Vesna is not only a wonderful cook, but as you can see, she makes a very cute little nipper!
Vesna’s Oopsie Birthday Cake
I made a 5-egg, 5 ounces of cream cheese batch of Oopsie batter. Added 1 teaspoon vanilla and 1/4 teaspoon almond extract. (Also 1/8 tsp salt, which was too much. Next time, maybe I’ll add none at all, because the cream cheese has a little salt already, perhaps enough for cake.) Also 1 tsp Superose (liquid saccharine), which is 1/4 cup sugar equivalent.
Three 9″ cake pans: sprayed and lined with parchment paper. Portioned out the batter among them.
Made a chocolate filling to spread between the layers. Whipped together 1 1/2 cup cream, 6 tablespoons cocoa powder, 1/2 teaspoon Superose (2 T sugar equivalent), 1 tsp vanilla. This is a very strong, bittersweet chocolate filling. My husband didn’t like it at all, and he doesn’t like bittersweet chocolate. I loved it; I like bittersweet chocolate. So, obviously some tweaking is needed before this is a crowd pleaser. 1 tablespoon cocoa might have been plenty. That element needs work.
Made a whipped cream topping and piped it in a spiral pattern over the top. Oh, so pretty. 3/4 cup cream, 1/8 tsp Superose(1 tablespoon sugar equivalent), 1 tsp vanilla.
Now here’s where I made a mistake. At the last minute, I decided to add some extra pizzazz, and I added 1/8 tsp ginger, 1/8 tsp cinnamon, and a small pinch clove powder to the whipped cream topping. It is fabulous! However, it clashes with the bittersweet chocolate filling. So I wind up separating the top from the rest on the plate and eating them as if they were two separate desserts. If I’d left it just vanilla, it would’ve been good. Or, if it were this ginger cream on top and throughout, it would’ve been heaven.
So it was not 100% successful. But that was the fault of clashing frosting-filling flavorings. The concept of Revol-oopsie layers and whipped cream filling/frosting was a complete success!
The point is — Revol-oopsie can become CAKE! Delicious CAKE! Beautiful CAKE! Do you hear me, people? CAKE that everyone will like! (My almost-4-YO was ESTATIC over it!)
Vesna Vuynovich Kovach says
Hey, Cleo, thanks for adding my recipe to your Oopsie pantheon! I just found this link on Jimmy Moore’s Living La Vida Low-Carb blog.
Congrats on the nice writeup that Jimmy gave you. 🙂
I love you, and I love your cake!
Yours was the cake recipe that launched a thousand more. You are such an innovator.
Thank you so much for all you brought to the ordinary oopsie roll.
Have you tried liquid splenda (Sweetzfree)?
is this cake induction friendly or could it be made induction friendly?
Hi there! If you stick to a single serving, you're fine. Cocoa in very limited quantities is acceptable on induction, as is whipping cream.
MorMor Lenore Schaffnit says
How long did you bake your 3 layers for Oopsie Birthday Cake? It looks and sounds yummy!
MorMor Lenore Schaffnit says
How long do you bake the birthday cake layers? And is the temp 300F?
I made an oopsie cake last weekend. Can you take a look at it please? https://lowcarbingkareng.blogspot.com/
I love your blog…you're so funny! (And inspirational) =)
same ?as above what temp and how long? cant wait to try it
oopie, i forgot to ask how many servings do u think and about how many carbs? thanks so much now i can eat again and not feel stresed and guilty
Naomi Corteen says
How long do we bake the cake for and at what approximate temperature?? I hope you respond soon as I’m trying to give a good low carb recipe to a friend so she can make me a birthday cake for tomorrow! Thankyou!
Jamie VanEaton says
Hi there! I’d like to say you’d cook the cake at 300 degrees for 30 minutes (as with the oopsie rolls themselves). And Happy Birthday!