Oreo Birthday Cake (Chocolate) 15.25oz (432g)

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Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. I’ve been wanting to do another Oreo recipe in a while, so doing a Drip Cake was ideal. I used the same Buttercream recipe from my Oreo Cupcakeswhich I posted ages ago, yet have always used. I find that the best way to mix your ingredients for the cake batter is to slowly add the wet ingredients to the dry ingredients. This will help to reduce the lumps in your mixture and means you'll be less likely to overbeat your chocolate cake batter. Cake. Buttercream. Ganache. Just three simple components and you’ll be ready to assemble one of the best layer cakes on the planet. Here’s how to do it. Make sure to scroll to the recipe card below for more detailed instructions. Chocolate cake Here is a list of ingredients you will need to make this decadent, Oreo-filled chocolate layer cake. Don’t forget to scroll to the recipe card below for exact measurements. Chocolate cake

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), sift the flour, Sugar, Cocoa Powder, Baking powder, Baking soda and salt. Mix on low speed until combined. Step 6 – 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 and the cake won't rise properly, so make sure they're at room temperature.) To start, I made 2 layers of dark chocolate cake. The chocolate cake is so moist and fluffy it’s insane. This can be both a good thing and a bad thing. A good thing because who doesn’t love a good ole moist chocolate cake? And the bad part is that it’s very, very fragile. I can’t even count how many times the cake layers almost fell apart while I was moving them. And I almost always make the cake. So I thought it was pretty strange when I was surfing through my Recipe Index and realized that I really have zero recipes posted for layer cakes.All you have to do is replace the butter with a dairy free spread in the frosting and there you have it – a wonderful Vegan Oreo Birthday Cake! OREO CAKE TIPS AND FAQs 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. Ice cream. Serve this Oreo cake with a scoop of vanilla ice cream. Feeling adventurous? Whip up a batch of my Oatmeal Chocolate Chip Cookie Ice Cream or this Birthday Cake Ice Cream. Chocolate cake plus Oreos? What’s not to love!? Here are some of my favorite things about this delicious dessert.

Use original Oreos. While there are all kinds of flavors of Oreos at the grocery store these days and they’d probably all taste good in a cake, the aesthetics of using Oreos with different filling or cookie colors might not work. If you do want to use flavored Oreos, keep in mind that your cake could look different than mine. Don’t forget the BEST BEST BEST part: the buttercream!!! I’ll be honest and tell you that I’ve never craved an Oreo — or eaten more than a couple at a time —but when crushed and blended into buttercream, they’re AMAZING!!! In a medium bowl whisk together the flour, baking powder, and salt. Add 1/3 of the flour blend to the batter and mix until just combined. Pour in half the buttermilk and mix until just combined. Scrape down the sides of the bowl and repeat the process with 1/3 more of the flour, then the rest of the buttermilk, and finally the remaining 1/3 of the flour. A handwritten customised note can be added to any of our cakes to express how much you care. Selecting a birthday cake that is the proper focal point can make their birthday even more special. We have the ideal products for your needs, from individualised cakes to accessories and other treats in between.I typically use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. Just be sure to use dark cocoa powder. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream.

A 3-layer Chocolate Cake, with Oreo Buttercream, a Chocolate Drip, and Even More Oreos Make a Delectable & Showstopping Oreo Drip Cake! Our birthday cakes come in every flavour you can imagine, such as chocolate, strawberry, and more. You name it! If you prefer celebrating with a special treat, our personalised cakes are perfect for you and are sure to make your event a real crowd-pleaser. Which Type Of Birthday Cake Is Best For Birthdays? Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Mixture will appear curdled and that’s ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. Whisk it all by hand to make sure there are no lumps at the bottom of the bowl, then fold in the chopped Oreo pieces. Avoid over-mixing.

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I'd always recommend using vanilla extract over vanilla essence where possible, as it has a much purer vanilla flavor.

I wanted to keep the frosting plain for the filling and crumb coat, but for the final coating I added some crushed Oreo wafers and rainbow sprinkles. You want to make sure to crush your Oreos very fine, or else your final coating won’t be very smooth. I’m a pretty busy person, and I’m sure you are too! So, if you’re short on time, I recommend making the chocolate cake sponges in advance. You can bake the chocolate sponges 2-3 days before use and keep them wrapped up in cling film/plastic food wrap in the fridge. This is a pretty moist recipe so your sponges shouldn’t get a chance to dry out. 💭 Top tips Cake-making tips:

Separate the dough into twelve 1/2 cup portions. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly.