Oreo Cake
Try this Oreo Cake recipe
Try this Oreo Cake recipe
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup vegetable or canola oil
- 1/2 cup hot coffee or hot water
- 1/4 cup unsalted butter softened to room temperature
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup unsweetened cocoa powder (not dutch process)
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups cake flour*
- 2 large eggs at room temperature*
- 1 cup full fat sour cream or full fat greek yogurt at room temperature
- 1 cup milk chocolate chopped (i used 1 cup semi-sweet ch
- 1 15.25 ounce package oreos
- 1/4 cup shortening*
- 2 and 1/2 cups confectioners' sugar
- 2 tablespoons milk or cream (cream preferred for best texture)
- 1/4 cupâ milk or creamâ (cream preferred for best texture)
- 16 additional oreo cookies pulsed into a fine crumb
- Carbohydrate 907.804324247618 g
- Cholesterol 1035.44200043717 mg
- Fat 453.136263538726 g
- Fiber 7.14241683979383 g
- Protein 8.08912500700199 g
- Saturated Fat 265.876369452161 g
- Serving Size 1 1 recipe (1500g)
- Sodium 1673.24433338597 mg
- Sugar 900.661907407825 g
- Trans Fat 29.9572393462614 g
- Calories 7573 calories
Step-by-step
- Position oven rack in the center of the oven.
- Preheat to 350F degrees.
- Generously spray two 9-inch cake pans with nonstick spray.
- Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan.
- Set aside.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds.
- Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
- Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine.
- Some of the chocolate chips will melt as you stir.
- Try to avoid over mixing the batter.
- Pour the batter into the prepared cake pans over the Oreos.
- Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Allow cakes to cool completely in the pan on a wire rack.
- While the cake cools, make the Oreo Cream Filling.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy.
- Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla.
- The filling will be very thick, but you may add more milk/cream if you prefer.
- Set aside in the refrigerator.
- While the cake cools, make the Chocolate Buttercream.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute.
- Beat in the cocoa powder and vanilla on low speed, then add the confectioners' sugar 1 cup at a time, alternating with the milk/cream.
- The buttercream will be thick.
- Set aside in the refrigerator.
- Once the cakes are cooled, assemble the cake.
- Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down.
- Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling.
- Top with the 2nd cake, Oreo cookie side up.
- Cover the tall layer cake with chocolate buttercream.
- Working quickly, cover the cake in Oreo crumbs.
- This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
- Slice and serve cake.
- Leftover cake may be covered and stored in the refrigerator for up to 3 days.
My Ode to the Oreo Cake: A Culinary Journey
Baking has always been my sanctuary, a place where I can escape the daily grind and lose myself in the rhythmic mixing, the intoxicating aroma of sweet treats in the making. Today, I'm sharing a recipe that's not just a cake; it's a testament to the simple joys found in the kitchen, a journey of delicious textures and unforgettable flavors - my Oreo Cake. This isn’t your average store-bought confection; it’s a labor of love, a decadent masterpiece that’s sure to impress even the most discerning palates. The rich, chocolatey layers, the creamy filling, the satisfying crunch of the Oreo crust – it’s a symphony of textures that dance on your tongue.
The magic begins with the preparation. The careful layering of Oreos in the bottom of the cake pans, the meticulous blending of ingredients to create a perfectly moist and fluffy cake, the gentle stirring of the chocolate chips into the batter – each step is a ritual, a dance of precision and passion. I’ve found that using high-quality ingredients is key; the difference in taste and texture is remarkable. Fresh, room temperature eggs ensure a light and airy crumb. And that hint of coffee in the batter? Don't underestimate its power to elevate the chocolate notes to another level. It’s these subtle details, these carefully considered choices, that transform an ordinary cake into an extraordinary experience.
The cream filling is the heart of this cake. The smooth, velvety texture, the perfect balance of sweetness and richness – it’s pure indulgence. I've experimented with different combinations of butter, shortening, and sugar, and I’ve discovered that the key is to get the consistency just right. Not too thick, not too thin, but perfectly smooth and spreadable. A little extra cream can make all the difference, transforming the filling from merely good to spectacular. It's this creamy layer that truly sets this cake apart, providing a luxurious counterpoint to the crunchy Oreo base and the intense chocolate buttercream frosting.
And then there's the frosting. The chocolate buttercream, rich and decadent, adds the final touch of perfection to this already magnificent creation. The way it melts in your mouth, the way it coats the tongue with its velvety texture – it’s an experience that transcends mere taste. The crumbled Oreos on the outside add a delightful textural contrast, a playful crunch that contrasts beautifully with the creamy interior. The entire process is a delightful challenge, a testament to the rewards of patience and attention to detail in the kitchen.
More than just a dessert, this Oreo Cake is a reflection of my own journey, a celebration of the simple pleasures in life, and a testament to the power of baking to bring joy and connection. This is not just a cake; it's a memory made edible, a moment to be savored, a story told through layers of chocolate and cream. I urge you to try this recipe; let it transport you to your own kitchen sanctuary, a place where creativity flourishes and memories are made one delicious bite at a time.
Making this cake isn't simply following a set of instructions; it's about embracing the journey, enjoying the process, and savoring the final result. The time spent in the kitchen, the aroma of baking chocolate filling the air, the anticipation of the final product – it’s all part of the experience. And the best part? Sharing it with loved ones, watching their faces light up with delight as they take that first bite. That’s the true magic of baking – and this Oreo Cake is a perfect example.
So, gather your ingredients, put on your apron, and prepare to embark on a culinary adventure. This Oreo Cake is more than just a dessert; it’s an experience, a memory in the making, a testament to the power of simple pleasures. I hope you enjoy it as much as I do.
