Golden Oreo Cake

 

Layers of golden Oreo cake topped with a delectable cookie buttercream and a simple white chocolate ganache. Your favorite cookies and cream cake in the vanilla form!

 

Golden Oreo Cake:

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter at room temperature

1 1/2 cup granulated sugar

3 large eggs at room temperature

1 1/2 tsp clear vanilla extract

1 cup milk at room temperature

1 cup chopped Golden Oreos 10 regular cookies,

 

White Chocolate Ganache:

3.75 oz white chocolate finely chopped

1.5 oz heavy cream

white or violet color gel

 

Preheat the oven to 350°F for the Golden Oreo Cake. Line three 6" cake circles with paper and grease and flour them.

Inside a medium mixing basin, combine the flour, baking powder, and salt. Place aside.

Cream the butter and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy (about 3mins). Reduce the speed to low and add the eggs one at a time, completely integrating each addition. Add the vanilla extract.

Alternating between adding the flour mixture and the milk, beginning and finishing with the flour (3 additions of flour and 2 of milk). After each addition, fully incorporate. Add in the chopped Oreos gently.

Bake for approximately 30 minutes, or until a toothpick inserted into the middle comes out rather clean.

Set the cakes on a wire rack to cool for 10 minutes before turning them out.

 

 

Golden Oreo Buttercream:

In the bowl of a stand mixer, beat together the egg whites and sugar until mixed. *

Place the bowl over a saucepan of boiling water and whisk frequently until the mixture is hot and no longer gritty to the touch, or a candy thermometer reaches 160F. 

Set the bowl of your stand mixer and whisk on medium-high until the meringue is firm and cold. Change to the paddle attachment. Mix in the cubed butter gradually until creamy.

Arrange Oreo centers in a microwave-safe basin while the buttercream is whipping. Heat in 10-second intervals until you can whisk them into a paste. Whip the buttercream with this paste and the clear vanilla extract until smooth.

1 cup of buttercream is reserved for dollops on top.

Whip the remaining buttercream with the Golden Oreo cookie crumbs until creamy. If desired, add a few drops of gold color gel to the buttercream.