Do you love oreos? Well, pretty much everyone does. And so does my cousin. When I asked him what he wanted for his birthday, he only said this word: oreo.

It was not difficult to figure out what would make him happy, so I did some research in my archive and looked for recipes with the yummy cookies. As I am quite indecesive, I could not help but combine my favourites in one cake. One cake full of oreos. An oreo excess cake.

I loved the way it turned out and so did the kids/teenagers – it is tricky to find the right word for this age. The fluffy cupcake dough with oreo pieces, the oreo truffle mass and the vanilla cream on top… Do I have to convince you any more? Stop dreaming, get inside your kitchen and bake it yourself.

Oreo Excess Cake:

cake layers

10 oreo cookies
300 g (2 ½ cups) flour
2 tsp. baking powder
½ tsp. salt
200 g (1 cup – 2 tbsp.) sugar
100 g (3 ½ oz) butter at room temperature
2 pck. vanilla sugar or 2 tsp. Vanilla extract
3 eggs, room temperature
160 ml (2/3 cup) milk

100 ml (1/2 cup) milk, for soaking

truffle layer:

16 oreo cookies
150 g (5 oz.) cream cheese

cream layer:

250 ml (1 cup) heavy cream
250 ml (1 cup) vanilla heavy cream (e.g. Rama)

Put the oreos in a freezer bag and crumble them with a rolling pin. Set aside until needed. Preheat the oven to 180°C (350°F).

Combine the flour, baking powder and salt in a bowl. Set aside. In a bigger bowl, combine the butter, sugar and vanilla. Cream until the muxture becomes lighter and fluffy. Add one egg at a time and stir until it is fully incorporated. Now add the milk and the dry ingredients by turns while stirring in between so the dough stays smooth. Finally add the shredded oreos. Stir just to combine.

Oil a round pan (26 cm/10´´ diameter) and pour the mass inside. Bake until a toothpicker comes out clean when stuck inside the center of the cake, for about 20 minutes. Let the cake cool.

Crumble the oreos in a freezer bag. Combine them with the cream cheese until the mass is smooth.

Cut the cake into two layers and soak the bottom with 50 ml (1/4 cup) of milk. Place the truffle mass on it. Now place the second layer on top with the muffintop down and the soft side up – do you know what I mean? Now soak this with the rest of the milk.

Combine both kinds of cream and beat the liquid until stiff. Cover the sides of the cake with a thin layer and then place a thick layer on top of the cake.
Decorate. Let the cake sit for a few hours in the fridge to set, then serve cool.