Raspberry + Oreo Layer Cake
I think we had our best Valentines yet. We dove hard into a Valentine’s pre-game - skiing our faces off in Whistler the week leading up to Valentine’s, and it was so fun! When Jordan + I go to the mountain, we go to ski. Open to close, until our legs are totally spent - we try to do the most out when we’re out there. And make the most out of every second we can be on the mountain. Whistler is just a blast. So many runs to explore, and such a great place for me to truly work on getting better. And just an easy mountain for me to enjoy myself. I still can’t believe I’ve gotten to the point where this can be a fairly effortless hobby. I mean - year 1 (and even year 2) of me on skis was pretty questionable. But I’ve stuck with it and really enjoy myself. This is year 4, and the first time I’ve been able to go into skiing not feeling completely terrified as we get onto that first lift. I’m at the point that I’m comfortable. Truly 100% comfortable, and feeling comfortable + being 100% able to enjoy a Whistler trip is topping the list for Winter 2023 highlights.
But it really is such a special time for me + Jordan to have just us two. Leading up to the trip, I’ve felt a little bummed that we don’t have any major trips planned for us this Summer. For whatever reason, I wasn’t able to put this trip in the vacay category. Maybe because deep down, skiing is still compartmentalized as a bit of work for me, but being up there and getting in the groove. It was perfect and a trip I didn’t want to end - so much so that I spent my first 2 days at home committed to finding time we could make it back before the season ended. Just being able to ski all day, relax at our favorite bar for an après ski moment, and just have a couple date-nights. I thrive. The cozyness + fun of it all. It’s so special and it just felt like the most perfect way to spend Valentine’s.
I do get the post vacation blues. It’s so bad - it’s that transition back into norma life that’s truly not it for me. But this Raspberry + Oreo Layer Cake helped ease the pain. All pink + decorated to a Valentine’s theme. And very, very delicious. It’s chocolate-y+ fresh + so many layers of raspberry flavor. My favorite - a fresh raspberry curd + a cream cheese oreo filling that come together for a dreamy middle layer that gives this chocolate covered strawberry vibe, but much richer with a punchier fruit flavor. The perfect little something to ring in the holiday at home.
My take-aways from this bake:
Make it a 2 day bake. Bake the cakes, make the curd + whip up the oreo filling a day ahead. Day 2 is all about whipping up the buttercream + assembling. That just keep it stress free, and allows for plenty of time for the cakes to cool + to focus on the assembly.
Fresh raspberries are so key, so don’t skimp on that fruit reduction (step 1 of the cake cake). It’s crucial for the freshness + brightness + flavor. I did try this bake with a high quality raspberry jam to see if that would provide some ease, but it was a big fail. So get the fresh stuff, cook em down. You’ll love the end result. Best to have extra a little extra to get that perfect pink hue on the cake + buttercream.
You can be a bit heavy handed with the oreo filling + the raspberry curd. They’re just sturdier fillings, so you can have like 25%-30% more filling than you might go for in another cake. Plus they’re so good you’ll want a little extra.
It’ll all come together in the end
With layer cakes, you can’t forget that it’s the last coating of frosting that allows it to come together for a clean + neat finish. That final smooth layer on top of the dirty ice and little bit of decorative piping is what gives you the presentable finish, and makes it cute. The point being that if it’s looking crazy while the layers are coming together (picture in carousel below for reference), don’t worry about it! It’ll be a cutie after the final step if you just stick with it.
A really good fruity cake. Perfect for when you want a perfect pink cake, and you can even play around with the buttercream to try a pink ombre. My thoughts for next time!
For the cake
about 40 ounces for fresh raspberries
25 oreo cookies
1 stick of butter, melted
2 sticks of butter, at room temp
1 3/4 c. sugar
5 egg whites (you can save the yolks for the curd)
2 tsp raspberry jam
1 tsp vanilla
3 c. flour
2 tsp baking soda
1 tsp salt
3/4 c. buttermilk
For the oreo filling
3/4 c. heavy cream
8 oz cream cheese
2 c. powdered sugar
8-10 oreo cookies
For the raspberry curd
2 1/2 c fresh raspberries
zest of 1 lemon
juice of 1 lemon
3/4 c. granulated suga
3 egg yolks
2 tablespoons butter, room temp
For the buttercream
2 c. butter
6 c. powdered sugar
3 tbsp heavy whipping cream
Make a raspberry reduction: Simmer raspberries over medium-low heat until the berries breakdown, letting them simmer for 5-6 minutes. Mash the berries with a spoon or spatula. Continue to cook the raspberries until the mixture reduces slightly. Strain out the seeds (the best you can) and place in the fridge.
Preheat the oven to 325, and grease + flour 3 cake pans, lining the bottom of each with parchment.
Make the cookie crust: Pulse Oreos in a food processor + add the melted butter. Pulse to combine. Divide the crumbs between the three pans and firmly pat into an even crust - starting the in the middle working the crumbs to the edge. Pack the cookie mixture as best as you can.
Make the cake batter: In the bowl of a stand mixer, beat the butter and sugar for about 2 minutes, until light and fluffy. Add the egg whites one at a time, and mix well after each addition. Add in the raspberry jam and vanilla, continuing to mix for another minute. Turn the mixer to low, add in the baking powder, salt, and ⅓ of the flour, followed by 1/4 c. of raspberry reduction made earlier and half of the buttermilk. Stir in another ⅓ of the flour mixture, another 1/4 c. raspberry puree and the rest of the buttermilk, and then the remaining flour. Mix until you have smooth mixture, increasing the speed to medium when the flour has been folded in, beating on medium for 1-2 minutes. Pour the cake batter on top of the Oreo crusts. Bake the cakes for about 35-45 minutes. Let cool in the pans for about 15 minutes, then remove from the pans to cool completely. Cut the domed top off of each cake so you have perfectly flat layers. Wrap in plastic wrap and place in the freezer overnight.
For the oreo filling: In the bowl of a stand mixer, whisk the heavy whipping cream on high until the cream forms stiff peaks. Transfer the cream to another bowl and set aside. Switch to a paddle attachment, and beat the cream cheese + powdered sugar until smooth. Mix on low to start and then increase the speed. On low, beat in the oreos. Last step is to gently fold in the whipped cream until full incorporated. Place in the fridge.
For the raspberry curd: Add the raspberries, lemon zest + lemon juice to a small saucepan. Cook on medium to low heat until the raspberries soften and liquify - stirring and mashing with a spoon as they become tender. Turn off the heat after about 7-8 minutes, letting the mixture cool for 5 minutes. Add in the egg yolks, whisking constantly so the yolks don’t curdle, and turn the heat back to low. Cook until the curd is thick at the bottom and covers the back of a wooden spoon. Stir in the butter until melted + incorrporated. Transfer to a glass mason jar + set in the fridge.
For the buttercream (day of assembly): Add the butter to the stand mixer + beat on high for 2-3 minutes. Reduce the speed to low, adding in the powdered sugar slowly. When all incorporated, increase the speed to medium high, adding in 1/4 c. of the raspberry reduction (plus another 1-2 tbsp if you want a deeper pink color), and beat for 1 minute. Add in the heavy cream, and beat on high for about 2 minutes.
Time to assemble. Start by unwrapping a frozen cake layer, top with a layer of the oreo cookie filling + a thin layer of curd spread on top. Leave a small border around the edge of the layer, and fill the space by piping a border of the raspberry buttercream. Repeat this process with the middle layer, top with the 3rd cake layer, and dirty ice the cake. Refrigerate for 30 minutes, then continue to ice + decorate the cake.
Enjoy a slice at room temp, + you’re all set for a delicious slice!
