Today is my youngest son’s 14-th birthday, so I made this delicious birthday cake based upon his favorite food; Oreo cookies. For the first time ever, our neighbor Dante played happy birthday on the flute to accompany the singing. The cake required a bit of juggling to finish the cake on this workday evening, but the results were fantastic. The base cake was loosely follows Chris Kimball’s recipe, but the frosting was based upon this internet recipe. It used almost an entire package of Oreo cookies (which is now an absurd 14.3 ounces), which gave the cake authentic Oreo flavor. Overall 4-1/2 stars.
- Do not refrigerate the frosting. The results become completely un-spreadable.
- If you are going to cut some Oreo cooking in half for topping; use a serrated bread knife so that they don’t crumble.
Rating: 4-1/2 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 10 AM. Ready at 12 Noon .
The Cook’s Illustrated link to the original cake recipe is here. But my modified version is below:
2/3 cup non-alkalized, Hershey’s cocoa
1 tablespoon instant espresso or instant coffee
1-1/2 cup boiling water
1 tablespoon vanilla extract
2 cups all-purpose flour
1-7/8 cup sugar
18 tablespoons unsalted butter
3 large eggs
3/4 teaspoon baking soda
3/4 teaspoon salt
- I usually substitute two double espressos (4 ounces, 1/2 cup) and reduce boiling water to 1 cup. Whatever you use, be sure that the total liquid equal 1-1/2 cups.
- Bring a pan with water to a boil. In a small bowl, mix together the powdered cocoa and instant coffee; pour in boiling water (and espresso) and mix until smooth. Allow to cool for 15 minutes before stirring in the vanilla.
- Pre-heat your oven to 350° and set an oven rack to the middle position.
- Cut two wax paper inserts to fit inside your two 8”x1-1/2” round cake pans. Rub some butter on pan sides and wax paper; lightly flour and tap out an excess.
- If your 2-1/2 sticks of butter are not fully softened, microwave them for 30 seconds.
- Beat butter in standing mixer equipped with paddle attachment at medium-high speed for 30 seconds; until it becomes smooth and shiny. With the mixer running, gradually sprinkle in sugar and mix for 3 minutes until it becomes fluffy and almost white in color. On at a time, add eggs and mix for 1 full minute after each addition.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, and immediately add 1/3 of the liquid cocoa mixture. Mix just until the ingredients become nearly incorporated. Repeat flour/cocoa additions twice more. Turn off mixer and scrape down the sides of the bowl using a rubber spatula. Mix on low-speed for 15 seconds more; the batter will become smooth like satin.
- Evenly pour the batter between the two pans. Use a rubber spatula to work the batter to the sides and to smooth the top. Bake cakes at 350° for 25 minutes; until a toothpick comes out with only one or two crumbs. Transfer pans to wire racks, cool for 10 minutes.
- Run plastic knife around perimeter of each pan to loosen. Invert cakes onto wire rack, and allow to cool completely before frosting. Remove the wax paper AFTER the cakes have cooled.
- Re-invert cake before frosting.
Oreo Frosting Ingredients:
1/3 cup all-purpose flour
1-1/2 cup milk
2 teaspoons vanilla extract
1-1/2 cup butter, softened
1-1/2 cup granulated sugar
1-1/2 cup crushed Oreos (12 Oreo cookies)
- Add 1/2 cup flour and 1-1/2 cup cold milk to a small saucepan. Stir and whisk constantly over medium low burner for about 3 minutes until it becomes thick. Remove from heat and put in freeze for 10 minutes until completely cool.
- Meanwhile add Oreo cookies to food processor and pulse until evenly crushed, about 10 pulses.
- If your butter is not fully softened, microwave them for 30 seconds.
- Beat butter in standing mixer equipped with paddle attachment at medium-high speed for 30 seconds; until it becomes smooth and shiny. With the mixer running, gradually sprinkle in sugar and mix for 3 minutes until it becomes fluffy and almost white in color.
- Add in vanilla and mix for 30 seconds longer.
- Add the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn the standing mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream.
- Add crushed Oreos and mix for about 30 seconds.