Saturday, March 12, 2016

Devil's Oreo Cheesecake Cake Recipe

It's my dad's birthday!

For some reason, I find it hard to decide a flavor for a guy. While the safest option you could choose is chocolate cake, I hesitated at first because I already made a Devil's Food Cake for my dad once. To play it safe, I asked him for any requests. And guess what? It was still Devil's Food Cake!

I don't think I've shared it with you before, but I'm daddy's little princess. So I want the best cake for him on his birthday. I decided to an extra something on his birthday cake - an Oreo Cheesecake layer.

I've heard about how Cheesecake Cakes take extra time and effort to make. Well, it does. But it's actually worth it! I made the cheesecake layer the morning before, froze it the whole afternoon, baked the Devil's Food cake layers that evening, then arranged the cake that morning.

I haven't tried Cheesecake Cakes before. And boy, am I glad to try it now! The creamy texture of the cheesecake is a wonderful mix with that rich chocolate layer. This could stand alone even without a frosting, so hooray to naked cakes!

But everything is more fun with frosting, right?

Devil's Oreo Cheesecake Cake

  • 8 oz Cream Cheese (softened)
  • 9 pcs Oreos (chopped)
  • 1/2 cup + 2 cups Sugar
  • 2 pcs + 2 pcs Eggs
  • 1 3/4 cups Flour
  • 3/4 cups Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Buttermilk
  • 1/2 cup Oil (I use cooking oil)
  • 2 tsp Vanilla Extract
  • 1 cup Freshly Brewed Hot Coffee
    For Oreo Cheesecake Layer:
  1. Cream together cream cheese and 1/2 cup sugar.
  2. Add eggs one at a time, beating well in between.
  3. Pour mixture into an 8" springform pan lined with parchment paper on bottom and sides. Cover the bottom and sides of the pan with aluminum foil, and place the pan on a roasting pan with boiling water.
  4. Bake for 25 to 30 minutes.Let the cake cool before removing in the oven to avoid cracks.
  5. Freeze overnight.

    For Devil's Food Cake Layer
  1. Sift the flour, (2 cups) sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Mix with a whisk until combined.
  2. In a medium bowl, combine buttermilk, oil, eggs, and vanilla.
  3. Fold in wet ingredients to dry.
  4. Pour in coffee and stir with a spatula until combined.
  5. Pour batter into preheated pans. Bake for 40 to 45 minutes. Cool in the pan for 30 mins.

    Assembling Cake
  1. Assemble the cake by leveling the Devil's Food cake layers first.
  2. Line a thin layer of frosting on the bottom layer before placing the cheesecake layer.
  3. Spread another thin layer of frosting on top of the cheesecake layer before placing top layer of cake.
  4. Frost the cake.
I give credit to where I get my recipes from; but this Devil's Food Cake has been on my recipe list for so long that I don't remember where I got it :( Credits to the real author!

I was freaked out at first that the cheesecake layer might be rock solid after I assemble everything. But just give it some time to thaw, and it will be fine! I didn't leave mine at room temperature - I placed the cake on the fridge until it was ready to serve. The cheesecake layer was creamy and heavenly!

Now, on to the frosting: back when I wrote the post for this 7 Minute Frosting, I liked how it tastes like Marshmallows and how it hardens after hours. I still like the frosting, but I was really aiming for a spiky effect, but this frosting won't hold it's shape 'cause it's still a bit runny. :( And while I like that the frosting hardens, be warned that this isn't good when the cake is already more than two days in the fridge. It hardens and just falls off when you cut it! I would really try to improve on this...