- 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
- 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
- 200g white chocolate, melted
- 2 tbsp crushed Oreos
- ¼ cup crushed Oreos
- Mixture of regular Oreos and mini Oreos
- 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
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, oil, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. Add the Oreos and fold in using a spatula.
- Split the batter between the two cake tins. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
- Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
- Trim the top of your cakes off using a large serrated knife or cake leveller.
- To crumb coat your cake, add a dab of chocolate frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
- Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
- Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
- Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
- Once the cake has chilled coat it in the final layer of frosting using the same technique you used to cover the cake before.
- Add your softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in color.
- Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
- Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in color and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
- Split the frosting into two bowls. Add the crushed Oreos into one bowl and mix using a spatula.
- Add the cocoa powder into the other and repeat until well combined. The Oreo frosting will be for your final coat of frosting and the chocolate frosting will be for filling and crumb coating the cake.
- Add the chocolate into a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until melted. Add the Oreos and mix to combine.
- Blow a balloon to just below halfway it’s full size. Sit it in a small bowl. Wrap it with two sheet of foil wrap. Then wrap it in one sheet of plastic wrap.
- Use a spoon to drip the chocolate onto the balloon allowing some of it to drip down the balloon. Once you’ve gone all around, place it in the fridge and allow it to chill completely.
- Carefully lift the chocolate splash off the metal wrap and then slowly unwrap the plastic wrap away from it.
- Carefully add the chocolate splash on top of the cake. Finish it off by adding Oreos around and on top of the cake.