Cakes and Cupcakes
Oreo Cake With Divine Oreo Buttercream
Simply the Best Oreo Cake – three layers of moist chocolate cake filled with the most addictive Oreo buttercream. An
- Serves 8 – 10 slices
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
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I always enjoy baking the birthday cakes in our family – including my own! The kids get to select their favourite cake each year. Last year we had a Salted Caramel Cake and a Rainbow Cake.
This year my daughter asked for a Biscoff Cake in June and my son requested an Oreo Cake for his 10th birthday a few days ago.
The cake was a BIG HIT – and you will be surprised how easy it is to make too! Take a look at the video and step by step tutorial below.
Useful Cake Equipment
- Digital scales – I use a scale for all my bakes
- Measuring spoons
- Fine strainer (sieve)
- Bench Scraper (for smoothing frosting)
- Palette knife (offset spatula)
- A Cake turntable is useful but not essential
- Cake boards – useful when covering cakes with frosting
- I always use a Cake lifter to transfer cakes safely
How to Make an Oreo Cake
↓ For the full ingredients and detailed method, jump to the recipe card.
Put the vegetable oil, vinegar and milk in a large bowl and mix together. Use soya or almond milk to keep the cake dairy free.
Sift the sugar, flour, bicarbonate of soda and cocoa powder over the bowl.
Use a balloon whisk to combine the wet and dry ingredients. Make sure to scrape the bottom and sides of the bowl a few times so no dry pockets lurk in the batter.
Divide the batter between 3x15cm (6in) cake tins and bake for 25-28 minutes in a 180C (350F) preheated oven. The cakes are ready when risen and springy to the touch and a toothpick inserted in the centre comes out clean. Leave the cakes in their tins for 10 minutes then carefully turn out onto a wire rack to cool completely.
How to Make Oreo Frosting
This Oreo buttercream is so insanely addictive there’s a real danger you will eat it straight out of the bowl before you frost the cake… You have been warned!
An entire pack of Oreo cookies is blitzed to a fine powder and added to a vanilla buttercream… taking it to a whole new level of deliciousness! You can use this Oreo frosting on any cake recipe you like, or use it to swirl over cupcakes.
Simply beat softened unsalted butter, icing sugar and vanilla bean paste together, adding the crushed Oreos and double cream until you have a fluffy buttercream.
Assembling Your Oreo Cake
Transfer the frosting into a piping bag fitted with a large star tip. Pipe a generous layer of buttercream over the bottom cake layer and top with the second layer.
Repeat and top with the third layer. Smooth a thin layer of frosting over the top and sides of the cake. If you want to make this an Oreo Drip Cake then drizzle chocolate sauce along the perimeter of the cake, letting it drip down the sides.
Pipe the remaining frosting on top of the cake. Decorate with mini Oreo cookies, chocolate curls or chocolate sprinkles.
Make It Vegan!
This Oreo Cake is easy to veganise… after all the chocolate sponge is dairy and egg free already.
All you have to do is replace the butter with a dairy free spread in the frosting and there you have it – a wonderful Vegan Oreo Birthday Cake!
Oreo Cake Tips and FAQs
- The chocolate cake layers can be made up to a day in advance if preferred and kept, covered, at room temperature. Keep them separated by baking paper as they can get quite sticky. Do not store unfrosted cakes in the fridge as they will dry out!
- Weigh equal amounts of batter into your cake tins for perfect layers. If the cakes dome in the oven use a serrated knife or leveller to level before frosting.
- The frosted cake keeps well for 3-4 days at room temperature in a cake container stored in a cool place.
- I used three small cake pans to make a smallish but TALL cake. You can use slightly bigger cake tins if you like, the layers simply won’t be as tall.
- Use a large knife to slice, wiping the blade clean with each slice for perfect cake slices.
HAVE YOU MADE MY OREO CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!
Recipe
Oreo Cake
Simply the Best Oreo Cake – three layers of moist chocolate cake filled with the most addictive Oreo buttercream. An easy Oreo cake recipe that's perfect for birthdays and celebrations.
- Serves 8 – 10 slices
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Ingredients
Chocolate Sponge
- ½ cup (120ml) sunflower oil (or coconut oil, melted)
- 1 ⅓ cups (320ml) milk (you can use plant milk such as soya or almond)
- 2 tbsp red wine vinegar
- 2 tsp vanilla extract
- scant 2 cups (230g) flour (plain / all purpose flour)
- 1 cup + 2 tbsp (230g) sugar (caster or granulated)
- 1 cup (100g) unsweetened cocoa powder
- 2 tsp baking soda ((= bicarbonate of soda))
- ½ tsp salt
Oreo Frosting
- 1 cup (230g) unsalted butter (softened)
- 4 cups (480g) powdered sugar ((= icing sugar))
- 2 tsp vanilla paste (or vanilla extract)
- 14 Oreo cookies (1 pack) (blitzed to a fine powder)
- 1 cup (240ml) heavy cream ((= double cream))
To decorate
- mini oreo cookies
- chocolate curls or sprinkles (optional)
Method
- 1
Preheat the oven to 350°F (180°C). Spray 3 x 6-inch (15cm) cake tins with cake release and line the base with greaseproof paper.
- 2
Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.
- 3
Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.
- 4
Use a balloon whisk to mix together until you have a glossy thick batter.
- 5
Divide the batter between the tins and bake for 25-30 minutes or until the cakes a springy to the touch and a toothpick inserted in the center comes out clean.
- 6
Cool the cakes in the tins for 10 minutes then turn out onto a wire rack to cool completely. You might need to level the cakes but cutting off any domes with a cake leveller.
- 7
Strain the cherries reserving the liquid. Brush the kirch over the sponge cakes so it soaks in, this can be done while they are still warm.
Make the Frosting
- 8
Add the butter, icing sugar, vanila, Oreo crumbs and half the cream in a mixing bowl. Beat together until fluffy, adding the remaining cream as needed until the frosting holds peaks. Transfer to a piping bag fitted with a large star tip.
Assemble the cake
- 9
Add a small amount of frosting to secure the bottom sponge layer onto your plate or cake stand.
- 10
Pipe the frosting over the bottom cake layer and level. Repeat with the second layer and top with the third. Put in the fridge to cool.
- 11
Smooth frosting over the entire cake using a bench scraper.
- 12
Pipe rosettes of the remaning frosting over the top of the cake.
- 13
Decorate with mini Oreo cookies and chocolate curls and enjoy!
Notes
OREO CAKE TIPS AND FAQs This Oreo Cake is easy to veganize… after all the chocolate sponge is dairy and egg free already. All you have to do is replace the butter with a dairy free spread in the frosting and there you have it – a wonderful Vegan Birthday Cake! The chocolate cake layers can be made up to a day in advance if preferred and kept, covered, at room temperature. Keep them separated by baking paper as they can get quite sticky. Do not store unfrosted cakes in the fridge as they will dry out! Weigh equal amounts of batter into your cake tins for perfect layers. If the cakes dome in the oven use a serrated knife or leveller to level before frosting. The frosted cake keeps well for 3-4 days at room temperature in a cake container stored in a cool place.
Nutrition
- Calories960 kcal
- Carbohydrates124 g
- Protein8 g
- Fat53 g
- Saturated Fat36 g
- Cholesterol107 mg
- Sodium699 mg
- Potassium303 mg
- Fiber5 g
- Sugar93 g
- Vitamin A1224 IU
- Vitamin C1 mg
- Calcium92 mg
- Iron3 mg
