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2 crushed Oreos
Instructions:
1. Prepare the Vanilla Oreo Cake:
Preheat the oven to 350°F (177°C) for convection or 325°F (163°C) for conventional. Grease and line three 6-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use a stand mixer with the whisk attachment to beat the butter, canola oil, and sugar for 2 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
Gradually add half of the dry ingredients to the wet mixture, then pour in the milk, followed by the remaining dry ingredients. Mix until just combined.
Gently fold in the chopped Oreos.
Divide the batter evenly among the prepared pans (about 14oz in each) and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
2. Make the Oreo Cream Frosting:
Split 6 Oreos in half and soak them in the heavy whipping cream while preparing the frosting.
Process the remaining Oreos in a food processor until finely ground.
In a stand mixer, beat the softened butter with a paddle attachment on medium-high speed for 1-2 minutes until pale and creamy.
Add the salt and powdered sugar, mixing on low speed until combined. Increase to medium-high speed and beat for 5 minutes until smooth.
Mix in the ground Oreos.
Switch to the whisk attachment, add the Oreo-infused cream, and vanilla extract, and beat for an additional 2 minutes on medium-high speed.
3. Assemble the Cake:
Place the first cake layer on a flat surface and spread 1/4 of the Oreo frosting on top. Add a layer of soaked Oreos, then cover with more frosting.
Repeat with the second cake layer. Add the third layer on top and refrigerate the cake for 30 minutes.
Apply the remaining frosting to the top and sides of the cake. Use an offset spatula to smooth the frosting, creating an uneven ridge at the top.
Sprinkle the crushed Oreos on top.
Refrigerate the cake for 30 minutes to set before slicing and serving.
Enjoy this decadent, Oreo-stuffed cake, perfect for any occasion!
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