In honor of my husbands recent birthday, I want to share with you his favorite cake, White Cake With Chocolate Buttercream and Oreos! Every year he requests white cake with chocolate frosting, but the last few years I have taken it up a notch with another of this favorites….Oreos! I make a triple layer white cake with rich chocolate buttercream and an Oreo buttercream filling between the layers. It has been a HUGE hit!
For the base of this White Cake With Chocolate Buttercream and Oreos, I always use my favorite white cake recipe that uses coconut milk. It creates a very most and delicious white cake and you don’t even realize that it has coconut milk in it. It definitely does not taste like a coconut cake, especially with the chocolate and Oreo frosting. We think it is hands down the best white cake recipe and to top it off, it is super easy to make! The perfect party cake…in fact my Daughter in law made it for my grandson Wesley’s first birthday.
She made the white cake into cupcakes with a caramel icing. Sooo good! I will have to get the recipe for the caramel frosting and share it soon. The birthday boy loved his cupcake so much—he ate every last bit!
Other Oreo Recipes to try:
Oreo Stuffed Chocolate Chip Cookies
Tools for making this cake:
Cake pans (I like to use 3- 8 inch–this is a great price here)
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White Cake with Chocolate Buttercream and Oreo filling
Description
A mouthwatering recipe for White Cake with velvety Chocolate Buttercream and a delightful addition of crushed Oreos.
Ingredients
Cake:
- 1 package white cake mix
- 1 1/2 cup unsweetened canned coconut milk (full fat)
- 4 large egg whites
Chocolate Buttercream:
- 1 cup salted butter, softened to room temperature
- 3 1/2–4 cups powdered sugar
- ½ cup natural, unsweetened cocoa powder
- Pinch salt
- 2 teaspoon vanilla extract
- 4–4 1/2 tablespoons milk (not fat free)
Oreo Buttercream filling:
- 1/2 cup salted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 2 Tablespoons of milk (splash more if needed)
- 5 crushed Oreo Cookies
Instructions
Cake:
- Grease and flour pans. Can also line with parchment paper rounds.
- Beat ingredients together and pour into 2 round 8 or 9 inch cake pans or you can double the recipe and pour into 3, 9 inch round pans or 8 inch round pans. If you don’t want it so big, you can bake 4 and just freeze the 4th one for a treat later.
- Bake at 350 for 18-22 minutes (check them at the end–your oven make bake hot). Remove from oven when toothpick comes out clean. Do not overcook!
- Set on rack to cool and carefully invert to remove from pans.
- Once fully cooled frost with Oreo buttercream in between layers and chocolate buttercream on top and sides.
Chocolate Buttercream:
- With a handheld mixer or stand mixer fitted with a whisk attachment, beat soft room temperature butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add powdered sugar, cocoa powder, milk, vanilla extract, and salt.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of milk if needed to get the buttercream to the desired consistency.
- Whip for several make to make.
Oreo Buttercream Filling
Follow the same instructions as chocolate buttercream–except there is no cocoa powder to add. Once it is whipped, fold in the crushed Oreos.
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