How To Make Oreo Cake?
Calling all chocoholics: this Oreo cake has cocoa and dark chocolate in the batter and a cream cheese frosting sprinkled with crushed Oreos. We learn how to bake a rich layer cake that’s extremely fluffy thanks to natural yoghurt and how to decorate the icing with rosettes.
Total Time: 2 hr 15 min (includes cooling and chilling times)
Active Time: 30 min
Yield: 10 servings
Active Time: 30 min
Yield: 10 servings
Ingredients
Chocolate Cake:
- 1 1/2 sticks (6 ounces/180 grams) salted butter, at room temperature, plus more for greasing
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (8 ounces/225 grams) granulated sugar
- 3 large eggs, beaten
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (10 ounces/282 grams) plain yogurt
- 1/4 cup (1.5 ounces/43 grams) bittersweet chocolate, melted and at room temperature
Oreo Cream Cheese Frosting:
- 2 cups (16 ounces/454 grams) cream cheese, at room temperature
- 1 stick (4 ounces/115 grams) salted butter, at room temperature
- 2 1/2 cups (1 pound 4 ounces/574 grams) confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 7 Oreos, crushed into crumbs, plus 12 whole mini Oreos for decorating
Directions
Oreo cake
Step 1:For the cake: Preheat the oven to 350 degrees. Butter three 6-inch round cake pans or springform pans and line the bottoms with parchment paper.
Step 2:In a medium bowl, combine the flour, cocoa powder, baking powder, baking fizzy drink and salt. Mix gently with a spoon.
Step 3:In a large bowl, beat the 1 1/2-stick butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
Step 4:Add the eggs and vanilla and beat on high speed until incorporated. (The high speed will prevent the mixture from separating)
Step 5:Add the yoghurt and melted chocolate and beat quickly on medium speed until incorporated.
Step 6:Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour are visible.
Step 7:Divide the batter evenly between the 3 prepared ramekins. Bake until a toothpick inserted in the centre comes out clean, 22 to 25 minutes.
Step 8:Cover the ramekins loosely with foil and cool completely on wire racks. Remove the cakes from the ramekins and peel off the parchment paper.
Step 9:For the icing: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. With the machine running,slowly add the icing sugar, one tablespoon at a time, until the icing is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Shop in the fridge until ready to use.
Step 10:When the cakes have cooled, cut off the domed tops with a serrated knife so that the cakes are level.
Step 11:Place a cake, cut side down, on a cake stand or plate. Spread a spoonful of icing in an even layer on top. Place the second cake on top, cut side up, and spread another layer of icing on top. Repeat the process with the third cake (cut side down) and a little more icing.
Step 12:When all the cake layers are stacked on top of each other, spread a thin layer of icing on the top and sides of the cake with a spatula (this is the crumb layer). Chill for at least 30 minutes.
Step 13:Cover the cake with more icing, reserving some of the icing for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the cake. Pour the reserved icing into a piping bag fitted with a medium round nozzle. Dot rosettes onto the edge of the cheesecake and place a mini Oreo on each rosette. Enjoy immediately or shop in the fridge for up to 3 days.
