Raspberry Oreo Cake with Cookies and Cream Filling

cakebycourtney.com

JENI

subheading: For the Raspberry Reduction (used in the cake and buttercream):

30 ounces raspberries, fresh or frozen

subheading: For the Chocolate Cookie Crust:

25 Oreo cookies

4 tablespoons (56.5 g) unsalted butter, melted

½ teaspoon (3 g) salt

subheading: For the Raspberry Cake:

3 cups (345 g) cake flour

2 teaspoons (8 g) baking powder

1 teaspoon (6 g) salt

1 ¾ cup (300 g) granulated sugar

1 cup (226 g) unsalted butter, at room temperature

5 (about 160 g) egg whites, at room temperature

2 teaspoons (8.4 g) raspberry extract or emulsion

1 teaspoon (4.2 g) vanilla

¾ cup (175 g) buttermilk, at room temperature

¾ cup (125 g) raspberry reduction

1 to 2 drops pink food coloring, optional

subheading: FOR THE FILLING:

¾ cup (173.25 g) heavy whipping cream

6 ounces cream cheese, at room temperature

2 cups (250 g) powdered sugar, measured and then sifted

8 Oreo cookies, broken into chunks

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter, slightly cold

6 cups (750 g) powdered sugar, measured and then sifted

3 tablespoons (43.3 g) heavy whipping cream

8 tablespoons raspberry reduction

2 teaspoons (8.4 g) raspberry extract or emulsion

6 Oreo cookies, pulverized into fine crumbs

1 to 2 drops pink food gel, optional

note: his buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Directions at cakebycourtney.com

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