Chocolate cake plus Oreos? What’s not to love!? Here are some of my favorite things about this delicious dessert.

Bring all of your ingredients to room temperature and measure them out using a scale. This is the BEST Oreo cake because the ingredients are carefully measured and combined to make the cake very moist and soft. 🙂 If you convert to cups I cannot guarantee good results. Crush the Oreos well. Especially for the frosting, you don’t want large chunks of Oreo that will clog up your piping tip. Make the Oreo cookie dough. Cream the butter and sugars on medium speed until well combined. Add the egg and vanilla extract. Mix until incorporated, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just combined. I always warm my ganache up right before adding it and often test it on a plate I’m holding vertically to make sure I’m getting the type of drip that I want. You can also add more cream to loosen up the consistency. How to make an Oreo Cake

Sameday Birthday Cake Delivered in London

Mix in the crushed Oreos into the large batch of buttercream. Melt chocolate and cream together on low heat. Whisk together and set aside. You might need to add more or less cream to achieve the desired consistency. Assemble. Place the first cake layer onto the plate. Measure 3/4 to 1 cup of frosting and evenly spread this on top of the first layer. Top this with the second cake layer and spread the remaining frosting around the sides and top with an offset spatula, reserving about 1/2 cup of frosting for piping frosting on top of the cake.

When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy. This is especially important for the amount of flour. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.Place your egg whites in a measuring cup that is sitting inside a bowl of warm water for about 5 minutes to warm them up. The next flavour of cake is Funfetti Birthday Cake Oreo! This cake starts with a simple vanilla cake recipe. This vanilla cake made its debut in my Winter Wonderland Cake. It’s so incredibly fluffy and delicious!

Today is a very special day — it’s my Birthday! My 21st birthday to be exact, although it isn’t a huge deal since the legal drinking age in Canada is 18-19. So yes I will be getting a little (or a lot) tipsy, but it won’t be for the first time. When making your american buttercream, make sure to use room temperature butter. Beat this by hand, stand mixer or electric mixer until it’s light and fluffy. It could just be me, but this always seems to take longer than I think. It should be several minutes of beating the butter if using an electric handheld mixer or stand mixer. This will give you creamy and light Oreo buttercream frosting. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.This Birthday Cake Oreo Cake just screams PARTY! Layers of dark chocolate and Funfetti Birthday Oreo cake, filled and frosted with birthday cake Oreo frosting and drizzled with hot pink ganache. This is the ultimate celebration cake! Step 2 – Bring all your ingredients to room temperature and measure them out using a scale. This is the BEST Oreo cake because the ingredients are carefully measured and combined to make the cake very moist and soft. 🙂 If you convert to cups I cannot guarantee good results. Beat the butter until light and fluffy. Add the confectioners’ sugar and cream and mix. Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip. However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them!

Place one cake layer (chocolate or Funfetti) on a serving plate or cake board on a turntable. Spread about 1 cup of frosting on top using an offset spatula. Milk: You may need more or less milk depending on the consistency of your frosting. Remember, this isn’t a glaze, so you want it to be a buttercream texture. But you also want to be able to pipe it. I used three small cake pans to make a smallish but TALL cake. You can use slightly bigger cake tins if you like, the layers simply won’t be as tall. Once decorated and finished, it's best to place your Oreo drip cake into an extra-large airtight container. Your chocolate Oreo cake should keep for several days in storage at room temperature. Make the cake batter. Whisk together the dry ingredients. Add eggs, milk, and vegetable oil and mix to combine. Add vanilla to the boiling water and mix into the batter.I'm also pretty chocolate-obsessed, so having deliciously soft layers of chocolate sponge cake and a chocolate ganache drip was the perfect combination. Transfer the frosting into a piping bag fitted with a large star tip. Pipe a generous layer of buttercream over the bottom cake layer and top with the second layer. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl. Mix in vegetable oil.