Hi Bold Bakers!
A cake is a reason for celebration and today we are celebrating the fact that Oreo Cake
exists out there in the world and today we are going to make it.
So let’s get baking.
This cake is a different recipe to the one I’ve made in a previous video.
If you can imagine a cake that tastes like an oreo, that’s exactly what this cake is.
So the first step for this cake is that we’re going to sieve all of our dry ingredients
together.
So into our sieve we’re going to add our flour, cocoa powder, baking powder, baking
soda, and salt.
And then just tap your ingredients through the sieve.
So the reason that I’m sieving these ingredients is because cocoa powder has the tendency to
be quite lumpy.
So I want to make sure that none of those lumps make it into our cake.
Ok that’s it, so we’re just going to pop these over to the side and we’re going to
mix up the rest of our cake ingredients.
So into our bowl we’re going to add in a nice, soft stick of butter.
And remember to keep these papers because we’re going to use them to grease our tin
later.
Into our soft butter, we’re going to add in some sugar.
And then using an electric hand mixer or stand mixer and you can even do this by hand if
you’ve got a lot of strength, we’re going to mix these up really well together.
Now this method is actually called creaming and it is the most common method when it comes
to cakes and it was one of the very first things I learned when I was baking.
You want to make sure that you get this mix really nice and light and fluffy.
It just takes a few minutes and it should be like this, nice and light and pale.
Into this mix now we’re going to add in some beaten up eggs and our vanilla extract.
Now if you don’t have vanilla extract, you can always leave it out.
And then I’m just going to turn back on my machine to a high speed and really beat
in all of those eggs.
If you do it at a high speed, you can actually stop it from curdling.
Ok perfect.
Now into this mix, I’m going to add my secret ingredient for cakes, yogurt.
And not just any yogurt, this is homemade yogurt.
I made this as part of bold baking basics the other day so you can find that video.
But this is what makes your cake really soft.
Now because we’re a big community of bold bakers, I know you’re going to enjoy this
fact.
But yogurt actually tenderizes cakes because it has acid in it so it makes the flour nice
and soft.
So next we’re going to add in some pure, rich melted chocolate.
Now you want to melt this about five minutes before you need it just so it’s at room
temperature and not too hot.
And then nice and quickly because we want to mix in that chocolate nice and fast, we’re
going to put our machine back on again.
Ok everything is mixed in.
We have double double chocolate in there, melted and cocoa.
Now we’re going to add in our dry ingredients.
So go ahead and add in about half of your dry ingredients.
And then we’re just going to fold it in nice and gently.
And then once it’s mostly incorporated, go ahead and add in the rest of your flour.
And then just keep on folding.
Now this applies to all my baking and for those who watch a lot of my videos you know
I say, please don’t over mix flour because it can toughen your cake.
So we just want to mix it in and then stop.
Ok and that’s it, lovely chocolate cake batter.
Now this is ready to go into our tins.
So for my cake, I’m using three, 6-inch tins because I like my cake tall.
However you can use 2, 8 or 9 inch tins.
You just want to make sure that you butter them and line them with parchment paper.
Go ahead and evenly divide your cake batter among your tins.
And then once you’ve done that, with a palette knife or spatula, just go ahead and flatten
out the top of the cake as best you can.
And there you have it.
Our chocolate cakes are ready for the oven.
Bake your cakes at 350 degrees Fahrenheit or 180 degrees Celsius for roughly around
20-25 minutes.
So while our cakes are baking, we’re going to make our oreo cream cheese frosting.
Now I’m going to make it on my stand mixer but you can also use an electric hand mixer.
Straight into our bowl, we’re going to add in some room temperature butter and some cream
cheese.
It’s important that both of these are room temperature because they whip up so much better.
Now on a medium high speed, we’re going to whip all of this up together until there
are no more lumps.
Ok perfect, I can see that there are no more lumps.
Into this mix, I’m going to add in some vanilla extract and then I’m going to turn
back on the machine and slowly I’m going to add in spoonful by spoonful all of the
icing sugar until it is gone.
As you’re adding in the icing sugar, you actually see it getting bigger and bigger.
It’s getting air in there and it’s creating lovely volume.
That is all of my sugar.
So into this mix, I’m going to add in some crushed up oreos.
So you can add in as much crushed oreos as you like.
And remember, big bits and small bits for good texture.
And then really quickly, you just want to mix this together on the machine.
And that is our oreo cream cheese frosting.
It looks fantastic.
I’m going to pop this in the fridge to get it nice and cold because I actually think
I can smell that our chocolate cakes are done.
Our cakes are looking perfectly cooked.
They’ve pulled away from the sides of the tin and they’re firm in the center, which
means they are done.
For this particular cake, I like to cover the cakes in tin foil while they’re still
hot.
It means that they get lovely and moist as they cool down.
So our chocolate cakes are totally cold now what I want to do before we start frosting
is actually just level them off.
So if you see any lumpy bumpy bits in your cake, just take a serrated knife, get down
nice and low, and then very gently just carve away anything that isn’t even.
And by doing this, you’ll actually make your end product so much more even and professional
looking.
To assemble our cake, we’re going to take one of our cake layers and then flip him over
so his bottom becomes his top and then we’re just going to place him down.
The reason we do this is because we want a nice, even layer to be able to frost on.
Ladle on a big spoonful of frosting and then just quickly smear it across the top of your
cake.
Once that’s done, go on with your next layer.
And then same again, a big spoonful of frosting.
And then just spread it all the way around.
I have the most success with decorating cakes when I work fast.
So just keep that in mind when you’re doing yours.
Okey dokey, and then on with our last layer.
And just like the bottom, what we’re going to do is flip him over so his bottom becomes
his top and then we have this lovely flat surface that’s going to be the very top
of our cake.
Oh my gosh, this is a monster of a cake.
Look at that.
Just like the others, frosting on top.
Now what we’re going to do here is a little bit different because we’re actually going
to start creating our crumb layer.
What you want to do is take your spatula, and we’re going to on the top and all down
the sides, create a very thin layer of frosting.
And what this does, it’s like our first layer of frosting.
It just catches any crumbs and gives us an outline to frost on top of.
The aim of this is just to get a little bit of frosting all over your cake.
Ok and that’s it, it doesn’t look perfect now.
It’s not supposed to.
We are going to pop this in the fridge for around 30 minutes and let this layer set.
And then we’re going to take it out and frost on top of it.
So after around 30 minutes, your crumb coat will be nice and firm and perfect to decorate
on top of.
So just like before, we’re going to put a big scoop of frosting on top of the cake.
And then with a palette knife or an offset, you’re going to work it from the top all
the way down the sides.
With your palette knife pressed against the side of the cake, turn it all the way around
and try to get a nice, smooth edge.
I think this has to be one of the straightest looking cakes I’ve ever made so I’m going
to stop with my palette knife right now and I’m going to dust some crushed cookie all
over the top to give it nice color and texture.
With my leftover filling, I put it into a piping bag and I’m just going to pipe a
few rosettes on top.
Pipe as many rosettes as you want all over the top of your cake.
And then I have these little mini oreos that I’m going to place on every single rosette.
If you know someone who loves oreos, then make sure that you share this video with them
because I hope that they will love it.
So not only does this cake taste amazing, just look how beautiful it is.
And when you cut into it, you see the different layers from the chocolate cake and the cream
cheese frosting and all the cookie crumbs all the way throughout.
One of the things I love about this cake is you’ve got the sweet cake, you’ve got
a little bit of the salty and the sweet cream cheese frosting and then loads of cookies.
It is amazing, it looks fantastic and it’s easy to make.
I really hope you try it.
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see you back here next week for more Bigger Bolder Baking.