Oreo Cake

oreo-cake

This is one serious cake! Chocolate cake with full Oreos baked inside, then topped with an Oreo whipped cream frosting. Oreo lovers rejoice!

Last week was my dad’s birthday! He wanted a pretty low-key b day, so we kept is simple and on his birthday we went to his favorite Mexican restaurant for dinner, then came home and had him open his presents, and finally we had cake (this cake to be exact!). So for birthdays in this household, we all take different roles. I love my role, which is baking the cake! My mom gets wrapping presents, which is a good thing because, a) she is really good at wrapping presents, and b) I really do not like wrapping presents and I might just be the worst wrapper on the planet. <– Truth.

Anyways, prior to his birthday I asked him what kind of cake he wanted and he mentioned an Oreo cake, so I got to looking immediately. I saw the idea of putting full Oreos into a cake and loved the idea so I knew that was a must! For the frosting I had a few ideas rolling around my head, but they all included very heavy and rich frosting. My dad is kind of a not so rich dessert guy, so I decided why not do an Oreo whipped cream frosting?! To my surprise and pleasure, it tasted amazing! This cake is very straight forward, so not many notes from me. Enjoy!

Oreo Cake

Ingredients:
For the cake:
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
1/4 cup canola oil
1 cup full fat sour cream
2 teaspoons pure vanilla extract
1/2 cup hot coffee
1 cup semi-sweet chocolate chips
10 Oreos

For the whipped cream frosting:
3 cups heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons pure vanilla extract
9-10 Oreos, crushed

Directions:
For the cake:
1) Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray, then place 5 full Oreos in the bottom of each pan. Set aside.
2) Using an electric or handheld mixer, mix together cocoa powder, sugar, cake flour, baking soda, and salt on low-speed for 30 seconds. Add eggs, oil, sour cream, and vanilla and mix on medium-low speed for 1 minutes.
3) Remove bowl from mixer and add coffee and chocolate chips. Stir to combine.
4) Pour batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in pans on a wire rack.

For the frosting:
5) At least 2 hours prior to serving make whipped cream frosting. Using an electric or handheld mixer, whip heavy whipping cream on high-speed until stiff peaks form, about 5-7 minutes. Add powdered sugar and vanilla and whip on medium-high speed for 1 minute. Stir in crushed Oreos.

For assembly:
6) Frost cake with whipped cream frosting as desired. Place in the fridge for at least 2 hours. Cake will stay good covered, in the fridge for up to 3 days.

Cake recipe adapted slightly from Sally’s Baking Addiction via Surprise Inside Cakes by Amanda Rettke. Frosting recipe from not that julia.

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