Oreo Cake With Oreo Whipped Cream Frosting

Ingredients

For the Cake:

• 3/4 cup all-purpose flour (about 3 3/4 ounces; 106g)
• 1/4 cup cocoa powder (about 3/4 ounce; 21g)
• 1/2 plus 1/8 teaspoon (2.9g) baking soda
• 1/8 teaspoon (0.75g) salt
• 1/2 cup plus 2 tablespoons granulated sugar (about 4 1/3 ounces; 122g)
• 1/2 cup plus 2 tablespoons (120g; 124ml) sour cream
• 1/3 cup (80ml) vegetable oil
• 1 large egg
• 1/2 teaspoon (2.5ml, 2g) pure vanilla extract

For the Oreo whipped cream:

• 50 Oreo cookies
• 4 1/2 cups (1L) heavy cream
• 2 tablespoons (25g) granulated sugar
• 1 tablespoon (13g, 15ml) pure vanilla extract

Directions

1. Make cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). line bottom of a 9 inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into a large bowl; set aside. In a medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.

2. Whisk wet ingredients into dry ingredients until smooth. Pour batter into the pan and bake until the cake is just firm and a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let the cake cool in the pan for 15 minutes, then remove from the pan to completely cool on wire rack, about 1 hour.

3. Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.

4. To Assemble Cake: Make the Oreo whipped cream in 2 batches. In a bowl of standing mixer fitted with whisk attachment, whip 2 cups cream on medium-high speed to soft peaks. Spoon into a large bowl and refrigerate. In the same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peaks. Fold into already whipped cream.

5. Place about 1 cup whipped cream in a small bowl and refrigerate until ready to decorate the cake. Fold chopped Oreos into remaining whipped cream.

6. Slice the cake in half horizontally to create 2 layers. Place the bottom layer on a serving plate. Spread about 1/3 of Oreo whipped cream onto the cake. Top with a second cake layer and use remaining Oreo whipped cream to frost the top and sides of the cake. Chill in the refrigerator for about 2 hours to allow the cookies to soften.

7. Place reserved whipped cream in a pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around the perimeter of the cake and garnish with reserved Oreo cookie halves. Serve.

Special equipment

9- by 2 inch cake pans, stand mixer.

Notes

Make sure to only whip cream to soft peaks. Once the chopped Oreos soften, the cream will continue to thicken.

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