Oreo Cake

You read the heading right people, it’s an Oreo cake. The idea for this is not my own. I was inspired by the envy inducing baking blog I Am Baker (seriously, browse through that blog and try not to feel inadequate) and its brilliant maintainer. I’ve wanted to try my hand at this cake for a while now, but other baking projects kept getting in the way as well as the sad fact that Oreo cookies are quite pricey. The first problem fixed itself with mere patience; the second however is where I cheated. Technically the sandwich cookies I used are not in fact Oreos, but a cheaper store brand substitute. For the sake of the recipe, however, I’m going to continue to refer to them as “Oreos” since it’s easier than “chocolate sandwich cookies.”


Sorry these pictures all came out so slanted.

As you can see from the two posts, these cakes are not the same. Both cakes are made from a white cake base with chopped up “Oreo” cookies, but there are key differences. While Manda of I Am Baker made her Oreo Heath cake with vanilla Swiss Meringue buttercream icing, topped it with chopped up Heath bars, and used Heath bars for the filling, my cake is less imaginative, but quite tasty in its own right. For my recipe, I used chocolate cream cheese frosting and chopped about five Hershey’s Nuggets to use as a topping.

Either way you want to finish it off, I highly recommend baking this cake. It’s a very simple recipe that comes out quite enjoyable. It’s crunchy and soft all at once, not to mention the different “look” of it.

Since I Am Baker does not list a recipe for the Oreo Heath Cake, I adapted this from a white cake recipe I found in Simple Old-Fashioned Baking. (It’s a useful book).

Oreo Cake

Ingredients
24 “Oreos,” chopped in fourths
½ cup butter, softened
½ tsp vanilla
1 ½ cups sugar
5 egg whites
3 cups AP flour, sifted
½ tsp salt
4 tsp baking powder
1 cup milk


Directions

Grease two nine inch cake pans and preheat oven to 350°F. Cream butter, vanilla, and sugar in a bowl until light and fluffy. Continue creaming while slowly adding egg whites. In a separate bowl, sift together flour, baking powder, and salt. Add flour mixture alternately with milk to creamed mixture, starting and ending with flour. Stir in chopped Oreos.

Divide batter evenly between pans and bake for 25 – 30 minutes or until toothpick inserted in center comes out clean.