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Golden Oreo Cake With White Chocolate Ganache on plate.

Golden Oreo Cake With White Chocolate Ganache

A fluffy, buttery cake packed with crushed Golden Oreos, layered with a rich cookies-and-cream buttercream, and topped with silky white chocolate ganache. It’s sweet, indulgent, and hard to resist!
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Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For The Cake

  • ¾ cup butter softened
  • 1 ½ cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup milk
  • 12 crushed Golden Oreo cookies

For The Frosting

  • 1 ½ cups butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons heavy cream
  • ¾ cup finely crushed Golden oreo cookies – just the cookie - no filling

For The Ganache

  • 6 oz white chocolate chips
  • ⅓ cup heavy cream

Instructions
 

Prepare Your Baking Pans

  • Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly from the start.
  • Spray three 6-inch cake pans with nonstick baking spray that contains flour (or grease with butter and dust lightly with flour). This step helps the cakes release cleanly after baking. Set the pans aside.

Cream the Butter and Sugar

  • In a large mixing bowl, add the softened butter and sugar.
  • Using an electric mixer on medium speed, beat them together for 2-3 minutes until the mixture becomes light in color and fluffy in texture. This process incorporates air, which helps create a tender, airy cake.

Add the Eggs One at a Time

  • Crack an egg into the bowl, then mix on medium speed until fully combined. Repeat this process with the remaining eggs, one at a time. Beating well after each addition ensures the batter stays smooth and prevents curdling.

Mix in the Vanilla

  • Add the vanilla extract to the mixture and beat for another 30 seconds until everything is light, creamy, and well incorporated. You should notice a lovely, sweet aroma developing at this stage.

Combine the Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agent and salt throughout the flour, ensuring the cake rises uniformly.

Alternate Adding Dry Ingredients and Milk

  • With the mixer on low speed, add ⅓ of the flour mixture to the wet ingredients. Mix until just combined. Then add ½ of the milk and mix again until just incorporated.
  • Repeat this process - adding another third of the flour, then the remaining milk, and finally the last third of the flour.

Fold in Crushed Golden Oreos

  • Gently fold the crushed Golden Oreo cookies into the batter using a spatula.
  • Be careful not to overmix - just enough to evenly distribute the cookie pieces without deflating the batter.

Divide and Bake the Cake Layers

  • Evenly divide the batter between the three prepared pans. For perfectly even layers, use a kitchen scale to measure the batter.
  • Place the pans on the center rack of the oven and bake for 30-32 minutes, or until a toothpick inserted into the center of each cake comes out clean. The edges should be golden, and the tops should spring back lightly when touched.

Cool the Cakes Completely

  • Let the cakes cool in their pans for about 10 minutes. This helps them firm up slightly, making them easier to remove.
  • Run a butter knife around the edges to loosen the cakes, then gently invert them onto a wire rack to cool completely.

Frost the Cake Layers

  • Ensure the cake layers are completely cool to room temperature before frosting. A warm cake can cause the frosting to melt and slide off.

Make The Frosting

  • To make the frosting, place the butter in a large mixing bowl. Using an electric mixer on medium speed, beat the butter for 2-3 minutes until it lightens in color and becomes fluffy.
  • Add the powdered sugar one cup at a time, mixing on low speed to incorporate before increasing to medium speed. This prevents the sugar from puffing up.
  • Add the vanilla extract and 2 tablespoons of heavy cream, then continue beating until the frosting is smooth. If the frosting is too thick, add a little more heavy cream and mix again.
  • In a food processor, pulse the Golden Oreo cookies (without the filling) into fine crumbs, ensuring no large chunks remain. Transfer about 1 cup of frosting into a smaller bowl and mix in ½ cup of the finely crushed cookies. This cookie-infused frosting will be used between the cake layers.

Assemble The Cake And Apply Frosting

  • Place the first cake layer on a cake stand or serving plate with the flat side down. Scoop about ½ cup of the cookie frosting onto the top and spread it evenly using an offset spatula.
  • Place the second cake layer on top, flat side up, and spread another ½ cup of cookie frosting evenly across the top.
  • Position the final cake layer with the flat side up, pressing gently to ensure the layers are even and stable.
  • Apply the remaining plain frosting over the top and sides of the cake to create an even layer, using an offset spatula or bench scraper to smooth as desired.

Make the White Chocolate Ganache

  • Place the white chocolate chips in a heatproof bowl. In a microwave-safe container, heat the heavy cream just until it starts to simmer.
  • Pour the hot cream over the white chocolate chips and let it sit for 2 minutes. Using a small whisk, stir until the chocolate melts completely and the ganache becomes smooth. If there are any lumps, microwave in 10-second increments, stirring after each, until fully melted.
  • Let the ganache cool, stirring occasionally, until it is pourable but not hot enough to melt the frosting.

Drizzle the Ganache

  • Before pouring the ganache, test a small amount on the side of the cake. If it runs too quickly to the bottom, let it cool a bit longer. Using a spoon or squeeze bottle, drizzle the ganache around the edges of the cake, allowing it to naturally drip down the sides.
  • Pour the remaining ganache onto the center of the cake and gently spread it to the edges with an offset spatula. Take care not to push it over the sides too much. While the ganache is still wet, sprinkle the remaining crushed Golden Oreo crumbs over the top.
  • Let the cake sit at room temperature for 15-20 minutes to allow the ganache to set before slicing and serving.
  • Store any leftovers in an airtight container and refrigerate for up to 4 days.

Notes

Use Room Temperature Ingredients: This helps everything blend smoothly for a better texture.
Don’t Overmix: Stop mixing once the flour is incorporated to keep the cake tender.
Chill Before Serving: A quick chill helps set the frosting and makes slicing easier.