A cake topped with Oreos on a white tablecloth with two cups of coffee

Oreo cake

Name: Oreo cake
Total time: 45 min
Yield: 12
Ingredients: 250g self-raising flour; 50g cocoa powder; ½ tsp bicarbonate of soda; 250g dark chocolate broken into pieces; 250g light muscovado sugar; 250g unsalted butter softened; 4 eggs; 1 tsp vanilla extract; 10 Oreos to decorate; 12 Oreos; 250g unsalted butter softened; 500g icing sugar; 1-2 tbsp whole milk

Adam Bush

Published: March 17, 2022 at 2:47 PM

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Serves 10 - 12

Easy

Total time: 45 mins

+ cooling

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This triple-stacked sponge cake is slathered with a light and airy Oreo buttercream, made by whizzing up the biscuits with butter and icing sugar

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Bake this impressive Oreo cake, then check out our Oreo mug cake, Oreo fridge cake, Oreo brownies, Oreo cheesecake and more indulgent dessert recipes.

Or, for more cake recipes, try our vanilla cake, carrot cake and classic Victoria sponge.

Ingredients

Nutrition

250g self-raising flour
50g cocoa powder
½ tsp bicarbonate of soda
250g dark chocolate

broken into pieces
250g light muscovado sugar
250g unsalted butter

softened
4 eggs
1 tsp vanilla extract
10 Oreos

to decorate

OREO BUTTERCREAM

12 Oreos
250g unsalted butter

softened
500g icing sugar
1-2 tbsp whole milk

Nutrition: per serving (12)

kcal889
fat49.2g
saturates28.5g
carbs101.3g
sugars77.2g
fibre3.7g
protein8.2g
salt0.5g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4 and line three 20cm loose-bottomed cake tins. Stir together the flour, cocoa and bicarb in a bowl. Melt the chocolate, sugar and butter with 100ml of water in a pan until smooth, then leave to cool.
step 2

Once cooled, transfer to a mixing bowl and whisk in the eggs one by one, until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined. Divide equally between the three cake tins and bake for 20-25 minutes or until risen and firm to the touch. Leave to cool completely in their tins.
step 3

To make the Oreo buttercream, blitz the Oreos in a food processor to fine crumbs. Tip the butter into a large bowl and, using an electric whisk, beat until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking well in between, until you have a really light buttercream. Add the Oreos and whisk again. Add a little milk to loosen if it is thick.
step 4

Put one of the sponges on a cake stand or plate and, using a palette knife, spread over a thick layer of icing, then repeat with the other sponges. Spread a layer of icing over the sides. Push the Oreos into the top of the cake to decorate and cut into slices to serve. Will keep for three days in an airtight container.

Discover more of our best biscuit recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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