White Chocolate Oreo Cake

Pre-heat oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside

In a food processor, pulse the cookies (with the filling) to make a crumb texture.

Combine the cookie crumbs and butter in a bowl and mix. Texture should be like wet sand.

Evenly divide the crumbs between the three pans, about 6 ounces in each. Firmly press down to create an even layer of cookie crust. Set aside.

In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.

Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.

Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.

With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.

Pour batter into prepared pans, on top of the cookie crust, bake until slightly golden on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).

Let the cake layers cool for about 15 minutes in the pans and then invert onto wire cooling racks to cool completely.

When the cake layers are room temperature, wrap each layer with plastic wrap and chill until ready to use.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.

In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.

Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.

Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.

With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

Place the first cake layer, top side up, in the center of a cake board or cake plate.

Pipe a rim of buttercream around the edge of the cake and fill the center with half of the Oreo filling.

Repeat these steps for the next layer.

Place final cake layer, top side up, on the filling.

Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.

Continue frosting the cake with the remaining buttercream.

Sprinkle crushed Oreo pieces around the top edge of the cake.