Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
Step 2: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until well combined. Gradually add boiling water and mix until the batter is smooth.
Step 3: Divide batter evenly between the pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
Step 4: To make the Oreo buttercream, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla, and beat until fluffy. Fold in crushed Oreos.
Step 5: Place one cake layer on a serving plate. Spread a generous layer of Oreo buttercream. Repeat with remaining layers, then frost the top and sides of the cake.
Step 6: For the ganache, heat heavy cream until simmering. Pour over chocolate chips and let sit 5 minutes, then stir until smooth. Let cool slightly before pouring over the cake, allowing it to drip down the sides.
Step 7: Pipe remaining buttercream on top and decorate with whole Oreos and crumbs.
Storage Information
Store the Oreo Layer Cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. You can also freeze slices individually wrapped for up to 2 months.
Continue on the next page