Why It Works
- Mixing crushed Oreo cookies into lightly sweetened whipped cream is a simple, flavorful filling and frosting for the chocolate layer cake.
- Vanilla whipped cream and halved Oreos make for easy, fun decorations that don't require any additional ingredients.
There are very few reasons for me to be hanging out in the supermarket cookie aisle, contemplating the choices. Unless I'm looking for a box of my favorite Mallomars, I'm usually in a swift and purposeful (a.k.a. "frantic and rushed") search for a cookie to go into something I'm baking at home, such as graham crackers for a cheesecake, chocolate wafers for an icebox cake...or Oreo cookies. Though I can't actually remember the last time I ate an Oreo cookie on its own, I do use them regularly for my Oreo cake—a two-layered cookies and cream delight of chocolate cake with a thick layer of Oreo whipped cream filling and frosting.
I make this cake a lot. It's one of my favorite go-to cakes to make when I have to whip up something quick. Now it's not that it's an incredibly fast cake to make (it's about average), but it's the one I fall back on when I'm busy and just don't have it in me to think up a crazy creation. What's easier than folding chopped Oreo cookies into whipped cream?
"It's a winner every time, especially for kids who are thrilled to see their favorite cookie in cake form."
And instead of peppering the top with multicolored buttercream rosebuds or some other fancy decorations that require me to pull out my box of food colorings, decorating an Oreo cake is a no-brainer. Just top the cake with some spirals of whipped cream and Oreo cookie halves and you've got a fun, great looking cake. It's a winner every time, especially for kids who are thrilled to see their favorite cookie in cake form.
I figured that if I just halved the cake recipe for my chocolate birthday cake, I'd be able to get two layers of cake. For the Oreo whipped cream filling, however, it took me a few batches to get it right. I initially thought that whipping up two cups of cream with about 25 cookies would be plenty, but I was way off. So I whipped up another cup, and then another one, each time tallying up the number of chopped Oreos to toss in. I also kept the sugar at a minimum in the whipped cream because we all know the Oreos are quite sweet enough. As the cake is assembled, the cookie bits are still crunchy, so I always let the cake rest about 2 hours to let it all soften up.
For the Cake:
3/4 cup all-purpose flour (about 3 3/4 ounces; 106g)
1/4 cup cocoa powder (about 3/4 ounce; 21g)
1/2 plus 1/8 teaspoon (2.9g) baking soda
1/8 teaspoon (0.75g) salt
1/2 cup plus 2 tablespoons granulated sugar (about 4 1/3 ounces; 122g)
1/2 cup plus 2 tablespoons (120g; 124ml) sour cream
1/3 cup (80ml) vegetable oil
1 large egg
1/2 teaspoon (2.5ml, 2g) pure vanilla extract
For the Oreo whipped cream:
50 Oreo cookies
4 1/2 cups (1L) heavy cream
2 tablespoons (25g) granulated sugar
1 tablespoon (13g, 15ml) pure vanilla extract
Make cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
To Assemble Cake: Make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whisk attachment, whip 2 cups cream on medium-high speed to soft peaks. Spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peaks. Fold into already whipped cream.
Place about 1 cup whipped cream in small bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
Make sure to only whip cream to soft peaks. Once the chopped Oreos soften, the cream will continue to thicken.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 25g||126%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 2g||7%|
|Total Sugars 36g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|