Coffee oreo cake is one of my long time favorite cakes! It’s a vanilla sponge soaked in sweetened coffee and frosted with a creamy coffee and oreo diplomat cream!
It’s hereeeeee! It seems like people were really excited about this cake coffee oreo cake when I posted it on instagram stories. If I’m being honest, these images didn’t quite turn out as I hoped but I think they still show how amazing this cake is. I know I used to say it all the time but I’ve been really good about not saying something is my favorite, for like a really long time so I’m going to say it. THIS IS ONE OF MY ALL TIME FAVORITE CAKES!
If you don’t already know, my mom is a baker & she bakes mostly European desserts which includes sponge cakes. This is her base recipe for coffee cake, that I’ve loved since I was like 5. So what could be better than my favorite coffee cake?! My favorite coffee cake PLUS OREOS duhhhhh! Like let’s be honest, if you’ve ever tried coffee and Oreos together, you know it’s better than Oreos and milk. Yes I said it and I don’t regret it. If you haven’t tried coffee and Oreos THEN WHAT ARE YOU WAITING FOR!!! I feel like I’m yelling a lot in this post…my apologies.
How to make sponge cake
There are many different types of sponge cakes but this one is actually called a biscuit sponge. Sponges cakes, in general, all start with the same base of whipped eggs. Biscuit sponges have no extra fat added to them besides the egg yolks. From my understanding, it’s the same base that makes ladyfingers but ladyfingers have twice as much flour.
What I love about sponge cakes is that the ingredient list is super short, they’re super quick to make and they’re much lighter than butter/oil cakes.
What you’ll need:
- Eggs – Always use large, room temperature eggs. They get separated to beat the egg whites into a meringue so make sure not to let any fat from the yolks seep into the egg white mixture.
- Flour – I use all-purpose flour. Many people still sift their flour for sponge cakes but I don’t find a difference when I do or not. The main difference would just be over-measuring the flour, which I highly recommend weighing it with a digital kitchen scale to avoid that.
- Sugar – I use granulated sugar for the cake and the coffee
- Coffee – Sponge cakes always need to be soaked in some of kind of liquid because they kind of have a funny spongy texture without. Many times this just a quick simple syrup but for this recipe I went with sweetened coffee.
How to make coffee oreo diplomat cream
Diplomat cream is one of my favorite creams. It’s what I grew up eating on cakes in place of buttercream. It’s made with whipped cream so it’s not a buttercream, which makes it super light and fluffy and delicious to eat but difficult to decorate with and definitely not something you’d want to leave out in the heat.
Diplomat cream has a custard base, where the egg yolks, butter and sugar get cooked until they’re thick. Then once they’re cooled they’re combined with a stabilized whipped cream and the Oreos get folded in. You can see all the step-by-step photos for the diplomat cream in this chocolate mousse cake post.
Can I frost the outside of the cake with diplomat cream
You can use diplomat cream to frost the outside of the cake but I find it a little bit difficult since it’s softer like whipped cream instead of buttercream. If you want to heavily frost the outside and decorate it fancy, I recommend using a buttercream for that. Depending on how much you want to decorate, I would do half to one batch of Swiss meringue buttercream, French buttercream or American buttercream. You can do other ones too, any of them from my cookbook Frosted, would work the same!
Can I use Cool Whip instead of stabilized whipped cream
Yes! I recommend using 16oz of Cool Whip instead of the whipped cream, powdered sugar and gelatin. Place all the Cool Whip in a large bowl, place the cooled custard and dissolved coffee on top of it and use an electric mixer to beat them together until they’re smooth.
Can I use a different buttercream for the cake instead of diplomat cream
I personally don’t like to use buttercream with this type of sponge cake because the sponge is so soft and buttercream is much thicker and heavier. I think the light diplomat cream, or even a cream cheese frosting or stabilized whipped cream goes better. The cake is so soft that you have to refrigerate it for some amount of time, and buttercream hardens when it’s chilled so I just don’t think the two would pair well together.
If you love Oreos as much as I do, check out my Oreo cake recipe. Make sure to tag me @baranbakery on IG if you make this coffee Oreo cake and leave a review down below! As always, have a blessed day & happy baking!