Ingredients
- OREO CAKE – B U I L D I N G – B L O C K S:
- For the Buerre Noisette Pumpkin Layers:
- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/4 teaspoon cloves
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar
- 2/3 cup light brown sugar (firmly packed)
- 2 large eggs
- 1/3 cup buttermilk
- For the Chocolate Layer:
- 1 cup sugar
- 3/4 cup flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup strong brewed coffee
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 6 Oreo cookies*, cut into pieces
- For the Buerre Noisette Cinnamon Spice Cream Cheese Frosting:
- 1 cup unsalted butter
- 16 oz cream cheese, at room temperature
- 1/2 cup light brown sugar, firmly packed
- 2 1/2 cups confectioners sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 24-26 Oreo cookies*
Preparation
Step 1
T H E – C O U R S E:
For the Buerre Noisette Pumpkin Layers:
Preheat the oven to 350° F.
Line two 9-inch round cake pans with parchment paper & butter & flour them.
To make the brown butter: Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color. Remove the butter from the heat & transfer it & the milk solids (brown bits that settled on the bottom during cooking) to a heat-proof bowl. Set aside & let cool for 15 minutes (the butter still should be melted). If this is your first time browning butter, you can read more about it HERE.
Whisk together the dry ingredients (flour through cloves) in a medium sized bowl.
Whisk together the remaining ingredients (pumpkin puree through buttermilk) until they are well blended.
Combine the dry ingredients with the wet ingredients & stir until just combined.
Gently whisk the brown butter into the batter until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove & cool completely on a wire rack.
For the Chocolate Layer:
Preheat the oven to 350° F.
Line one 9-inch round cake pan with parchment paper & butter & flour it.
Combine first 7 ingredients (sugar through salt) in a large bowl. Mix well.
Combine the wet ingredients (buttermilk through vanilla extract) in a medium sized bowl. Mix well.
Add the wet ingredients to the dry ingredients & mix until just combined. Don’t overmix.
Add the Oreo pieces & stir until combined.
Pour the batter into the prepared cake pan & bake for 30 – 40 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then remove & completely cool on a wire rack.
For the Buerre Noisette Cinnamon Spice Cream Cheese Frosting:
To make the brown butter: Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color. Remove the butter from the heat & transfer it & the milk solids (brown bits that settled on the bottom during cooking) to a heat-proof bowl. Allow the browned milk solids to settle to the bottom of the bowl, then place the bowl in the freezer. Chill until just firm (15 – 20 minutes). Carefully scrape the butter from the bowl, taking care to leave the browned milk solids in the bowl. Discard these solids.
Meanwhile, sift the confectioner’s sugar into a medium sized bowl.
In a large bowl, combine the brown butter, cream cheese, & brown sugar.
Beat on medium high with an electric mixer until the brown sugar has dissolved & the frosting takes on a light color (about 2 minutes).
Gradually beat in the confectioners sugar & continue to beat until the frosting becomes light & fluffy.
Spread the frosting between each cake layer.
Chop up 6-8 Oreos & sprinkle them on each layer. Press the Oreos into the frosting.
Frost the rest of the cake.
In a food processor pulse 18 Oreos. Continue pulsing until they form a small crumb.
Press the crumbs into the top & sides of the cake. To make this easier, use a butter knife to scoop up the crumbs & press them into the cake.
*Pumpkin Spice Oreos