KidsOreo Cookie Cake

 

 

 This cake, like all excellent cookie cakes, is great for celebrations and birthday parties, or simply anytime you feel like it. It's quite easy to prepare, put together, and bake. The dough doesn't need to be chilled beforehand because it is pressed into a cake pan.

COOKIE CAKE

Cooking spray

12 Oreo cookies

2 c.  plus 2 tbsp. all-purpose flour

1 1/2 tsp. kosher salt

1 tsp. baking soda

3/4 c. 1 1/2 sticks unsalted butter, melted, slightly cooled

3/4 c.  packed light brown sugar

1/3 c. granulated sugar

1 large egg

1 large egg yolk

1 tbsp. pure vanilla extract

OREO BUTTERCREAM & ASSEMBLY

11 Oreo cookies, divided

1/2 c. 1 stick unsalted butter, room temperature

2 tbsp. whole milk or cream

2 tbsp. unsweetened cocoa powder

1/2 tsp. pure vanilla extract

1 1/2 c. confectioners’ sugar

6 Oreo cookies, halved 

Set an oven rack in the center and preheat the oven to 350°. Use cooking spray to grease a 9-inch springform pan or cake pan. After lining the pan's bottom with paper, coat it with cooking spray.

Step Two

Each Oreo should have six to eight pieces, chopped coarsely, and then placed in a small bowl. Mix the flour, baking soda, and salt together in a small basin. Cream butter, brown sugar, and granulated sugar together in a large basin with a handheld mixer on medium-high speed until well combined and fluffy. Beat in the egg, egg yolk, and vanilla, scraping down the bowl as necessary, until everything is thoroughly combined. Mix the dry ingredients with a low-speed mixer until they are barely mixed.

Don't use the mixer to crush the Oreos; instead, fold them in with a spatula, saving a few for the top. Press reserved pieces onto the dough that has been spread out in the prepared pan. The cake will appear mushy in the middle, but it will firm up as it cools. Bake the cake for twenty to twenty-four minutes, or until the top is gently brown and it is just firm to the touch. After moving the pan to a wire rack, allow it to cool. OREO Buttercream & Construction

Five Oreos should be pulsed in a food processor until fine crumbs form. Cream butter in a large basin using a handheld mixer set to medium-high speed until creamy. Add the milk, vanilla, cocoa powder, and crushed Oreos. Beat on medium speed for two minutes, scraping down the bowl as required, until everything is thoroughly blended. Lower the speed of the mixer to a minimum. Add confectioners' sugar gradually, a little at a time, and beat until combined, scraping down the bowl as necessary. Turn the mixer up to high and beat for a further minute or so, or until frothy. If necessary, add additional milk or confectioners' sugar to get the right consistency. Remove cake from pan; discard parchment. Place the cake on a cake stand or platter. Pipe Oreo buttercream in decorative mounds around the perimeter, then add any additional flourishes or writing. Cut the remaining 6 Oreos in half. Nestle halved Oreos around the perimeter.