Caramel Cake with Oreo Filling (Featuring Limited Edition Salted Caramel Shortbread Oreo by Post Malone)

I am a sucker for anyting labeled 'limited edition'. Even 'seasonal flavor' will usually get me. Another stellar trait my child has adopted from me. We are an advertiser's dream duo while at the grocery store. Brandon and I differ, though, in regards to actually trying and liking the new flavors. He will always stick to the OG or classic flavor that he initially got into. So, for Oreos, he will not eat the birthday cake, chocolate peanut butter, or toffee flavors. Definitely not mint or lemon, the horror! He just loves the idea of them and the purchasing of them. But, I love to try them all, and then tend to feel inspired by the flavor combinations, or what they could partner with. In this case, the Post Malone limited release Oreos appeared on the shelves at Target, I *had* to buy them, and I thought of making a traditional southern caramel cake, but giving it a twist. I realize that we may never be able to buy these particular Oreos again, and truly any Oreo (or similar cookie) of your liking, can be used in this recipe. You can't go wrong!

Caramel Cake:

2 3/4 cups all purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1 cup sour cream, at room temperature

1/4 whole milk, at room temperature

1 cup (two sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

2 tsp. Vanilla extract

1 tbs. Caramel extract (I like LorAnn’s)

Caramel Frosting (big batch):

2 cups (4 sticks) unsalted butter, at room temperature

1 cup light brown sugar

1/2 cup dark brown sugar

5 cups powdered sugar, sifted if lumpy

1/2 whole milk, room temperature

2 tbs. Corn syrup

1 tsp. Vanilla extract

2 tsp. Caramel extract

1 tsp. Pink Himalayan salt or other flaky sea salt (adjust to taste, add for more salted caramel flavor, but start small)

*Note: this works well, made a day before frosting the cake, because the brown sugar dissolves more in the butter. It can be gritty if used same day, still tastes great.

I used about 7 chopped up Oreos for the filling and 8 going around the top of the cake for decoration. Any flavor Oreo will work or caramel flavored cookie of your choice!

Cake method:

Prepare two 9 inch round cake pans with spray and parchment paper. Preheat the oven to 350F.

Cut up butter into chunks and place in the clean bowl of a stand mixer, fitted with the paddle attachment. Cream the butter on medium speed for one minute and then slowly add the sugar into the bowl. Continue to beat until well combined. Scrape down the bowl and the paddle. Add the eggs, one at a time, beating for a full minute after each egg. Stop mixing halfway through and scrape down the sides and bottom of bowl. After eggs are incorporated, the batter should be fluffy and shiny.

Combine the sour cream, milk and extracts in a large glass measuring cup.

Whisk the flour, baking powder and salt together in a small bowl.

Alternate adding the dry ingredients, in 3 additions, with the sour cream mixture, in 2 additions, with the mixer on low speed. Stop the mixer and scrape the bowl. Mix again for 30 seconds. Remove the bowl and fold the batter gently a few more times with a spatula to ensure there aren’t any streaks or dry patches remaining. Evenly divide the batter between the cake pans and tap them a few times on the counter to release any air pockets. Bake in the oven for 33-35 minutes. Begin checking cake at the 30 minute mark. When the center is no longer jiggly, and a tester comes out clean, remove the pans and allow to cool for 15 minutes on wire racks. Then turn the cakes out to continue cooling to room temperature. Do not frost the cake until it is cool or you might melt the frosting! If you want to speed up the process, allow the cakes to fully cool in the fridge. Trim off any excess top layer with a serrated knife to level.

To prepare the frosting:

Chop the sticks of butter into smaller chunks and place in the bowl of the stand mixer fitted with the paddle attachment. Beat the butter on medium speed to cream it. Scrape butter off of paddle and beat again to smooth it out. It’s a lot of butter! Add the brown sugars to the bowl and about 2.5 cups of powdered sugar. Beat on low to combine and scrape the sides and bottom of the bowl. Add 2.5 more cups of powdered sugar and beat on low for 2 minutes. Scrape the bowl and paddle well and add the corn syrup and extracts. Mix on low speed for another minute. Next, add the milk and the salt to the bowl and beat on medium low until smooth and creamy, around 5 minutes. Stop to scrape the bottom of the bowl and beater about halfway through mixing. Do a taste test and adjust salt and/ or extracts as needed. Frosting is now ready to use or can be stored in an airtight container at room temperature for up to two days.

Assemble cake:

Take about one and a half cups of frosting, place in a small bowl, and stir in the 7 or so (up to you what you want to add to the filling) chopped up Oreos. Place your bottom cake layer on a cardboard cake circle, cut side up, and cover with the Oreo filling all the way to the edges. Stack the other cake layer on top, cut side down. Apply frosting to the top of the cake and a crumb coat on the sides, making sure to fill in any gaps around the filing. Place cake in the fridge for 15 minutes to firm up. Finish frosting the cake any way you like. You should have plenty of frosting to add to a piping bag for adding a border or flowers or whatever you want! Place Oreos around top of cake for an easy decoration. Chill to set but serve at room temperature for best flavor and texture. Cake stays fresh in an airtight container at room temperature for at least 3 days.