Description
Vanilla Oreo Layer Cake Recipe
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Ingredients:
Cake Layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
3 tbsp heavy cream
Decoration:
Crushed Oreos
Mini Oreos or whole Oreos for garnish
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Instructions:
1. Prepare the Cake Batter:
Preheat oven to 180°C (350°F).
Grease and line three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, starting and ending with the dry mixture.
2. Bake the Cake Layers:
Divide batter evenly among the pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool completely.
3. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream. Mix until smooth and fluffy.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread frosting evenly on top, then sprinkle with crushed Oreos.
Repeat with the second layer. Top with the final layer and frost the entire cake.
5. Decorate the Cake:
Use remaining frosting to pipe decorations around the edges. Garnish with mini Oreos or whole Oreos on top. Sprinkle crushed Oreos around the base.
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure all ingredients are at room temperature for a smooth batter. Cream the butter and sugar for a full 5 minutes until very pale and fluffy; this incorporates air for a light cake. When adding eggs, ensure each is fully incorporated before adding the next. When alternating dry ingredients and milk, add the flour mixture in three parts and the milk in two, mixing on low speed just until combined to avoid a tough crumb. For baking, use an oven thermometer to verify the 350°F temperature and rotate pans halfway through. Cool cakes in pans for 10 minutes before transferring to a wire rack.
Serving Suggestions
This cake is a showstopper on its own but can be elevated with simple additions. Serve slices with a cold glass of milk, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. For a coffee pairing, the rich vanilla and chocolate notes complement a dark roast beautifully. To serve at a party, consider adding a side of fresh berries to cut through the sweetness.
How-to Summary
To make a Vanilla Oreo Layer Cake: 1) Cream butter and sugar, then incorporate eggs and vanilla. 2) Alternately add the mixed dry ingredients and milk to form the batter. 3) Divide batter into three pans and bake at 350°F for 25-30 minutes. 4) Cool cakes completely. 5) Make frosting by beating butter, powdered sugar, vanilla, and cream. 6) Assemble layers with frosting and crushed Oreos between each. 7) Frost the exterior and decorate with more Oreos.
Frequently Asked Questions
Can I use salted butter? Yes, but omit the added salt in the cake batter to avoid an overly salty flavor.
How do I store this cake? Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let it sit at room temperature for an hour before serving for the best texture.
Can I make the layers ahead of time? Absolutely. Bake the cake layers, let them cool completely, wrap tightly in plastic wrap, and freeze for up to a month. Thaw before frosting.
Why is my frosting runny? This is often due to butter that is too warm or adding too much liquid. Ensure your butter is softened but still cool, and add the heavy cream one tablespoon at a time. If runny, chill the mixture for 20 minutes then re-whip.
Can I use a different pan size? For two 9-inch pans, bake for 30-35 minutes. For a 9×13 sheet cake, bake for 35-40 minutes. Always check for doneness with a toothpick.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold eggs or milk can cause the creamed butter to seize, resulting in a curdled batter and dense cake.
- Frosting a warm cake: The frosting will melt and slide off. Ensure all layers are completely cool to the touch.
- Not lining cake pans: Parchment paper ensures easy, clean removal and prevents sticking.
Conclusion
This Vanilla Oreo Layer Cake combines classic vanilla flavor with the beloved crunch of Oreos for a truly celebratory dessert. By following the detailed guide and avoiding common pitfalls, you can create a professional-looking cake that is sure to impress. The process is straightforward, and the result—a moist, fluffy cake with rich frosting and cookie crunch—is utterly rewarding. Enjoy the process and the delicious outcome!