Oreo Cake Coffee Buttercream (Print Version)
# Ingredients:
→ Cake Batter
01 -
240 ml vegetable oil
02 -
200 g granulated sugar
03 -
3 large eggs, room temperature
04 -
240 ml buttermilk
05 -
1 tablespoon pure vanilla extract
06 -
300 g all-purpose flour
07 -
2 teaspoons baking powder
08 -
12 Oreo cookies, cream removed and crushed
→ Coffee Oreo Buttercream
09 -
230 g unsalted butter, room temperature
10 -
500 g powdered sugar, sifted
11 -
2 teaspoons instant espresso powder
12 -
3 tablespoons milk or heavy cream
13 -
6 Oreo cookies, crushed
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and grease and line two 20 cm (8-inch) round cake pans. In a large mixing bowl, whisk together vegetable oil and granulated sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in buttermilk and vanilla extract. In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients while mixing. Gently fold in the crushed Oreo cookies.
02 -
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans for 10 minutes before transferring to a wire rack to cool completely.
03 -
In a mixing bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and beat until smooth. Dissolve the instant espresso powder in the milk, then add it to the buttercream and mix until well combined. Fold in the crushed Oreos.
04 -
Place the first cake layer on a plate or cake stand. Pipe or spread a layer of coffee Oreo buttercream evenly over the top. Add the second cake layer and repeat with the buttercream. Use an angled spatula to spread a thin crumb coat if desired, then finish frosting the top and sides of the cake with the remaining buttercream.
05 -
Refrigerate the cake for 20–30 minutes to allow the frosting to set. Slice and serve with a glass of cold milk or a scoop of vanilla ice cream.
# Notes:
01 -
Refrigerating the cake layers before frosting prevents crumbs from mixing into the buttercream.
02 -
If you prefer a denser texture, substitute buttermilk with sour cream in the batter.