Williams Sonoma Giant Oreo Cake Recipe

I love, love, love this cake.  I used the Williams Sonoma recipe that came with the cake pan and was really pleased with the results.  It is actually far more brownie like than cake like but I expected this as it's pretty obvious from the recipe.  Like all good brownies I took this cake out of the oven whilst still a little undercooked and it cake out perfectly gooey and moist.

The buttercream was also lovely, although a little over sweet for my taste.

You can also buy a Williams Sonoma Cake Mix with the Oreo Cake Pan which I think is
 great and would love to try.

I used my Wilton Bake Easy Non Stick Spray and the cakes, just like last weeks brownies fell straight out of the tin.  This stuff is genius!

The recipe also suggests make this into an ice cream cake, using ice cream in place of the buttercream.  I can't wait to try that! It will be my first ever ice cream cake so if you have any tips let me know.  I think I will make it for my friends party/barbecue in a month or so.

As with the Williams Sonoma Chocolate Bar Brownie Pan the detail isn't as perfect as I had hoped and it certainly doesn't look as good as the cake on the box.  However it is still very good and the cake really does look like an Oreo.

This recipe is really simple and I had finished making the batter by the time the oven had

pre heated.   The quality of all my new Williams Sonoma bakeware is fantastic and I'm really pleased with the recipes so far too. 

Williams Sonoma Giant Oreo Cookie Cake

Ingredients:

For the cakes

1/2 cup cocoa powder, plus more for dusting

7 oz. bittersweet chocolate, broken into pieces

14 Tbs. (1 3/4 sticks) unsalted butter, cut into cubes

1 cup all-purpose flour

1 tsp. baking powder

3/4 tsp. salt

1 3/4 cups granulated sugar

4 eggs

1 3/4 tsp. vanilla extract

For the quick buttercream frosting

4 1/2 cups confectioners’ sugar

12 Tbs. (1 1/2 sticks) unsalted butter

3 1/2 Tbs. milk, plus more, if needed

1 1/2 tsp. vanilla extract

Pinch of kosher salt

Directions:

Have all the ingredients at room temperature.

Preheat an oven to 350°F (180 C). Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess. (Bake Easy people, get some! I didn't dust either).

To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.

In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.

In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated.

 (I tempered the egg mixture by adding only spoonfuls of the melted chocolate mixture at a time initially).

Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.

Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.

Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top.

 

 

 

 

I have a really exciting week coming up, I'm making a colourful Vanilla Cupcake order for a photo shoot, a Maple Bacon, Buttermilk Pancake Cupcake batch and have lots of Fourth July plans including Cherry Pocket Pies!

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Williams Sonoma Giant Oreo Cake Recipe