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Copper Spoon Cakery Oreo Cake

Oreo Cake and the Clandestine Cake Club

At the beginning of May I went to a local blogger event in Leeds and met the founder of the Clandestine Cake Club; Lynn Hill. I instantly recognised the name of the cake club and realised I own one of her recipe books, so I was very intrigued to find out more.

On the 15th May I went to my first Clandestine Cake Club event and it was so much fun! It was held in the swanky new John Lewis in Leeds city centre and there were so many wonderful treats on offer. 30 cake club members brought their favourite bakes and we were spoilt with hand massages, mini treatments, and a wonderful goodie bag full of beauty samples and baking gadgets.

The cakes on show were delicious, some of my favourites being a gorgeous carrot cake, a tropical sponge and a ginger and lime loaf. It was lovely to get to know some locals that have a similar passion for baking as I do! I met some wonderful people and will certainly be attending the next event.

The Clandestine cake club meets in locations all over the world, so if you love to bake and fancy a social night out where you get to eat LOTS of cake, then I definitely recommend attending your local event.

I forgot to mention, at the end of the night the cake is divided between everyone, so I must have come home with enough cake to feed the 5000… needless to say my partner was ecstatic!  

For the event, I made an Oreo cake which is one of my favourite cakes to date! The cake is packed with Oreo flavour, it has Oreo crumbs in the sponge as well as the icing AND crumbled Oreos in between each cake layer! The swiss buttercream icing tasted like melted stracciatella ice cream and was so smooth and silky.

Take a look at the recipe below and give it a try, you certainly won’t regret it!

A quick tip: I used a nutri blender to whizz up the Oreo crumbs as it’s super easy and makes sure there aren’t any large chunks left.

(Recipe adapted from Liv for Cake’s Oreo Cake recipe)

Ingredients

Cake

  • 130g all-purpose flour
  • 50g Oreo cookie crumbs
  • 300g caster sugar
  • 90g cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 60ml sunflower/vegetable oil
  • 180ml cup buttermilk
  • 175ml hot strong brewed coffee or hot water
  • 2 large eggs
  • 2 tsp vanilla bean paste

Oreo Buttercream

  • 5 large egg whites
  • 250g caster sugar
  • 450g unsalted butter room temperature, cubed
  • 1 tsp clear vanilla extract
  • 75g Oreo cookie crumbs

Assembly

  • 10 Double-Stuffed Oreos chopped

Instructions

Preheat oven to 175℃, grease three 6″ round baking tins and line the bottoms with baking paper.

Place all dry ingredients into a medium bowl and stir to combine.

In a medium bowl of a stand mixer fitted with a paddle attachment whisk all wet ingredients together. Make sure that you pour the coffee slowly as not to cook the eggs.

Pour the dry ingredients into the wet mix and beat at a medium speed for 2-3 mins. The cake mix is very thin so don’t worry about this.

Pour evenly into prepared tin and bake for 30-35 mins or until a cake tester comes out mostly clean.

Once cooked, leave the cakes to cool in the tins for 10 minutes and then turn out onto a wire rack to cool completely.

While your cakes are cooling, you can start on the buttercream.

Place egg whites and sugar into the bowl of a stand mixer and whisk until combined.

Place bowl over a pan of hot water without letting the bowl touch the water. Whisk the mixture constantly until it reaches 70℃. If you don’t have a sugar thermometer (which I recommend getting!) then whisk constantly until the mixture is no longer grainy to the touch, around 3 minutes.

Place bowl on your stand mixer and whisk on a high speed until the bowl is no longer warm and the meringue is stiff and silky.

On a low speed, mix in the cubed butter a bit at a time until the icing is smooth. If it seems to be curdled, don’t panic! One of your ingredients would have been too cold and stiffened the icing, just keep whisking until smooth. If that’s not working, another tip is to use a hairdryer approx 30 cm away from the outside of the bowl and gradually heat up the outside until the icing is smooth.

Add vanilla and Oreo cookie crumbs into the icing and whip until smooth.

To assemble the cake, place one layer of cake on a cake stand or cake board. Top with a decent helping of buttercream and sprinkle with chopped Oreos. Repeat with remaining layers.

Add the rest of the icing around the outside and smooth. Add additional Oreo cookie crumbs along the bottom and top if desired.

I hope you enjoy this cake as much as I did! X

Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.

COMMENTS

  • June 1, 2017
    reply

    Your cake looks incredible as always. And I am so jealous about that cake club!!! Sounds like a lot of fun (:

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