Stirring Up Happiness

The Most Outrageous Oreo Layered Cake

This outrageous double layered cake is made with plenty of Oreo pieces and an Oreo-infused milk to create a cake that celebrates the classic cookie! This cake includes a thick Oreo cream cheese filling between the layers and is finished with simple vanilla cream cheese frosting.

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Ingredients

• Oreo Milk
  • 1 cup milk
  • 8 Oreo cookies
• Oreo Cake
  • 2 and 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup Oreo Milk, room temperature
  • 12 Oreo cookies
• Oreo Cream Cheese Filling
  • 36 Oreos (one standard 14 ounce package)
  • 8 ounces cream cheese
• Vanilla Cream Cheese Frosting
  • 16 ounces cream cheese, room temperature
  • 1 cup unsalted butter (slightly cooler than room temperature)
  • 8 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
• Optional Chocolate Topping For Decorating
  • 1/2 cup chocolate chips
  • 2 tablespoons milk

Instructions

1. To make Oreo Milk, cover Oreos with milk in a bowl. Stir, and then let the mixture sit for 10 minutes before straining. Reserve the milk to use as directed in the recipe below.
2. To make Oreo Cake, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
3. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in granulated sugar and mix for 3 to 4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract and mix. Set aside.
4. In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
5. Starting with your dry ingredient mixture, begin alternating additions of the dry ingredients and Oreo milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of the Oreo milk. Repeat, mixing after each addition until just incorporated.
6. Use a sharp knife or a rolling pin to break 12 Oreos into small pieces. Do not finely crush the Oreos. Fold the Oreo pieces into the cake batter until just incorporated.
7. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25 to 35 minutes, until the edges are golden and the middle is set.
8. Remove the cakes from the pans to let cool completely.
9. To make Oreo Cream Cheese Filling, add 36 Oreos to a high speed blender or food processor. Pulse until the Oreos are fine crumbs and no large pieces remain. Add in the cream cheese and pulse until fully incorporated.
10. Line an 8 inch cake pan with plastic wrap or parchment paper. Spread the Oreo cream cheese filling in an even layer in the pan. Place in the fridge to chill.
11. To make Vanilla Cream Cheese Frosting, use a mixer to beat cream cheese and butter until light and fluffy. Gradually begin to add in the powdered sugar and vanilla extract while continuing to mix. Add a pinch of salt.
12. If the frosting appears too thick to spread, add in a tablespoon of milk at a time until desired consistency is reached.

Cake Assembly

1. Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.
2. To a cake stand or large plate, spread a thin layer of vanilla cream cheese frosting. This will help keep the cake in place while you frost and decorate it.
3. Place one of the cake layers onto the stand. Spread a 1/4 inch thick layer of frosting evenly across the cake.
4. Remove the Oreo cream cheese filling layer from the fridge and place on top. Spread another thin layer of frosting evenly.
5. Place the other cake layer on top, flipping this layer upside down so that the top of your cake has a flat bottom.
6. Cover the entire cake with a thin layer of frosting to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes before using the remaining frosting to cover and frost the cake again.
7. To make Chocolate Topping, add chocolate chips and milk to a small bowl. Microwave in 20 second intervals, stirring between each interval. Repeat until the chocolate is completely melted and pourable. Use a spoon to create large puddles around the top of the cake.
8. Add the remaining frosting to a pastry bag and pipe designs around the top of the cake. Use additional Oreo cookies to decorate.
9. This cake is best enjoyed the day it is made. Store in an airtight container if leftovers remain.