Oreo Cake Recipe

why make this recipe

Oreo Cake is a delightful dessert that combines the rich flavors of chocolate with the iconic taste of Oreos. It’s perfect for special occasions, birthday parties, or simply when you’re craving something sweet. This cake not only looks impressive but also tastes incredible, making it a crowd-pleaser for both kids and adults alike.

how to make Oreo Cake

Ingredients :

• 250g butter
• 250g soft brown sugar
• 1/2 tsp vanilla extract
• 4 eggs
• 160g flour
• 90g cocoa powder (100%)
• 10g baking powder
• 5 room temperature egg whites
• 300g caster sugar
• 452g room temperature butter
• 1 teaspoon vanilla extract
• 2 cup crushed Oreos into powder
• 1 cup chocolate
• 1/4 – 1/2 cup cream

Directions :

1. In a mixer fitted with a paddle attachment, beat the sugar and butter for about 10 minutes until it becomes paler and fluffy.
2. With the mixer on medium speed, add the vanilla. Then add one egg at a time until everything is combined.
3. In a separate bowl, mix together the dry ingredients.
4. Take the mixture off the mixer and fold in the dry ingredients using a large metal spoon until it is well combined.
5. Divide the batter equally into 3 six-inch round cake pans lined with parchment paper and greased (about 300g in each tin).
6. Bake at 180°C for about 25-30 minutes until a skewer comes out clean when inserted into the center.
7. Let the cakes cool in the pan, then transfer them onto a wire rack to cool completely.
8. In the bowl of a standing mixer, add the sugar and egg whites. Heat this over a pan of water on medium heat until the sugar is dissolved. Rub it with your fingers to test if the sugar has dissolved.
9. Beat using the whisk attachment on your standing mixer for about 15-20 minutes until the mixture comes to room temperature and the bowl is completely cool to the touch.
10. Add the butter in cubes, piece by piece, on medium speed until all the butter is incorporated.
11. Add vanilla and beat to combine. Then, add 1 cup of Oreo cookie crumbs/dust and mix to combine.
12. Separate 1 cup of the finished buttercream for swirls on top. Fill and frost the cake with the remaining buttercream.
13. While the cake frosting is still soft, add Oreo cookie crumbs to the bottom half of the cake. Refrigerate the cake while you make the chocolate drip.
14. For the ganache, add chocolate and cream to a heat-proof bowl. Heat this in the microwave at 30-second intervals until it is fully combined.
15. Add the ganache to a piping bag or squirt bottle. Let it cool slightly so it won’t melt the frosting, but is still pourable.
16. Drizzle the chocolate ganache over the cooled cake. Finish the décor with buttercream swirls and more Oreo cookies.

how to serve Oreo Cake

Serve the Oreo Cake at room temperature. You can slice it into generous pieces and enjoy it with a glass of milk or your favorite beverage. It also makes for a wonderful dessert at gatherings.

how to store Oreo Cake

Store any leftover Oreo Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If it’s hot or humid, refrigeration is best to prevent the frosting from melting.

tips to make Oreo Cake

• Ensure your butter is at room temperature for easier mixing.
• Don’t rush the beating of the butter and sugar; this is key for a light and fluffy cake.
• Fold the dry ingredients gently to keep the batter airy.
• Use a good quality chocolate for the ganache for a rich flavor.
• Let the cake cool completely before frosting to avoid melting.

variation

You can switch up the flavor by using vanilla cake instead of chocolate. You can also add different types of cookies or even fruit to the layers for added flavor.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers in advance and store them wrapped in plastic in the fridge. Frost the cake closer to the time you’ll be serving it.

Q: How can I make the cake gluten-free?
A: Use a gluten-free flour blend instead of regular flour in the recipe.

Q: Can I freeze the Oreo Cake?
A: Yes, you can freeze the cake. Just make sure it’s well wrapped in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months.

Oreo Cake

A delightful dessert that combines rich chocolate flavors with Oreos, perfect for celebrations or a sweet craving.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 pieces

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 250 g butter at room temperature
• 250 g soft brown sugar
• 1/2 tsp vanilla extract
• 4 pieces eggs large
• 160 g flour
• 90 g cocoa powder 100%
• 10 g baking powder
• 5 pieces room temperature egg whites
• 300 g caster sugar
• 452 g room temperature butter
• 1 tsp vanilla extract
• 2 cup crushed Oreos into powder

For the Ganache

• 1 cup chocolate good quality
• 1/4 - 1/2 cup cream

Method

 

Preparation

1. In a mixer fitted with a paddle attachment, beat the sugar and butter for about 10 minutes until it becomes paler and fluffy.
2. With the mixer on medium speed, add the vanilla. Then add one egg at a time until everything is combined.
3. In a separate bowl, mix together the dry ingredients.
4. Take the mixture off the mixer and fold in the dry ingredients using a large metal spoon until it is well combined.
5. Divide the batter equally into 3 six-inch round cake pans lined with parchment paper and greased (about 300g in each tin).
6. Bake at 180°C for about 25-30 minutes until a skewer comes out clean when inserted into the center.
7. Let the cakes cool in the pan, then transfer them onto a wire rack to cool completely.

Making the Frosting

1. In the bowl of a standing mixer, add the sugar and egg whites. Heat this over a pan of water on medium heat until the sugar is dissolved.
2. Rub it with your fingers to test if the sugar has dissolved.
3. Beat using the whisk attachment on your standing mixer for about 15-20 minutes until the mixture comes to room temperature and the bowl is completely cool to the touch.
4. Add the butter in cubes, piece by piece, on medium speed until all the butter is incorporated.
5. Add vanilla and beat to combine. Then, add 1 cup of Oreo cookie crumbs/dust and mix to combine.
6. Separate 1 cup of the finished buttercream for swirls on top. Fill and frost the cake with the remaining buttercream.

Adding the Ganache

1. While the cake frosting is still soft, add Oreo cookie crumbs to the bottom half of the cake.
2. Refrigerate the cake while you make the chocolate drip.
3. For the ganache, add chocolate and cream to a heat-proof bowl. Heat this in the microwave at 30-second intervals until it is fully combined.
4. Add the ganache to a piping bag or squirt bottle. Let it cool slightly so it won’t melt the frosting, but is still pourable.
5. Drizzle the chocolate ganache over the cooled cake. Finish the décor with buttercream swirls and more Oreo cookies.

Notes

Ensure your butter is at room temperature for easier mixing. Don't rush the beating of the butter and sugar; this is key for a light and fluffy cake. Use good quality chocolate for a rich flavor.