okay if you are a cookies and cream fan then my super soft Oreo cake recipe is exactly what you
need made of super soft vanilla and Oreo cake layers topped with a delicious Oreo
buttercream frosting you are going to fall in love with this cake so to start off you want to
preheat your oven to 160c or 320f with the fan on and grease or line two eight inch cake tins
as always I'm using my homemade cake release to grease my tins it honestly saves so much
time set your prepared cake tins aside and next we're going to roughly chop up 14 Oreos so you
don't want these to be too small or too big so a few cuts into each Oreo should do the trick
once you're done your Oreos should look similar to this in size okay once they're done just pop
them into a bowl for now and set them aside and next we're going to sift together our
dry ingredients so I've got 300 grams or about two and a third cups of all-purpose
flour 25 grams or a quarter cup of cornstarch also known as corn flour half a teaspoon of
baking soda one teaspoon of baking powder and half a teaspoon of salt and then using a whisk
just mix that all together until well combined you can also use cake flour in replacement of
the all-purpose flour and cornstarch okay now just set this aside for now and in a
large bowl add in 113 grams or half a cup of room temperature unsalted butter 105 grams
or half a cup of unflavored vegetable oil and 332 grams or one and two-thirds
of a cup of white granulated sugar and then using a hand or stand mixer just cream
that together on a medium high speed for two minutes until it's light and fluffy
next you want to crack in three eggs one at a time mixing well in between each addition so
about a good kind of 10 to 15 seconds in between each egg and you want to do this with your mixer
on a low to medium speed you also want to make sure that your eggs are at room temperature
now once all your eggs are mixed in the next you want to add in one and a quarter tablespoons of
vanilla one teaspoon of white vinegar and 112 grams or half a cup of room temperature
buttermilk now this recipe uses a total of 337 grams or one and a half cups of Buttermilk but
we're only using half a cup of it for this step and then I'm just mixing that all together until
it's well combined now you just want to get all of your batter off of your attachments because we're
going to be doing the rest by hand your batter Also may look slightly curled at this point but
that's okay don't worry about it so next you want to add in half of your pre-mixed dry ingredients
from earlier and using a spatula you just want to gently fold that in until just combined you don't
want to over mix it then add in the remaining 225 grams or one cup of Buttermilk and gently fold
that in until just combined and then finish off by folding in the remaining dry ingredients until
just combined do not over mix the batter so once all the flour has disappeared stop there and then
the last step is to add in our roughly chopped Oreos from earlier and fold that in until it's
evenly distributed in the batter again avoid over mixing otherwise you're going to develop too much
gluten in your batter and it's going to give you a tough cake so this is what your batter
should look like and now you just want to evenly distribute it into our two pre-prepared cake tins
now I'm just flattening the tops and then giving my cake tins a little bang to get rid of any
large air bubbles and now these are going to go into the oven for 33 minutes or until a
toothpick comes out clean so my cakes are done now they've been Cooling in the cake tins for
about 15 minutes and now I'm just running a thin knife around the edges to release
the cakes from the cake tins and then turning them out onto a wire rack to completely cool
these cake layers honestly look so cool with the little kind of specks of Oreos running
through them and just look at how soft these cake layers are now while these are cooling
let's go ahead and make an incredibly easy and super delicious Oreo buttercream so I'm going
to start off by adding 14 Oreos to a food processor you can use a blender for this
as well and then I'm just blending that together until the Oreos are super fine
they should look like this when they're done
now just set your crushed Oreos aside for now and the next step I'm going to be doing in my
stand mixer now you can totally do this with a hand mixer but this frosting does require quite
a bit of mixing and as most of you already know I have arthritis and yeah my hands are just not
up for it today so I'm going with the easy route so to my stand mixer I'm adding 340 grams or one
and a half cups of room temperature unsalted butter 350 grams or two and three quarters of
a cup of icing sugar also known as powdered or confectioner sugar one and a half teaspoons of
vanilla and one and a half tablespoons of milk and then using my paddle attachment I'm first
mixing everything together on the lowest speed just to make sure that you know everything
doesn't go everywhere and then once things are kind of mixed together I'm turning up the speed
to a medium high and letting this mix for a full 10 minutes scraping down the bowl about halfway
through just to make sure everything's mixing well by letting the mix is going to lighten up
your buttercream in both taste and texture and it's also going to help get rid of some of that
grittiness that you know American buttercream usually has because of the icing sugar okay
now once that's done it should be really nice and light and fluffy now and now the last step is to
add in our crushed Oreos from earlier and just mix that in on a medium speed until it's well combined
and then that is basically it our super easy not too sweet Oreo buttercream is
all done and it has a gorgeous smooth texture to it so my cake layers are completely cooled
down now and before I start decorating the first thing that I'm going to do is
I'm going to trim off the little brown bits around my cake layers purely for aesthetic
purposes this step is totally not necessary so you can absolutely skip it if you want
next I'm placing my first cake layer straight onto my cake stand and topping it with a generous
amount of my Oreo frosting and then smoothing that out with my offset spatula now before my
next cake layer goes on top I'm just crushing a total of three Oreos in my hands and just
sprinkling them on top of my buttercream and this is going to add great texture to our cake
then my second cake layer goes on top of that and again I'm just placing some buttercream on
the top and then smoothing it out with my offset spatula once that's done I'm also covering the
sides with the buttercream and then smoothing it out with my cake scraper now to get some
nice sharp edges on my cake I'm just bringing that top lip of frosting into the middle of
the cake with my offset spatula now with the remaining buttercream I'm just popping it into
a Piping Bag with a 1M tip on it and piping little swirls on the top of my cake
now to finish off the decorating I'm just going to blend another four Oreos until they're really
nice and fine and then I'm going to use those Oreo crumbs to decorate the bottom half of my
cake and I'm kind of just roughly sticking the crumbs to the buttercream using my hands you can
leave it kind of messy on the bottom if you like and just leave it as is but I like to clean mine
up a little bit and just get rid of the excess crumbs on the bottom and then the last step is to
place an Oreo on the top of each little swirl to finish off the look and that is it my incredible
Oreo cake is all done this cake is honestly so incredibly moist and soft it has such a tender
crumb to it and has a really nice lovely cookies and cream flavor coming through from the Oreos
that is so good the cake is so so soft and fluffy and it has a really nice Oreo
flavor coming through and the crunch from those Oreos in the middle just add really
great texture to the cake so that is it guys if you do decide to give this Oreo
cake a go then don't forget to leave a review on my blog and if you enjoyed
this video then please give it a thumbs up and subscribe and I'll see you in the next video