Velvet Oreo Delight (Printable Version)
# What You'll Need:
→ Cake
01 -
14 chocolate sandwich cookies (like Oreos), filling removed and smashed up
02 -
1 teaspoon red gel food dye
03 -
2 teaspoons vanilla extract
04 -
1 teaspoon white vinegar
05 -
3 large eggs, let them come to room temp
06 -
3/4 cup neutral flavored oil (186 grams)
07 -
3/4 cup sour cream, let it warm up first (180 grams)
08 -
1 cup buttermilk, room temp (225 grams)
09 -
1 teaspoon salt
10 -
3/4 teaspoon baking soda
11 -
3/4 teaspoon baking powder
12 -
1/2 cup unsweetened cocoa powder (45 grams)
13 -
1 1/2 cups granulated sugar (300 grams)
14 -
2 1/2 cups all-purpose flour (300 grams)
→ Oreo Cream Cheese Frosting
15 -
12 chocolate sandwich cookies (Oreo-style), crushed finely
16 -
8 cups powdered sugar (907 grams)
17 -
1 cup salted butter, softened (226 grams)
18 -
16 ounces full fat cream cheese, room temp (454 grams)
# Steps to Follow:
01 -
Slather your cake with the rest of the frosting so it’s nice and thick. Toss on some extra crushed or whole Oreos if you want. Just have fun decorating!
02 -
Spread a really thin swipe of frosting all over so the crumbs stay put. Pop the whole thing in the fridge for 20 minutes.
03 -
Set one cake circle on your board or stand—make sure it’s flat. Smother the top with about three-quarters cup of frosting. Stack the second cake right on top, flat side up.
04 -
Grab your mixer and whip cream cheese with butter until it looks fluffy and smooth. Pour in powdered sugar a bit at a time so it doesn’t puff everywhere, scrape the bowl if stuff sticks, then mix the smashed cookies in at the end.
05 -
Once the cakes are done baking, let them sit in the pans for 10 minutes. Flip them out and rest them on a wire rack until totally cool.
06 -
Pour your batter into both cake pans. Let them bake for 27 to 32 minutes, or until you stick a toothpick in the middle and it comes out without globs.
07 -
Mix your wet stuff into the dry stuff little by little. Whisk until there’s no lumps. Last, gently fold in your crushed cookies.
08 -
In a second bowl, mix up buttermilk, sour cream, oil, eggs, vinegar, and the vanilla. Drop in your red gel coloring and stir until it’s all one fancy color.
09 -
Take a big bowl and toss in flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk it all together so everything looks even.
10 -
Turn your oven on to 350°F (180°C). Line the two 8-inch round pans with parchment and set aside.
# Additional Tips:
01 -
Everything will blend so much better if you give cold stuff time to warm up before mixing.