Very few people dislike oreos and very few people dislike chocolate which surely makes an Oreo Cake the ultimate sweet treat! If you are one of the few people who is able to nonchalantly pass up on an Oreo or slice of choccy cake then I must pose the question: WHAT IS WRONG WITH YOU??
Kidding of course, that is jealousy speaking right there. It is exactly due to my distinct lack of willpower when faced with all things chocolate that I am currently undergoing the Clean 9 cleansing program. (You can keep up-to-date on my progress with that little nugget right HERE). I am determined to curb my sugar cravings to a certain extent because the amount of sugar I plough into my body on a daily basis just isn't healthy for the inside or the outside. HOWEVER, do not think for one moment that my baking posts will be fewer and farther between - on the contrary, my Warrior friends! As soon as I give up my teaching job (nineteen teaching days to gooooo!!!) I'll be offering up even MORE scrummy yumminess for you, your family and your friends. I will just have to make a concerted Ginger Warrior effort to avoid spatula and spoon licking...
Back to business. The Oreo cake. :)
Today's recipe comes from one of my fave baking bloggers, Sally from Sally's Baking Addiction. She sure knows how to torture a Warrior in mid cleanse! Every time one of her emails comes pinging through I have an overwhelming urge to don my apron and BAKE! Yup, she's a cakey inspiration.
At first glance there does appear to be one heck of a lot of ingredients but you will soon notice that they are repeated in each layer so do not fret.
You start by lining your pans with the main event that IS the Oreo. I used two 9 inch pans with removable bottoms (I always giggle when I write that. I'm not very mature) because that's what I had in the house. Some of the mixture did seep out and make a fine mess of Craigy Boy's oven (sorry, honey) but fortunately it didn't affect the cake. Using pans with a solid bottom (hee hee!!) is preferable.
Prepare the batter and smother
Make the oreo filling. This stuff tasted EXACTLY like the middle of an oreo! Luckily I made this pre-cleanse because I may have had a taste test or two...
The chocolate buttercream is the best one I have made so far! Rich and indulgent but not overly so. The perfect contrast to the Oreo cream filling.
It's just one, big giant Oreo in cake form!
This is what you do with the chocolate buttercream. Don't worry about a perfect finish as you're just about to cover top and sides with Oreo crumbs.
I made this cake for my friend Dave's birthday. This was his own, unique approach to eating it:
It was also a massive hit with the kiddos, including my gorgeous goddaughter, Vivian:
Layer after messy layer of chocolate, biscuit and buttercream.
Looking for a crowd pleaser for your next party? Then look no further. This cakes promises and it delivers!
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups cake flour*
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 1/4 cup vegetable or canola oil
- 1 cup full fat sour cream or full fat Greek yogurt, at room temperature
- 2 tsp vanilla extract
- 1/2 cup hot coffee or hot water
- 1 cup milk chocolate chopped (I used Lindt chocolate and it was heavenly!)
- 1 15.25 ounce package/425g Oreos
- 1/4 cup unsalted butter, softened to room temperature (I used the defrost setting on my microwave)
- 1/4 cup shortening*
- 2 and 1/2 cups icing sugar
- 2 tbsp milk or cream (I used cream. Better texture.)
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 4 cups icing sugar
- 1/4 cup milk or cream
- 16 extra Oreo cookies, pulse them to a fine crumb
- Preheat your oven to 350ºf/180ºc and position oven rack in the centre. Spray your cake pans with nonstick spray and line the bottom of each pan with Oreos in a single layer. Set aside for now.
- Blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds using a handheld or stand mixer fitted with a paddle attachment. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
- Add the coffee/hot water and chocolate chips, stirring by hand to combine. It's perfectly normal for some of the chocolate chips to melt.
- Pour the batter into the prepared cake pans, smothering those Oreos!
- Bake for 28-32 minutes or until a skewer inserted in the centre of the cakes comes out clean. I found that 30 mins was perfect. Allow cakes to cool completely in the pan on a wire rack.
- While the cake cools, turn your attention to 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 icing sugar, 1 cup at a time, alternating with the milk/cream and vanilla. If you find that the filling is too thick you can add more milk/cream. Set aside in the refrigerator.
- Now onto 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 icing sugar 1 cup at a time, as before, alternating with the milk/cream. The buttercream should be a thick consistency. Set aside in the refrigerator.
- Once the cakes are cooled, it's time to put your creation together! Place 1 cooled layer on a cake stand/plate with the Oreo cookie side down. Cover the top with a thick layer of Oreo Cream Filling and then lick whichever utensil you're using. ;) Top the 1st layer with the 2nd cake, Oreo cookie side up. Next step is to smother the layer cake in chocolate buttercream. You can go ahead and lick some of this too. I won't tell. :) Now grab your Oreo crumbs and pat them up the side and over the top with your hands. I did make an almighty mess all over the kitchen table (and floor) at this point but it was jolly good fun!
- Slice and serve cake as and when you're ready. You can store your leftovers in the fridge for up to 3 days but I'm very much doubting you'll have any leftovers to store.
- *You may not be able to find cake flour so this is what you do. Use plain flour and then remove 3 tbsp of the flour replacing it with 3 tbsp of corn starch. Sift the flour and corn starch together before you use it.
- *Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In the US Crisco is the best known make and I brought back a large tub of it last time I was in the US In Australia the best known brand is Copha.