Oreo Cake

Preheat the oven to 350F

Butter and flour three 6- inch pans, or use parchment paper for easy release

For the cake: Sift the dry ingredients together in a large bowl. (Flour, sugar, baking soda, baking powder and salt). Beat the wet ingredients together in a medium bowl ( egg whites, vanilla extract, sour cream and milk)

In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy. Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. Add the wet to the butter mixture and mix until just combined.

Fold in the crushed Oreos at the very end and mix until just combined. Divide the mixture evenly into the cake pans. Bake at 350 for about 25-30 minutes or until the centers are springy to the touch.

For the buttercream frosting: Beat the 1 1/2 cups of butter until light and fluffy. Add the confectioners’ sugar and heavy cream and mix. Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.

Mix in the crushed Oreos into the large batch of buttercream.

For the Ganache Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency.

Assembly instructions: Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.

Coat outside with buttercream and smooth. Add a skirt of crushed Oreos at the bottom of the cake.

Pour the ganache on top and allow to drip. Smooth top with an offset spatula.

Pipe white buttercream dollops on top with an 869 tip

TIPS FOR THIS RECIPE Try not to chop the Oreos too finely. You want some crunch in the cake after baking. Fold the cookie bits in last and try to evenly distribute them. Use a kitchen scale to make sure each pan has an equal amount of batter in it. If you don’t have one try using a toothpick in the center to measure the height of the batter, like an oil gauge! Just as a hint; if you use cake strips when baking you’ll get a flat top and more tender sides.