Wednesday, 5 June 2013

oreo birthday cake

I was searching for the perfect birthday cake for my husband's birthday that would taste amazing without breaking the budget.  I've been craving a very American cake like one of those big classic cakes you find in the cake fridge at a dinner in New Jersey.  Guess I was feeling a little bit homesick! My hubby's favorite cookie of all time is the Oreo so I decided to bake him an Oreo cake.  

I'm all about short cuts so here is my recipe for a semi-homemade birthday cake that is sure to be a crowd pleaser.

(makes about 12 servings)
2x 9" Springform pans greased and lined (will need to do this twice)
60 Oreo Cookies (about 3 rolls of packaged Oreos)

2 boxes of Devil's Food Cake Mix (why bake a cake from scratch when the boxed version is so moist and yummy?)

Vanilla Frosting Recipe From Hidden Ponies:
1 cup unsalted butter (softened at room temperature)
6 cups confectioner's sugar (icing sugar)
3 teaspoons vanilla extract
2-3 tablespoons milk

1.  Grease and line 2 springform pans.  It's extra work to line the pans with wax/parchment paper but it makes it so much easier for remove from the pan and the lining helps you to easily layer the cakes.

2.  Mix one box of the devil's food cake mix as per the instructions and pour into the 2 lined pans evenly.  Bake according to the box directions.  Let the cake cool for 5 minutes in the pan and then transfer them onto a cooling rack to cool completely.  

3.  Repeat steps 1 and 2 to bake another 2 layers of cake.  I did this a day in advance and just wrapped the cake in plastic wrap overnight.  You must make sure the cakes are completely cooled before you wrap them.  You will only need 3 layers of cake so will have an extra layer you can freeze for another time. 

4.  For the frosting, cream the butter and 4 cups of icing sugar with an electric mixer starting out at a slow speed and then moving to a higher speed.  Add in the vanilla extract and 2 tablespoons of milk.  Slowly add in the remaining 2 cups of icing sugar and beat until smooth.  If the mixture is too thick add in the remaining tablespoon of mix until it's nice and smooth but not too thick.

5.  In a large Ziploc bag crush 2 packets (about 40 Oreos) with a rolling pin.  Take about 1/4 of the vanilla frosting and mix it with about 1/2 cup of the crushed Oreos.  Set the rest of the crumbs aside.

6.  Cut 4 strips of wax paper and line the edges of the cake plate/board you are using.  This is to protect the plate from getting dirty while you are frosting.  I'm not the neatest person so this is a really great trick.  Take a large bread knife and trim off the tops of all the cakes so they are nice and flat.  Place the first layer of cake upside down on top of the wax paper so it's centered on the plate and remove the lining (see image above).  

7.  Frost the bottom layer with the Oreo icing and make sure you spread to the edges.  Next put another layer of cake on top with the bottom side up and remove the lining.  Add a layer of plain vanilla icing and again spread it to the edges.  Add the final cake layer on top with the bottom side up.  Start frosting the sides and the top of the cake making sure to cover everything with a large pastry knife.  I didn't bother to dirty ice the cake as the cake crumbs in the frosting looks great with the crushed Oreos. You really don't have to be neat about this because it will all be covered.

8.  Now to decorate the cake use the remaining crushed Oreos cover the sides of the cake.  Press firmly to make sure the crumbs stick to the sides.  You can always crush more cookies if you run out.  Put some of the remaining icing in a pastry bag fitted with a star tip.  Evenly pipe rosettes around the top edge of the cake.  The final step is to stick the Oreos upright in the center of each rosette and remove the strips of paper.  

The results are mouth watering and I'm sure the whole entire cake will disappear in a flash!


  1. That cake sure is a taste of Americana! Looks fab and am sure he will enjoy :)

  2. Yum! Looks absolutely delicious!