Nutella Oreo Birthday Cake

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Few people in the world love Nutella as much as my friend Taryn (@missladyfinger), so I went a little overboard on her birthday cake this year!! This cake contains two full jars of Nutella, and is decorated with Nutella stuffed chocolate chip cookies.  A full tutorial can be seen here, and the recipes and baking instructions are included below:

Once all components are prepared, assemble the cake. Stack and frost cake layers with the nutella buttercream. Cover with crushed Oreos, and drizzle with warm nutella. Repeat with remaining cake layers.

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Apply a thin crumb coat. Chill cake in the freezer for 5 minutes. Once the crumb coat is firm to the touch, apply a thick, second layer of frosting with the Oreo buttercream. Smooth with a bench scraper. Add cookies and Oreos to the base of the cake, then chill cake again for 5 minutes in the freezer. Add warm drizzle of Nutella to sides of cake, then cover the top with a ring of edible cookie dough.

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Top cake with circles of Oreos, Nutella stuffed cookies, and cookie dough. In the center, I made a giant cookie sandwich with large cookies, Nutella, and Oreo buttercream. I also added some sprinkles, since this is a birthday cake!!!

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The most amazing part of this whole cake? Taryn was able get this cake to Chicago! Can you believe she made it through security with this behemoth cake!?

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7 thoughts on “Nutella Oreo Birthday Cake”

  1. Hi, I’m going to attempt to make this cake for my sons birthday as it looks fab!
    The cookies to use around the bottom of the cake has white choclate chips & coloured strands in them, I’ve clicked on the link for the Nutella stuffed cookies but it doesn’t mention about the white choc chips & coloured strands? I like the look of these cookies as they add a bit of colour, can I add white choc chips & strands to the cookie mix?
    Thanks you, Nadia

  2. Hi there! I am sooo excited to make this (well, a combination of these decorations + your red velvet Oreo cake inside!) for my husband’s 30th birthday this weekend! I’m glad to hear your friend was able to travel with this without issue. I have to take mine to my in-law’s house about 2.5 hours away, and planned on putting it in a tall cake box, then inside of a soft insulated cake carrier, with soft ice packs between the box and the inside of the carrier. I want to make sure it stays cold, and also that it doesn’t move around too much, causing the layers to slide around. Do you have any other tips for fool-proof transport? Should I freeze it entirely beforehand? My only concern there is that it would still be frozen hours later when we go to eat it.

    I considered bringing it in parts to my in-laws, but we won’t be getting there much in advance of the party. Plus, I’m sure they’d want to watch as I decorated, and that sounds scary! I don’t know how you do it all the time with the cameras rolling, but I’m glad for our sake that you do!

    Sorry for the long question. Thank you so much for your time!

    1. Haha no worries! transporting cakes long distances can be a challenge! if the cake is made a day before and the buttercream has a chance to crust, it usually keeps it’s shape pretty well. Freezing is also an option, but then you also have to deal with condensation, and the possibility that you wont be able to slice through the center! I recommend making if before you travel there, and just trying to keep your car as cool as possible. Hope that helps, and best of luck!

  3. I love this cake! I was wondering what the cookies on the bottom were with the oreos? I think they are the sugar cookies with like sprinkles and chocolate chips. Do you have the recipe for for that?

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