This delicious and birthday worthy Triple Oreo Cake features my vanilla sponge cake with crushed oreo cookies and Oreo Swiss buttercream. I also decorated top of the cake with easy to make Oreo Whipped Cream swirls, chocolate flowers and cookies and cream pocky sticks.
HOW TO MAKE TRIPLE OREO CAKE
- TABLE OF CONTENTS
- Sponge Cake
- Oreo Swiss Buttercream
- Simple Sugar Syrup
- Drip Cake
- How to make Chocolate Flowers
- Decorate Cake with Pocky Sticks
OREO SANDWICH COOKIES
To make Vanilla Oreo Cake I used my easy to make Sponge Cake batter and I folded in crushed Oreo Cookies (10 regular Oreo Cookies).
First, get the regular Oreo cookies, (steps 1-2). Put about 10-12 of them in a Ziploc bag and use a rolling pin or a meat tenderizer to crush them into bigger chunks, (steps 3-5).
PREPARE MY EASY OREO SPONGE CAKE BATTER
You can make Oreo cake batter pretty much out of any vanilla cake batter. Today I used one batch of my easy sponge cake. This cake is light and airy and pairs nicely with Swiss buttercream and whipped cream.
Follow the recipe on how to make my Easy Sponge Cake. Once you get to the step where you are folding in flour and meringue, lastly before the cake batter is homogeneous pour in crushed Oreo cookies and gently fold them in.
TIP : Don’t want to bother with making a cake from scratch? Use a cake mix instead and fold in crushed cookies.
BAKE OREO SPONGE CAKE
Pour oreo cake batter into 2 – 6 inch round cake pans, buttered, floured and with a bottom lined with a parchment round. Bake cakes at 350F for 25-30 minutes, until toothpick inserted in the center comes out clean, without cake crumbs sticking to it, (steps 1-2).
Allow cakes to cool in the pans or 10 minutes. Then run a dull knife or a spatula along the edges to help release the cake from the pan. Invert the cakes onto a cooling rack to cool completely, (steps 1-3).
TIP : Store baked cakes wrapped in a food wrap on a counter for up to 3 days, or in the fridge for up to 5 days.
TRIM AND TORTE THE CAKE
Trim the dome off the cake with a knife or a cake slicer and torte both cakes in half. You should have 4 cake layers, (step 1-3).
SWISS OREO BUTTERCREAM
To prepare Swiss buttercream I added finely crushed cookie crumbs to room temperature Vanilla Swiss Buttercream. Process whole regular Oreo Cookies (10 whole sandwich pieces) in a food processor until you have fine cookie crumbs, (step 1-3).
Into the Vanilla Swiss Buttercream(3-4 cups) beat finely crushed cookie crumbs.
TIP : If you are using previously frozen Swiss buttercream, let it come to room temperature and beat for couple of minutes until smooth, (step 1). Then beat in Oreo cookie crumbs, (steps 2-5).
HOW TO MAKE SIMPLE SYRUP
To keep cake moist I often use Simple Sugar Syrup. What is sugar syrup? Sugar syrup is basically water, sugar and flavorings. Sugar is heated with water until all of the sugar is dissolved. Then sweet water is simmered for 5-10 minutes. After, syrup thickens slightly as water evaporates. Allow it cool then add Vanilla Extract. Sugar syrup is used to keep cakes moist. It can be brushed our squirted onto the cake layers.
You can prepare simple syrup ahead of time and store in the fridge for several weeks. (recipe is listed in the recipe box).
Pour cooled flavored simple syrup into a decorating bottle.
FILL AND FROST CAKE
Spread little bit of Swiss Oreo Buttercream on a cake board then secure bottom cake layer onto the board. Pour room temperature sugar syrup over the cake, spread buttercream onto the cake and repeat until you are done with all cake layers, (steps 1-4). Then crumb coat the cake and chill for an hour, (steps 5-8).
After you chill the cake you can frost the outside of the cake. Smooth the cake with a spatula and chill again until firm, (steps 1-8).
Prepare white chocolate or dark chocolate ganache cake drip, (measurements are listed in the recipe box at the bottom of the post).
Heat heavy cream and pour it over chocolate disks or chopped chocolate. Allow to sit and then stir until smooth. Try not to whisk too vigorously so you don’t introduce too many air bubbles into your chocolate ganache drip. Allow ganache to cool a bit. Pour slightly cooled ganache into a piping bag, (steps 1-3).
Then cut a small opening on a piping bag and pour it over a chilled cake, pipe the drips with the piping bag.
Learn more about how to create drip cakes.
HOW TO MAKE CHOCOLATE FLOWERS
To decorate the cake I made pretty chocolate daisy flowers.
- I created chocolate flower petals with a simple technique using :
- Spatula or a paring knife
- Melted chocolate – 5 oz/140grams – use either tempered chocolate or good quality candy melts
- Mini Oreo Cookies split in half
- Edible Gold Luster Dust and dry food paint brush
Place a piece of parchment on a raised surface or on the edge of your work surface. I placed a piece of parchment paper on top of the box from pocky sticks, (steps 1-2) .
Dip the blade in melted chocolate. Place blade onto the parchment and slowly pull away towards you. It’s a good idea to hold the box and/or parchment with the other hand to prevent it from sliding all over the work surface. Repeat, (steps 1-6).
Allow chocolate to set. Carefully remove chocolate flower petals from the parchment.
TIP : I put chocolate petals into the fridge for 5 minutes to set.
SHAPE CHOCOLATE FLOWERS
Now you can assemble chocolate flowers. Pipe melted chocolate onto a parchment and then arrange flower petals, one by one so they are touching the melted chocolate, (steps 1-4). Lastly, pipe more chocolate in the center and gently press half of the mini Oreo cookie into the chocolate. Repeat with rest of the flowers and allow chocolate to set.
GOLD LUSTER DUST
I decided to add some shimmer and I brushed little bit of edible gold luster dust onto the mini Oreo cookies.
Once the chocolate sets you can peel off chocolate flowers from the parchment.
DAISY CHOCOLATE FLOWERS WITH POCKY STICKS AND OREO COOKIES
Before you start gluing pocky sticks on the flowers, roll a piece of food wrap and place it below the flowers on your work surface. I used it to keep the pocky sticks elevated in approximately same height as the flowers. This helps to keep the flowers and the stem straight.
Turn the flower upside down and pipe chocolate on the back. Gently push pocky stick into the chocolate and pipe little more chocolate over the stick, just to cover it. Be sure to rest the end of the pocky stick onto the food wrap while chocolate sets.
Your cookies and cream chocolate flowers are ready! If needed you can trim the stems to fit the size of the cake you are decorating, (steps 1-3).
DECORATE TRIPLE OREO CAKE
To decorate the cake simply glue cookie and cream chocolate flowers onto the cake. Use some melted chocolate and pipe it on the back and then gently glue the flowers on the sides.
OREO WHIPPED CREAM
I used Oreo Whipped Cream to pipe swirls on top of the cake.
Beat whipped cream till soft peaks are formed and then add powdered sugar, Vanilla Extract and beat in finely crushed oreo cookies. Spoon whipped cream into a piping bag fitted with a large star tip, (steps 1-6).
TIP : If you want to make the cake ahead of time I’d suggest that you use stabilized whipped cream. It will last in the fridge for up to 3-4 days (measurements are listed in the recipe box at the bottom of this post).
Fit a piping bag with a large open star piping tip and fill it with Oreo Whipped Cream and pipe swirls on top of the cake, (steps 1-3).
Embellish the top of the cake with mini Oreo Cookies dusted with gold edible dust.
COOKIES AND CREAM POCKY STICKS TOPPER
Like all the above wasn’t enough I decided to use rest of the pocky sticks to create some drama.
With a bamboo stick make holes in the cake and insert pocky sticks into the cake to create a fun edible cake topper.
TIP : If you don’t have pocky sticks you could substitute pretzel sticks dipped in chocolate. Think rainbows, different toppings and sprinkles. Get inspired by my Rainbow Meringue Pretzel Sticks.
CAN I MAKE THIS CAKE AHEAD OF TIME?
Yes, you can prepare Triple Oreo Cake up to 3-4 days ahead. Store it in the fridge. To prevent pocky sticks from getting soggy I’d add pocky sticks cake topper on the day you plan to serve the cake.
CAN I USE A CHOCOLATE CAKE INSTEAD OF VANILLA TO MAKE TRIPLE OREO CAKE?
Yes, you can. I use this Chocolate Cake, it’s moist, super easy to make and pairs nicely with Swiss Buttercream and Whipped Cream alike.
MORE DELICIOUS CAKES
Make delicious 6 inch celebration Triple Oreo Cake.
serves up to 8 people.
- 1 batch Haniela's Easy Sponge Cake Recipe
- 10 roughly crushed regular Oreo Cookies
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/2 tsp Vanilla Extract
- 3-4 cups Vanilla Swiss Buttercream
- 10 finely crushed regular Oreo cookies
- 5 finely crushed regular Oreo cookies
- 1/2 cup heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp gelatin
- 2 tbsp water
- 5 oz white chocolate (real, tempered chocolate or good quality candy melts).
- 4 mini Oreo cookies, halves separated
- 1 cup white chocolate chopped
- 1/3 cup heavy cream
Roughly crush/chop regular size Oreo Cookies (10 sandwich cookies). Prepare my Easy Sponge Cake batter. When you get to the step where you fold meringue and flour into the egg yolk mixture, lastly fold in crushed cookies. Divide batter into 2-6 inch cake pans, buttered, floured and bottom lined with parchment rounds. Bake at 350F for 30 minutes. Allow to cool in the pans for 10 minutes. Then invert baked cakes onto a cooling rack to cool completely.
Trim the tops of the cakes and torte the cakes. You should have 4 cake layers.
In a sauce pan combine water (1/2 cup) and sugar (1/3cup). Bring to boil, reduce to simmer and cook for 5-10 minutes, until mixture thickens slightly. Allow to cool and flavor with Vanilla Extract (1 teaspoon). Pour or brush onto the baked and cooled cakes.
Prepare Swiss Buttercream. Measure about 3 to 4 cups into a bowl and beat in finely crushed Oreo cookie crumbs (from 10 sandwich cookies). Beat until homogeneous. Use Oreo Swiss Buttercream to fill and to frost the outside of the cake.
Heat heavy cream (1/3 cup) until it's almost boiling, you'll see lot of small bubbles around the edge. Remove from heat and pour of chopped chocolate (1 cup). Allow to stand for couple of minutes and then stir with a whisk until smooth. Try not to incorporate too many air bubbles into the ganache cake drip. Allow to cool to almost room temperature before pouring it onto a cake to create drips.
Pour cold water (2 tablespoons) into a small microwave safe dish, sprinkle gelatin ( 1/2 teaspoon) over cold water and allow to bloom for 5 minutes. Microwave on high for 3-5 second, stir well until gelatin is completely dissolved. Stir frequently to cool to room temperature.
Beat cold heavy cream (1/2 cup) until soft peaks are formed, add powdered sugar ( 3 tablespoons) and on high beat in dissolved and cooled gelatin mixture. Vanilla Extract ( 1/2 teaspoon) and finely crushed Oreo cookie crumbs (from 5 sandwich cookie). Beat until stiff peaks are formed.
Use Oreo Whipped Cream to pipe swirls on top of the frosted cake.
If using real chocolate you will need to temper chocolate. If you are using compound chocolate – candy melts follow the direction on the packaging on how to melt candy chocolate disks.
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