Oreo Polka Dot Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
For the Oreo Polka Dots:
  • 48 Oreo sandwich cookies
  • 10 ounces cream cheese, room temperature
For the Simple White Cake:
  • 9 egg whites
  • 4 cups all-purpose flour
  • 1 ½ tablespoons baking powder (½ tablespoon = 1 ½ teaspoons)
  • 1 ½ teaspoon fine salt
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened
  • 3 cups granulated sugar
  • 1 cup oil
  • 1 ½ tablespoons vanilla extract
  • 1 ½ cups buttermilk, room temperature
For the Liquid Cheesecake Filling:
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 2 tablespoons milk
  • 1 large egg, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
For the Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 2 tablespoons vanilla extract
  • 2 pounds powdered sugar, sifted
For assembling the Cake:
  • ½ to 1 cup Chocolate sprinkles
  • Oreo sandwich cookies
To make the Oreo Polka-a-Dots:
  1. Working in batches, pulverize the Oreo cookies (filling and all) in a food processor, pulse to get a fine, even crumb.
  2. In a stand mixer fitted with a paddle attachment beat together the Oreo crumbs and cream cheese until a uniform mixture has formed.
  3. Roll out 18 evenly sized balls. Reserve 1 cup of the mixture for later.
To make the Simple White Cake:
  1. Preheat the oven to 350 degrees F. Use baking spray to coat three 8-inch round cake pans. Place 7 Oreo Polka-a-Dot balls into each cake pan, set aside.
  2. Fit a stand mixer with a whisk attachment and whip the egg whites until stiff, not dry, peaks form. Scrape into a separate bowl.
  3. In a separate bowl whisk together the flour, baking powder, and salt, set aside.
  4. In the now clean bowl of the stand mixer fitted with a paddle attachment, beat the butter on a medium speed until pale and fluffy, about 3 to 5 minutes. Add the sugar and oil. Beat until the mixture looks well incorporated. Scrape the sides and bottom of the bowl and then add in the vanilla.
  5. With the mixer's speed on low, gradually alternate between the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Scrape down the bowl as needed.
  6. Use a rubber spatula to fold the egg whites into the batter by hand.
  7. Divide the batter between the prepared pans and bake for 26 to 34 minutes, rotating halfway. A toothpick inserted into the center should come out with a few moist, not wet, crumbs. Let the cake layers rest in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
To make the Liquid Cheesecake Filling:
  1. Preheat the oven to 300 degrees F. Coat an 8-x-8 casserole dish with baking spray, set aside.
  2. Whisk the cornstarch and salt together in a small bowl. In another small bowl whisk together the milk and egg. Set both bowls aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on a medium speed, until smooth and lump free, about 3 to 4 minutes. Scrape the sides and bottom of the bowl down and add in the vanilla and sugar until completely incorporated, about 1 to 2 minutes.
  4. With the mixer speed on low, add the cornstarch-salt mixture and then add the milk-egg mixture. Beat this mixture until well blended and lump free, about 3 to 4 minutes. Scrape the sides and bottom of the bowl as needed.
  5. Pour the mixture into the prepared dish and bake for 15 minutes. The edges should be firm and the center should be loose. If the cheesecake isn't at this stage, let it baked for an additional 5 minutes. Remove from the oven and allow the mixture to cool down before storing it in the fridge.
To make the Cream Cheese Frosting:
  1. Put the cream cheese and butter in a stand mixer fitted with a paddle attachment. Beat on a medium-high speed until pale in color and lump free. Add the vanilla and then scrape the sides and bottom of the bowl.
  2. With the mixer's speed on low, slowly add the powdered sugar, scraping the bowl as needed. Beat again on a medium-high speed for a final 1 to 2 minutes.
To assemble the Cake:
  1. If the cakes have domes, use a serrated knife to level each layer.
  2. Frost each layer with a ring of frosting to create a 'moat' which will hold the filling in between the layers of the cake. Spoon in the Oreo filling and then top it with the Liquid Cheesecake. Repeat this process with next layer.
  3. Do a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Mix ½ cup to 1 cup of chocolate sprinkles into the remaining frosting and frost the cake with a final coat of frosting. Let the cake chill for a final 15 minutes. Decorate the cake with the remaining sprinkles and Oreos.
Cake recipe adapted from Sugar Spun Run, Liquid Cheesecake adapted from Christina Tosi
Recipe by Layer Cake Parade at http://layercakeparade.com/oreo-polka-dot-cake/