Oreo Milkcake
Oreo Milkcake
Ingredients
For the Cake
- 330 grams margarine
- 330 grams caster sugar
- 330 grams self-raising flour
- 330 grams eggs, (approximately 3 large eggs)
- 2 teaspoons baking powder
- 3 caps vanilla extract
- 1/2 packet Oreos, crushed
For the Milk Mixture
- 1 can condensed milk
- 1 can evaporated milk
- 1 can whole milk, (measured using the evaporated milk can)
For the Cream Topping
- 400 ml double cream, or heavy whipping cream
- 3 teaspoons icing sugar
For Garnish
- as needed Oreos, crushed and whole
Instructions
- 1
Preheat your oven to 180°C. Grease a baking tray with oil or butter spray.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the margarine, caster sugar, and self-raising flour. Add the 330 grams of eggs (approximately 3 large eggs).
⏱️ 5 min
- 3
Using an electric hand mixer, mix the ingredients until just combined. Add the baking powder and vanilla extract. Whisk the batter really well for 3 to 4 minutes until it is light and fluffy.
⏱️ 5 min
- 4
Add 1/2 packet of crushed Oreos to the batter, without separating the cream. Gently fold the crushed Oreos into the batter using a spatula, being careful to maintain as much air as possible for a fluffy cake.
⏱️ 5 min
- 5
Pour the Oreo cake batter into the prepared baking tray. Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 180
- 6
While the cake is baking, prepare the milk mixture. In a measuring jug, combine the condensed milk, evaporated milk, and whole milk (using the empty evaporated milk can to measure the whole milk). Whisk thoroughly until well combined.
⏱️ 5 min
- 7
Once the cake is baked, remove it from the oven and let it cool slightly in the tray. Use a fork to poke numerous holes all over the surface of the cake.
⏱️ 5 min
- 8
Gradually pour the milk mixture over the cake in stages, allowing each portion to soak in completely before adding more. Repeat this process until all the milk mixture has been absorbed. Place the soaked cake in the refrigerator to chill for at least 20 minutes.
⏱️ 20 min
- 9
While the cake is chilling, prepare the cream topping. In a clean bowl, combine the double cream (or heavy whipping cream) and icing sugar. Using an electric hand mixer, whip the cream until it forms stiff peaks.
⏱️ 5 min - 10
Once the cake is chilled, spread the whipped cream evenly over the top of the cake using a spatula or knife. Garnish with additional crushed Oreo crumbs and whole Oreo cookies for decoration.
⏱️ 5 min
- 11
The Oreo Milkcake is now ready to serve. For best results, chill for an additional 10 minutes before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Oreo Milkcake
For the Cake
- 330 grams margarine
- 330 grams caster sugar
- 330 grams self-raising flour
- 330 grams eggs, (approximately 3 large eggs)
- 2 teaspoons baking powder
- 3 caps vanilla extract
- 1/2 packet Oreos, crushed
For the Milk Mixture
- 1 can condensed milk
- 1 can evaporated milk
- 1 can whole milk, (measured using the evaporated milk can)
For the Cream Topping
- 400 ml double cream, or heavy whipping cream
- 3 teaspoons icing sugar
For Garnish
- as needed Oreos, crushed and whole
Instructions
- 1
Preheat your oven to 180°C. Grease a baking tray with oil or butter spray.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the margarine, caster sugar, and self-raising flour. Add the 330 grams of eggs (approximately 3 large eggs).
⏱️ 5 min - 3
Using an electric hand mixer, mix the ingredients until just combined. Add the baking powder and vanilla extract. Whisk the batter really well for 3 to 4 minutes until it is light and fluffy.
⏱️ 5 min - 4
Add 1/2 packet of crushed Oreos to the batter, without separating the cream. Gently fold the crushed Oreos into the batter using a spatula, being careful to maintain as much air as possible for a fluffy cake.
⏱️ 5 min - 5
Pour the Oreo cake batter into the prepared baking tray. Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 180 - 6
While the cake is baking, prepare the milk mixture. In a measuring jug, combine the condensed milk, evaporated milk, and whole milk (using the empty evaporated milk can to measure the whole milk). Whisk thoroughly until well combined.
⏱️ 5 min - 7
Once the cake is baked, remove it from the oven and let it cool slightly in the tray. Use a fork to poke numerous holes all over the surface of the cake.
⏱️ 5 min - 8
Gradually pour the milk mixture over the cake in stages, allowing each portion to soak in completely before adding more. Repeat this process until all the milk mixture has been absorbed. Place the soaked cake in the refrigerator to chill for at least 20 minutes.
⏱️ 20 min - 9
While the cake is chilling, prepare the cream topping. In a clean bowl, combine the double cream (or heavy whipping cream) and icing sugar. Using an electric hand mixer, whip the cream until it forms stiff peaks.
⏱️ 5 min - 10
Once the cake is chilled, spread the whipped cream evenly over the top of the cake using a spatula or knife. Garnish with additional crushed Oreo crumbs and whole Oreo cookies for decoration.
⏱️ 5 min - 11
The Oreo Milkcake is now ready to serve. For best results, chill for an additional 10 minutes before serving.
⏱️ 10 min