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Marbled Oreo First Communion Cake

Author: Roseanne Carrara, The Lunchbox Season

Equipment

  • Wilton Cross-Cake Pan [We found ours at Bulk Barn - and we share it with other families at the kids' school]

Ingredients

Single Layer Chocolate Cake Batter [in a pinch? use a box mix and amp it up with vanilla or a shot of alcohol!]

  • 1 c all-purpose flour
  • 1 c sugar
  • 3/8 c unsweetened cocoa powder preferably dutch processed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk or sour milk
  • 1/4 c vegetable oil
  • 1 large eggs
  • 1/2 tbs vanilla extract
  • 1/2 cup freshly brewed hot coffee

Single Layer White Cake Batter [in a pinch? use a box mix]

  • 1 1/8 cups cake flour
  • 1/2 cup whole milk. room temperature
  • 3 large egg whites at room temperature
  • 1 tsp vanilla extract
  • 7/8 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 3/8 cup unsalted butter room temperature, cubed

The Lunchbox Season's Best Buttercream [Full Recipe]

  • 1 c UNSALTED butter room temperature
  • 4-8 cups sifted icing sugar
  • 1/4 tsp salt
  • 2 tbs vanilla
  • 4 tbs [and up to 1/2 cup] milk or cream
  • gel or liquid food colouring to suit [We used Wilton Green]

Toppings

  • 7 chocolate covered oreo-style cookie or plain oreo-style cookies [We bought ours from the fabulous Ed's Real Scoop¬†ice cream shop here in Toronto - Yes! They do fab chocolates too!]
  • 1 package of oreo-style cookies smashed into bits with a meat cleaver or rolling pin [We used PC "Eat the Middle First" Cookies]

Instructions

Before Making the Batters:

  • Heat the oven to 350.
  • Spray the Cross-Cake Pan with baking spray or grease and flour it as you see fit.

Prepare each batter in a separate bowl:

    Chocolate Cake Batter:

    • Sift the flour, cocoa powder, baking soda and baking powder into the bowl of an electric mixer using a sifter or a wire-mesh strainer.
    • Add salt and sugar to the bowl, and with the mixer set to low speed, beat for 30 seconds or so until combined.
    • In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
    • With the mixer set to low, add the wet mixture to the dry mixture and blend until just combined.
    • Beat in the coffee until fully incorporated.

    White Cake Batter:

    • In a medium bowl, stir milk, egg whites, and vanilla with a fork until blended.
    • In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt until just incorporated.
    • Add butter and continue beating on low for about 1-2 minutes.
    • Add half of the wet mixture to the flour mixture and beat at medium speed for about a minute.
    • Add the remaining wet mixture and beat for about another minute until combined.

    After Making the Batters:

    • Pour small clumps of each batter into the cross cake pan.
    • Use a spoon, fork, skewer or coffee-stirrer stick to swirl the batter in the pan.
    • Bake the cake for 40-55 minutes or until a toothpick comes out clean. [Okay, it's a little weird "testing" a cross cake with a knife or pick!]
    • Cool completely.
    • Make Frosting.
    • Colour Frosting with gel or food colouring of your choice.
    • Invert Cake onto a large serving dish.
    • Frost Cake.
    • Decorate top of cake with chocolate covered oreos.
    • Using your hand, press smashed oreo bits onto the sides of the cake.
    • Enjoy!