Giant Oreo Cake Recipe

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Diameter: 24 cm
Servings: 8-10

Ingredients

For the Cake Layers

  • Cake flour: 530 g (provides structure to the cake)
  • Baking powder: 16 g (helps the cake rise evenly)
  • Black cocoa powder: 100 g (gives the cake its signature Oreo color and rich chocolate flavor)
  • Cocoa powder: 70 g (enhances the chocolate flavor)
  • Eggs: 14 large (acts as a binder and adds moisture)
  • Sugar: 350 g (sweetens the cake and creates a soft texture)
  • Salt: 1 tsp (balances the sweetness and enhances flavors)
  • Vegetable oil: 210 g (makes the cake moist and tender)
  • Milk: 140 g (adds moisture and helps blend the batter smoothly)

For the Oreo Cream Filling

  • Heavy whipping cream: 400 ml (creates a light, fluffy filling)
  • Sugar: 15 g (sweetens the whipped cream)
  • Oreos: 18, crushed (provides the signature cookies-and-cream flavor and texture)

Equipment Needed

  1. 24 cm round cake pan or springform pan
  2. Large mixing bowls
  3. Sifter for dry ingredients
  4. Whisk and spatula
  5. Electric mixer or stand mixer for whipping cream
  6. Parchment paper
  7. Bamboo skewer or toothpick for doneness check

Step-by-Step Instructions

Prepare the Cake Layers

  1. Preheat the Oven
    Preheat your oven to 180°C (356°F). Grease the sides of the cake pan with vegetable oil and line the bottom with parchment paper.
  2. Mix the Dry Ingredients
    In a large bowl, sift together the cake flour, baking powder, black cocoa powder, and regular cocoa powder to ensure even distribution and remove lumps. Set aside.
  3. Prepare the Wet Mixture
    • In another large bowl, beat the eggs with a whisk or electric mixer until smooth.
    • Gradually add sugar in 2-3 batches, mixing well after each addition until the mixture is slightly pale and fluffy.
  4. Add Salt and Oil
    Stir in the salt, then slowly pour in the vegetable oil, mixing continuously to ensure a smooth consistency.
  5. Incorporate the Dry Ingredients
    Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently to prevent overmixing.
  6. Add Milk
    Pour in the milk and mix until the batter is smooth and lump-free.
  7. Bake the Cake
    Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 40 minutes.
    • Check for doneness by inserting a bamboo skewer into the center. If it comes out clean, the cake is ready.
  8. Cool and Slice
    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice horizontally into two equal layers.

Make the Oreo Cream Filling

  1. Whip the Cream
    In a chilled mixing bowl, combine the heavy whipping cream and sugar. Use an electric mixer to beat until stiff peaks form.
  2. Add Crushed Oreos
    Fold in the crushed Oreos gently to maintain the airy texture of the whipped cream.

Assemble the Cake

  1. Layer the Cake
    • Place one cake layer on a serving plate or cake board.
    • Spread a generous layer of the Oreo cream filling over the top.
  2. Stack the Layers
    Gently place the second cake layer on top of the filling. Press lightly to ensure the cake is even.
  3. Decorate
    Optionally, dust the top with powdered sugar or decorate with additional crushed Oreos, whipped cream swirls, or chocolate ganache.

Storage Tips

  • Store the cake in the refrigerator for up to 3 days in an airtight container to prevent the whipped cream from drying out.
  • Allow the cake to sit at room temperature for 10-15 minutes before serving for the best texture.

Frequently Asked Questions (FAQ)

1. Can I substitute black cocoa powder?
Yes, you can use regular cocoa powder, but the cake won’t have the signature Oreo color and deep flavor.

2. Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Assemble the cake with the filling on the day of serving.

3. What’s the best way to crush the Oreos?
Place the Oreos in a resealable bag and crush them with a rolling pin for a chunky texture. For finer crumbs, pulse them in a food processor.

4. Can I use a different filling?
Sure! You can replace the Oreo cream filling with chocolate ganache, buttercream, or even a cream cheese frosting for variation.

Enjoy making and devouring this decadent Giant Oreo Cake! 🍪🎂

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