Oreo Birthday Cake (Chocolate) 15.25oz (432g)

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Always sieve your flour, confectioners sugar (also called icing sugar or powdered sugar) and cocoa powder. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free cake batter.

Serve immediately or cover and set aside for a few hours before serving. Or cover and refrigerate for up to 1 day, then bring to room temperature before serving. You can definitely serve the cake cold, but many preferred it closer to room temperature. Frosting is sturdy enough at room temperature or in warmer weather for a few hours.Don’t over-mix the batter. Over-mixing the batter will cause the glutens in the flour to overdevelop giving you a tough, overly dense cake. One of my top tips for this Oreo drip cake is not to let the chocolate ganache cool too much. If it’s too cold, it won’t drip properly, but will more likely just sludge about. This is important as your cake should be cold when you come to add the ganache drip, and this would cool your ganache even further. Depending on how hot it is that day, you should leave your ganache to set at room temperature for 10-20mins.

I love Oreos. And I love cake. So naturally, I have done my best to dream up as many cakes featuring Oreos as my imagination will allow. Here are some of my favorites. Birthday celebrations are always a chance to let loose and have some fun. So why not do it with a cake? A big slice of deliciousness is the best way to celebrate any occasion, especially one as special as your birthday! This frosting recipe yields 4–5 cups and there’s only 3/4 cup of confectioners’ sugar in all of it. (Plus the Oreo cookie pieces!) Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy. Scrape down the sides and bottom of the bowl. Add the reserved Birthday Cake Oreo filling and salt and continue to beat for another minute.Step 6 – While mixing on low, slowly add the egg whites to the mixture one at a time, letting each fully combine before adding the next. (Cold egg whites will curdle the batter and the cake won't rise properly, so make sure they're at room temperature.) 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. All our products are egg-free and made from fresh, high-quality ingredients. This ensures that we get you an egg allergy-free cake with the best flavours possible. I’m using my Bosch Universal Plus stand mixer, a KitchenAid will work as well. I wouldn’t recommend using a hand mixer but if that’s all you have, make sure to go by look and consistency instead of time.

I usually use a teaspoon to make the ganache drip on this cake. However, you can also use a squeeze bottle, like the ones they use for sauces and condiments, or a piping bag with a small round piping tip. Cake decorating ideas: I'm also pretty chocolate-obsessed, so having deliciously soft layers of chocolate sponge cake and a chocolate ganache drip was the perfect combination. Fold in the crushed Oreos at the very end and mix until just combined. Divide the mixture evenly into the cake pans. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.Use original Oreos. While there are all kinds of flavors of Oreos at the grocery store these days and they’d probably all taste good in a cake, the aesthetics of using Oreos with different filling or cookie colors might not work. If you do want to use flavored Oreos, keep in mind that your cake could look different than mine. You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it! You can slather it on, and it’ll still taste damn delicious. 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 Here is a list of ingredients you will need to make this decadent, Oreo-filled chocolate layer cake. Don’t forget to scroll to the recipe card below for exact measurements. Chocolate cake Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.