Oreo Cake

The classic Oreo is good enough on its own but combine that with a cake and you get this beauty.

This cake consists of a lot Oreo, which is perfect for those who are fans of Oreo. Starting with 3 layers of of Oreo cake, sandwiched and coated with an Oreo French buttercream, finished with a chocolate drip and whole Oreos – what’s not to like?

If you have a friends or family members birthday coming up or a bake sale, this cake would be the perfect one to make and share – I promise this will be popular.

I made this cake in 2022 for a family member but can’t remember who it was for or when but it’s been a while since I made this. Now felt like the perfect time to share this recipe.

Anyway, let’s get started, shall we?

 

Ingredients:

Cake:

350g butter, at room temperature.

350g granulated sugar.

350g plain flour.

2.5 tsp baking powder.

6 eggs.

2 tsp vanilla extract.

100g Oreo crumbs.

 

Buttercream:

250g granulated sugar.

62ml water.

70g egg yolks.

500g butter, at room temperature.

1 tsp vanilla extract.

75g Oreo crumbs.

 

Ganache (for drip):

100ml double cream.

60g dark chocolate chips.

40g milk chocolate chips.

 

Decoration:

Oreos.

 

Method:

Before we get into the recipe, it’s best to do some prep. I personally like to start by weighing up all of my ingredients, lining my cake tins with parchment paper and like to get any equipment I may need ready – such as a stand mixer, paddle attachment and spatula. Now is also the ideal time to preheat your oven to 180˚c/350˚f.

To get started on the cake batter, simply take a mixing bowl and place in the butter and sugar. Beat the two together until they are lighter and fluffier in colour and consistency – due to the amount of each ingredient, it will take a short while to achieve this consistency, around 7-10 minutes is my usual sweet spot (although this will vary, depending on where you are and the climate).

You can then gradually add in your eggs, one at a time, beating well in-between each addition. If you add the eggs too quickly, you will find the mixture may split or curdle – not ideal. Now is also the perfect time to add in the vanilla extract, mix until fully incorporated.

Add in the dry ingredients and mix on a low speed to start with, working your way up to a medium-high speed and continue to mix until you have a smooth cake batter with no traces of raw ingredients (unless its a little of the dry ingredients near the top of the bowl) – a minute or so usually works best for me with this recipe.

Now you can add in the Oreo crumbs, folding them in until they are fully incorporated into the cake batter – this will also incorporate any bits that may not have been fully worked in from earlier on.

Take the cake batter and divide it between your cake tins – the recipes provided will make 3 layers of cake for each. you can eyeball the amount places into each tin but you could also use weighing scales to get a more accurate amount into each tin. Once the cake batter is in the tins, simply spread and level out the cake batter, this is to ensure consistent baking.

Place into your preheated oven and bake for 30-35 or until a tester comes out clean when inserted into the centre of the cake.

 

Buttercream:

To start on the buttercream recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.

While you’re waiting for your mixture to come up to temperature, you can work on the egg part.

Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.

Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.

Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.

Add in the vanilla and whisk until everything has been fully incorporated.

Simply add the Oreo crumbs once the buttercream has been made. Mix until fully incorporated – it should become a speckled grey sort of colour.

 

Decoration:

Once you have everything made and ready, you can start the assembly of the cake. To start, take a cake stand/board/plate and place a small blob of buttercream into the centre, then place your first layer off cake onto it, pressing down to secure it in place. Pipe a ring of buttercream around the outer edge off the cake (and a thin layer for inside of the ring), then fill in the centre of the ring with the same buttercream and top with the next layer of cake – repeat the process until you have used all your cake layers.

I then like to pipe the buttercream around the cake, as neatly as possibly but it doesn’t need to be perfect, as when we are smoothing it out, it will fill many of the gaps. Take your scraper and scrape around the edge, until you have a smooth enough finish, this is really up to you but most like quite a neat finish.

Now that the cake is as smooth as you’d like it, simply make the ganache. Heat cream until its almost reaches a boil, then pour over your chocolate and allow it to sit for around a minute and stir until smooth, well combined and has taken on a thickened consistency but is still fluid enough to drip.

Using a piping bag (or whichever way works best for you) apply your drip, do it as you usually would. I always try and make the length of the drips vary but whatever makes you happy, you do.

Pipe rosettes around the top outer edge, I went with 8 but you can do as many or as few as you’d like – its your cake. Then to finish, simply fill the centre with some ganache and place whole Oreo biscuits between the rosettes and you’re done!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.