Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- 1 package (14.3 ounces) Oreos, crushed
- 1/2 cup sprinkles
- 1/2 cup white chocolate chips
Special Equipment Needed:
- 9-inch round cake pans
- Stand mixer
- Parchment paper
- Offset spatula
- Piping bag
- Cake board
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing until combined. Add the vanilla extract and mix until combined.
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. Place one of the cooled cakes on a cake board. Spread a thin layer of buttercream over the top. Sprinkle with the crushed Oreos, sprinkles, and white chocolate chips.
9. Place the second cake on top of the first and spread a thin layer of buttercream over the top.
10. Pipe a border of buttercream around the edge of the cake.
11. Place the cake in the refrigerator for 30 minutes to set.
Time:
Preparation Time: 45 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 33g
Carbohydrates: 66g
Protein: 6g
Substitutions for Ingredients
- Unsalted butter can be substituted with vegan butter.
- Whole milk can be substituted with almond milk.
- Oreos can be substituted with any other type of cookie.
- Sprinkles can be substituted with chopped nuts or dried fruit.
- White chocolate chips can be substituted with dark chocolate chips.
Variations:
- Add different types of candy to the cake for a variety of flavors.
- Use different colors of sprinkles for a festive look.
- Add a layer of jam or preserves between the two cake layers for a fruity flavor.
Tips and Tricks:
- Make sure to use room temperature ingredients for the best results.
- Let the cakes cool completely before assembling.
- Use a serrated knife to level the tops of the cakes for a smooth finish.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Place the cake on a cake stand and decorate with fresh flowers.
- Place the cake on a cake board and decorate with edible glitter and gold leaf.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Ice cream
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Ice cream sundae
- Chocolate mousse
Troubleshooting Advice:
- Make sure to use room temperature ingredients for the best results.
- Let the cakes cool completely before assembling.
- Use a serrated knife to level the tops of the cakes for a smooth finish.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake refrigerated until ready to serve.
- Discard any leftovers after 3 days.
Food History:
The Oreo cookie was first introduced in 1912 by the National Biscuit Company (now known as Nabisco). The Oreo Surprise Pinata Smash Cake is a modern twist on a classic dessert.
Flavor Profiles:
This cake has a sweet and creamy flavor with a hint of chocolate from the Oreos. The sprinkles and white chocolate chips add a crunchy texture.
Serving Suggestions:
This cake is best served with a scoop of ice cream or a dollop of whipped cream.
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