I am still to come across a kid who does not love Oreo biscuits. Maybe thats why we have so many Oreo cakes recipes floating around on the net. I went though a dozen (or was it even more ??) recipes and finally selected this one from 'Apy Cooking' (Do check her blog for more interesting recipes). But I wanted to make it more fun for the kiddo so decided to make a two layer cake with buttercream frosting in between ( in short, the cake mimics the look of an Oreo biscuit. Had planned to do some detailing with chocolate frosting on top of it but finally gave up as my hands had gone numb with all the whipping involved in preparing buttercream frosting ). The cake itself is a zero effort one that is eggless and calls for very few ingredients.
As the biscuits are a bit salty by themselves, the cake is not too sweet. So, one might need to add some more sugar to the batter to adjust the sweetness as per one's preference. I myself did not add any extra sugar in this one. Read on for the recipe -
Preparation Time - 25 mins
Ingredients -
20 Oreo biscuits (regular ones)
1 1/4 cups milk (room temperature)
2 tbsp cocoa powder
3-6 tsp powdered sugar (optional)
3/4 tsp baking powder
butter for greasing the pan
flour for dusting the sides of pan
baking sheet/parchment paper for lining the tray
For the buttercream frosting -
50 gm unsalted butter
1 1/2 cup sugar ( powdered )
10-12 drops vanilla essence (use extract if you have it)
2-3 tsp milk
Preparation - Crush the Oreo biscuits nicely with you hands so that there are no large pieces remaining.
Transfer the crushed biscuits to a blender/mixer with milk, cocoa powder, sugar and baking powder. Blend to get a smooth mixture/batter.
Line two 8" diameter round trays with parchment paper. Brush sides and bottom with butter and them dust lightly with flour. Pour half of the mixture into each tray. Tap lightly to release any trapped air.
Baking - Pre-heat the oven to 170 degrees C for 5-6 mins. Place the trays inside the oven.
Allow to bake for 10-12 mins. Carefully press the centers of the cakes. If it springs back, then turn off the heating. It will continue to cook for another 5-6 mins inside the oven.
Remove from the oven and place on a cooling rack.
To prepare the buttercream frosting -
Take the butter (at room temperature) and beat with a heavy wooden/metal spoon till it turns lighter in color. Then add 1/2 cup powdered sugar and beat till it is well incorporated. Slowly add the remaining sugar, 1/2 cup at a time.
Continue beating till the frosting turns almost white in color. It will have a very fluffy texture at this point.
Add the milk and sugar at this point and beat some more till it turns very smooth to touch. (If you want to make flowers with the frosting then you might need to add more powdered sugar for a stiffer consistency.)
To assemble the cake -
Place one layer of the cake with the bottom side facing upwards. Add the buttercream frosting on top and use a spatula to smoothen it all over the surface. (This needs a bit of practise to get a smooth and even layer. M still to get it right.)
Place the other cake (bottom side) over the frosting. Dust the surface with some powdered sugar or if you feeling indulgent, go for some detailing with chocolate frosting.
As the biscuits are a bit salty by themselves, the cake is not too sweet. So, one might need to add some more sugar to the batter to adjust the sweetness as per one's preference. I myself did not add any extra sugar in this one. Read on for the recipe -
Preparation Time - 25 mins
Ingredients -
20 Oreo biscuits (regular ones)
1 1/4 cups milk (room temperature)
2 tbsp cocoa powder
3-6 tsp powdered sugar (optional)
3/4 tsp baking powder
butter for greasing the pan
flour for dusting the sides of pan
baking sheet/parchment paper for lining the tray
For the buttercream frosting -
50 gm unsalted butter
1 1/2 cup sugar ( powdered )
10-12 drops vanilla essence (use extract if you have it)
2-3 tsp milk
Preparation - Crush the Oreo biscuits nicely with you hands so that there are no large pieces remaining.
Transfer the crushed biscuits to a blender/mixer with milk, cocoa powder, sugar and baking powder. Blend to get a smooth mixture/batter.
Line two 8" diameter round trays with parchment paper. Brush sides and bottom with butter and them dust lightly with flour. Pour half of the mixture into each tray. Tap lightly to release any trapped air.
Baking - Pre-heat the oven to 170 degrees C for 5-6 mins. Place the trays inside the oven.
Allow to bake for 10-12 mins. Carefully press the centers of the cakes. If it springs back, then turn off the heating. It will continue to cook for another 5-6 mins inside the oven.
Remove from the oven and place on a cooling rack.
To prepare the buttercream frosting -
Take the butter (at room temperature) and beat with a heavy wooden/metal spoon till it turns lighter in color. Then add 1/2 cup powdered sugar and beat till it is well incorporated. Slowly add the remaining sugar, 1/2 cup at a time.
Continue beating till the frosting turns almost white in color. It will have a very fluffy texture at this point.
Add the milk and sugar at this point and beat some more till it turns very smooth to touch. (If you want to make flowers with the frosting then you might need to add more powdered sugar for a stiffer consistency.)
To assemble the cake -
Place one layer of the cake with the bottom side facing upwards. Add the buttercream frosting on top and use a spatula to smoothen it all over the surface. (This needs a bit of practise to get a smooth and even layer. M still to get it right.)
Place the other cake (bottom side) over the frosting. Dust the surface with some powdered sugar or if you feeling indulgent, go for some detailing with chocolate frosting.
