- Prep Time: 30 minutes
- Cook Time: 1h 30 min
Oreo Caramel Cake
Enjoy in moderation… This amazingly moist cake was the PERFECT indulgence! This recipe is a combination of bits and pieces from a couple of different sources… But when they all came together – cake heaven!
Ingredients
- Salted Caramel
- See directions for details
- Make the cake:
- butter - for greasing the pans
- all-purpose flour - 1 3/4 cps, plus more for pans
- organic sugar - 2 cps
- organic cocoa powder - 3/4 cps
- baking soda - 2 tsp
- baking powder - 1 tsp
- sea salt - 1 tsp
- buttermilk - 1 cp, shaken
- oil - 1/2 cp
- extra-large eggs - 2, at room temperature
- pure vanilla extract - 1 tps
- hot coffee - 1 cup freshly brewed
- Make the Icing
- dark chocolate - 6 ounces
- unsalted butter - 1/2 pound (2 sticks), at room temperature
- extra-large egg yolk - 1, at room temperature
- pure vanilla extract - 1 tsp
- icing sugar - 1 cp
- instant coffee powder - 1 tbs
- oreo cookie crumbs
Instructions
- Make your salted caramel and set aside to cool. Recipe here >
- Make the Cake: Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans and dust with flour. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Make the Icing: Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With a spatula, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!
- Ice the Cake: Place 1 cake round upside down on your plate. Spoon a generous helping of caramel into the centre and gently spread it over the top of the round; the caramel will seep into the cake. Spread a thin layer of icing evenly and then sprinkle with Oreo cookie crumbs. Top with the next cake round – once again, upside down. Repeat the caramel step above and place the cake in the fridge to cool, allowing the caramel to set. Remove from the fridge and ice the remainder of the cake. Sprinkle another layer of Oreo crumbs on the top, and try not to eat the whole thing!! (Good luck with that! ;o)
Salted caramel: www.sallysbakingaddiction.com
Cake and icing modified from www.thefoodnetwork.com
