Oreo Coffee Buttercake (Print Version)
# Ingredients:
→ Cake Mixture
01 -
200 g white sugar
02 -
300 g plain flour
03 -
240 ml buttermilk
04 -
3 large eggs, at room temperature
05 -
2 teaspoons baking powder
06 -
240 ml cooking oil
07 -
1 tablespoon vanilla essence
08 -
12 Oreo cookies, remove the filling and crush
→ Coffee Oreo Frosting
09 -
500 g sifted powdered sugar
10 -
230 g soft unsalted butter
11 -
3 tablespoons heavy cream or milk
12 -
2 teaspoons espresso powder, instant
13 -
6 crushed Oreo cookies
# Instructions:
01 -
Turn on the oven to 175°C (350°F) and get two 20 cm (8-inch) round baking tins ready by greasing and lining them. Combine the granulated sugar with the vegetable oil in a big bowl until smooth. Add eggs one by one, stirring after each. Pour in the buttermilk and vanilla, mixing well. In another bowl, whisk flour and baking powder together. Gradually mix the dry ingredients with the wet ones. Finally, fold in the crushed Oreo cookies gently.
02 -
Spread the batter evenly across the prepared tins and smooth the tops. Pop them in the oven and bake for about 25–30 minutes, or until poking the center with a toothpick comes out clean. Let the cakes rest in the tins for 10 minutes before transferring them to a wire rack to cool fully.
03 -
Beat the butter in a bowl until it looks fluffy. Slowly add powdered sugar and keep beating until smooth. Dissolve espresso powder in your milk or cream, then stir it into the frosting. Mix the crushed Oreos in gently.
04 -
Set one cake layer on a serving plate or stand. Spread or pipe an even layer of frosting on top. Place the second layer gently on top and frost like before. If you'd like, apply a thin crumb coat with a spatula, then use the rest of the frosting to cover the entire cake.
05 -
Let the cake firm up in the fridge for around 20–30 minutes so the frosting sets. Then slice and enjoy with a scoop of vanilla ice cream or a cold glass of milk.
# Notes:
01 -
Cooling the cake layers in the fridge first keeps crumbs out of the frosting.
02 -
For a thicker cake texture, try swapping buttermilk with sour cream.