If you can imagine a cake that tastes like Oreo this is exactly what this cake is. The first step in making this cake is to sift all the dry ingredients together, into your sieve add flour, cocoa powder, baking powder, baking soda, and salt. The reason for sifting is because the cocoa powder has got big lumps so you make sure that none of those lumps make it into the cake then pop them aside and mix up the rest of the cake ingredients. In a large mixing bowl add butter and remember to keep the paper because you will use it to grease your tin.
Into the soft butter add in your sugar and then use an electric mixer and you can even do this by hand if you have a lot of strength. Mix all these up really well together, this method is called creaming and it is the common method when it comes to cakes. You want to make sure that they are really mixed nicely and light and fluffy, it takes a few minutes and it should be nice light and pale. Into the mix add in some beaten eggs and vanilla extract if you do not have vanilla extract you can leave it out.
Beat it on high speed (high speed will stop this mix from curdling or separating) then add in your secret ingredient which is yogurt that is going to make this cake really soft. Next, add in some pure melted chocolate you want to melt this about 5 minutes before you need it just so it’s at room temperature and not too hot mix in swiftly. By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.
Do not over mix the flour because it can toughen the cake. Evenly divide the batter between the 2 or 3 pans depending on the size of your pans then butter and line them with a parchment paper. Bake your cakes at 350 F or 180C for roughly around 22-25 minutes or until a toothpick inserted in the center comes out clean. While the cakes are baking make the Oreo cream cheese frosting, you can make it using a stand mixer or an electric hand mixer. In a large bowl add in your room temperature butter and cream cheese. It is important that they are both at room temperature because they whip up so much better.
On a medium-high speed whip those together until there are no lumps. So into the mix add in some vanilla extract and then turn back the machine and slowly add in the icing sugar one spoonful at a time. As you add in the icing sugar you see it getting bigger and bigger it is getting airy in there and it is creating a lovely volume. Then into the mix add in some much crushed Oreo cookie as you like big beats and small bits for good texture.
Mix this together with the standing machine and pop it into the fridge to chill. Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin and using a serrated knife shave off any lumps or bumps on top of the cake that make them even. Place the first layer of cake on the cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.
Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake to create a crumb layer. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes. Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Enjoy this OREO pastry cake straight away or keep refrigerated and eat within 3 days.
Ingredients;
- ½ cup (2oz/57g) cocoa powder
- 1½ cups (7.5oz/210g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks (6oz/180g) butter, room temperature
- 1 cup (8 oz/225g) sugar
- 3 eggs, beaten
- 1½ teaspoons vanilla extract
- 1 cup (10oz/282g) plain yogurt
- ¼ cup (1.5oz/43g) chocolate, melted
OREO Cream Cheese Frosting;
- 2½ cups (1 lb 4 oz/574g) powdered sugar, sifted
- 2 cups (16oz/454g) cream cheese, at room temperature
- ½ cup (4oz/115g) butter, at room temperature
- 2 teaspoons vanilla extract
- ½ pack Oreos plus extra for the top
Instructions;
- To make the cake: Preheat the oven to 350ºF (180oC). Grease 3 (6-inch) round cake pans or springform pans and lines the bottoms with a round piece of parchment paper.
- In a mixing bowl, combine the cocoa powder, flour, baking powder, baking soda, and salt. Gently mix using a spoon.
In a large mixing bowl (or on a stand mixer) combine the butter and sugar. Beat using an electric mixer until light and fluffy. - Add in the eggs and vanilla and beat it on high speed. (high speed will stop this mix from separating)
- Add in the yogurt and melted chocolate and mix in swiftly.
- By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.
- Evenly divide the batter between the 3 pans.
- Bake for roughly 22-25 minutes. Bake until a toothpick inserted in the center comes out clean.
- Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin.
To prepare the frosting:
- In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed
- Once cakes are cool, using a serrated night shave off any lumps or bumps on top of the cake that make them uneven.
- Place the first layer of cake on the cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.
Crumb Layer:
- Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes.
- Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Pipe some rosettes on top and scatter over more cookie crumbs.
