My second son’s birthday is on Sunday! I’m amazed not only by God’s goodness but also by how quickly time flies. Sometimes, I feel like it was just yesterday that God gifted my family and me with another brand new baby to love and nurture. But as surreal as it feels at times, this precious gift has been with us for a whole year. Since first birthdays are pretty special, I decided that we will be celebrating this one with an extra special cake flavour. The only problem was that several cake flavours fit this description. To help me make a decision, I embarked on a three weeks flavour search that has kept my first son in cake heaven. Last week, I made a fabulous Oreo cake that brought my flavour search to a glorious conclusion.
Oh. My. Gosh! This Oreo cake is life. It’s so full of Oreo flavour. It’s light, fluffy, unbelievably moist, decadent and the perfect blessing to your family’s taste buds.
Ingredients
2 cups of All-Purpose Flour
A Cup of Granulated Sugar
1/4 Cup of Baking Soda
1 teaspoon of Baking Powder
A Cup of Chopped Oreos
3 Egg whites
A Teaspoon of Vanilla Extract
3/4 Cup of Butter
1/2 Cup of Sour Cream
1/2 Cup of Whole Milk
1/4 Teaspoon of Salt
Method of Preparation
Butter and flour three six-inch cake pans. Set them aside for later use. Preheat the oven to 340°F. Afterwards, sift flour, baking soda, baking powder, sugar and salt into a medium-sized bowl. Whisk the ingredients together till they are well combined.
Put the butter into a mixer bowl that’s fitted with a paddle. Beat the butter till it’s light and fluffy. Add the dry ingredients to the margarine and mix till the ingredients are well combined. The mix should look crumbly. According to Preppy Kitchen, this style of mixing prevents gluten from activating. The implication of this is that your final product won’t be tough; it’s would be moist and super delicate especially if you’re using sour cream.
Now, add the wet ingredients to the dry ingredients. Mix till you have a well-combined batter. Don’t forget to scrape down the sides. Fold in the crushed Oreos. Let me mention here that it’s important to not over mix the batter after adding the Oreos. Doing so would result in a cake that’s grey without any discernible cookie. That said, distribute the batter evenly into two eight-inch cake pans. The operative word here is even. So, you might want to weigh those pans to ensure that they have an equal amount of batter. Put the pans in the preheated oven and bake for thirty-five to forty minutes. Just like that, your Oreo cake is ready.
Oya now cut a slice and taste for yourself. I believe that’s all you need to convince you that this is a cake with the wow factor.
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