After moving house, housewarming parties and all the inevitable shenanigans that go with both, I am eventually starting to catch up with myself. Apologies to anyone who asked me for this recipe at our housewarming party. Better late than never! It’s one of my favourites and I know quite a few people at our housewarming Pudding Party were partial to it too!
I was originally inspired to make this recipe in cupcake-form after a trip to the States in August this year. Previously, I’d never really indulged in the quintessential American sweet treat but since experimenting with Oreo cupcakes, I have continued to have a stash of Oreos in my biscuit cupboard, just in case of emergency. In my opinion, the icing is what makes this recipe such a hit. I challenge you not to eat more than you should when making this recipe!
175g soft brown sugar
100g plain flour
115g self raising flour
25g cocoa powder
6 oreos, crushed
For the icing:
200g full-fat cream cheese (I used Philadelphia)
500g icing sugar
1 tsp vanilla essence
6 oreos, crushed
mini oreos to decorate
- Preheat the oven to 180 degrees (170 degrees fan) and grease and line two 8 inch sandwich tins.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the flours, cocoa and crushed oreos and gently fold.
- Add the milk and mix. The mixture should be of a consistency to drop off the spoon when held up but not runny.
- Spoon the mixture into the prepared tins and bake for around 25-30 minutes or until the cakes are risen and a skewer inserted into the centre comes out clean.
- Leave the cakes to cool in the tin for 5 minutes before turning out onto a cooling rack.
- Now comes the difficult part: To make the icing, cream together all the ingredients in a large bowl until light and fluffy. It is essential at this stage to try the icing to make sure it has the right balance of flavours but be careful not to eat the whole lot! This is where I struggled!
- Once the cake is cool, spread the icing on top of one of the cakes and place the other cake on top. Spread more of the icing on top of the cake and smooth with a palate knife. If you have a particularly sweet tooth, you can also cover the sides of the cake. I, unfortunately, ran out of time for this.
- Decorate the cake with mini oreos in a pattern of your desire!
If an entire slice of oreo goodness isn’t quite your cup of tea, check out my oreo cupcakes – a more manageable size of oreo goodness!