Vanilla Sponge Cake Recipe and Easy Oreo Cake Recipe

Vanilla Sponge Cake Recipe and Easy Oreo Cake Recipe

Today, I am sharing with you most delicious cookies and cream cake with filling of Oreo whipped cream. This Vanilla Sponge Cake Recipe or Oreo tastes wonderful and perfect for many Occasions. If you like cookies and cream ice-cream then you will love this cake!

Vanilla Sponge Cake Recipe -
Easy Oreo Cake Recipe

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For my Easy Oreo Cake, I collapsed Oreo treat scraps into my Vanilla Cake player, and partitioned between three arranged eight-inch cake skillets and heated.


Vanilla Sponge Cake Recipe

  • Crushed 10 Oreo, (109g) — (crush cookies in plastic bag crushed with rolling pin or food processor)
  • Eggs- 4
  • Unsalted butter 1 into 1/2 sticks (170g), softened
  • Sugar 2 cups (400g)
  • Cake flour 3 cups (342g) — (If you do not have cake flour use all-purpose floors).
  • Baking soda 1/2 tsp (3g)
  • Baking powder 2 tsp (8g)
  • Salt 1/2 tsp (3g)
  • Buttermilk 1 into 1/4 cups (296g)
  • Vanillas extract 1 tbsp (12g)
  • Vegetable oil 1/4 cup (54g)

For the Vanilla Butter Creams Frosting

  • Unsalted butter 2 sticks (226g), slightly softened but cool to the touch
  • Powdered sugar 6-7 cups (690-805 grams)
  • Vanilla 2 tsp (8 grams), if you like a whiter frosting use clear imitation vanilla
  • Salt ½ tsp (3g) or Adjust to taste.
  • Whole milk 1/4 cup (60g)

Oreo Whipped Cream Filling

  • Cold, heavy cream or whipping cream 1 cup (232g)
  • Vanilla extracts 1 tsp (4g)
  • Powdered sugar, sifted 1/4 cup (27g)
  • Oreo cookies 5 (55g), crushed (In a plastic bag crush with rolling pin or food processor)

For The Ganache Drop

  • Chocolate (Semi-sweet) 6 oz (171g) We used Ghirardelli Dark Chocolate Chips
  • 6 oz (171g) Heavy Cream


Finally I used mini Oreo for decoration on top of the cake, as well as piped stars of butter cream.

Procedure of Oreo Cake:

  1. Preheat the oven 15 to 20 minutes to 350 degrees, oil and flour three 8×2 inch (ca. 5 cm) round dish, including a hover of material paper in the base of each container.
  2. Spot Oreo in a Ziploc pack or between two sheets of waxed paper and pulverize with a moving pin.
  3. In a medium bowl, whisk the flour, preparing powder, heating pop and salt for 30 seconds. Put in a safe spot
  4. In another bowl, include the buttermilk, oil, and vanilla. Put in a safe spot.
  5. In the bowl of your blender, include the spread and blend at a medium speed until smooth. Step by step add the sugar and keep on blending on medium speed for 3 to 5 minutes until helped in shading and fleecy. Include the eggs each in turn blending until the yellow of the yolk vanishes.
  6. Then again include the flour blend and buttermilk blend, starting and finishing with the dry fixings.
  7. Try not to blend above medium speed or over blend the cake hitter.
  8. Crease in the Oreo scraps. Gap batter between your dish.
  9. Heat at 350 degrees for 25 to 30 minutes or until a toothpick embedded in the middle tells the truth or with only scarcely any pieces connected. (If preparing in 9 inch (ca. 23 cm) containers, heat 25-30 minutes). Let cool 10 minutes and turn out.
  10. This recipe makes 8 cups (1.89 l) of batter.

Oreo Whipped Cream Filling:

  1. Chill the blending bowl and mixers in cooler for 10 minutes or fridge for 20 minutes. You can utilize a hand blender or stand blender with the whisk connection.
  2. Add the cream to the bowl, blend at medications to rapid. At the point, when the blend starts to thicken, include the powdered sugar and vanilla. You can quit blending anyplace from medium delicate to firm top stage. I ordinarily blend until firm pinnacle. Try not to blend past firm top, after that point it will have a grainy appearance.
  3. Crease in the squashed Oreo (Makes 2 cups (0.47 l))

For The Classic Vanilla Sponge Cake Frosting:

  1. Cream the (somewhat mellowed) spread until smooth. Mix in the vanilla.
  2. Include half of the powdered sugar and the greater part of the milk. Beat at a medium speed until the powdered sugar is fused.
  3. Include staying powdered sugar and milk and blend at a medium speed another 3 to 4 minutes scratching the sides of the bowl infrequently. I hinder the blender to exceptionally slow. This will help dispose of air pockets in the butter cream. The surface will turn out to be extremely smooth.
  4. This recipe can be multiplied or split.
  5. Yields roughly 4 into 1/2 cups (0.47 l) of icing. Enough to ice a two layer 8 or 9-inch cake.
  6. Can be solidified in impenetrable compartment for at any rate three months. Defrost on ledge.
  7. In the event that your butter cream is excessively slender, include more sugar. In the event that the consistency is excessively thick, include a touch more milk.

For the Ganache Drop:

  1. Spot your chocolate into a microwave safe bowl.
  2. Pour substantial cream over the chocolate and spot in the microwave for 1 moment.
  3. Eliminate and mix. Microwave for 30 seconds more and when the chocolate has dissolved totally, permit it to sit for brief more before blending. Mix until you've arrived at a sleek consistency.
  4. Microwave times may change. In the event that you are making a littler measure of ganache, you will decrease the microwave time. On the off chance that your chocolate hasn, 't dissolved after the 1/2 minutes suggested in the directions, just microwave in little 10 to 15 second augmentations until it has almost totally softened. Let sit one moment, at that point mix until smooth.

I hope you liked this Vanilla Sponge Cake Recipe and Easy Oreo Cake Recipe!

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