Mini Oreo Cake

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Chocolate Oreo Mini Cake

Yield: 1 4-inch cake
Oven Temperature: 350℉

Ingredients:

For the cake:

  • 1/4 c. + 2 tbsp. sugar
  • 2 tbsp. + 2 tsp. oil
  • 1/2 beaten egg
  • 2 tbsp. sour cream
  • 2 tsp. vanilla
  • 1/2 c. flour*
  • 2 tbsp. dark chocolate cocoa powder
  • 1 tbsp. cocoa powder
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 c. boiling hot water
For the frosting:
  • 3 tbsp. salted butter, softened
  • 3 oz. cream cheese
  • 2 c. powdered sugar
  • 1 1/2 tsp. vanilla
  • 4-8 crushed Oreo cookies
  • 4 whole Oreo cookies
*You can easily swap out the same amount of regular flour for gluten-free flour

Instructions:

  1. Preheat the oven to 350℉ and line two 4-inch springform pans with parchment paper.
  2. To make the cake, whisk together the sugar, oil, half egg, sour cream, and vanilla. You can throw out the other half of the egg or save it for something else. I usually add my leftover egg to an omelet. 
  3. In a separate bowl, sift together the flour, cocoa powders, baking powder, baking soda, and salt. You can use whatever type of cocoa powder you like, but I used a mix of dark cocoa and regular cocoa. Sift the dry ingredients into the wet ingredients and mix until just combined. Add in the boiled water while it's still hot and whisk in rapidly. The batter should be fairly thin. But not too thin.
  4. Divide the batter evenly between the two 4-inch springform pans and bake in the oven for 17-21 minutes or until a toothpick comes out of the cake clean. Cool completely on a wire rack.
  5. To make the frosting, cream together the butter and cream cheese until light and fluffy. Beat in the powdered sugar, one cup at a time, and then mix in the vanilla. Fold in most of the crushed Oreos, but save some to press on the outside of the cake.
  6. To assemble the cake, start by leveling off the top of each layer using a sharp bread knife. Then, take each layer and slice it in half horizontally, so you have four layers of cake.
  7. Place one layer on a plate or serving tray and spread frosting over the top. Add a second and a third layer, spreading the tops with frosting with each addition. Add the fourth cake layer and then spread frosting around the top and sides of the entire cake.
  8. If you would like, pipe four tall swirls of frosting on top of the cake. Place a whole Oreo in between each swirl. Press the remaining crushed up Oreo pieces into the bottom inch of the sides of the cake. Serve and eat.


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