
Yields:
12 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs 45 mins
Take your love of Oreos to new heights with this insane chocolate cake. Layered with Oreo crumbs and a marshmallow frosting, it's biggest form of an Oreo yet. An easy balloon trick creates a bowl of melted white chocolate that will look like a giant splash of milk on top of your cake!
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
For the cake:
Cooking spray
- 4 cups
all-purpose flour
- 1 cup
dutch process cocoa powder
- 2 1/2 tsp.
baking soda
- 1 1/2 tsp.
kosher salt
- 2 cups
packed brown sugar
- 1 cup
granulated sugar
- 1 1/2 cups
buttermilk
- 1 cup
strongly brewed coffee
- 1 cup
vegetable oil
- 3
large eggs
For the frosting:
- 3 cups
(6 sticks) butter, softened
- 1 3/4 cups
marshmallow fluff
- 8 cups
powdered sugar
- 1/2 cup
heavy cream
- 2 tsp.
pure vanilla extract
Pinch kosher salt
- 1 cup
crushed Oreos
Oreos, for decorating
Mini Oreos, for decorating
For the milk bowl:
Balloon
Cooking spray
- 2 cups
white chocolate chips
Directions
- Step 1Preheat oven to 350°. Line three 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another large bowl, whisk together sugars, buttermilk, coffee, and oil. Add eggs and whisk until incorporated. Add dry ingredients to wet and whisk until combined.
- Step 2Divide batter evenly between prepared pans and bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool 10 minutes, then invert onto a wire cooling rack to cool completely.
- Step 3In a large bowl, beat butter and marshmallow fluff until smooth. Add about half of the powdered sugar and beat until combined. Add remaining powdered sugar and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined. Add more heavy cream, 1 tablespoon at a time, as necessary, to reach desired consistency.
- Step 4Using a serrated knife, level tops of cakes. Place one cake on a platter or cake stand. Top with about 1 cup buttercream and smooth into an even layer and top with crushed Oreos. Top with second cake, frost with another cup of buttercream and Oreos, then top with final cake and frost with one more cup buttercream. Smooth any excess frosting along sides of cake and create a thin layer of frosting, using more frosting to help cover sides as needed to create a crumb coat. Refrigerate until hardened, about 1 hour.
- Step 5Meanwhile, make milk bowl: Blow up balloon, keeping it a smaller size. Lightly grease with cooking spray. In a microwave safe bowl, melt white chocolate in 30 second intervals until smooth. With the tied side down, spoon a small amount of melted chocolate onto balloon, smoothing in a circle. Add more chocolate until desired size is reached. Place balloon, chocolate side up, into a small bowl and refrigerate until hardened, about 30 minutes.
- Step 6Use remaining frosting to frost sides and top of cake with a thick layer of frosting. Use a bench scraper to smooth sides and top, as desired. Sprinkle Oreo crumbs around the edge on top of the cake. Decorate sides of cake with Oreos, as desired.
- Step 7Carefully cut a small hole in balloon near the tie and let the balloon deflate. Peel the balloon away from the chocolate carefully. Place chocolate on top of cake to create a bowl of "splashing milk." Fill with mini Oreos, if desired.
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