By: Brady Evans
I made my own birthday cake this year and I am so glad I did. Usually I make a new recipe each year but this one was so great and such a crowd pleaser that it may just become my birthday tradition!
Not only does this cake use Oreos as an ingredient, but the cake itself almost mimics a giant Oreo, too. The whipped cream frosting was a nice break from the usual sugar-sweet buttercreams that dominate most cakes. It was also super easy to make but makes quite an impression. I recommend it for sure!
Oreo Cake (adapted from Serious Eats)
- 3/4 cup (about 3 3/4 ounces) all-purpose flour
- 1/4 cup (about 3/4 ounce) cocoa powder
- 1/2 plus 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup plus 2 tablespoons (about 4 1/3 ounces) granulated sugar
- 1/2 cup plus 2 tablespoons sour cream
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon pure vanilla extract
For the Oreo whipped cream:
- 1 18-ounce package Oreo cookies
- 4 1/2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
To make the cake:
- Adjust oven rack to middle position and preheat oven to 350°.
- Line bottom of a 8-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray.
- Sift flour, cocoa, baking soda, and salt into large bowl; set aside.
- In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
- Whisk wet ingredients into dry ingredients until smooth.
- Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes.
- Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
To make the whipped cream and finish the cake:
- Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
- Make the Oreo whipped cream in 2 batches:
- In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl and refrigerate.
- In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak.
- Fold into already whipped cream.
- Fold chopped Oreos into whipped cream.
- Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
- Garnish with reserved Oreo cookie halves. Serve.