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Oreo Milk Soak Cake

Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 15 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American

Ingredients
  

Chocolate Cake
  • 90 g all-purpose flour ¾ cup
  • 30 g Dutch-process cocoa powder ¼ cup
  • 150 g granulated sugar ¾ cup
  • ½ tsp baking soda
  • scant ½ tsp baking powder
  • scant ½ tsp fine salt
  • 1 large egg room temperature
  • 120 g buttermilk ½ cup
  • 60 g neutral oil ¼ cup
  • 1 tsp vanilla extract
  • 80 g hot coffee or hot water ⅓ cup
Oreo Cream Soak
  • 120 g whole milk ½ cup
  • 90 g heavy cream ⅜ cup
  • 6 Double Stuf Oreos
  • pinch fine salt
  • ½ tsp vanilla extract
Oreo Mousse
  • 230 g cold heavy cream divided (1 cup)
  • 60 g cream cheese softened (1/4 cup)
  • 75 g powdered sugar ⅔ cup
  • 1 tsp vanilla extract
  • 8 –10 Double Stuf Oreos very finely crushed
  • Gelatin
  • 1 tsp powdered gelatin
  • 1½ tbsp cold water
Topping
  • 6 –8 Double Stuf Oreos crushed into a mix of fine crumbs and chunks

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Digital kitchen scale
  • Hand mixer
  • Whisk
  • Rubber spatula
  • Offset spatula

Method
 

Make the Chocolate Cake
  1. Preheat oven to 350°F. Line an 8x8-inch metal pan with parchment paper.
  2. In a large bowl, whisk together the 90 g (¾ cup) flour, 30 g (¼ cup) cocoa powder, 150 g (¾ cup) sugar, ½ tsp baking soda, scant ½ tsp baking powder, and scant ½ tsp salt.
  3. Add the 1 egg, 120 g (½ cup) buttermilk, 60 g (¼ cup) oil, and 1 tsp vanilla. Whisk until combined.
  4. Slowly stream in the 80 g (⅓ cup) hot coffee while whisking until smooth. The batter will be thin.
Pour into prepared pan.
  1. Bake for 22–24 minutes, until the center is just set but still barely soft. The pan should still have a slight jiggle when moved.
  2. Do not use the toothpick test for this cake — you want it very soft.
  3. Let cool for just 10–15 minutes maximum before soaking.
Make the Oreo Cream Soak
  1. Blend together the 120 g (½ cup) whole milk, 90 g (6 tbsp) heavy cream, 6 Double Stuf Oreos, pinch of salt, and ½ tsp vanilla until smooth.
  2. The mixture will most likely split because of the extra creme filling in the Double Stuf Oreos. That’s completely okay — it just doesn’t look very pretty.
  3. Do not warm the soak before pouring.
  4. Using the handle of a wooden spoon or a thick skewer, poke holes all throughout the warm cake.
  5. Slowly pour some of the Oreo soak over the cake, then let it sit for about 5 minutes to absorb.
  6. Check to see if some spots soaked more than others before continuing.
  7. You may not use all of the Oreo milk soak. You want the cake deeply saturated, but not flooded into a puddle.
  8. Once the soak is absorbed, move on to the mousse. This is a great time to make it.
Make the Oreo Mousse
  1. Before starting the mousse, whip the 230 g (1 cup) heavy cream first so you don’t have to wash the beaters later.
  2. Whip the cream to soft-medium peaks, then place in the refrigerator while preparing the rest of the mousse.
  3. Sprinkle the 1 tsp gelatin over the 1½ tbsp cold water. Let bloom for 5 minutes.
  4. Microwave for 5–8 seconds until melted and liquid.
  5. In a bowl, beat together the 60 g (¼ cup) softened cream cheese, 75 g (⅔ cup) powdered sugar, and 1 tsp vanilla until smooth.
  6. Slowly stream in the gelatin while mixing.
  7. Fold in the whipped cream gently until airy and combined.
  8. Fold in the finely crushed Oreos last.
Assemble
  1. Spread the Oreo mousse over the soaked cake in thick swoops.
  2. Top the entire cake with more crushed Double Stuf Oreos.
  3. You can dig in immediately, or chill before serving.
  4. It’s especially good the next day cold.

Notes

  • Slightly underbaking the cake is intentional and gives it the ultra-soft texture.
  • Double Stuf Oreos create the best flavor for this recipe.
  • The Oreo soak separating is completely normal.
  • Store covered in the refrigerator for up to 3 days.