even.
Step 11- Place into a preheated 325 degree oven on middle rack for 45 minutes. Once done remove cakes out of oven. Toothpick inserted should come out clean. Let cool completely before removing cakes out of pans.
Making the Oreo Swiss Butter cream frosting
Preparation of ingredients
Meringue
Step 12- Separate 3 egg whites from 3 egg yolks. Place egg whites into a metal bowl and place egg yolks into a separate bowl.
Cookies and filling
Step 13- Separate 15 Oreo cookies. Place Cookies into one bowl and place the cookie’s filling in a separate bowl. Add Cookies into a food processor and blend until cookies resemble very fine crumbs.
Step 14- Chop 12 Oreo cookies in half using a serrated knife. These cookie halves will be used in the decoration of the cake.
Preheat fire to medium high heat.
Final preparation of meringue
Step 15- In a small pot filled with 1 1/2 cups simmering water, Add your metal bowl with egg whites in it on top of pot. Add 2/3 cup sugar. Stir with silicone spatula for 1 minute. Once done turn fire off and remove metal bowl from the top of the pot. Place on to a towel and insert thermometer into egg yolks. Temperature should be near or at 120 degrees F. Once done add 2 teaspoons vanilla extract, 2 teaspoons butter extract, 1/4 teaspoon Almond extract and 1 teaspoon creme of tartar. Stir with silicone spatula until combined. Let cool for 10 to 15 minutes.
Step 16- Add egg white mixture into stand mixer fitted with whisk attachment. Mix on high speed for 5 minutes or until meringue reaches stiff peaks.
Add Paddle attachment on stand mixer
Final preparation of Swiss buttercream frosting
Note- Scrape down sides of bowl during and after the mixing process to ensure ingredients are incorporated.
Step 17- Add 2 sticks unsalted butter and 1 cup confectioners sugar. Mix on a medium low speed until combined.
Step 18- Add 2 sticks unsalted butter and 1 cup confectioners sugar. Mix on a medium low speed until combined.
Step 19- Add 1 stick unsalted butter and 2/3 cup confectioners’ sugar. Mix on a low speed until combined. Once the ingredients are incorporated increase speed to highest setting. Mix on high speed for 4 minutes. Add Oreo cookie crumbs. Fold cookie crumbs into frosting using a silicone spatula until combined and set aside.
Troubleshoot- If your frosting is runny place into fridge for 15 to 30 minutes. Once done return bowl back on to stand mixer fitted with paddle attachment and mix on high speed for 2 to 4 minutes. Frosting should have lots of volume and airy.
Cake Decorations
Step 20- If you cake layers have a done on top then trim the top portion of cake. If your cake layers baked evenly then skip this step.
Step 21- Spread a small amount of buttercream frosting on to cake pad. Place bottom later of cake on top of cake pad and press down slightly. Add 1 1/2 cups Oreo buttercream frosting into disposable piping bag with tip cut off. Pipe buttercream on to bottom layer of cake until you reach the center. Spread around as even as possible with offset spatula.
Step 22- Add second layer of cake on top and press down slightly to seal. Spread a small amount of the Oreo buttercream frosting on to the top and sides of the cake. This is known as the crumb coat which prevents the cake crumbs from appearing on the final coating of cake. Place into fridge for 15 to 30 minutes.
Step 23- Add 2 to 2 1/2 cups Oreo cookie buttercream on top of cake. Spread along the top of the cake. As the frosting reaches the edge of the cake, it will free fall toward the sides. From there spread frosting the sides as well with spatula. Once done smooth out the top and sides of cake with offset spatula.
Step 24- Add coupler into disposable piping bag make sure tip is cut off of the piping bag so the coupler can fit. Add Wilton #1M tip and screw in place. Add 14 ounces 1 3/4 cups Oreo cookie buttercream frosting into piping bag.
Step 25- Pipe 12 Buttercream swirls on to the top edge and bottom sides of cake. 12 at the top 12 at the bottom. 24 total swirls. Demonstration below.
Step 26- Place 12 Oreo cookie halves in the middle of each Buttercream Swirl on the top and sides of cake. Let cake sit for 1 hour before serving.
YouTube instructional video
