I am not a baker. Let me just put this disclaimer out there right now. That said, I’m a sweetaholic. So it sometimes requires me to bake things. In this case, it was Sam’s birthday, and I thought it would be fun to make dinner for the family and bake her cake. I gave her a few options, and she chose Oreo Cake.
So I did what I do, and hit Pinterest for ideas. A lot of them required making the cake from scratch (no way). And finding a good buttercream recipe was at the top of my list. I happened across a few that had marshmallow “fluff” in them. Hmmmm, isn’t everything better with marshmallows?? So I got to work, and it was a hit! Such a hit that Abbey asked for it for her birthday!
Since we all love it so much, I figured I should share it with the world. If I can do it, anyone can!
- Devils Food cake mix (and ingredients to make it)
- 1/2 cup shortening
- 1/2 cup butter, softened
- 7 oz. marshmallow fluff
- 1 Tbsp. vanilla extract
- 1 tsp. salt
- 3 cups powdered sugar
- 1-2 Tbsp. heavy cream
- Make the cake per the instructions on the box. If making a layer cake, grease and flour two 9″ cake pans.
- Place one section of Oreos into a gallon bag and crush. Add to the cake batter.
- Divide the cake batter between the two pans and bake according to the directions.
- Make the frosting by creaming the shortening and butter until creamy.
- Add the marshmallow fluff and beat until smooth.
- Slowly add the vanilla, salt and powdered sugar to the bowl, and beat slowly until all is incorporated. Add some heavy cream until you are happy with the consistency. Increase the speed on the mixer to incorporate air into the frosting.
- Add the remaining Oreos to the bag you used before and smash them up.
- To assemble the cake (once completely cooled), place one cake on platter and level the cake with a serrated knife, and cover top with frosting. Add some of the crushed Oreos and pat into frosting gently.
- Place second cake on top and frost the cake with the remaining frosting. Use the remaining crushed Oreos to decorate the cake. You can place on top, or pat around the outside of the cake.
- Chill overnight, and let sit for 20 minutes at room temperature before serving.