3Oreo cookies (with filling)cut into quarters, or more if you want more topping
Instructions
I use a small loaf pan, 7.75 x 3.75 x 2.5 inches loaf pan. LLightly grease the loaf pan and line the loaf pan with parchment paper. You can also use the standard 8.5 x 4.5 inches loaf pan, the cake will be shorter
Prepare the cake batter:
Preheat the oven to 325 F (165 C) for conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
Combine all the dry ingredients and whisk to combine and set aside
Crack room temperature eggs into a bowl and beat the eggs with a fork and set aside
IMPORTANT TIPS: Please make sure the butter, cream cheese, and eggs are at room temperature. The butter needs to be really soft but not melting. If they aren't at the same temperature, the butter will separate later when you add the eggs and this will affect the texture of the cake, making it dense and greasy because they aren't properly combined
Place the softened butter, cream cheese, and sugar in a bowl of a standmixer fitted with a whisk attachment. If you use a handmixer, place them in a mixing bowl.
Start whisking the butter mixture over medium speed and then increase to high speed and whip until the mixture is pale, creamy, and fluffy.
Gradually add the egg, in 5 additions. If butter starts to separate or curdle, that means the eggs may be too cold
Once all the eggs are in, add the vanilla and whisk for another 10 seconds. Then reduce the speed to low and add the flour mixture gradually so it won't fly everywhere. Continue to whisk over low speed just until combine. It won't be combined completely and there will be some flour on the side of the bowl. Don't overbeat. Turn off the machine
Use a spatula to scrape the side of the bowl to combine the flour into the cake batter. Add the finely chopped Oreo pieces and gently fold to combine
Scrape the batter into the prepared pan. Smooth the surface with spatula. Scatter the Oreo topping on top of the cake batter
Baking:
Put the pan in the middle of the oven and bake for the next 60-75 minutes or until a cake tester inserted into the cake comes out clean with just a few crumbs are ok as long as it's no longer wet. If it is, bake a bit longer in a 5-minute increment
Cool down:
Let the cake cool down in the pan for 10 minutes and lift the cake out by grabbing on the parchment paper and let it cool down completely on a cooling rack
Serving:
I suggest serving the cake after 24 hours to give the cake some times to develop taste and moist texture. The cake feels dry when you serve it on the same day
Storing:
Place a completely cooled down cake in an air-tight container. It can be kept at room temperature for about 3 days
For a longer storage, keep them in the freezer, not in the fridge (the fridge dries the cake out). Keep them in a freezer-friendly container and it can be kept frozen for up to one month. Simply thaw at room temperature for few hours before serving