Oreo Sprinkle Bundt Cake

Sprinkles, Oreos, Chocolate and cake! Enough to make that inner kid giggle with excitement!

Done in 2hrs

Serves 8

Dish by Tom Jackson

Ingredients

For the cake:

340gunsalted butter (room temp)

298ggranulated sugar

6large eggs (room temp)

2 1/4 tspbaking powder

1 1/2 tspsalt

360gplain flour

14g vanilla extract

170gmilk (room temp)

80goreos (crushed)

handful ofconfetti sprinkles

For the garnish:

300gwhite chocolate (or candy melts)

1 cup coconut oil (melted)

handful oforeos

This is one of the ultimate guilty pleasures! We've replaced mature adult flavours like citrus and bitter sweet chocolate, with everything our younger selves would've loved... We're talking Oreos, sprinkles, sweet chocolatey icing. All that's left to do is let that inner kid enjoy themselves!

Method

Preheat your oven to 176°c (or as close as you can get!). Also mix together your vanilla and milk.

With an electric whisk, beat your butter and gradually add sugar until light in colour and fluffy. This will take around 4-5mins,

Mix together your baking powder and salt, and quickly whisk into the creamed butter and sugar.

With your whisk on medium speed, add the first 3 eggs (one at a time) to your butter/sugar, making sure each egg is absorbed before adding the next.

To the mixture, add 2 tablespoons of flour from the weighed out flour, and mix to combine. Add the 4th egg, combine, then another 2 tbsp of flour. Repeat with the 5th and 6th egg alternating between 2 tbsp flour and egg.

From the remaining flour, add a third of the flour to the batter, mix, and add half the milk. Combine, then add another third of flour and the rest of the milk. Mix and beat the remaining flour, scraping bowl as you do so. (The batter should be thick and smooth)

Add your sprinkles and crushed up Oreos to your batter, and pour into bundt cake tin, and bake for 1 hour, checking it at 45 minutes. Poke a toothpick into the cake and if it comes out dry, you can go ahead and take it out, every oven is different!

Place the cake onto a drying rack, exposed side up, in the tin for 10mins, and then flip and remove from the tin and leave to completely cool.

Decorate the cake with melted white chocolate, and loads of Oreos, take some pics and dig in!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.