BAKERY STYLE OREO CAKE
Our Sophie, now four, has always been a girl who knows what she wants. What she wanted for her birthday was a table FULL of different cakes. The first one she asked for was an Oreo cake. I mean, how can you possibly argue with that, who doesn’t love Oreos.
She’s seen and drooled over the Oreo cake at the grocery store bakery. You all know the ones, sides covered in chocolate cake crumbs, crumbled cookies on the top. Every week she would ask for one, and every week I would tell her no. I hate buying cakes at the grocery store. They always have an expiry date that’s at most two days away. I assume they’ve been sitting in a fridge or freezer for at least a week. Who knows how many days before that they were actually baked.
So, I promised Sophie I would make one for her birthday, and she didn’t forget. That girl has a memory like an elephant. Now, if I was making this Oreo cake just because (and what better reason is there for a cake), I would have pressed some cake crumbs into the sides. Instead I pressed in these (horrible tasting) pre-packaged heart-shaped sugar decorations. You see, Sophie was born on Valentines Day, and I always feel the need to slip hearts somewhere into my decorating. Even if they don’t taste good, lol.
Ingredients
Instructions
Chocolate Cake
Preheat your oven to 350ºF (use the convection setting if you have it, and spread your racks apart to accommodate three 8" baking pans). Spray your pans with a non-stick baking spray.
In a medium bowl, whisk together the eggs, buttermilk, espresso, oil, and vanilla. Set aside.
In the bowl of your stand mixer, whisk together by hand the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the wet ingredients to the bowl and beat on medium-low speed for two minutes.
Divide the batter evenly between the three pans. Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pans for ten minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, make the buttercream.
Vanilla Buttercream
Bring and inch or two or water to boil in a medium saucepan. Get a large metal bowl out, that sits on top of the pot of water without falling in.
Put your egg whites and sugar in the metal bowl. Place the bowl over the boiling water and whisk constantly until very warm and the sugar has completely dissolved, about 3 minutes. Check by carefully rubbing a drop of the mixture between your fingers (be careful, it's hot, and it should not be grainy at all), or with an instant read thermometer, it should read 140ºF
Put the mixture into the bowl of your stand mixer with the whisk attachment, and whisk on medium-high speed for 8 minutes. The mixture should have doubled in volume, and the outside of the bowl should be cool to the tough. If not, whisk for another two minutes.
Once the bowl is cool to the touch, start adding in the butter two cubes (or tablespoons) at a time. Beat after each addition until it's well combined. Once all the butter has been added, continue to beat for two minutes until light and fluffy. Add the vanilla and beat for two more minutes. Beat in the Oreo crumbs if using.
Notes
For Oreo cookie buttercream:
If filling the cake and frosting the outside with the oreo buttercream, add 30 cookies worth of Oreo crumbs to the buttercream (or as much as you like, to taste).
If you want the outside of the cake to be plain vanilla buttercream, than remove half of the buttercream after the addition of the vanilla and set aside. Beat in 15 Oreos worth of cookie crumbs (or to taste) to the remaining buttercream.
Storage:
The buttercream can be made ahead and stored in an airtight container in the fridge for up to one week, or frozen for up to 3 months.
Once iced, the cake can be stored in the fridge for up to one week. Let it sit at room temperature for 30 minutes to 1 hour before slicing.
thanks done share recipes to : https://www.kitchentrials.com/2018/04/06/bakery-style-oreo-cake/
She’s seen and drooled over the Oreo cake at the grocery store bakery. You all know the ones, sides covered in chocolate cake crumbs, crumbled cookies on the top. Every week she would ask for one, and every week I would tell her no. I hate buying cakes at the grocery store. They always have an expiry date that’s at most two days away. I assume they’ve been sitting in a fridge or freezer for at least a week. Who knows how many days before that they were actually baked.
So, I promised Sophie I would make one for her birthday, and she didn’t forget. That girl has a memory like an elephant. Now, if I was making this Oreo cake just because (and what better reason is there for a cake), I would have pressed some cake crumbs into the sides. Instead I pressed in these (horrible tasting) pre-packaged heart-shaped sugar decorations. You see, Sophie was born on Valentines Day, and I always feel the need to slip hearts somewhere into my decorating. Even if they don’t taste good, lol.
Ingredients
- Chocolate Cake
- 3 large eggs, room temperature
- 1 1/2 cups buttermilk, room temperature
- 1 1/2 cups brewed espresso, hot
- 3/4 cup canola oil (or vegetable)
- 1 1/2 tsp vanilla extract
- 3 cups flour (all purpose)
- 1/2 cup cocoa powder
- 1 tbsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- Vanilla Buttercream
- 8 large egg whites, room temperature
- 2 cups granulated sugar
- 2 lbs butter, cut into 1" chunks
- 2 tsp vanilla extract
- 15 - 30 Oreo cookies, pulsed in your food processor to crumbs (optional, see notes), plus more for on top
Instructions
Chocolate Cake
Preheat your oven to 350ºF (use the convection setting if you have it, and spread your racks apart to accommodate three 8" baking pans). Spray your pans with a non-stick baking spray.
In a medium bowl, whisk together the eggs, buttermilk, espresso, oil, and vanilla. Set aside.
In the bowl of your stand mixer, whisk together by hand the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the wet ingredients to the bowl and beat on medium-low speed for two minutes.
Divide the batter evenly between the three pans. Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pans for ten minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, make the buttercream.
Vanilla Buttercream
Bring and inch or two or water to boil in a medium saucepan. Get a large metal bowl out, that sits on top of the pot of water without falling in.
Put your egg whites and sugar in the metal bowl. Place the bowl over the boiling water and whisk constantly until very warm and the sugar has completely dissolved, about 3 minutes. Check by carefully rubbing a drop of the mixture between your fingers (be careful, it's hot, and it should not be grainy at all), or with an instant read thermometer, it should read 140ºF
Put the mixture into the bowl of your stand mixer with the whisk attachment, and whisk on medium-high speed for 8 minutes. The mixture should have doubled in volume, and the outside of the bowl should be cool to the tough. If not, whisk for another two minutes.
Once the bowl is cool to the touch, start adding in the butter two cubes (or tablespoons) at a time. Beat after each addition until it's well combined. Once all the butter has been added, continue to beat for two minutes until light and fluffy. Add the vanilla and beat for two more minutes. Beat in the Oreo crumbs if using.
Notes
For Oreo cookie buttercream:
If filling the cake and frosting the outside with the oreo buttercream, add 30 cookies worth of Oreo crumbs to the buttercream (or as much as you like, to taste).
If you want the outside of the cake to be plain vanilla buttercream, than remove half of the buttercream after the addition of the vanilla and set aside. Beat in 15 Oreos worth of cookie crumbs (or to taste) to the remaining buttercream.
Storage:
The buttercream can be made ahead and stored in an airtight container in the fridge for up to one week, or frozen for up to 3 months.
Once iced, the cake can be stored in the fridge for up to one week. Let it sit at room temperature for 30 minutes to 1 hour before slicing.
thanks done share recipes to : https://www.kitchentrials.com/2018/04/06/bakery-style-oreo-cake/
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