I discovered Oreo Cake at the Cheesecake Factory, before Oreos were just the delicious sandwich cookie that came with instructions. You know twist, lick and dunk ; )
However, I find interesting that the Oreo cookie is being used as an "ingridient" in many delicious treats. For example, you can find Oreo Fudge Sundae, Banana Split Oreo, Oreo Milkshake..., etc. I also recommend Oreo ice-cream if you haven't tried it yet.
Oh boy, I'm craving chocolate as I'm writing this post!
Are you ready to bake an Oreo Cake? Here's the recipe:
Ingredients:
Chocolate Layer Cake
3/4 cup unsweetened cocoa powder
1 and 1/2 cups granulated sugar
1 and 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon 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 teaspoons vanilla extract
1/2 cup hot coffee or hot water
1 cup semi-sweet chocolate chips
1 15.25 ounce package Oreos
Oreo Cream Filling
1/4 cup unsalted butter, at room temperature
1/4 cup shortening
2 and 1/2 cups confectioners' sugar
2 tablespoons milk or cream
2 teaspoons vanilla extract
Chocolate Buttercream
1/2 cup unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar
1/4 cup milk or cream
16 additional Oreo cookies, pulsed into a fine crumb
Directions:
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. Set aside.
In a large bowl, 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.
Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes. 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.
Serves 10-12
