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Golden Oreo Cake – vanilla cake layers with a whipped cream cheese and Golden Oreo filling and vanilla buttercream.
Golden Oreo Cake
Happy Monday, friends! I’m excited to kick off another week with another new recipe. Today’s recipe is my Golden Oreo Cake, inspired by my Cookies and Cream Cake. My Cookies and Cream Cake is one of my absolute favorites, and turning it into a Golden Oreo version seemed like the perfect idea as we head into Spring. This cake is definitely bright and cheerful!
There are a few things I did differently in this cake compared to the Cookies and Cream Cake, and I have a few tips to share as you make and stack this cake. So let’s get to it!
Cream Cheese Filling
The cream cheese filling is identical to the Cookies and Cream Cake and is what makes both cakes, in my opinion. I love the tangy flavor and fluffy texture it adds to the cake layers and buttercream.
Make Ahead Tips
This filling is simple to make and a great step to make ahead of time. However, I just recommend that you don’t add the cookies until you’re ready to assembly your cake. The cream cheese filling stores well in the fridge for a week, but if you add the cookies too early, they lose their crunch.
You can, however, assemble the entire cake ahead of time and FREEZE it. The cookies stay crunchier when frozen in the filling and cake. Ideally, though, this cake is best assembled close to the time you want to serve it.
One of the differences between this cake and the Cookies and Cream Cake is that I didn’t add the finely ground Oreos to the buttercream in this cake. I tested it out and didn’t love the look of the Golden Oreos in the buttercream. It didn’t have the same contrast and look that the regular Oreos created in the Cookies and Cream Cake.
The other element that you’ll notice is different from this cake and the original Cookies and Cream Cake is that I don’t use a drip with this cake. You can totally add a white chocolate drip to this one and it will taste amazing. I just chose not to because I wanted a slightly different look from the original cake.
White Chocolate Drip (Optional)
- 1 cup (175 g) white chocolate chips
- ⅓ cup (77 g) heavy whipping cream
- Heat the cream and then pour the cream over the chips to melt the chocolate. Stir until smooth.
Helpful Stacking Tips
As you start to stack this cake, make sure you follow these simple steps to ensure success:
- Pipe a rim of buttercream around the edge of the cake layer to hold in the filling.
- Use an offset icing spatula to even out the filling.
- Apply a thin layer of buttercream around the cake to create a crumb coat. Freeze the crumb coat for 15 minutes.
- Use the acrylic disk to help create straight sides and sharp edges.
- After you’ve applied buttercream to the sides of the cake and smoothed the sides with your scraper, freeze the cake for another 15 to 20 minutes before cutting off the acrylic disk.
- You’ll then add buttercream to the top of the cake where the disk was.
Crush a couple extra Oreos to sprinkle on top of the cake.
Adding Golden Oreos for Decoration
Then grab about 14 cookies to place on top of your cake. I like to use toothpicks to hold the cookies in place. If you want to add dollops of buttercream under each cookie, you’ll want to make an extra half batch of frosting to ensure you have enough.
Time to Dig In
And just like that, you’ve got yourself my new Golden Oreo Cake!
Golden Oreo Cake
Moist vanilla cake layers with a whipped cream cheese and Golden Oreo filling and vanilla buttercream
- Three 8"x2" or four 6"x2" Fat Daddio cake pans
FOR THE CAKE
- 1 cup (226 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 6 large egg whites, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1 tbsp. (13 g) vanilla extract
- 3 cups (345 g) cake flour
- 1 tbsp. (10 g) baking powder
- 1 tsp. (6 g) salt
- 1 cup (240 g) buttermilk, room temperature
FOR THE FILLING
- 3/4 cup (173 g) whipping cream
- 2 cups (250 g) powdered sugar
- 6 ounces cream cheese
- 8 Golden Oreos, broken into chunks
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 2 tsp. (8.4 g) vanilla extract
- 1/4 cup (57.75 g) heavy cream
- pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
- Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
- Add the sour cream and vanilla extract and beat until incorporated, about one minute.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ flour mixture, ½ cup buttermilk and the final ⅓ flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
- Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE FILLING
- 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.
- 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 BUTTERCREAM
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
- With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla and pinch of salt.
- Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
- Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
- Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the 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 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 buttercream.