Lemon Oreo Cake

5 from 18 votes

Light and fluffy lemon Oreo cake layers with a whipped cream cheese and lemon Oreo filling and lemon buttercream

Course: Dessert

Cuisine: Cake

Keyword: Lemon, Lemon buttercream, Lemon Cake, Lemon Oreo, Lemon Oreo Cake

Servings: people

2 cups (452 g) unsalted butter, slightly cold
6 cups (750 g) powdered sugar, measured and then sifted
2 teaspoons (8.4 g) lemon 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 1/2 batch.

Preheat your oven to 325 degrees F. Spray three 8-inch 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, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, second half of 1/2 buttermilk and the final 1/3 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.
Fold in the crushed lemon Oreos
Evenly divide the batter between the three pans (about 18 ounces) 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).

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 to the cream cheese mixture until no streaks of whipping cream remain.
Fold in the lemon Oreos.
NOTE: 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.

In the bowl of a stand 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 low, gradually add the powdered sugar, followed by the heavy cream, lemon extract, 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.