Oreo Cake Preppy Kitchen Food

OREO CAKE

Steps:

• Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake until a cake tester comes out mostly clean. A total of 30-35mins.
• Cool 10minutes in the pans then turn out onto a wire rack to cool completely. Once cooled, cut each layer in half horizontally to get 6 layers.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a hot water bath on the stove and stir with a whisk until the mixture is no longer grainy to the touch (approx. 3mins).
• Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
• Add vanilla and whip until smooth.** Remove about 1 cup of buttercream and set aside.
• Add Oreo cookie crumbs to the remainder of the buttercream and whip until smooth.
• Add cream to a medium microwave safe bowl. Add 1-2 drops of black color gel and stir to combine (optional). Add chopped chocolate and microwave in 10second intervals, stirring in between, until completely smooth and shiny. Set aside to cool completely and thicken before using as a drip.
• Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup Oreo buttercream and sprinkle with chopped Oreos. Repeat with remaining layers. Do a think crumb coat all over the cake and chill for 20mins.
• Frost and smooth the outside of the cake with the remaining Oreo buttercream. Chill for 30mins until firm.
• Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Allow to set for a few minutes.
• Fit a piping bag with a 1M piping tip. Fill with the white buttercream that was set aside. Pipe rosette dollops on top of the cake. Place a mini Oreo in the center of each dollop if desired.

OREO CAKE

Steps:

• Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F
• In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.
• Sift the dry ingredients together in a large bowl.
• Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
• Beat the wet ingredients together in a medium bowl.
• Add the wet to the butter mixture and mix until just combined. 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.
• 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.
• 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.
• Oreo buttercream goes between each layer as well as a swirl of chocolate. Don't go overboard with the ganache as it will overpower the other flavors.
• Coat outside with buttercream and smooth.
• Add a skirt of crushed Oreos at the bottom of the cake.
• Pour the ganache on top and allow to drip. Smooth top with an offset spatula.
• Pipe white buttercream dollops on top with an 869 tip

OREO CAKE RECIPE

Steps:

• 1. Make the cake: preheat oven to 350F (175C). Line the bottoms of three 6-inch (cm) with parchment and grease the sides.2. Sift flour, cocoa powder, baking soda, baking powder and salt to a large bowl. Add crushed Oreo and stir well. Set aside.3. In a large bowl cream together softened butter and sugar until light and fluffy. Add eggs and vanilla extract and beat until incorporated. Gradually add flour mixture and beat until incorporated, then add buttermilk and beat until incorporated. Repeat two times.4. Evenly divide the batter between three pans. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes in the pan. Release from the pan and allow to cool completely. cut the tops of the cakes to make it flat.5. Frosting: in a food processor crush the cookies into fine crumbs. In a large bowl beat cream cheese and butter until combined, smooth and creamy, gradually add powdered sugar, vanilla extract and beat until light and fluffy. Fold in crushed Oreo cookies.6. Assembly: Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread another layer of frosting, then place the third cake on top. Spread evenly the remaining frosting on top and sides of the cake. Refrigerate the cake while making the ganache.7. Chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.8. Pour the ganache on top and allow to drip. Smooth top with an offset spatula. Pipe the remaining frosting on top of the ganache. And decorate with halved Oreo cookies. Notes:For additional decoration you can pipe part of the frosting on top of the chocolate ganache and decorate with halved or mini Oreo cookies on the top of the piped frosting.You may not need that amount of chocolate ganache, so do not pour immediately all the amount on the cake, pour it gradually until you reach the desired amount.

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

OREO CAKE

Steps:

• Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9 inch cake pans.
• In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
• In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
• Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the oreo frosting.
• To make the frosting add the butter to your stand mixer on medium speed for 30 seconds until light and fluffy then add in the powdered sugar and milk in alternating amounts.
• Add in the oreo crumbs and vanilla last until just combined.
• To frost cleanly without crumbs showing through add frosting to the middle of the cake as normal, a thin layer to the outside of the cake and refrigerate 2 hours before frosting a second finished layer.

OREO CHOCOLATE CAKE

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

OREO CAKE RECIPE

Steps:

• This is the BEST Oreo cake because I use a scale so it turns out perfectly. ???? If you convert to cups I cannot guarantee good results. Make sure your (cold ingredients) butter, eggs, and milk are at room temperature or a little warm.I microwave my milk for about 30 seconds and place my eggs (still in the shells) in a bowl of warm water for 5 minutes.
• Preheat your oven to 335ºF (168ºC) and prepare three, 6"x2" cake pans with cake goop or another preferred pan release.
• In a large bowl, combine flour, baking powder, and salt. Set aside.
• Combine the milk, oil, and vanilla extract in a separate cup. Set aside.
• Place the softened butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on medium-high until light, white, and fluffy (about 5 minutes).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. (See pictures above.)
• 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, so make sure they're room-temperature.)
• Add in 1/3 of your dry ingredients to the mixture and mix on low until just combined. Then add in 1/2 of your liquids, then 1/3 dry, then 1/2 liquids, and the rest of your dry. Let it mix until just combined. Do not overmix!
• Scrape the cream filling from the Oreos and discard or save and mix into your Oreo frosting, then roughly chop the oreos into 1/4-inch chunks. Divide the batter evenly into prepared cake pans and sprinkle the chopped oreos on top of each pan. Gently fold the oreos into the batter with a knife until just combined.
• Bake cakes at 335º F for 35-45 minutes or until a toothpick comes out clean when poked in the center.If you're using two, 8"x2" pans, bake for longer.
• Let the cakes cool in the pan for 10 minutes or until the pan feels barely warm then turn out cakes onto a cooling rack. Place them into the freezer to flash chill, or wrap in plastic wrap and freeze for up to 1 week. This locks in the moisture.
• Once cool, you can then trim off the brown edges and domes of your cakes (optional) and frost as desired. I do a crumb coat, freeze the cake for 15 minutes, then do a final coat, combine my leftover buttercream with the crushed Oreos, and top the cake with some dollops and whole oreos.
• Add the butter into the stand mixer bowl, attach the whisk attachment (or paddle) and cream until smooth.
• Add 1 cup of powdered sugar to the bowl at a time, and mix on low until it's all combined. (I add my mixer lid so it doesn't puff up.) Continue adding powdered sugar until it's all combined and smooth.
• Add in the vanilla, white food coloring and salt, and mix for about 5 minutes until smooth and creamy. Take out about 1/2 cup of the buttercream and melt it down in the microwave, then pour it back in while mixing to make it extra creamy.
• If it's too thick, add 2 to 3 Tablespoons of milk and mix until combined.
• I used this buttercream without Oreos in it to fill and frost my cake, but you can mix crushed oreos into the whole batch if desired. For the dollops on my cake, I chopped up the oreos (without the cream filling), crushed them with the blade of my knife, and mixed them into about 1 cup of my frosting.