Two amazing things happened this spring: one of my favorite people moved back to town AND her son turned one. I don't know about you but having the opportunity to make your friend's little one's birthday cake is one of my favorite things in the world.
I will be honest here, I tend to make the birthday kid a somewhat unremarkable cake as he couldn't care less about the flavor or the cake itself. But the adults? That is a different story: we get to devour something way better that only an adult can appreciate.
For the birthday boy, I settled on a two layer yellow cake covered in chocolate frosting and sprinkles.
For the adults, I made a three tier, oreo filled cake with an oreo mint frosting and a chocolate drizzle. Sorry birthday boy, but let's be honest: it is not the one-year old who made it by being cute who truly deserves the cake. It's the parents who fed you, clothed you, changed your diapers, woke up in the middle of the night with you, and threw you a party with your name in lights.
Mint Oreo Birthday Cake
from the Cake Blog
Cake
2 cups + 2 tbsp cake flour
2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs + 1 egg yolk
1 1/2 tsp vanilla extract
1 cup whole milk
1 cup crushed oreos
Mint Swiss Meringue Buttercream
4 egg whites
1 1/3 cup granulated sugar
2 cups unsalted butter, softened
1/2 tsp vanilla extract
3/4 – 1 tsp peppermint extract (or to taste)
Mint Swiss Meringue Buttercream with Oreos
Remaining buttercream
1 1/4 – 1 1/2 cups crushed oreos
Chocolate Glaze
2 oz. semi or bittersweet chocolate, chopped
1/4 cup heavy cream
2 tbsp light corn syrup
pinch salt
Make the cake: Preheat oven to 350 degrees. Grease three 6-inch round cake pans and line with parchment paper.
In a separate bowl, sift together the flour, baking powder and salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add in the sugar and mix for about 3 minutes on medium speed.
Turn the mixer down to medium-low and add in the vanilla, eggs, and yolk. Making sure to scrape the bowl to ensure that everything is incorporated.
Working in three alternating batches (starting and ending with the dry ingredients) add the flour mixture and milk on low speed. Fold in the oreos until combined.
Evenly distribute the batter between the pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Make the mint buttercream: Place the egg whites and sugar in the bowl of an electric mixer. Stir to combine.
Fill a medium saucepan with a few inches of water and place over medium heat. Put the mixer bowl on the top of the saucepan to create a double-boiler. While whisking, heat until the egg mixture reaches 160 degrees.
Once 160 degrees, carefully return the bowl back to the mixer fitted with the whisk attachment. Beat on high for about 7 to 10 minutes, or until the outside of the bowl returns to room temperature and the meringue holds medium peaks.
Stop the mixer and swap out the whisk for paddle attachment. With the mixer on medium-low, add in the butter a few tablespoons at a time. Mix until silky smooth.
Add in the vanilla and mint and mix until smooth.
Assemble the cake: Place one cake layer on your plate of choice and cover the top with a layer of mint filling. Repeat with the next layer.
Crumb coat the cake then refrigerate it until it is set. Add the crushed oreos to the remaining buttercream and frost the entire cake.
Make the glaze: Place the chocolate, cream, and corn syrup in a saucepan and heat over medium-high heat. Cook until the chocolate begins to melt.
Remove from the heat, whisk until smooth. Let cool.
Once glaze is completely cool but still pour-able, lightly drizzle over the top of the cake, letting it drip down the sides.
