Reality is Oreo Cookie Cake

Reality is, I need to reel in my diet. So what does one do if she isn’t going to bake a cake? She blogs about it. Its a logical answer. Still, it bites. Plus this cake is so good, I wanted to make another. IMG_8930

Often we can find our desires at odds with what our current reality can give us.  It’s pretty cool when one is given the honest truth of where your reality lies. Sometimes we’ll see it reflecting back at us, yet we choose to look away and ignore the reflection starring back at us. Often times it takes experiences to see that reflection through the eyes of others. And if you’re lucky enough to have it told in an honest, kind way, it helps you to see the truth. May not always look pretty, may not be where you want to be, but it’s an opportunity for change. A chance to create the life you want around your current reality. Its yet another lesson in letting go. Letting go of what we thought we wanted in order to allow what we need in our life. IMG_8871


Ok, the cake. The Oreo Cookie Cake. Looks fancy. Nearly worthy of being in the front of the refrigerated glass case at the bakery counter. Reality is, this cake is so much easier to make than it looks! Its just the ganache drizzle that makes it appear all pretty. It’s really just vanilla buttercream and chocolate cake. Smash up some Reece’s Oreo cookies for the filling, call it a cookies and cream filling, then all the boys come running to your yard. Not true. That is definitely not reality. But, it will make for a delicious treat for anyone who loves an Oreo on occasion.


For this cake I used the Reece’s Oreos, which is a great combo, peanut butter and chocolate. Who doesn’t love that?! It would be easy enough to substitute this with any Oreo cookie. The classic, mint, S’more, Birthday Cake in a cake (is that a double negative?). You could crunch them up and add them to the outside layer of frosting as well if you’re really into them! There are endless variations to this cake. So play around with it and have fun! Just try not to eat a whole sleeve (not speaking from experience there).

Oreo Cookie Cake

(as adapted from Sweetapolita Midnight Cookies and Cream Cake)
  • 1 1/2 cups (180g ) all purpose flour
  • 1 1/2 cups (300g) sugar
  • 3/4 cup (90g) dark unsweetened cocoa powder
  • 1 1/2 teaspoons (6g) baking soda
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (5g) salt
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (190ml) buttermilk
  • 3/4 cup (190ml) hot brewed coffee
  • 2 eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract

For the Frosting (and filling)

  • 2 1/2 cups (5 sticks)(575g) unsalted butter, at room temperature
  • 5 /4 cups (600g) confectioners sugar
  • 4 1/2 tablespoons (70ml) milk
  • 1 1/2 tablespoons (23ml) pure vanilla extract
  • pinch or two of salt
  • about 8-10 Oreo cookies (flavor of your choice) crumbled

For the Ganache:

  • 5 ounces (150g) semi-sweet chocolate, chopped
  • 3/4 cup (170g) unsalted butter, cut into cubes
  • 1 tablespoon light corn syrup

For the Cake:

Pre-heat oven to 350° Line 3, 6″ cake pans with parchment paper, grease and flour.

In the bowl of an electric mixer fitted with the paddle attachment, add all dry ingredients to the bowl and mix on low setting until combined.

In a separate medium bowl combine all wet ingredients, whisking to slightly break eggs apart and incorporate all ingredients.

Add the wet ingredients to the dry, mix on medium speed until thoroughly combined. Batter will be thin.

Divide batter evenly in each pan, bake for 20 minutes or until cake tester inserted in the middle comes clean. If the cake isn’t done after 20 minutes, bake in 2 minute increments until done. Once cake is done, remove from oven and let rest on a wire rack for 10 minutes. Once cooled, take a knife and run along edges of cake to loosen from sides of cake pans, invert and let cakes cool completely on wire racks.

For the Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter on medium speed for about 6 minutes until butter is very light, fluffy, and creamy.

Add remaining ingredients and whip again for 8 minutes. Frosting will be light, very white and fluffy!

Take about a third of the frosting and place in separate bowl and add in the crumbled Oreo Cookies, set aside.

For the Ganache:

In a small bowl over a small saucepan with simmering water, place the butter and chopped chocolate in the bowl. Let the chocolate and butter melt together. Once melted stir in the corn syrup. Let cool on the counter until ready to use.

To Assemble the Cake:

With a sharp serrated knife, cut domes off tops of cakes. Take first cake layer and place either directly on cake plate or on a 6″ cake round. Take half of the Oreo filling and make an even layer on cake. Place second cake layer on top of filling and repeat. Once third cake layer is on top, spread an even layer of the vanilla buttercream all over the cake as your first crumb coat. Place in refrigerator for 10-15 minutes. While cake is chilling, take 4 Oreo cookies, and with a sharp serrated knife saw Oreos in half. Set aside.

Take cake out of refrigerator and coat with the final layer of frosting, getting it as smooth as possible, with no dark cake showing. Place back in refrigerator for another 10 minutes. Once cake is chilled, remove from refrigerator. Take the chocolate ganache, with a large spoon, ladle a small amount of ganache onto center of cake. Keep adding ganache until it covers the top layer of the cake and starts to spill over. You’ll have to use your own judgment on how many drips you want. I use the back of the spoon to help it spill over the sides. Once you’ve reached your desired look, place cake back into refrigerator to let the ganache set.

Once cake is chilled and ganache is set, remove cake from refrigerator. In a piping bag fitted with your choice of piping tip, fill bag with remaining amount of vanilla buttercream. Pipe eight mounds evenly around cake. Take halved Oreos and place onto the mounds of frosting. Chill finished cake in refrigerator. Before serving let cake sit out at room temperature for 10-15 minutes and enjoy!

Sometimes we can have our cake and eat it too. Other times we must sacrifice what we want now for what we want most. It’s not often those two things come together, but when they do, it’ll be a beautiful thing.







Lots of Layers


The two things that are my biggest stress relievers are………..

I need not even say it. Talk about redundant. But I’ll say, come Friday of last week, it was all I could do to make it through my workout because I wanted to be in the kitchen baking. I wasn’t feeling well. It was a brutal leg day. I felt like I was going to pass out if I had to do one more deadlift. I also knew that I was unequivocally going to eat cake. So I had to bust my butt.

I wanted this cake and all its layers. Layers of delicious, moist chocolate cake. Creamy caramel custard and rich buttery frosting. Exactly what I needed after a week like I had. It did not disappoint.

First I always start with my favorite chocolate cake recipe. The best and easiest cake EVER.



To get the cake layers even, I weigh each cake pan on the scale with the same amount of batter in each one.



It doesn’t get any easier than being able to mix dry ingredients in one bowl, wet in another and combine them. Cake batter in under 15 minutes? Don’t mind if I do! Weigh out your cake batter evenly in each pan and their ready to go!

Next step is caramel sauce. Well, we already know how much I love that. So that’s easy. (You can see my post on Caramel for the recipe for this)

Next up was the custard. This is where it gets a little tricky. You have to make sure milk comes to a simmer, without scalding. When you add the milk to the eggs, you need to make sure the eggs don’t scramble. You add just a touch of the hot milk to temper them, whisk like mad, then add the rest. Then add it all back into the pot to come to a bubble. Only mine didn’t quite reach the bubble point. It got thick all on its own.

While the custard and caramel cooled, I made a simple vanilla buttercream. Once the caramel and custard were cool, I added the caramel to the custard and the buttercream to taste.

I will say that when adding caramel to buttercream (and the custard for that matter) it doesn’t taste super caramely (if that’s a word). When you read a name like “Caramel Buttercream” you think it should taste like caramel. It does not. It’s pretty subtle. I get it, caramel has a pretty mellow flavor profile to it, especially up against this cake. It’s still a great flavor combo, just not the “in your face” caramel flavor I love.



This one was gobbled up in no time. A house favorite. I love making the little 6″ cakes. They are just the right size to have around the house. And if you happen to hand out any slices, it goes pretty quick! Always a plus for me!

Recipes Adapted from: Style Sweet CA

Chocolate Cake

  • 1 1/2 cups (180g) all purpose flour
  • 1 1/2 cups (300g) sugar
  • 3/4 cups (90g) dark unsweetened cocoa powder
  • 1 1/2 teaspoons (6g) baking soda
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (5g) salt
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (190ml) buttermilk (room temp)
  • 3/4 cup (190ml) hot brewed coffee
  • 2 eggs, room temperature, slightly beaten
  • 2 teaspoons (10ml) vanilla extract


Pre-heat oven to 350º. Prepare three 6″ round cake pans with butter and flour and line each pan with parchment paper.

In the bowl of an electric mixer combine all dry ingredients. Fit mixer with paddle attachment. Stir on low speed to mix all dry ingredients together. In a medium bowl, add all wet ingredients together. Add wet ingredients into the mixer bowl of dry ingredients and mix on medium speed until thoroughly combined. Batter will be liquidy. With a digital scale, weigh batter evenly into prepared cake pans.

Bake cakes for 20 minutes, then rotate in oven. Cakes are done when a toothpick placed in the center comes out clean. I keep checking mine every two minutes (after the 2o minute mark) to make sure they do not over cook. Approximately 25 minutes total.

Cool on wire racks about 15 minutes, then with a clean table knife, run knife around edge of cake to losen from side of cake pan. Flip cake upside down onto wire rack to cool completely.

Caramel Custard

  • 1 tablespoon butter
  • 1 cup whole milk
  • 3 egg yolks
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

1/4 cup caramel sauce (or more to taste) (recipe in previous post)

Place butter in a heat proof bowl. Set aside.

Gently heat milk in small sauce pan over medium heat until it comes to a simmer. Meanwhile, whisk the egg yolks in a separate mixing bowl. Stir in the sugar and cornstarch. Once the milk is hot, pour in a very small amount of the milk into the egg mixture while whisking (this is to temper the eggs). Once that is combined, pour the rest of the milk in and continue to whisk. Pour this mixture back into the sauce pan and place over medium heat. Heat until the mixture starts to bubble, constantly whisking. Once the custard is nice and thick (and/or “popping”) remove from heat and strain into the bowl with the butter. You may need to press the mixture through the strainer, leaving the bigger bits behind. You want a nice smooth custard. Add the vanilla and stir the butter and custard together.

Press a piece of plastic wrap over the custard and place in the refrigerator until chilled. Add in the caramel sauce to taste. At this point you can place back into the refrigerator until ready to use.

Caramel Buttercream

  • 1 cup butter, at room temperature
  • 3 1/2 cups confectioners sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Caramel Sauce to taste (in previous post)

In the bowl of an electric mixer with the paddle attachment, whip butter on medium speed for 6 minutes. Needs to get lighter in color and fluffy!

Next add in the remaining ingredients except the caramel sauce. Whip on medium speed another 6 minutes until light and fluffy. Add in caramel to taste, whip until combined.

Assemble Cake

With a serrated knife, trim and level off the cake layers, to make nice flat cakes. Set trimmings aside (this is what I use to taste test the cakes with!)

Place one layer of cake onto a cake plate or a cardboard cake round. I like to use a round so I can easily move the cake in and out of the refrigerator during the assembly process.

Using a piping bag, place some of the buttercream into the bag and cut abut a 3/4″ size whole at the bottom. Pipe a perimeter of buttercream around outer edge of cake. Fill in the center with the caramel custard. Place next round of cake on top of this and repeat process. Place third and final layer on top. Next, lightly frost the cake to get a thin “crumb coat” on the cake. Place into the refrigerator until the frosting has hardened. About 15 minutes.

Remove cake from refrigerator and coat cake with final layer of frosting. Pipe a decorative top on if you wish. Sprinkles too! Place cake back into refrigerator to chill and set. Cake is best served if left out for about 30 minutes prior to serving.