Oreo Poke Cake
Prep Time
Porties
Serveert 20
Niveau
Easy
If you’re an Oreo lover, you’re going to be obsessed with this soft and creamy Oreo poke cake! This easy Oreo dessert combines a fluffy vanilla cake base with crushed Oreos and is filled with a silky white chocolate cream. Every bite is rich, sweet, and full of that classic cookies and cream flavor.
This Oreo cake recipe is perfect for birthdays, parties, or just when you’re craving something indulgent but simple to make. The texture is soft and moist, thanks to the light sponge and creamy filling. And the best part? You don’t need any fancy ingredients or techniques to pull this off at home. Just basic pantry staples, Oreos, and a love for sweets!
Ingrediënten
Bakvorm 28 cm x 18 cm
Replace vanilla sugar with vanilla extract.
Add sugar to taste.
If you’re an Oreo lover, you’re going to be obsessed with this soft and creamy Oreo poke cake! This easy Oreo dessert combines a fluffy vanilla cake base with crushed Oreos and is filled with a silky white chocolate cream. Every bite is rich, sweet, and full of that classic cookies and cream flavor.
This Oreo cake recipe is perfect for birthdays, parties, or just when you’re craving something indulgent but simple to make. The texture is soft and moist, thanks to the light sponge and creamy filling. And the best part? You don’t need any fancy ingredients or techniques to pull this off at home. Just basic pantry staples, Oreos, and a love for sweets!
Stappenplan
1 Roughly chop the Oreos. |
2 Whisk the eggs with the sugar, vanilla sugar, and salt for about a minute. Add the sunflower oil, milk, flour, and baking powder. Mix until smooth. Fold in the chopped Oreos (100 g). Grease a baking dish lined with parchment paper and pour in the batter. |
3 Bake the cake in a preheated oven at 160 °C (320 °F) for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out dry. Let the cake cool completely. |
4 Melt the white chocolate (175 g) au bain-marie and let it cool completely. |
5 In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy (about 2 minutes). Add the crème fraîche and the cooled white chocolate. Mix until smooth and creamy. |
6 Poke holes in the cooled cake using the back of a chopstick or a similar round object. Transfer the cream to a piping bag and snip off the tip. Fill the holes in the cake with the cream. Spread the remaining cream evenly over the top of the cake. Garnish with the chopped Oreos (54 g). |
