Introduction & Inspiration: The Ultimate Oreo Lover’s Dream Cake!
This Oreo Cake is, without a doubt, the ultimate dessert for anyone who truly adores Oreos! I am completely obsessed with how it layers deep, dark chocolate cake (infused with Oreo crumbs!) with silky Swiss Meringue Buttercream packed with more Oreo crumbs, plus chopped Oreos between the layers. Finished with a dark chocolate ganache drip and topped with mini Oreos, it’s a cookies-and-cream masterpiece.
The inspiration came from wanting to create a truly gourmet Oreo cake experience, moving beyond simple cookies folded into a basic batter. This recipe focuses on building layers of intense Oreo and chocolate flavor using different techniques and components, including two types of cocoa powder for depth. It’s designed to be a showstopper.
While it involves multiple steps – baking the cake layers, making a Swiss Meringue Buttercream, crafting a ganache, and careful assembly – I find the process incredibly rewarding. Each element contributes to a final cake that is visually stunning and tastes absolutely incredible.
Perfect for milestone birthdays, serious Oreo enthusiasts, or any celebration deserving of a truly decadent and impressive dessert, this Ultimate Oreo Lover’s Cake is a project worth undertaking.
Nostalgic Appeal (Elevated Cookies & Cream)
Oreos and milk – is there a more universally loved, nostalgic snack combination? This cake takes that beloved “cookies and cream” flavor profile and elevates it into a sophisticated, multi-layered dessert. It taps into those happy childhood memories but presents them in a decidedly grown-up fashion.
It reminds me of fancy Oreo cheesecakes or elaborate cookies-and-cream desserts found in high-end bakeries, but with the satisfaction that comes from creating it yourself. The use of techniques like Swiss Meringue Buttercream and a ganache drip adds to its refined feel.
Yet, despite the elegance, the core flavor remains that comforting, familiar taste of chocolate cookies and creamy filling. It perfectly balances sophistication with the simple joy of Oreos.
Making this cake feels like creating the ultimate tribute to everyone’s favorite sandwich cookie. It’s indulgent, fun, visually striking, and guaranteed to delight anyone who gets a slice.
Homemade Focus (Mastering Components for a Masterpiece)
I am passionate about homemade baking, especially when it involves mastering different techniques, and this Oreo Cake is a fantastic project for doing just that. The focus here is on crafting each component – the unique cake, the silky buttercream, the smooth ganache – with care to build a truly exceptional final product.
The cake recipe itself is special, utilizing both regular (or Dutch-processed) cocoa and black cocoa for an intense dark color and flavor, plus Oreo crumbs right in the batter. Making the Swiss Meringue Buttercream (SMBC) involves heating egg whites and sugar, then whipping them into a stable meringue before incorporating butter – a technique that yields a supremely smooth, stable, and less sweet frosting ideal for decorating.
Creating the dark chocolate ganache drip requires careful heating and mixing. And the assembly, involving six thin layers, filling, crumb coating, final frosting, and decorating, is where all the homemade components come together into a stunning whole.
This recipe celebrates the art of multi-component baking. It demonstrates how mastering individual techniques and combining them thoughtfully results in a dessert far superior to any shortcut version – a true homemade masterpiece.
Flavor Goal: Intense Oreo & Dark Chocolate Harmony
The primary flavor goal is an intense, balanced Oreo and dark chocolate experience with delightful textural contrasts. We want moist, deep chocolate cake layers with subtle cookie crumb notes, filled and frosted with silky smooth, not-too-sweet buttercream bursting with Oreo crumb flavor. Bursts of chopped Oreo pieces between the layers add texture, while the rich dark chocolate ganache provides a final layer of deep chocolate intensity.
The cake, darkened by black cocoa and enriched by Oreo crumbs and potentially coffee, should be intensely chocolatey but tender. The Swiss Meringue Buttercream provides a luxurious, smooth mouthfeel, less sweet than American buttercream, allowing the Oreo flavor within it to shine.
The chopped Oreos add a necessary textural element, reminding you of the actual cookie. The dark chocolate ganache complements the cake and provides a beautiful visual drip, its slight bitterness balancing the overall sweetness. The final piped white buttercream rosettes offer a visual contrast and a touch of plain vanilla sweetness.
It’s a sophisticated cookies and cream dream – deep chocolate, distinct Oreo notes, creamy frosting, and crunchy bits, all in perfect harmony.
Ingredient Insights: Building the Ultimate Oreo Experience
Let’s dive into the components that create this Oreo extravaganza:
For the Cake:
- Flour, Sugar, Leaveners (Baking Soda/Powder), Salt: Standard cake structure, sweetness, lift, and flavor balance.
- Cocoa Powder (Regular/Dutch AND Black Cocoa): Using both provides complexity. Regular/Dutch cocoa gives classic chocolate flavor; black cocoa provides an intense dark color (like Oreos!) and a unique, deep, non-bitter flavor. Sifting is key.
- Oreo Cookie Crumbs (Sifted): Incorporated directly into the batter for authentic Oreo flavor and subtle texture. Sifting removes large chunks for a better crumb.
- Vegetable Oil & Buttermilk: Provide significant moisture and tenderness. Buttermilk also adds a slight tang that complements chocolate.
- Eggs (Room Temp) & Vanilla Extract: Binding, richness, flavor.
- Hot Water or Hot Coffee: Blooms the cocoa powders for intense flavor and creates a moist crumb. Coffee deepens the chocolate notes further.
For the Oreo Swiss Meringue Buttercream (SMBC):
- Large Egg Whites (Room Temp) & Granulated Sugar: Heated together over a water bath to dissolve sugar and pasteurize whites, then whipped into a stable meringue base.
- Salt & Cream of Tartar (Implied/Recommended): Stabilize the egg whites. (Cream of Tartar not listed but highly recommended for SMBC stability).
- Unsalted Butter (Room Temp, Cubed): Beaten into the cooled meringue to create the silky buttercream emulsion. Temperature is crucial.
- Clear Vanilla Extract (Optional): Flavors the reserved white portion of the buttercream without adding color, maintaining a bright white for contrast piping. Regular vanilla is fine if color isn’t a concern.
- Oreo Cookie Crumbs (Sifted): Folded into the main batch of SMBC for flavor and speckled appearance. Sifting ensures fine crumbs don’t make the frosting gritty.
For the Dark Chocolate Ganache:
- Good Quality Dark Chocolate (Chopped): Provides rich chocolate flavor. Chopping ensures even melting. Use 60-70% cacao for a good balance.
- Heavy Cream: Heated and mixed with chocolate to create the smooth ganache emulsion.
- Black Color Gel (Optional): For an intensely dark, almost black, ganache drip for visual drama.
Assembly & Garnish:
- Chopped Oreos: Added between layers for texture and flavor bursts.
- Mini Oreos: Decorative topping.
Essential Equipment: Tools for a Showstopper Cake
This elaborate cake benefits from specific tools:
- Three 6-inch Round Cake Pans: Essential for creating six thin layers after splitting. High sides recommended.
- Parchment Paper & Cocoa Powder: For preparing pans.
- Stand Mixer (Highly Recommended): Essential for making stable Swiss Meringue Buttercream and helpful for the cake batter. Use both whisk and paddle attachments.
- Heatproof Bowl (Stand Mixer Bowl): For the double boiler method for the SMBC.
- Saucepan: For the water bath for the SMBC.
- Candy Thermometer (Optional but helpful): To ensure egg white/sugar mixture reaches safe temperature (160°F/71°C) for SMBC. Rubbing between fingers to check for dissolved sugar is the alternative method.
- Large Serrated Knife: For splitting the cake layers evenly.
- Cake Turntable (Highly Recommended): Makes frosting much easier.
- Offset Spatula (Large & Small): For applying crumb coat and final frosting.
- Bench Scraper: For achieving smooth sides.
- Piping Bags (Multiple): One for the white/pink ABC crumb coat (as per original recipe directions – Self-correction: This recipe uses Oreo SMBC for crumb coat, reserving plain white SMBC for top), one for the final white SMBC rosettes, one for ganache drip (optional).
- Piping Tips: Large star tip (#1M, #2D, or #869 recommended) for top rosettes. Possibly a plain round tip for ganache if not using squeeze bottle.
- Microwave-Safe Bowl: For ganache.
Investing in a few key tools like a turntable and offset spatula greatly improves cake decorating results.
List of Ingredients with Measurements (Ready for an Oreo Adventure!)
Here is your ingredient checklist for this ultimate Oreo cake:
Cake:
- 1 ⅔ cups (213g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¾ cup (85g) natural unsweetened cocoa powder, sifted
- 6 Tbsp black cocoa powder, sifted (Optional, but recommended for color/flavor)
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup vegetable oil
- ¾ cup buttermilk, room temperature
- ¾ cup hot water or hot brewed coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup Oreo cookie crumbs (sifted first, then measured)
- Butter, flour/cocoa powder, parchment for pans
Oreo Swiss Meringue Buttercream (SMBC):
- 6 large egg whites, room temperature
- 2 cups (approx. 400g) granulated sugar (Self-correction: Recipe lists sugar twice. Assuming 2 cups total for SMBC)
- 2 cups (456g / 4 sticks) unsalted butter, room temperature, cubed
- 1 tsp clear vanilla extract (optional)
- 1 cup Oreo cookie crumbs, sifted
- (Recommended: ¼ tsp cream of tartar, pinch salt for egg whites)
Dark Chocolate Ganache:
- 3 oz (approx. ½ cup / 85g) good quality dark chocolate, chopped
- 3 oz (approx. 6 tbsp / 90ml) heavy cream
- 1-2 drops black color gel (optional)
Assembly:
- 10 Oreos, chopped
- Mini Oreos, optional garnish
Ensure all temperature-sensitive ingredients (eggs, buttermilk, butter) are at room temperature as specified!
Step-by-Step Instructions: Building Your Oreo Masterpiece
Let’s create this stunning Oreo Layer Cake, step-by-step:
1. Make the Chocolate Cake Layers:
Preheat oven to 350°F (176°C). Grease three 6-inch round baking pans, dust with cocoa powder, and line bottoms with parchment paper.
Place all dry cake ingredients (flour, sugar, cocoas, baking soda, baking powder, salt, sifted Oreo crumbs) into the bowl of a stand mixer fitted with the paddle attachment. Stir briefly to combine.
In a medium bowl, whisk all wet cake ingredients (buttermilk, oil, eggs, vanilla). Slowly pour the hot water/coffee into the wet ingredients while whisking constantly to temper the eggs slightly.
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix on medium speed for 2-3 minutes until well combined and smooth. Batter will be thin.
Pour batter evenly into the three prepared pans (use a kitchen scale for precision if desired).
Bake for 30-35 minutes, or until a cake tester inserted into the center comes out mostly clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks, remove parchment, and cool completely.
Once cool, carefully cut each cake layer in half horizontally using a long serrated knife to get 6 thin layers.
2. Make the Swiss Meringue Buttercream (SMBC):
Place egg whites and granulated sugar into the clean, heatproof bowl of your stand mixer. Whisk until combined.
Place the bowl over a saucepan containing a few inches of simmering water (a double boiler setup). Ensure the bottom of the bowl doesn’t touch the water.
Whisk constantly until the mixture is warm, no longer grainy to the touch (when rubbed between fingers), and ideally reaches 160°F (71°C) on a candy thermometer (this ensures egg safety), approximately 3-5 minutes.
Carefully transfer the bowl to your stand mixer fitted with the whisk attachment. Add cream of tartar and salt now, if using.
Beat on medium-high speed until the meringue is stiff, glossy, and the bottom of the bowl is completely cool to the touch (this can take 5-10 minutes or more).
Switch to the paddle attachment. With the mixer on medium-low speed, add the room temperature, cubed butter, one piece at a time, mixing until incorporated. The mixture will likely curdle/separate – keep beating!
Once all butter is added, increase speed to medium-high and beat until the SMBC becomes silky smooth (this can take several minutes). Beat in the vanilla extract (clear, if using).
Remove about 1 cup of the plain white buttercream and set aside for piping later.
Add the 1 cup of sifted Oreo cookie crumbs to the remainder of the buttercream in the bowl. Whip on low, then medium speed until combined and smooth.
3. Assemble the Cake:
Place one thin cake layer on a cake stand or serving dish.
Top with about ⅔ cup of the Oreo buttercream and spread evenly. Sprinkle generously with some of the 10 chopped Oreos.
Repeat with the next four cake layers (cake, Oreo buttercream, chopped Oreos).
Place the final (sixth) cake layer on top.
Apply a thin “crumb coat” of the Oreo buttercream all over the cake (top and sides) to trap loose crumbs.
Chill the crumb-coated cake for 20-30 minutes until the frosting is firm.
4. Final Frosting:
Frost the outside of the cake smoothly with the remaining Oreo buttercream using an offset spatula and bench scraper for sharp edges and a smooth finish.
Chill the frosted cake again for at least 30 minutes until firm. This helps the ganache drip set nicely.
5. Make and Apply Ganache:
Add heavy cream to a medium microwave-safe bowl. Add black color gel now if using, and stir. Add the chopped dark chocolate.
Microwave in 10-second intervals at 50% power, stirring well after each, until the chocolate is mostly melted. Let sit for a minute, then stir until completely smooth and shiny. Do not overheat.
Let the ganache cool slightly until it’s thickened but still pourable (test drip consistency on a cool plate or the side of the bowl).
Using a small spoon or a squeeze bottle, carefully apply dollops of ganache around the top edge of the chilled cake, allowing some to drip down the sides naturally.
Fill in the center top of the cake with more ganache and spread evenly with a small offset spatula. Allow the ganache to set for a few minutes (can briefly chill).
6. Final Decoration:
Fit a piping bag with a large star tip (like #1M or #869). Fill with the plain white buttercream that was set aside earlier.
Pipe decorative rosette dollops or swirls around the top edge of the cake, on top of the set ganache.
Place a mini Oreo in the center of each dollop, if desired.
7. Chill and Serve:
Refrigerate the finished cake until ready to serve (at least 30 mins for ganache to fully set).
For best texture, let the cake sit at room temperature for 20-30 minutes before slicing. Slice with a tall, sharp knife dipped in hot water and wiped clean between cuts. Store leftovers covered in the refrigerator.
Troubleshooting: Mastering the Advanced Elements
This cake involves techniques that need care:
Problem: Swiss Meringue Buttercream (SMBC) is Soupy/Curdled
Cause: Temperature issues are #1! Meringue too warm when butter added; butter too cold/warm; butter added too quickly. Solution: If soupy, chill bowl 15-20 mins, then rewhip. If curdled (looks like cottage cheese), just keep beating on medium-high – it almost always comes back together as it emulsifies. Ensure butter is perfect room temp (~68°F).
Problem: Cake Layers are Fragile/Breaking
Cause: Cake recipe is very moist; layers cut very thin. Solution: Ensure cakes are completely cool before handling/splitting. Use a long, sharp serrated knife. Handle layers gently, using a cake lifter or large spatula for support. Chilling the layers briefly can make them sturdier.
Problem: Ganache Drip is Too Thick or Thin
Cause: Incorrect chocolate/cream ratio; ganache temperature. Solution: For thicker, let cool longer or add tiny bit more unmelted chocolate. For thinner, gently rewarm slightly or whisk in tiny drops of warm cream. Test consistency before applying to cold cake.
Problem: Black Cocoa Makes Cake Dry Cause: Black cocoa is very absorbent. Solution: Ensure sufficient liquid/fat in the recipe (this recipe uses oil and buttermilk which helps). Don’t overbake. If concerned, slightly reduce flour when using black cocoa.
Tips and Variations: Your Oreo Canvas
Customize this ultimate Oreo creation:
- SMBC Success: Cleanliness is CRITICAL for meringue. Use room temp whites. Ensure sugar fully dissolves over heat bath. Cool meringue fully before adding butter SLOWLY. Keep beating if it breaks!
- Oreo Crumbs: Sifting the crumbs for both batter and frosting ensures a smoother texture without large, hard chunks. Use the fine crumbs.
- No Black Cocoa? Just use all regular or Dutch-process cocoa powder. The cake won’t be as strikingly dark but will still be delicious.
- Different Oreos: Try Golden Oreos (for vanilla notes), Mint Oreos, or Peanut Butter Oreos (adjust frosting accordingly!).
- Coffee Boost: Use hot brewed coffee instead of hot water in the cake batter. Add 1 tsp espresso powder to the frosting.
- Simpler Frosting: If SMBC is too daunting, make a large batch of Oreo American Buttercream (like the Funfetti cake recipe, just swap sprinkles for Oreos) or a Cream Cheese Frosting. The texture will be different but still tasty.
Serving and Pairing Suggestions: The Showstopper
This cake deserves the spotlight:
Serving Suggestions:
- Serve at room temperature for the best cake and frosting texture. Let sit out 30 mins if refrigerated.
- Slice tall, thin wedges with a hot, clean knife.
- Perfect for birthdays, anniversaries, graduations, or any major celebration demanding an impressive chocolate cake.
Pairing Suggestions:
- Beverages: Cold milk is essential! Also great with coffee, espresso, or a simple glass of water to cleanse the palate between rich bites.
- Keep it Simple: This cake is incredibly rich and needs no other accompaniments.
Nutritional Information (Approximate, as of March 31, 2025)
The original prompt did not provide Nutrition Facts. Given the multiple layers, rich frosting (lots of butter!), Oreos, ganache, and cake ingredients, this is an extremely decadent, high-calorie, high-fat, high-sugar dessert. A rough estimate per slice (assuming 12-16 slices from 3×6″ layers) could easily be:
- Calories: 800 – 1200+
- Fat: Very high (50-70g+), significant saturated fat.
- Carbohydrates: Very high (90-120g+).
- Sugars: Extremely high.
- Protein: Moderate (8-12g).
This is a serious special occasion indulgence!
Print
Oreo Cake
Description
This Oreo Cake is, without a doubt, the ultimate dessert for anyone who truly adores Oreos! I am completely obsessed with how it layers deep, dark chocolate cake (infused with Oreo crumbs!) with silky Swiss Meringue Buttercream packed with more Oreo crumbs, plus chopped Oreos between the layers. Finished with a dark chocolate ganache drip and topped with mini Oreos, it’s a cookies-and-cream masterpiece
Ingredients
Cake:
- 1 ⅔ cups (213g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¾ cup (85g) natural unsweetened cocoa powder, sifted
- 6 Tbsp black cocoa powder, sifted (Optional, but recommended for color/flavor)
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup vegetable oil
- ¾ cup buttermilk, room temperature
- ¾ cup hot water or hot brewed coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup Oreo cookie crumbs (sifted first, then measured)
- Butter, flour/cocoa powder, parchment for pans
Oreo Swiss Meringue Buttercream (SMBC):
- 6 large egg whites, room temperature
- 2 cups (approx. 400g) granulated sugar (Self-correction: Recipe lists sugar twice. Assuming 2 cups total for SMBC)
- 2 cups (456g / 4 sticks) unsalted butter, room temperature, cubed
- 1 tsp clear vanilla extract (optional)
- 1 cup Oreo cookie crumbs, sifted
- (Recommended: ¼ tsp cream of tartar, pinch salt for egg whites)
Dark Chocolate Ganache:
- 3 oz (approx. ½ cup / 85g) good quality dark chocolate, chopped
- 3 oz (approx. 6 tbsp / 90ml) heavy cream
- 1–2 drops black color gel (optional)
Assembly:
- 10 Oreos, chopped
- Mini Oreos, optional garnish
Instructions
1. Make the Chocolate Cake Layers:
Preheat oven to 350°F (176°C). Grease three 6-inch round baking pans, dust with cocoa powder, and line bottoms with parchment paper.
Place all dry cake ingredients (flour, sugar, cocoas, baking soda, baking powder, salt, sifted Oreo crumbs) into the bowl of a stand mixer fitted with the paddle attachment. Stir briefly to combine.
In a medium bowl, whisk all wet cake ingredients (buttermilk, oil, eggs, vanilla). Slowly pour the hot water/coffee into the wet ingredients while whisking constantly to temper the eggs slightly.
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix on medium speed for 2-3 minutes until well combined and smooth. Batter will be thin.
Pour batter evenly into the three prepared pans (use a kitchen scale for precision if desired).
Bake for 30-35 minutes, or until a cake tester inserted into the center comes out mostly clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks, remove parchment, and cool completely.
Once cool, carefully cut each cake layer in half horizontally using a long serrated knife to get 6 thin layers.
2. Make the Swiss Meringue Buttercream (SMBC):
Place egg whites and granulated sugar into the clean, heatproof bowl of your stand mixer. Whisk until combined.
Place the bowl over a saucepan containing a few inches of simmering water (a double boiler setup). Ensure the bottom of the bowl doesn’t touch the water.
Whisk constantly until the mixture is warm, no longer grainy to the touch (when rubbed between fingers), and ideally reaches 160°F (71°C) on a candy thermometer (this ensures egg safety), approximately 3-5 minutes.
Carefully transfer the bowl to your stand mixer fitted with the whisk attachment. Add cream of tartar and salt now, if using.
Beat on medium-high speed until the meringue is stiff, glossy, and the bottom of the bowl is completely cool to the touch (this can take 5-10 minutes or more).
Switch to the paddle attachment. With the mixer on medium-low speed, add the room temperature, cubed butter, one piece at a time, mixing until incorporated. The mixture will likely curdle/separate – keep beating!
Once all butter is added, increase speed to medium-high and beat until the SMBC becomes silky smooth (this can take several minutes). Beat in the vanilla extract (clear, if using).
Remove about 1 cup of the plain white buttercream and set aside for piping later.
Add the 1 cup of sifted Oreo cookie crumbs to the remainder of the buttercream in the bowl. Whip on low, then medium speed until combined and smooth.
3. Assemble the Cake:
Place one thin cake layer on a cake stand or serving dish.
Top with about ⅔ cup of the Oreo buttercream and spread evenly. Sprinkle generously with some of the 10 chopped Oreos.
Repeat with the next four cake layers (cake, Oreo buttercream, chopped Oreos).
Place the final (sixth) cake layer on top.
Apply a thin “crumb coat” of the Oreo buttercream all over the cake (top and sides) to trap loose crumbs.
Chill the crumb-coated cake for 20-30 minutes until the frosting is firm.
4. Final Frosting:
Frost the outside of the cake smoothly with the remaining Oreo buttercream using an offset spatula and bench scraper for sharp edges and a smooth finish.
Chill the frosted cake again for at least 30 minutes until firm. This helps the ganache drip set nicely.
5. Make and Apply Ganache:
Add heavy cream to a medium microwave-safe bowl. Add black color gel now if using, and stir. Add the chopped dark chocolate.
Microwave in 10-second intervals at 50% power, stirring well after each, until the chocolate is mostly melted. Let sit for a minute, then stir until completely smooth and shiny. Do not overheat.
Let the ganache cool slightly until it’s thickened but still pourable (test drip consistency on a cool plate or the side of the bowl).
Using a small spoon or a squeeze bottle, carefully apply dollops of ganache around the top edge of the chilled cake, allowing some to drip down the sides naturally.
Fill in the center top of the cake with more ganache and spread evenly with a small offset spatula. Allow the ganache to set for a few minutes (can briefly chill).
6. Final Decoration:
Fit a piping bag with a large star tip (like #1M or #869). Fill with the plain white buttercream that was set aside earlier.
Pipe decorative rosette dollops or swirls around the top edge of the cake, on top of the set ganache.
Place a mini Oreo in the center of each dollop, if desired.
7. Chill and Serve:
Refrigerate the finished cake until ready to serve (at least 30 mins for ganache to fully set).
For best texture, let the cake sit at room temperature for 20-30 minutes before slicing. Slice with a tall, sharp knife dipped in hot water and wiped clean between cuts. Store leftovers covered in the refrigerator.
Recipe Summary and Q&A: Your Ultimate Oreo Cake Guide
Let’s recap this ultimate Oreo Lover’s Cake!
Summary: This recipe creates a stunning six-layer (from three split 6-inch rounds) dark chocolate Oreo cake. It features Oreo crumbs in the cake batter, layers filled with chopped Oreos and an Oreo-infused Swiss Meringue Buttercream, a smooth dark chocolate ganache drip, and decorative buttercream swirls topped with mini Oreos.
Q&A:
Q: What is Swiss Meringue Buttercream (SMBC) and why use it?
A: SMBC is made by heating egg whites and sugar together over a water bath until the sugar dissolves, then whipping them into a meringue before beating in butter. It’s known for being incredibly silky smooth, stable for decorating, less sweet than American buttercream, and having a wonderful texture.
Q: Why use black cocoa powder? Is it necessary?
A: Black cocoa provides an intense, almost black color similar to Oreo cookies and a unique, very smooth, non-bitter cocoa flavor. It’s not strictly necessary – you can use all regular or Dutch-process cocoa – but it significantly enhances the Oreo look and provides a specific flavor profile.
Q: Can I make this in larger pans (e.g., 8-inch)?
A: Yes, but you’ll likely get fewer, thicker layers unless you increase the recipe. If using two 8-inch pans, bake longer (30-35 mins), cool, level, but don’t split the layers. You’ll have a standard two-layer cake; adjust frosting/filling amounts accordingly. The six thin layers are part of this specific recipe’s appeal.
Q: How far ahead can I make this cake? A: Cake layers can be baked, cooled, wrapped, and frozen for weeks. SMBC can be made ahead and refrigerated/frozen (needs re-whipping). Ganache can be made ahead. Assemble the cake 1-2 days before serving, storing it covered in the refrigerator.