The Oreo cake is made up of 2 soft Oreo chocolate layers and a delicious cream in the middle, white made with the cream we will remove from the cookies, and a delicious cream made with the filling of the cookies and more.
To make this cake, I used 2 9-inch molds where I made 2 sponge cakes, but if you prefer, you can make it in a single mold and then cut it in half.
As you can see, the 2 sponge cakes are American-style, meaning quite tall, so we will soak them quite a bit.
Indeed, speaking of soaking, you can make it as I did, being teetotal, or with an alcoholic soak to your liking.
But now let’s tie on the apron and head to the kitchen.
Thoughts for you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Saints' Day
- Energy 683.46 (Kcal)
- Carbohydrates 77.98 (g) of which sugars 44.69 (g)
- Proteins 11.99 (g)
- Fat 38.82 (g) of which saturated 8.83 (g)of which unsaturated 21.67 (g)
- Fibers 3.41 (g)
- Sodium 271.61 (mg)
Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Shopping list
- 7 oz Oreo® cookies
- 4 eggs
- 1 1/2 cups potato starch
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sunflower oil
- 2 1/4 cups ricotta cheese
- 5 oz Oreo® cookies
- 1 1/4 cups powdered sugar
- 1 cup heavy cream
- 1/4 cup sugar
- 1 packet vanillin
- 1 1/4 cups milk (or water)
- 1 tablespoon sugar (heaping)
- 1 tablespoon unsweetened cocoa powder
- 12 Oreo® cookies
- to taste chocolate chips
The Oreo Cake
Tools
What we need to make
- 2 Pans 9-inch
- 1 Electric whisk
- 2 Bowls
Steps
Let’s head to the kitchen to make
First, place the cream in the freezer for at least 30 minutes.
Take the first cookies, remove the cream and set it aside for later.
Start the preparation of the Oreo Cake by removing the white cream from the first package of cookies and setting it aside.
Whip the cream together with the sugar and vanillin and place it in the fridge.
Then crumble the cookies into powder.
Whisk the eggs with the sugar very well for about 10 minutes, add the sifted potato starch with cocoa and baking powder, then it’s time for the oil and finally the crumbled cookies that you will fold in with a wooden spoon.
Now butter 2 pans and divide the batter, bake in a preheated oven at 350°F for about 20-30 minutes.
Take the other cookies and crumble them
Transfer the ricotta with the powdered sugar, the cookie cream you set aside, and the crumbled cookies.
Mix everything well until you get a smooth cream, now with a spatula gently fold in the whipped cream with circular movements to avoid deflating the mixture.
Transfer the cream to the fridge until the sponge cakes are ready and cooled.As soon as the two sponge cakes have cooled, prepare the soaking by simply mixing the milk or water with the sugar and cocoa, putting them on the heat for a moment until the 2 powders have dissolved.
Place the first disc on a cake plate, soak generously with the syrup, and pour almost all the cream, leaving about 4-5 tablespoons for the final decoration.
Cover with the second disc and soak generously with the remaining milk.
Decorate the center of the Oreo cake with the remaining cream, creating a central tuft with a piping bag, and decorate with the remaining cookies all around in a circle.
Then scatter the chocolate chips.
Let the Oreo cake rest in the fridge for about 1 hour before serving.
The Oreo cake can be stored in the fridge for up to 2 days
