Monday, 13 May 2013

Mile High Oreo Cake

This is a truly huge cake, and by that, I mean enormous, massive, gargantuan even!  It does taste good though!  Credit for the original recipe goes to Helen Costello, who suggests piping rosettes on the top of this cake to decorate.  I flat iced mine instead so that it would fit in my cake tin!

Equipment -
2 x 20cm springform cake tins, greased and base lined
Electric whisk
Food processor (optional)
Palette knife
Side scraper (optional)

Oven temp -
190C, Gas Mark 5

Ingredients -
Sponge -
225g butter, softened
600g golden caster sugar
7 egg whites 450g SR flour
1 tbsp vanilla bean paste
355ml milk
1x154g pack Oreo biscuits, crushed (some small chunks are fine.  I used a food processor but you could use a freezer bag and rolling pin)

Vanilla Butter Icing -
225g butter, softened
1 tsp vanilla bean paste
110ml milk
800g icing sugar

Method -
Sponge -
1. Preheat oven to 190C
2. Beat butter and sugar with electric whisk until light and fluffy.
3. Add egg whites one at a time, beating well after each addition, and adding a tablespoon of the flour with the last one to prevent curdling.
4. Add vanilla, then flour and milk alternately.  Stir in Oreos.
5. Divide mixture between the tins, spreading evenly.
6. Bake for around 50 mins, until and skewer inserted into the center comes out clean.  Leave to cool in the tins for ten mins, then turn out onto wire racks to cool completely.

Icing -
1. Mix butter and vanilla until smooth and creamy, then beat in milk and icing sugar alternately in three or four batches.  I prefer to do this by hand as, even on the slowest setting, my electric whisk redecorates my kitchen with icing sugar!

To assemble -
1. Place one cake on a plate and spread some icing over it and sandwich with the other cake.
2. Cover the top and sides of the cake in a thin "crumb layer" of icing and allow to set, this will give a neater finish.
3. Use the rest of the icing to cover the top and sides of the cake, using a palette knife and side scraper.
4. Decorate as desired, I used Belgian chocolate drops.


  1. Good grief. Reading this blog is making me fat! ;) This sounds A-M-A-Z-I-N-G!!!

  2. This looks awesome! Will have to try to convert it for USA use--Hubby LOVES Oreos!