I always love simple butter cake without any frosting. But will experiment with different flavors or add ins for a little "twist". So here is my first attempt on making Oreo Butter Cake
Actually you can use any of your favorite butter cake recipe. Make it different by adding quartered oreo in the batter. If you want, you can also crush the cookies. Have seen some bakers sandwiched whole oreo in between of the cake batter. Either way, they still turned out delicious.
High in fat, butter cake will keep well for several days. Un-iced, a well wrapped baked cake will keep well in the freezer for 1-2 months.
OREO BUTTER CAKE
Yield : 16 servings
250 g plain flour
230 g butter
180 g castor sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1/2 cup milk
12 oreo cookies cut into quarters (reserve 5 for topping)
Sift flour, baking soda and baking powder. Preheat oven @ 170 C and grease 9 in cake pan.
Beat butter and sugar until light and creamy.
Add one egg at a time, beating well after each addition. Add vanilla essence.
Mix in flour little by little alternating with milk, stir until well mixed.
Add in oreo cookies, level top with spatula. Scatter oreo pieces on top.
Bake for 45 minutes or until a skewer inserted comes out clean.
Sit in pan for 10 minutes before transferring onto rack to cool.
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