Oreo Tunnel Cake

Oreo Tunnel Cake

     This past weekend I had two cravings. One was for Oreos and the other was for cake. I have made cookies and cream cakes in the past that use Oreo crumbs, but was looking for more of a cookie bite. I found a recipe from Marcy Goldman and decided to adapt it. Instead of using cookie crumbs, I used chopped Oreos (each cookie divided into about eight pieces). I also developed a frosting of which I substituted shortening for butter, (thus making it reminiscent of Oreo filling).
     This cake is very dense, rich, and actually not overly sweet. It has a nice yellow cake flavor. The addition of the Oreos attributes a nice fudgy ripple in the center. The frosting itself is quite sweet, so not much is needed to top off the cake.

An internal view of the cake with its delicious Oreo cookie ripples
Whisking together the dry ingredients

Beating in eggs two at a time

Adding the flour mixture to the batter, 1/3 at a time

The final batter, which should be slightly runny

Adding the Oreos to the top 2/3 of the cake batter

Topping the Oreos with more batter

Finishing off the cake with the remaining Oreos

Light and golden brown from the oven

A side view of the cake

Setting the frosting

Oreo Tunnel Cake

1 cup butter, softened

2 cups white sugar

6 large eggs

1 Tablespoon vanilla extract

1-3/4 cups buttermilk

4 cups all-purpose flour

4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

30 Oreos, chopped


2 cups powdered sugar

3 Tablespoons shortening, melted

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2-3 Tablespoons milk

  1. Preheat oven to 350 degrees.  Generously spray a 9″ tube pan with nonstick cooking spray. Set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  3. With a mixer on medium speed, cream butter and sugar together until well blended.

  4. Add eggs, two at a time, beating well after each addition.

  5. Add vanilla and buttermilk and beat well.

  6. Add flour mixture in three additions, beating well after each addition.

  7. Pour 2/3 of the batter into prepared tube pan. Sprinkle 2/3 of the chopped Oreos over batter. Top with remaining batter. Sprinkle remaining Oreos over top of batter.

  8. Bake cake for 45 minutes at 350 degrees and then reduce the oven temperature to 325 degrees. Finish baking until cake tests done with a toothpick, another 10 to 15 minutes.  Cool 15 minutes in pan before turning cake out onto serving plate.

For the frosting, in a small bowl, whisk together all ingredients until slightly runny. Drizzle glaze over top of cooled cake with a fork. Let set before serving.

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