How to Make a Delicious Mini Oreo Cake: A Step-by-Step Guide

If you have a sweet tooth and are in the mood for a quick, delicious dessert, the Mini Oreo Cake is perfect for you. This delightful cake combines the creamy vanilla consistency of Oreos with a moist, fluffy texture that is simply irresistible. Below, we will walk you through the steps to make this delightful treat.

Ingredients

2 cups all-purpose flour 237g granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 176g unsalted butter, softened 3 egg whites Vanilla extract: 1 teaspoon 120g whole milk 1 cup chopped Oreos 600g powdered sugar for buttercream frosting 165g crushed Oreos for buttercream frosting 160ml heavy cream 60g pinch of salt

Preparation Time and Cooking Time

This Mini Oreo Cake comes together in just 45 minutes of preparation and 25 minutes of cooking time. If you allow the cake to chill for 3 hours and 15 minutes, you can enjoy it the same day or save it for later.

Preparation Time: 45 minutes

Cooking Time: 25 minutes

Total Time: 4 hours (including chilling time)

Instructions

Preparation: Grease and flour three 6-inch cake pans or line them with parchment paper. To ensure even baking, use cake strips on your baking pans. Butter and Cream Ingredients: Soften the unsalted butter in a standing mixer equipped with a paddle attachment. Cream the butter until it is light and fluffy. Sift the dry ingredients (flour, sugar, baking soda, baking powder, and salt) into a medium bowl and mix well. Mixing Wet Ingredients: In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the vanilla extract to the butter mixture. Next, slowly add the wet ingredients to the butter mixture, combining them well. Folding in Oreos and Batter: Gently fold in the chopped Oreos into the butter mixture. Be careful not to overmix, as this can lead to a denser texture. Pour the batter into the prepared cake pans, dividing it evenly. Baking: Preheat your oven to 340°F (170°C). Bake the cakes for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before removing them from the pans and placing them on a wire rack to cool completely. Preparing the Buttercream Frosting: To make the buttercream frosting, mix 600g of powdered sugar with 165g of crushed Oreos. In a separate bowl, whip 160ml of heavy cream until it forms soft peaks. Gently fold the whipped cream into the powdered sugar mixture until well combined. Pinch of salt can be added if needed. Frosting and Decorating: Once the cakes have cooled, spread the buttercream frosting on each cake layer. You can stack the cakes or use them individually. Garnish as desired with additional Oreos or sprinkles for extra flavor and presentation.

Additional Tips

For a more professional look, place cake strips around the edges of the pans to help the cakes rise evenly. Also, for a richer flavor, you can use real Oreos in the buttercream frosting instead of just crushed Oreos.

Conclusion: Creating a delicious Mini Oreo Cake is both simple and rewarding. With just a few basic ingredients and a little bit of time, you can enjoy this sweet, creamy dessert. Whether you are looking for a quick treat or a special occasion dessert, this is a recipe you can't miss!