With #CakeTuesday now a regular occurrence in the office, we thought we’d give our intern Laura her first real challenge. With a love for all things chocolate, we decided it would be amazing if she could create her very own Oreo Ice-Cream Cake recipe that we could share with you and obviously sample in the office too.
So the big question, how do you actually make an Oreo Ice-Cream Cake? Follow our recipe below for a truly great show-stopper that’ll be sure to knock the socks off any high expectations that may arise.
- 100g Stalk Margarine
- 225ml Semi-skimmed milk
- 1 tbsp Lemon Juice (Vinegar can be used too)
- 1 tsp Baking Powder
- 50g good quality Cocoa Powder
- 250g Golden Caster Sugar
- 3 Medium Eggs – Beaten
- 1 tub Soft Scoop Vanilla Ice-Cream
- 1 pack Oreo Biscuits – We used original, but you could use peanut butter or chocolate fill too.
1. Preheat the oven to 180*C or 160*C fan oven. Grease & line two 8” cake tins up too.
2. Mix the milk & lemon juice in a jug and leave till needed.
3. Mix the flour, baking powder & cocoa powder in a bowl.
4. In a large bowl, cream the butter & half the sugar until light and fluffy. Be sure to whisk until the mix turns a shade lighter and creams instead of sticking in one blob.
5. Gradually add the beaten eggs in & add the rest of the sugar. Don’t forget the second part of the sugar, it’s actually quite easy to do that…
6. Alternatively add the milk and flour mix in thirds until you have mixed the entire recipe in your bowl.
7. Split your beautifully mixed cake batter between your two ready greased and lined tins and bake for 25-35 mins until the sponge springs up to the touch or a skewer comes out clean. Best not to eat any batter that remains in the bowl, it does include raw egg!
8. Once cooked, remove from oven and leave to cool in the tin for 10-15 mins then remove from tin to cool completely. When sponges are only slightly warm to the touch, use a knife or cake wire to slice each sponge in half horizontally so you have 4 thin disks of cake. These make your layers!
9. Whilst painstakingly waiting for the cake to cool, grab your bag of Oreos and remove the filling from each sandwich biscuit. Once you’ve done this (and covered yourself in Oreo in the process) wrap the biscuit part up in cling film or a food bag with all the air squashed out and bash away any anger whilst making the biscuit crumb. Be sure not to smash it up too fine, those biscuits pieces need to be chunky to make your cake look tastier.
10. Once your cake is completely cool, place it in a deep cake container if you have once – or a chocolate tin, and layer away. To make life easier when you come to cutting the cake, be sure to line your tin with baking parchment and build from there. Start off with a layer of cake, followed by ice-cream, followed by Oreo crumb (and Oreo filling if you want the extra flavour, we didn’t but you could if you like) and repeat until you hit the top of your cake. Be sure to work quickly too or else the ice cream melts and goes absolutely everywhere.
11. When you reach the final topping of ice-cream, pour on as much biscuit crumb as you can. If you have any whole biscuits left, snap them in half and lay out in a pattern on top. Once completed, wrap loosely in cling film and put your cake back in the freezer to freeze before consumption.
We hope you like our newly invented ice cream cake recipe, be sure to tweet us with pics if you try this yourself!