Friday, June 29, 2012

Bathroom Keys & Birthday Cake

In my new work building, the bathrooms are located in the halls outside the suites, and they are locked. You must have a bathroom key to access the bathroom. (This makes me feel like I'm taking the hall pass in middle school again. Which leads to my weird embarrassment about people knowing I'm in the bathroom. But that's another story.) Why they are locked, there must be a good reason, but I don't know it. Here's what I do know: I am pretty sure that I will never, ever remember to grab the bathroom key prior to leaving the suite. This thereby ensures that I will always waltz out the door, walk down the hall, turn the handle, and immediately slap my hand to my forehead before returning to the suite for the bathroom key and looking like a real doofus. Every single time. Sigh. #firstworldproblems

Anyway.

Because it's Friday and I'm feeling particularly generous, I thought I'd do you all a favor and share the recipe for the best birthday cake ever, AKA the Oreo cake I made C for his birthday last weekend.




I'm going to make a bold statement here: this could be the best chocolate cake ever. This is slap-yo'-grandma good. This is impress-your-mother-in-law good. This is save-for-special-occasions good (or don't, because who ever wants to wait for a special occasion to eat chocolate cake? Not this girl!). Seriously. It's good.

The recipe I used was one that I found online after doing a search for "Oreo Cake," as C had requested. The cake gods looked down on me and granted me access to the best recipe ever.

Oreo Cake (Recipe from My Baking Addiction)

Ingredients:

For the Cake
  • 1 (18.25 ounce) package devil's food cake mix {with or without pudding}
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs 
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips
For the Oreo Buttercream
  • 1 stick salted butter – room temperature
  • 1 stick unsalted butter – room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
  • 3-4 tablespoons very cold milk
  • 25 Oreo cookies chopped

Directions:

For the Cake
  1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.
  2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
  3. Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

For the Oreo Buttercream
  1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
  2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
  3. Fold in chopped Oreo Cookies and frost your cooled cake layers.

(FYI: I used two sticks of unsalted butter in the frosting and threw in a pinch of salt. Turned out fine. I used my food processor to turn the cookies to crumbs, rather than chopping, because I'm lazy and I love my food processor. That's why my frosting looks kind of... grey... don't worry about it. It's Oreo-y and delicious. Additionally, I found that I needed to add more milk once I added the cookies, because the frosting got too dry and crumbly to actually spread. Just add milk, a splash at a time, until it reaches the consistency you like. Otherwise, I followed the recipe as stated.)

The cake is so moist and fluffy and chocolately. The buttercream is perfect. Perfect, I say! I'm keeping the frosting recipe for sure to use as my go-to frosting recipe, because I adored the way it turned out.


I love everything about this cake. I have especially loved eating it for breakfast, in a bowl, with cold milk on top. If you don't eat your cake that way, don't judge me - just try it. It's fantastic. PS - you're allowed to eat birthday cake for breakfast because, hello, it's birthday cake, and it's a special occasion. All week.

Having, making, and eating my cake. Happily!
This is what your husband looks like when you actually light candles and have everyone sing to him and make him the center of attention. It's fine. He will love you forever for making this cake.
Happy Friday, y'all. Have your cake and eat it, too!

No comments :