Oreo Cake

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

Oreo Cake (adapted from Serious Eats)

Ingredients

  • 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

Instructions

To make the cake:

  1. Adjust oven rack to middle position and preheat oven to 350°.
  2. Line bottom of a 8-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray.
  3. Sift flour, cocoa, baking soda, and salt into large bowl; set aside.
  4. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
  5. Whisk wet ingredients into dry ingredients until smooth.
  6. 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.
  7. 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:

  1. Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
  2. Make the Oreo whipped cream in 2 batches:
  3. 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.
  4. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak.
  5. Fold into already whipped cream.
  6. Fold chopped Oreos into whipped cream.
  7. 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.
  8. Garnish with reserved Oreo cookie halves. Serve.

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