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. Start by adjusting oven rack to middle position and preheat oven to 350°. 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 a large bowl; set aside. In a medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
Whisk wet ingredients into dry ingredients until smooth. Pour batter into the pan and bake until cake is just firm and a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes.
Let cake cool in the pan for 15 minutes, then remove from pan to completely cool on a wire rack, about 1 hour. Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces and set aside.
To assemble the cake, make the Oreo whipped cream in 2 batches. In the bowl of a standing mixer fitted with the whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into a large bowl and refrigerate.
In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
Place about 1 cup whipped cream in a bowl and refrigerate until ready to decorate a cake. Fold chopped Oreos into remaining whipped cream.
Ingredients;
- 1/2 cup chopped dark chocolate
- 1 cup white sugar
- 1/4 cup butter
- 2 eggs
- 2 egg yolks
- 1 cup vegetable oil
- 1 tablespoon vegetable oil
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup water
Instructions;
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
- Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined.
- Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time.
- Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
- Sift flour, cocoa powder, salt, and baking soda together in a different bowl.
- Add flour mixture to batter in 3 additions, mixing well after each addition.
- Beat in water. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
- Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes.
- Beat in cream until smooth, about 5 minutes.
- Add confectioners’ sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
- Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife.
- Arrange quartered cookies around the top edge of the cake.
- Crush remaining 4 cookies; press crumbs against the sides of the cake.