OK. All pretense is gone – this cake isn’t even masquerading as healthy by having fruit in it – instead it is a biscuit flavoured cake. Obvs I wasn’t going to lose weight with apple cake anyway, and the reason I made this one this week is that Oreo cake is one of my teenage daughters favourites, and she is home from uni for a few days and nothing says welcome home quite as well as cake.
- 225g butter
- 225g caster sugar
- 225 self raising flour
- 3 medium eggs
- ⅔rds packet of Oreos, bashed into bits. (bits, not crumbs!)
- 1 tsp Vanilla Something- I used essence
- ½ tsp of baking powder
- For the buttercream-
- 250g unsalted butter
- 500g icing sugar
- ½ tsp vanilla essence
- Rest of Oreos - bashed into bits.
- ⅓rd packet of oreos
- To make the cake, start by creaming the butter and sugar.
- Add eggs, flour, baking powder, and vanilla essence and mix well.
- Stir through the oreo bits.
- Divide between 2 8" sandwich tins
- Bake at 180 degrees for 25-35 minutes - as always, my top tip is cover with foil if top is over-browning while inside still cooking.
- Remove and allow to cool before icing.
- To make the icing, beat together the icing sugar, vanilla essence and butter.
- Divide the buttercream between 2 bowls and stir ⅔rds of your remaining Oreo pieces into one half.
- Sandwich the cakes together using the Oreo buttercream.
- Ice the top with the plain vanilla buttercream and decorate with the last of your Oreo pieces.
Utterly delicious and utterly fattening. Oh well – there is always February for dieting right!! My next mission is a Lemon Drizzle Cake – yes, more cake with fruit – because it is my lovely man’s 50th birthday on Sunday and that is his favourite cake. Hard to make a lemon drizzle look birthday-ish, as you can’t do fancy icing, but better that he has cake he likes than cake that looks posh I say.
Love Miss Cisco XXX