I usually place one photo at the top of my post…but how was I to choose….
Ok, I need a moment….
Seriously, this cake is what dreams are made of….
My girls love cookies-and-cream-Oreo-anything and spring brings both their birthdays…so I set off to make a delectable cookies and cream cake. The first version (served at Sam's actual birthday) was a bundt cake with an Oreo cream filling. It was tasty but the filling melted into the cake and there was so much cake batter it flowed over the edges of the pan like a chocolate Niagra Falls. Oops!
I revised the recipe by replacing the cream filling with the centers from a pack of Double Stuff Oreos and bought the largest bundt pan I could find. I was hoping to cut into the cake and be dazzled by creamy white Oreo filling chunks studding the moist chocolate cake. But alas, when I cut the cake for my daughter and her friends, the Oreo centers had melted into the cake during the 70 minute bake time. (Boo!) I was determined to have more Oreo flavor and a cake studded with unmelted Oreo centers.
I decided to ditch the bundt and go for a sheet cake as a thinner cake would have a shorter bake time and hopefully unmelted Oreo cream centers. To increase the Oreo flavor I lined the 9"x13" pan with an Oreo crust, which when baked and inverted would crown the cake in a layer of pure Oreo goodness. Mmm...delicious moist chocolatey cake, studded with unmelted Oreos, topped with an Oreo crust, drizzled with icing and sprinkled with more Oreos. Ding, ding, ding - we have a winner!! Lauren even requested this cake for her next birthday shin-dig - I feel honored ( :
Oreo Upside Down Sheet Cake Recipe: Step-by-Step Photos:
Oreo Upside Down Sheet Cake Recipe:
Christina Verrelli – epicuricloud.com
Prep. Time: 20 minutes
Bake Time: 30 minutes
Serves about 15-18
Non-stick baking spray with flour
1 package Oreo Double Stuff cookies, divided
1/3 cup + 2 tablespoons unsalted butter, softened, divided
1/3 cup cocoa powder
½ cup semi-sweet chocolate chips
½ teaspoon instant espresso powder
1/3 cup boiling water
½ cup buttermilk*
½ + 1/3 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
2 tablespoons unsalted butter, softened
1 cup confectioners’ (powdered) sugar
2 tablespoons milk
Preheat oven to 350 degrees F. Arrange oven rack to center position. Spray 13” x 9” x 2” pan (I used shiny metal) with non-stick baking spray with flour.
In food processor, crush 18 of the cookies into crumbs. Melt 2 tablespoons butter and drizzle into crumbs while processor is running. Pulse a few times for mixture to come together. Sprinkle crumb mixture over bottom of prepared pan and press to form a crust. Bake for 6 minutes. Remove and allow to cool. Keep oven hot.
Chop the remaining cookies into fourths and set aside.
In heatproof bowl combine cocoa, chocolate chips and espresso powder. Pour in boiling water and stir until mixture is melted and smooth. Allow to cool, then stir in buttermilk. In a medium bowl stir together flour, salt and baking soda.
Using stand mixer with flat beater or hand mixer, cream on medium-high speed 1/3 cup butter, granulated sugar, light brown sugar and vanilla, until light and fluffy. Beat in eggs one at a time. Lower speed and mix in the following ingredients until just combined: 1/3 of the flour mixture, then ½ the chocolate mixture, 1/3 of the flour mixture. Scrape bowl. Then add the rest of the chocolate mixture and the rest of the flour mixture. Fold in half of the chopped cookies and pour batter over crust. Bake for 25 -30 minutes or until a toothpick inserted comes out with just a few crumbs. Allow cake to cool for 15 minutes. Place a rectangular platter over the pan and invert to release cake to the platter.
Whisk or use mixer to make glaze. Stir together butter and confectioners’ sugar, then stir in milk. Stir until smooth. Drizzle glaze over cake when still slightly warm. Sprinkle the cake with the remaining chopped cookies.
*Note: to make your own buttermilk. Add 1½ teaspoon white vinegar or lemon juice to a 1 cup measuring cup. Fill the measuring cup to the ½ cup mark with milk. Allow to sit 5-10 minutes.
Perfect Picture for Pinning: ⬇