Raspberry Oreo Cake
Raspberry cake baked on Oreo cookie crust, with a Oreo cream filling and raspberry Oreo buttercream.
Ingredients
For the Raspberry Reduction (used in the cake and buttercream)
- 30 ounces raspberries, fresh or frozen
For the Chocolate Cookie Crust
- 25 Oreo cookies
- 4 tablespoons (56.5 g) unsalted butter, melted
- 1/2 teaspoon (3 g) salt
For the Raspberry Cake
- 3 cups (345 g) cake flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) salt
- 1 3/4 cup (300 g) granulated sugar
- 1 cup (226 g) unsalted butter, at room temperature
- 5 (about 160 g) egg whites, at room temperature
- 2 teaspoons (8.4 g) raspberry extract or emulsion
- 1 teaspoon (4.2 g) vanilla
- 3/4 cup (175 g) buttermilk, at room temperature
- 3/4 cup (125 g) raspberry reduction
- 1-2 drops pink food coloring, optional
FOR THE FILLING
- 3/4 cup (173.25 g) heavy whipping cream
- 6 ounces cream cheese, at room temperature
- 2 cups (250 g) powdered sugar, measured and then sifted
- 8 Oreo cookies, broken into chunks
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 3 tablespoons (43.3 g) heavy whipping cream
- 8 tablespoons raspberry reduction
- 2 teaspoons (8.4 g) raspberry extract or emulsion
- 6 Oreo cookies, pulverized into fine crumbs
- 1-2 drops pink food gel, optional
- *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.
Instructions
For the Raspberry Reduction
- Simmer raspberries over medium-low heat until the mixture softens and the berries break, releasing juices.
- Use a spoon or fork to smash the berries.
- Continue to cook the raspberries until the mixture reduces to 1 1/2 cups.
- Strain the raspberry seeds.
- The reduction is best to make the day before and store in the refrigerator.
For the Chocolate Cookie Crust
- Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
- Pulse Oreos in a food process to create a fine crumb.
- Add the melted butter and salt and pulse to combine. Mixture should resemble wet sand.
- Evenly divide the crumbs between the three pans and firmly pat into an even crust.
- Set aside while you make the cake batter.
FOR THE RASPBERRY CAKE
- Preheat your oven to 325 degrees F.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for about 2 minutes, until light and fluffy. The mixture should be lighter in color and fluffier in texture.
- Add the egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the raspberry extract or emulsion and vanilla.
- With the mixer on low, add 1/3 of the flour mixture, followed by half of the raspberry puree and half of the buttermilk. Stir in another 1/3 of the flour mixture, the remaining raspberry puree and buttermilk and then the remaining flour. Mix until just incorporated.
- Pour the cake batter on top of the Oreo crusts, about 16 ounces of batter in each pan. Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
- Let cool in the pans for about 15 minutes before inverting them onto wire racks to cool completely.
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. Fold in the crushed Oreos.
- ***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 a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
- With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Add the heavy cream, raspberry reduction, and raspberry extract or emulsion. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes. It should get lighter in texture and color.
- Stir in the cookie crumbs.
- ***If you’re making the buttercream ahead of time, leave the cookie crumbs out until you’re ready to stack and decorate the cake.
Assembly
- 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 cookies and cream 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.