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Oreo Cake

I made this Oreo cake as a special celebration for my 100th post on Instagram.  I can't believe that I have posted that many times on my feed.

I decided to make this Oreo cake because I wanted to make a cake that I could eat and enjoy.  Most of the cakes that I had made previously was for someone's birthday or for a collaboration, and I normally gave them away.

I also wanted to try creating a drip on this cake.  Drips can be tricky to do if the consistency is not correct.  I was really rapped with the way the chocolate drip turned out.

This Oreo Cake is made of a moist vanilla cake and is loaded with crushed Oreo throughout the cake. Each cake layer is filled with a delicious Swiss meringue buttercream and chocolate ganache.  The cake is finally covered with a yummy Oreo Swiss meringue buttercream and decorated with swirls and Strawberry Oreos and sprinkles in the centre of the cake.

Happy Baking xo

Oreo Cake

Ingredients

· 2 cups plain flour
· 1 cup caster sugar
· 1 teaspoon baking powder
· ¼ teaspoon baking soda
· ¼ teaspoon salt
· 1 teaspoon vanilla extract
· 178 grams unsalted butter
· 3 egg whites
· ½ cup sour cream
· ½ cup buttermilk
· 1 packet of Oreo (132gms)

Swiss Meringue Buttercream

· 4 egg whites
· 300 grams caster sugar
· 400 grams unsalted butter (room temperature)
· 1 teaspoon vanilla extract
· 1 packer of Oreo (132gms)

Chocolate Ganache Drip

· 1 cup dark chocolate
· ½ cup cream

Decorations

· Oreo (strawberry cream)
· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray three round 6 inch tins with oil, line the bottom of the tins with some baking paper and dust some flour around the tins.

3. Place butter and caster sugar into a bowl and using an electric beater, cream until light and fluffy.

4. Add sifted flour, baking powder, baking soda and salt a third at a time and mix until combined.

5. Add egg whites, vanilla extract, sour cream and buttermilk and mix until just combined. Do not over beat the mixture.

6. Fold in the crushed Oreo cookies.

7. Spoon the mixture into the tins evenly. Make sure to only fill them up a third full and smooth the tops with the back of a spoon or off set spatula.

8. Bake oven for 25 - 30 minutes or until a skewer inserted in the cakes comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

Swiss Meringue Buttercream

Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completed cooled.

Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

Once all butter has been added, beat on high for a several minutes and then reduce speed to low speed and continue to beat for another few minutes to remove air bubbles.

Fold into crushed Oreo (crush using a food processor or rolling pin)

Frosting is ready for use.

Chocolate ganache drip

Warm the cream by heating in microwave at 20 second intervals and then pour over chocolate and allow it to sit for 2 minutes.

Stir until all combined. Allow it to cool down to the desire drip consistency.

Assembling the cake

Cut off the tops of the three cakes if needed to make them even.

Place one cake onto the cake board, securing it with a bit of buttercream at the bottom.

Pipe a ring of buttercream around the top of the cake and place some chocolate ganache in the centre, stack the next cake and do the same.

Lightly crumb coat the whole cake and place into the fridge for 15-20 minutes.

Create the finally coat on the cake and place cake in the fridge for at least 30 minutes.

Pour the chocolate ganache over the cake and allow it to drip down the side.

Finally pipe swirls using 1M tip around the top of the cake and place Oreos in between the swirls.

Tips

· Batter makes 3 x 6 inch round baking tins (weighing about approx. 410 grams batter in each tin)
· Cake can be kept in the fridge for up to a week in an airtight container or cool place for up to 3 days.
· Remember to rotate the tins halfway through for a more even bake.
· Allow cakes to cool completely before icing and decorating.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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