Trader Joe’s Joe Joe Cake

oreo cake
My sister requested an Joe Joe cake for her birthday and I scored the internet for appropriate recipes. Joe Joes are the Trader Joe’s knock off of the ever popular Oreo. The main recipe contenders were from Tastes Better From Scratch, Serious Eats, and The Kitchn. After perusing the screenshots, my sister selected the Serious Eats one, which features a chocolate cake with layers of whipped cream frosting with folded cookie bits.

I was unsatisfied from the cake — it’s middling and didn’t rise evenly–, but the frosting is a keeper. Not only did the cake not rise evenly, but it wasn’t thick enough to split into two layers. I would suggest doubling the recipe if you want a two layer cake.

This is just a guess, but an Oreo standard pack might have 50 Oreos, while a box of Joe Joe’s only has 42. Forty-four cookies in four cups of frosting seems like overkill, and with frequent tasting, I thought crushing 25 cookies and folding them into sweetened cream was pleasantly sweet.

For a single layer cake, this recipe yields way too much frosting. So you can halve the frosting recipe, or double the cake.

Joe Joe Frosting

Trader Joe’s Joe Joe Cake

ADAPTED from Serious Eats
For the Cake:
3/4 cup (about 3 3/4 ounces) all-purpose flour
1/4 cup (about 3/4 ounce) cocoa powder
1/2 plus 1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons sour cream
1/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract

For the Oreo whipped cream:
25 Oreo cookies
4 1/2 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon pure vanilla extract

Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray or butter and flour the pan. Sift flour, cocoa, baking soda, and salt into large bowl. In medium bowl, whisk sugar, sour cream, oil, egg, and vanilla until smooth.

Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.

Carefully cut 6 cookies in half; set aside. Crush remaining cookies into 1/4-inch pieces; set aside. I crushed mine with a mortar and pestle, but you can chop them onto quarter inch pieces or put them in a ziploc baggy and smash them with a rolling pin.

To Assemble Cake: make the cookie whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.

Fold chopped cookie into remaining whipped cream.

Spread about two cups worth of frosting on top of the cake, half a cup at a time. You want to mound the frosting in the center and gently push it outwards. Chill in refrigerator for about 2 hours to allow cookies to soften.

Garnish with reserved cookie halves. Serve.


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