Oreo Splash Cake

Cookies 'n' cream fans, this Oreo splash cake was made for you.

Ingredients

Cake

  • 2 cups crushed Oreos (aprox 25 Oreos)
  • 630g (3 ¼ cups) plain (all-purpose) flour
  • 390g (1 ¾ cups) granulated sugar
  • 4.5 tsp baking powder
  • 1/2 tsp fine salt
  • 190g (¾ cups) unsalted butter, softened
  • 3 large eggs
  • 562ml (2 ¼ cups) full-cream (whole) milk
  • 190ml (¾ cup) vegetable oil
  • 3 tbsp Greek yoghurt (or sour cream)
  • 1 ½ tsp vanilla extract or vanilla bean paste

Frosting

  • 500g (2 cups) unsalted butter, softened
  • 500g (4 cups) icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
  • ½ cup crushed Oreos
  • ¼ cup cocoa powder

Oreo Splash

  • 200g white chocolate, melted
  • 2 tbsp crushed Oreos
  • Decorations
  • ¼ cup crushed Oreos
  • Mixture of regular Oreos and mini Oreos

Steps

  1. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 7” cake tins with oil spray and line the bottom with baking paper. Set aside
  2. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.

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