I had so much planned for this week but instead I decided to take a break from everything and go on vacation. It turns out that vacations are hard to come back from because now all I want to do is eat this oreo zebra cake without a glance or thought of my poor deserted english project.
Although, I guess I do have a cause to celebrate -IT’S BEEN TWO YEARS! I can’t believe it. Two years of writing random bits of life and taking too many photographs of food. It’s been too great and I literately cannot imagine not baking into the wee hours on friday night and photographing on sunday (because I’m too lazy to do it on saturday / because I have to rebake on saturday whatever I did friday night as I was so tired I didn’t put in leavening).
Thankfully, this cake went together perfectly and I did not have to make it a second time (although I did anyways because the cake was delicious). I have long complained about the annoyances of layer cakes and this was no exception. Except then I decided to make a glaze (which decided to seize + burn TWICE) to cover up all my frosting errors -though some are still visible (shhhh). The frosting turned out perfectly, fluffy, light, and not too sweet (I have never said that about buttercream frosting).
So basically, this cake was a dream that had oreos. The cake was moist, fluffy, and unbelievably surprising when cut open. The whipped cream was so soft with little bits of crunchy oreo. All that was enrobed with a silky, velvety chocolate frosting that literately melts in the mouth. The chocolate glaze added a hint of bitterness (I used dark chocolate) which brought the cake together. In short, the entire cake was a dream.
// You can add very finely crushed oreos to the batter, but caution against adding too much as that could ruin the striping and make the cake very dry.
// Assembling the cake in parts helps a lot. I placed my cake in the refrigerator after it was baked, after I stacked them up, and after I put on the frosting to help it stabilize and not fall apart.
// Recipe adapted from here.
Grease 4 6 inch cake pans and line the bottom with parchment paper.
Preheat the oven to 350.
In a large bowl, mix the buttermilk, coffee, vegetable oil, vanilla extract, and eggs together. Add in the 2 1/4 cups flour, sugar, baking soda, baking powder, and salt. Split the batter evenly into two bowls and add cocoa powder to one and 1/2 cup of flour to the other.
Spoon 2-3 tbsp of chocolate batter into each pan, then spoon about the same amount of the white batter into the middle of the chocolate batter. Continue with the alternating batters until all the batter is used up.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let rest until cool.
In a large bowl, beat the whipped cream, sugar, and vanilla until stiff peaks form.
For the frosting, beat the butter until light and creamy. Add in the powdered sugar and beat until fluffy. Add the melted chocolate and salt until very fluffy.
To assemble, trim off the domed tops of the cakes. Onto the bottom layer, add about 1/2 inch of the whipped cream. Sprinkle on some crushed oreos. Stack the second layer on top, spread the whipped cream evenly on, sprinkle some oreos, and repeat until all 4 layers are used up.
Frost with the prepared chocolate frosting until evenly coated. Place in the refrigerator.
For the glaze, melt the chocolate and butter. Pour evenly on the cake. Refrigerate until glaze has hardened.
Using the leftover whipped cream, pipe little clouds of frosting.