oreo buttercream

Coffee oreo sponge cake is one of my long time favorite cakes! It&#x27;s a vanilla sponge soaked in sweetened coffee and frosted with a creamy coffee and oreo diplomat cream!

Coffee Oreo Cake Recipe

(100 grams) granulated sugar

(227 grams) unsalted butter, softened

gelatin

espresso powder coffee

(20 ounces) heavy whipping cream

(60 grams) powdered sugar, spooned and leveled

Oreos,

eggs,

(200 grams) granulated sugar

(240 grams) all-purpose flour, spooned and leveled

tsp baking soda

coffee

(50 grams) granulated sugar

Begin by making the custard portion for the...

Begin by making the custard portion for the diplomat cream so it has time to cool. Place the egg yolks, granulated sugar and butter in a small saucepan over low heat and whisk continuously for about 5 minutes.

The mixture will look chunky before it melts....

The mixture will look chunky before it melts. After it melts, continue cooking it until it thickens enough to coat the back of a spoon and resembles lemon curd. Quickly remove it from the heat, pour it into a heat safe container and cover it with a lid. Set it aside to cool completely to room temperature.

Preheat the oven to 350F/177C convection (325F/163C conventional)...

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease four 8-inch pans.

Place the egg whites in a large bowl...

Place the egg whites in a large bowl and use an electric mixer to beat the egg whites at full speed until they're frothy and have reached the top of the bowl, add in the cup of sugar and beat until the meringue has stiff peaks.

Pour in the egg yolks and mix just...

Pour in the egg yolks and mix just until they're fully combined. With the mixer on low-medium speed, add in the flour and baking soda, 1-2 Tbsp at a time. Mix just until the flour is incorporated.

Distribute the batter evenly among the four pans...

Distribute the batter evenly among the four pans and bake for about 17 minutes, until the cake is golden and separates itself from the edge of the pan. It will also spring back when you press on it gently. Flip the cakes over onto a tea towel and allow them to cool completely.

Meanwhile, dissolve the 1/4 cup of granulated sugar...

Meanwhile, dissolve the 1/4 cup of granulated sugar in the coffee and allow it to cool while the cakes bake.

At this point, dissolve the gelatin in water...

At this point, dissolve the gelatin in water and the espresso powder in water and set aside.

Use an electric mixer with a large bowl...

Use an electric mixer with a large bowl to beat together the heavy whipping cream with the powdered sugar until stiff peaks form. Add in the cooled custard mixture, the dissolved coffee and the dissolved gelatin and beat the cream at medium speed, just until it is fully combined, don't over-mix.

Fold in the Oreo chunks.

If the cake layers are a little uneven,...

If the cake layers are a little uneven, use the largest one on the bottom and ALWAYS flip them upside down. The part of the cake that was on the bottom of the pan should always be facing upright when they're stacked.

Use 1 cup of the coffee to soak...

Use 1 cup of the coffee to soak the first layer of cake (you can use a squeeze bottle, a sippy cup or just a spoon). Pour it slowly, a little at a time, letting it soak in and then do the rest. Make sure to use a full cup of coffee per layer of cake.

Use about 1/4 of the cream and spread...

Use about 1/4 of the cream and spread it evenly on top of the first layer. Place the next layer on top and soak it with the coffee. Repeat this step until all the layers are used.

Refrigerate the cake for at least 2 hours...

Refrigerate the cake for at least 2 hours before using the rest of the diplomat cream to frost the outside of the cake. DO NOT refrigerate the diplomat cream separately because the gelatin will set.

When the cake is finished, refrigerate it for...

When the cake is finished, refrigerate it for at least another 2 hours before slicing and serving. Coffee Oreo Sponge Cake is best served cold or slightly chilled.

Dark chocolate cake layers with a cookies and cream filling, Oreo buttercream and a chocolate drip.

Cookies and Cream Cake

(240 g) all-purpose flour

(350 g) granulated sugar

cocoa powder

(8 grams) baking soda

(3 g) baking powder

(6 g) salt

(240 g) buttermilk, room temperature

(109 g) vegetable oil

eggs, (room temperature)

(236.6 g) hot water

(4.2 g) vanilla extract

(173.25 g) heavy whipping cream

cream cheese, (softened)

(250 g) powdered sugar, measured and then sifted

Oreo cookies,

unsalted

(750 g) powdered sugar, measured and then sifted

(43.3 g) heavy whipping cream

*This buttercream recipe makes enough to fill and

(150 g) semi sweet or dark chocolate chips

black food gel (optional)

Preheat oven to 325 degrees. Spray the bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.

In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl or measuring cup, combine the eggs, buttermilk, water, oil and vanilla.

With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).

Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you&#39;d like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

For the Cake

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.

In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.

Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos. 

Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

For the Filling

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

Add the heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. 

Stir in the cookie crumbs.

Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

For the Buttercream

In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.

Add one drop black food gel (optional). This will make the drip as dark as the cookies.

Let cool slightly before adding to the cake.

Best to add the drip when the cake has been chilled.

For the Chocolate Drip:

Place the first cake layer top side up, in the center of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling. 

Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.

Place final cake layer, top side down.

Crumb coat the entire cake with a thin layer of the Oreo buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 

Once the crumb coat is set, continue to frost the cake with the remaining frosting. Chill the cake again for another 10 minutes before adding the drip.

Assembly

I made this as a huge treat for my kids, but hadn't appreciated how much sugar was in this cake until I started making it (almost 100g per slice!).  Even though we made the butter cream we didn't use it, and we used only 2/3 of the filling, and are enjoying it.  BUT we did love the chocolate cake and I would make that part of the recipe again, but perhaps with whipped cream and strawberries instead.

So yummy and beautiful. It was a huge hit with the family. I agree that there is no need to make such an amount of drip. A small amount is needed even if you cover the top of the cake with it. Otherwise, follow the recipe to a T and you'll get amazing results.Thank you Courtney!

Absolutely delicious! The cake is extremely moist and soft. The filling is so yummy!

This is literally my favorite cake of all time. It's so moist and addicting. I personally didn't make the buttercream and instead just used the filling as the frosting, and it came out amazing. Not too sweet but incredibly chocolatey and delicious.

This cake is amazing! I'm having problems finding the hersheys special dark. Do you have a substitute? I've searched everywhere.

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Coffee Oreo Cake Recipe

Cookies and Cream Cake

Top 2 oreo buttercream recipes from across the web

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Coffee Oreo Cake Recipe

Cookies and Cream Cake

The most viewed oreo buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine