I have a massive problem with cakes in that unless I try super super super hard, they typically are dry.
Yeah, it’s a problem.
So, every year when I am tasked with making a cake for my little cousin’s birthday, I want to make it really good. Typically, I lean towards naturally moist cakes like banana.
But this year, I was brave! My cousin’s third birthday was on the 12th (yes, he has the same birthday as Lincoln). He is obsessed with Oreo ice cream… so why not make an Oreo cake?
This cake is one of the easiest things I’ve made.
The batter takes 10 minutes, bakes for 20 minutes and then you decorate for what, 10 minutes?
So I am telling you now that if the weather where you are is like mine (as in -17º), you should get your butt to the kitchen and make this cake.
PS I decided to give PHHHOTO a try, so you’ll see some of those:
Serves about 10
adapted from SeriousEats
for the cake:
- 1 1/2 cup flour
- 1/2 cup cocoa powder (good quality, if possible)
- 1 cup + 1/4 tsp of baking soda
- 1/4 tsp salt
- 1 cup + 4 tbsp sugar
- 1 cup + 4 tbsp sour cream
- 2/3 cup vegetable oil
- 2 eggs
- 2 tsp vanilla
for the cream: (if you want a bunch of extra and a generous amount on the cake, double it, as I did)
- 50 Oreos
- 4 1/2 cups cream
- 2 tbsp sugar
- 1 tsp vanilla
- Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottoms of 2 9-inch cake pans 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. Don’t worry if it is not totally combined.
- In a separate medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
- Whisk wet ingredients into dry ingredients until smooth. Pour batter into the pans and bake until cakes are 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.
- While cake bakes, carefully cut 6 Oreo cookies in half (I find a heavy and large knife with no serrated edge to be best); set aside.
- Chop remaining cookies into 1/4-inch pieces; set aside.
- To Assemble Cake: make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream (or 4 if you doubled) on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 (other 4 if doubling) cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream. 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.
Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve. Enjoy!
Hope you enjoyed!
We have some warm drinks coming up (shout out to Mr. McCollum)!
Keep Cooking 😉