Today’s dessert is the most innovative cake I’ve made recently, thanks to the help and creativity of my friend, Akbar. For example, the frosting is made with white chocolate; had it not been for Akbar’s suggestion, I would have never thought of using that in my frosting! Although it is a fairly easy cake to bake, it is a little time-consuming, so be prepared for detailed instructions.
One thing I will clarify is that the sponge itself is chocolate, but the Oreos are integrated into the frosting and as decorative crumbs on top. Also, the recipe for the sponge is from Serious Eats, whereas the frosting is our creation.
Oreo Cake with White Chocolate Frosting:
- 3/4 cup (180 gr.) flour
- 1/4 cup (60 gr.) cocoa powder
- 1/2 + 1/8 teaspoon baking soda
- pinch of salt
- 1/2 cup (125 gr.) + 2 tablespoons sugar
- 1/2 cup (125 gr.) + 2 tablespoons sour cream
- 1/3 cup (85 ml.) vegetable oil (we used sunflower)
- 1 large egg
- 1/2 teaspoon vanilla extract (we used powder)
- 2 Milka white chocolate bars (for the frosting)
- 115 gr. butter (for the frosting)
- 1/2 cup (125 gr.) powdered sugar (for the frosting)
- 6 Oreos (approximately)
Baking tip: I recommend baking two cakes and stacking them on top of each other; if you bake only one and slice in half, the layers will be quite thin. This is why my friend and I decided to make ours like a cake that was cut in half.
- Pre-heat your oven to 175 degrees Celsius.
- In one bowl, sift together your dry ingredients – flour, cocoa powder, vanilla powder, salt, baking soda. (If you’re using vanilla extract, you’ll add it with the wet ingredients)
- In another bowl, mix your sugar, sour cream, vegetable oil, and egg.
- Combine the two mixes and beat until smooth and uniform.
- Pour your batter into a 20 cm. cake pan and bake for about 25 minutes. I personally lined the cake pan with aluminum foil, so I did not butter or flour it.
- After the cake is baked, let it sit for 10 minutes before you take it out of the pan. Then let it cool for 20 or so minutes.
- For the frosting, first melt your white chocolate bars. To do this, fill a pot with water and put it to boil. Then place a smaller bowl on top, in which you will be melting your chocolate. This is the double boiler method! After it’s melted, allow your chocolate to cool for about 5 minutes.
- Beat your butter into a creamy texture and add in the chocolate. Then mix in the powdered sugar.
- Remove the cream from your Oreo cookies and grind them before mixing them in with your frosting mixture. We used about 3 cookies, but this is up to your personal preference. As you can see, we didn’t grind the cookies, so they were a bit hard to break down even with an electric mixer.
- After your cake is completely cooled, cut it in half in the middle. Frost the top of the first layer and add the second half of the cake on top. It will look like a sandwich!
- Lastly, frost the top and sides of the cake, and then crush some Oreo cookies (after removing the cream) into crumbs, which you can line the sides of your cake as decoration. Before serving, place in the freezer for a few minutes so the frosting settles a little.
In total, have at least an hour and a half to spare when choosing to bake this. It is, overall, quite a sweet cake because of the frosting, but the sponge itself gives off a more bitter chocolate taste, so it’s a great balanced combination. I was able to cut the cake into 10 slices, so it’s suitable for a medium crowd. My friends all really enjoyed the cake! Please let me know if you try it out, especially if you put your own twist to it 🙂
Until next time!