The perfect treat to end your Valentine’s Day dinner, this Valentine’s Day Oreo Cake has two layers of moist and fluffy white cake and is filled and covered with a vanilla and Oreo cookie crumb buttercream.
Did I mention that I get so giddy around Valentine’s Day? I’m nearly out of control! If you’re not in the mood for popcorn, pies, mousse, or cupcakes, how about a sweet and simple Valentine’s Day Oreo Cake?
This 6-inch Valentine’s Day Oreo Cake has two layers of moist and fluffy white cake and is filled and covered with a vanilla and Oreo cookie crumb buttercream. The size of the cake serves 4, so it’s perfect if you and your special someone each want seconds! If not, the cake tastes even better the next day.
As if soft white cake and creamy Oreo buttercream frosting aren’t enough, I decided to decorate the cake using a foolproof, no-piping necessary border. I used store-bought heart-shaped marshmallows to line the edge of the cake and to drive the Valentine’s Day point across! How sweet do the hearts make this cake? I just beam whenever I look at it :D
If you’re staying home for Valentine’s Day like we are, I hope some of my Valentine’s Day treats (I’ll list them below) can help make your date night in extra special. If you’re going out, what are your Valentine’s Day plans? I’d love to know :D
Click here for more Valentine’s Day Recipe Ideas!
Valentine’s Day Oreo Cake
Ingredients
- ½ cup whole milk, room temperature
- 2 large egg whites, room temperature
- 1 cup large egg, scrambled and ⅛ removed, or 1 medium egg, room temperature
- 1 ¼ teaspoons pure vanilla extract, sifted
- 1 ½ cups cake flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 3 tablespoons butter, room temperature, cubed
- 3 tablespoons canola oil
Instructions
- Pre-heat oven to 350°Grease two 6-inch round cake pans.
- In a medium bowl or measuring cup, whisk together the milk, egg whites, egg, and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder. On the lowest speed, stir until combined, about 30 seconds.
- Add the butter and increase speed to medium-low. Stir for 1 minute. Pour in the oil and continue stirring for 1 minute, until a smooth batter forms. Off the mixer and scrape down the sides.
- Change the speed to medium and slowly pour in the milk mixture, in three additions, stirring for 20 seconds after each addition. Scrape down the sides after each addition as necessary.
- Divide evenly among the prepared cake pans. Bake for 30 – 32 minutes until a toothpick inserted comes out clean.
- Let cakes cool completely in the pans. Run the edge of a thin knife or an offset spatula along the sides of the cake. Invert the cakes onto a cooling rack, remove the pans, and let the inverted cakes “dry” completely, about 1 hour.
Oreo Buttercream Frosting
Ingredients
- 1 ½ cups (3 sticks) unsalted butter, room temperature, cubed
- 1 tablespoon vanilla extract
- 3 ½ cups confectioners’ sugar, sifted
- Red or rose gel food color
- 3 ounces Oreo mini, finely chopped
- 3 tablespoons milk or cream, optional
- Heart-shaped Marshmallows for decorating
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and creamy, 5 to 8 minutes. Add the vanilla and beat for an additional 30 seconds.
- Reduce the speed to low and slowly add the sugar in three additions, scraping down the sides in between, as necessary.
- Increase the speed to medium and beat until fluffy. Add the milk or cream until the desired consistency is reached, if needed.
- Remove half of the buttercream into a clean bowl. To the buttercream in the stand mixer, add the food color little by little until the desired color is reached.
- To each of the buttercream colors, divide the Oreos and stir with a small spoon until combined.
Notes
- Level the cakes with a serrated knife or cake leveler (like this). Wrap each cake with plastic wrap and freeze for at least 4 hours (overnight preferred).
- Place a cake stand on a rotating cake stand. Place a dollop of buttercream onto the cake stand. Center one frozen cake layer onto the cake stand. Add a generous layer of pink buttercream and spread, using an offset spatula, to the edge to form a smooth and even layer.
- Place the second frozen cake layer top-side down onto the buttercream layer. Fill two piping bags with each of the buttercream.
- With one hand controlling the rotating cake stand, pipe three rows of white buttercream from the bottom up. Repeat with three rows of pink buttercream and finally, three rows of white buttercream. Pipe the remaining white buttercream onto the top of the cake and spread until covered using an offset spatula.
- Holding a bench scraper steady against the frosting with one hand and rotating the cake stand with the other hand, scrape off the excess frosting until smooth.
- Arrange the heart-shaped marshmallows along the bottom and top of the cake to create a border.
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I remembered from last year that you are basically the queen of Valentine’s Day treats, so I’m glad to see that you’re keeping that tradition alive :) This cake looks lovely, and I’m smitten with the idea of Oreo buttercream!
You are too sweet for remembering my obsession last year :D I tried to control myself this year, but as you can see I wasn’t quite successful ;) Oh well, maybe I’ll have better luck next year! Yes, I’m craving that Oreo buttercream as I’m writing this!!!