Oreo-Batter Layer Cake
Oreo-Batter Layer Cake
Ingredients
For the Cake Assembly
- 4 black cocoa cake layers, pre-baked, 6-inch diameter recommended
- 2 cups edible Oreo batter, prepared according to recipe
- 4 cups cookies and cream buttercream, prepared according to recipe
- 1 cup Oreo cookies, crushed, for decoration
Instructions
- 1
Place the first black cocoa cake layer onto a piece of parchment paper on a cake stand or serving board. Ensure the cake layer is centered.
⏱️ 2 min
- 2
Scoop approximately 1/2 cup of rich cookies and cream buttercream onto the center of the first cake layer. Using a small offset spatula, spread the buttercream evenly across the entire surface of the cake layer, leaving a small border around the edge.
⏱️ 3 min
- 3
Using a piping bag fitted with a round tip (or a scoop and small spatula), pipe a ring of rich cookies and cream buttercream around the outer edge of the frosted cake layer. This creates a raised border to form a well for the filling.
⏱️ 3 min
- 4
Scoop several small portions of the edible Oreo batter (approximately 1/2 cup total) into the center well created by the buttercream ring. Using a small spoon or the offset spatula, gently spread the edible Oreo batter to fill the well evenly.
⏱️ 4 min
- 5
Carefully place a second black cocoa cake layer on top of the filled first layer, aligning it as best as possible.
⏱️ 1 min
- 6
Repeat steps 2 through 5 for the second and third cake layers, frosting each layer with buttercream, piping a buttercream ring, filling the well with edible Oreo batter, and then placing the next cake layer on top. Ensure all four black cocoa cake layers are stacked with filling between each.
⏱️ 12 min
- 7
Once the cake is fully stacked, scoop several generous dollops of rich cookies and cream buttercream onto the top of the cake (approximately 1 cup).
⏱️ 2 min
- 8
Using an offset spatula, spread the buttercream over the top and down the sides of the cake, covering the entire cake in a thin, even layer. This is the crumb coat. Aim for a thin, even coverage to trap any loose crumbs.
⏱️ 5 min
- 9
Use a cake scraper to smooth the sides of the cake, removing excess frosting and creating an even surface for the next step. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
⏱️ 3 min
- 10
Take pieces of crushed Oreo cookies and gently press them onto the sides of the chilled, crumb-coated cake. Aim for even distribution.
⏱️ 5 min
- 11
Using the cake scraper again, lightly scrape the sides of the cake. This action embeds the crushed Oreos into the buttercream and creates a "semi-naked" or rustic streaky effect, revealing some of the dark cake and Oreo pieces through the frosting. Chill the cake again for at least 30 minutes.
⏱️ 3 min
- 12
Add more rich cookies and cream buttercream to the top of the cake (approximately 1/2 cup). Spread the buttercream evenly across the top, and if desired, create a slight swirl or texture using the offset spatula.
⏱️ 3 min
- 13
Sprinkle additional crushed Oreo cookies generously over the top of the cake for a final decorative touch.
⏱️ 2 min
Kitchen Tools
Oreo-Batter Layer Cake
For the Cake Assembly
- 4 black cocoa cake layers, pre-baked, 6-inch diameter recommended
- 2 cups edible Oreo batter, prepared according to recipe
- 4 cups cookies and cream buttercream, prepared according to recipe
- 1 cup Oreo cookies, crushed, for decoration
Instructions
- 1
Place the first black cocoa cake layer onto a piece of parchment paper on a cake stand or serving board. Ensure the cake layer is centered.
⏱️ 2 min - 2
Scoop approximately 1/2 cup of rich cookies and cream buttercream onto the center of the first cake layer. Using a small offset spatula, spread the buttercream evenly across the entire surface of the cake layer, leaving a small border around the edge.
⏱️ 3 min - 3
Using a piping bag fitted with a round tip (or a scoop and small spatula), pipe a ring of rich cookies and cream buttercream around the outer edge of the frosted cake layer. This creates a raised border to form a well for the filling.
⏱️ 3 min - 4
Scoop several small portions of the edible Oreo batter (approximately 1/2 cup total) into the center well created by the buttercream ring. Using a small spoon or the offset spatula, gently spread the edible Oreo batter to fill the well evenly.
⏱️ 4 min - 5
Carefully place a second black cocoa cake layer on top of the filled first layer, aligning it as best as possible.
⏱️ 1 min - 6
Repeat steps 2 through 5 for the second and third cake layers, frosting each layer with buttercream, piping a buttercream ring, filling the well with edible Oreo batter, and then placing the next cake layer on top. Ensure all four black cocoa cake layers are stacked with filling between each.
⏱️ 12 min - 7
Once the cake is fully stacked, scoop several generous dollops of rich cookies and cream buttercream onto the top of the cake (approximately 1 cup).
⏱️ 2 min - 8
Using an offset spatula, spread the buttercream over the top and down the sides of the cake, covering the entire cake in a thin, even layer. This is the crumb coat. Aim for a thin, even coverage to trap any loose crumbs.
⏱️ 5 min - 9
Use a cake scraper to smooth the sides of the cake, removing excess frosting and creating an even surface for the next step. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
⏱️ 3 min - 10
Take pieces of crushed Oreo cookies and gently press them onto the sides of the chilled, crumb-coated cake. Aim for even distribution.
⏱️ 5 min - 11
Using the cake scraper again, lightly scrape the sides of the cake. This action embeds the crushed Oreos into the buttercream and creates a "semi-naked" or rustic streaky effect, revealing some of the dark cake and Oreo pieces through the frosting. Chill the cake again for at least 30 minutes.
⏱️ 3 min - 12
Add more rich cookies and cream buttercream to the top of the cake (approximately 1/2 cup). Spread the buttercream evenly across the top, and if desired, create a slight swirl or texture using the offset spatula.
⏱️ 3 min - 13
Sprinkle additional crushed Oreo cookies generously over the top of the cake for a final decorative touch.
⏱️ 2 min