Giant Oreo Cake | Spache the Spatula

Step 1

Preheat oven to 350 degrees. Using a pastry brush, brush the melted butter all over the pans, being sure to get it in all of the crevices. Place the pans in the freezer until ready to bake.

Step 2

In a medium bowl, combine the chocolate and butter and microwave for 1 minute. Stir and continue microwaving in 30 second increments, stirring thoroughly after each time, until fully meted.

Step 3

In a small bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.

Step 4

In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar, eggs, and vanilla until well combined. Add in the chocolate mixture and beat for a few minutes. Slowly mix in the flour mixture and mix on low until combined. Pour the batter into the two frozen pans.

Step 5

Bake for about 30 minutes, until the tops are shiny, and a toothpick or knife inserted into the center comes out clean. Allow to cool for 15 minutes in the pans before inverting the cakes onto a cutting board.

Step 6

Place the egg whites and sugar in the metal bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk continually until the mixture is 150 degrees, as measured by a thermometer.

Step 7

Place the bowl on the stand mixer, fitted with the whisk attachment and whisk on medium-high for about 8 minutes, until the mixture is glossy and stiff peaks form. With the mixer on medium speed, add in the butter, a couple pieces at a time, until all of the butter has been added, and the frosting is smooth.

Step 8

Put the Oreos in a Ziploc bag and crush with a rolling pin (or your fist!).

Step 9

Add the Oreo crumbles, vanilla, and salt to the frosting a mix until combined.

Step 10

Place one cake on a serving platter (design-side down), and mound the frosting on top. Spread the frosting around a bit and top with the other cake (design-side up).

Step 11

Sprinkle generously with sprinkles and decorate with Oreos.