The Pioneer Woman Tasty Kitchen
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Homemade Birthday Cake Oreos

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Level: Intermediate

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Description

A homemade replica of the cake batter flavored 100th anniversary Birthday Oreos that hit shelves in 2012.

Ingredients

  • FOR THE COOKIES:
  • 3 ounces, weight Unsalted Butter, Room Temperature
  • 3-¾ ounces, weight Granulated Sugar
  • 1-½ ounce, weight Brown Sugar
  • 1-½ teaspoon Kosher Salt
  • ¼ teaspoons Baking Powder, Plus 1/8 Teaspoon
  • ¼ teaspoons Baking Soda
  • 1-½ teaspoon Vanilla Extract
  • 2 whole Egg Yolks
  • 4 ounces, weight All-purpose Flour
  • 3 ounces, weight Dutch Processed Cocoa Powder Plus Extra For Your Surfaces
  • FOR THE BIRTHDAY CAKE CREME:
  • ¼ cups Unsalted Butter, Room Temperature
  • ¼ cups Vegetable Shortening
  • 1 cup Dry Yellow Cake Mix, Boxed Or Homemade
  • 3 cups Confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Rainbow Sprinkles

Preparation

For the cookies:

1. In the bowl of a stand mixer using the whisk attachment, cream butter, granulated sugar, and brown sugar. Add salt, baking powder, baking soda, and vanilla extract and beat, at medium speed, until combined. Turn the mixer to low and add egg yolks one at a time, scraping the sides of the bowl after each addition. When the eggs have just been incorporated, scrape the bowl and mix on low for 30 seconds.

2. Add flour and cocoa powder and mix until just incorporated. Using a fine mesh sieve, lightly dust a clean surface with cocoa powder. Scrape the dough into a ball and place on the cocoa dusted surface. Dough will be very firm.

3. Sprinkle dough with additional cocoa powder and roll it out to 1/8″ thickness. Cut with a 2″ round cookie cutter, or other small shape. To make “designs” on the cookie, press a smaller cookie cutter firmly in the center of the dough circle, but do not cut all the way through. You should make a deep impression, not a clean cut. You can also form the dough into a log, chill, and slice, if you prefer, but I think the roll and cut method looks nicer.

4. Preheat the oven to 350 F. Place the cookies on an un-greased baking sheet lined with parchment paper. (If you are having trouble moving the cookies, use a very thin spatula or bench scraper to transport them.) Work scraps back into a smooth ball, roll, and cut, continuing this process until most of the dough has been used. Bake for 12-15 minutes. Cookies should be fully cooked and crisp, but not burned. Let the cookies cool completely on a wire cooling rack before filling.

For the filling and the assembly:

1. In the bowl of a stand mixer, beat the butter and shortening until well-blended. Slowly add the cake mix and confectioners’ sugar, mixing on low. Add the the vanilla and beat 2-3 minutes, until the creme is fluffy. The cream consistency should be very thick, but thin enough to pipe. Stir in the sprinkles and set aside.

2. To fill the cookies, transfer the creme to a pastry bag fitted with a large round piping tip. (You can also use a large zip top bag, sealed tightly, with a small hole cut out of the corner.) Squeeze a generous dollop of creme on the bottom side of one cookie. Top with a second cookie and press lightly. Repeat until all of the cookies are filled. Cookies are best eaten within 3 days and should be stored uncovered and at room temperature.

Source: I thank Bravetart for developing a pretty perfect Oreo cookie wafer (recipe posted at seriouseats.com) and Smitten Kitchen for unlocking the secret behind Oreo creme (smittenkitchen.com). Together, I think they make the closest homemade Oreo adaptation around.

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