OREO CAKE

This Oreo Cake is one of the easiest and most delicious cakes I've made! So easy that it only requires 3 ingredients for the cake base to make. It's the cake I have previously posted here, and I thought of making this again with a different frosting which is actually loaded with Oreos in it. 
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This cake is also no-bake, so it's perfect for those who doesn't own an oven.  But I gave 3 different options here how to make the cake. Bake, steam or using an improvised oven, my recipe notes below will guide you along the way. You have so many options here so use the method that works or convenient for you. 

Having those options only means, there's no reason for you not to try this cake. You should make it and I promise, your family will surely enjoy it especially those who are Oreo fanatics. :)
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The frosting is very delicious as well because it has cream cheese on it and not overly sweet! Decorate them as desired or design like how I did it. What are you waiting for? Try this and please keep me posted! Comment below or find me on Facebook and YouTube and let me know how it goes. Enjoy!

OREO CAKE RECIPE

Ingredients:

• 28 pairs of Oreo cookies
• 1 cup warm 2% or whole/fresh milk
• 1 tsp baking powder

Frosting:

• 8 oz (226g) cream cheese at room temperature
• 4 tbsp unsalted butter, softened
• 3 cups powdered sugar
• 4 pairs Oreo cookies
• 2-3 tsp fresh milk

Ganache for the Drip:

• 1/2 cup semi-sweet chocolate chips
• 1/3 cup heavy whipping cream
• black gel food color (optional)

VIDEO

Procedure:

• Split the Oreo cookies into two and scrape off the white cream filling. Reserve the cream. 
• Crush the Oreo cookies using a blender or pulse on a food processor. You can also place the cookies in a Ziploc bag and crush them using a rolling pin or wine bottle. Make sure to make fine crumbs.
• In a medium bowl, combine crushed Oreo cookies, baking powder and warm milk. Stir or whisk until smooth. Add the cream and whisk until well combined and the batter is smooth. 
• Transfer the cake batter into 6-inch pans greased with butter or oil. (I doubled the cake recipe, so I divided the cake batter equally into two pans.)
• Cover the pan with foil and place it on a steamer tray. Cover and steam for about 45 minutes or until a toothpick inserted on the center comes out clean. 
• Remove from the steamer.  Cool in pan on a cooling rack then remove cake from pans to cooling rack to cool completely.

Prepare the frosting:

• Using a blender or food processor, crush 4 pairs of Oreos (with cream included) until crumbs are fine. Set aside.
• In a medium bowl, beat together cream cheese and butter until creamy.  Add vanilla add powdered sugar.  Beat on low speed until smooth and spreadable. Add milk and beat on high until light and fluffy, about 3 minutes.
• Stir in crushed Oreos. 
• Trim the top of each cake. Spread frosting on top of the first cake. Place the 2nd cake on top of the first layer and spread more frosting on top and sides of the whole cake. Smooth using a spatula. Refrigerate the cake until frosting is firm. ​

Prepare the Chocolate Drip:

• In a small saucepan, add whipping cream. Heat until it's steaming or to a light simmer. Do not boil. (You can also microwave for about 30-45 seconds). Remove from heat and pour over the chocolate chips. Let stand for 1 minute then stir lightly until mixture is very smooth. Let it sit for few minutes or until desired thickness is achieved. 
• Use a drip bottle or spoon to let the ganache drip into the sides of the cake. Please refer to the video provided. 
• Decorate with frosting, Oreo cookies and sprinkles as desired. 
• Slice. Serve and enjoy! 
• Make sure to read my tips and notes below for your reference
• Store the cake in the refrigerator for up to 5 days. 

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 RECIPE TIPS & NOTES:

• Warm up the milk for the cake by microwaving for one minute or heat up on a stove. Warm milk makes it easier for the Oreo crumbs to melt. This gives a much smooth cake batter. 
• If you have a blender, you can toss all of the ingredients and blend until smooth. 
• If you'd like to bake this cake instead, bake in a preheated oven at 350F for about 45 minutes or until toothpick inserted comes out clean. Make sure to check before the set time as oven temperature varies. 
• No oven? No problem. Using your stovetop. Place a small round steel rack on a medium cooking pot. Turn on heat to medium-low. Place the pan with cake batter on the steel rack and cover the pot. Cook for about 1 hour or until a toothpick inserted on the center comes out clean.  Make sure the pot lid doesn't have a hole in it. If it does, make sure to fill the hole with a piece of cloth or parchment paper.
• For the chocolate ganache, the longer it sits, the more it thickens so make sure to check for the consistency. If it happens to thicken and you forgot about it, you can microwave it for few seconds and stir.  You want to achieve a perfect drip, so it won't be too thin or too thick. 
• Store the cake in the refrigerator for up to 5 days.

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