My mom and I went to the States a couple of weeks ago. I wanted to go down to Target and get some baking supplies. I hear about all these cool things from other bloggers that I wanted to try. I got a bundt pan and saved $15. Crazy right? I also got Baking: From My Home to Yours By Dorie Greenspan for $15 dollars less. Woo Hoo. I love a good deal. We were talking to a couple who were purchasing a vacuum and they asked if we had Target in Canada. We sadly said No. They replied with “Oh sorry”. Living right by the boarder we LOVE Target and the outlets. I also decided to try the ghirardelli chocolate chips. Soon-to-be thought I was trying to feed him sugar free chocolate. They are a lot more bland then the ones in Canada.
I wanted to use my new bundt pan and decided to make a Cookies ‘n Cream Bundt Cake. I did a white chocolate bundt cake with an Oreo swirl and topped if off with a white chocolate swiss meringue frosting. If you have been following my blog you know that Buttercream and I are not besties.
It was raining and I thought for sure my frosting was going to flop I heated the egg whites and sugar, whipped them and it worked great. But then I had to add the butter. I added my cubed butter and mixed. I waited for the mixture to curdle but it didn’t. Seriously?? Was this really happening. Ok, so then I had to add the cooled melted chocolate. So I held my breath and dumped it in. I whipped it up and it was satiny and smooth. I WON!!! I won the buttercream battle.
Then I tasted it and it tasted like GROSS. Seriously, I know I didn’t screw up the recipe but it just tasted like butter. I put it on the cake and took my pictures. My picture taking window is usually really small (nap time). Once that was done I scraped all the buttercream off and adding confectioners sugar and oreo crumbs. Ah much, much better. Next time I make this cake, which I probably will, I will just do a regular buttercream with the addition of the oreo crumbs. Below is the modified recipe that turned out.
The cake was moist and dense. It was almost like it didn’t rise though. It didn’t have a weird texture or anything it just didn’t seem to get any bigger. The oreo swirl just made it even tastier and it was pretty too. I loved the oreo in the frosting and will totally make that again. The white chocolate got a little lost I would probably bake it again with white chocolate chunks in it. I don’t know why I didn’t think about that until right now. Man, that would have been awesome. So if you are going to make this put white chocolate chunks in the cake and do an oreo buttercream.
Cookie n Cream Bundt Cake Recipe – it filled about 1/2 a 12 c bundt pan. adapted from Baking Bites
1 1/2 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 c butter softened
3/4 c granulated sugar
2 large eggs
4 oz white chocolate, chopped
1 tsp vanilla
1/2 c sour cream
1/2 c milk
14 crushed oreos
Move oven rack to the middle and preheat to 325 F. Spray bundt pan with non-stick spray.
In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a small microwave-safe bowl melt the chopped chocolate by heating it for 30 seconds on 50% power, stir and repeat until melted and smooth when stirred.
In a small bowl whisk together milk and sour cream. Set aside.
In the food processor blend 14 Oreos until crumbs.
With an electric mixer cream sugar and butter until light. Beat in one egg at a time, followed by the melted white chocolate and vanilla. Working in two or three additions, alternated between flour and milk/sour cream mixture ending with flour. Mix just until incorporated and no streaks of flour remain.
Take 1/2 c of the white chocolate batter and place into a medium bowl. Add 1/2 c of Oreo crumbs and mix. It will be thick. Reserve the rest of the Oreo crumbs for the frosting.
Pour 1/2 the white batter into your prepared bundt pan. Add 1/2 the Oreo mixture in dollops around the pan and run a knife through them to marble the cake. Repeat with the remaining mixture.
Bake 30-40 minutes or until a knife inserted comes out clean.
Oreo Swiss Meringue Buttercream Frosting (the recipe that tasted good) I had lots left but I didn’t completely cover the cake. Though I could have 😉
1/2 c granulated sugar
1 c Oreo crumbs
3 egg whites
1/2 c butter cubed, slightly softened
4 c confectioners sugar – depending on how sweet you like your frosting you may want to decrease or increse
2 tbs white chocolate melted but cooled.
In a clean grease free mixer bowl add eggs and sugar. Put over a pot of simmering water.
Whisk constantly until temperate reaches 160 F on a candy thermometer, or if you don’t have one until the sugar is dissolved and the egg whites are hot to touch.
With an electric mixer whip on high speed until whites are stiff and room temperature.
Switch to paddle attachment and while mixing constantly add butter one cube at a time until incorporated until it reaches a silky texture. If it curdles just keep mixing.
Add in melted white chocolate and mix until incorporated. Add in confectioners sugar and oreo crumbs until all mixed up.
Once the cake has cooled use an offset spatula to apply frosting.