Oreo Cake
User Reviews
5.0
9 reviews
Excellent
Oreo Cake
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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.
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Ingredients
Chocolate Sponge
- 120 ml (½ cup) sunflower oil or coconut oil, melted
- 320 ml (1 ⅓ cups) milk you can use plant milk such as soya or almond
- 2 tbsp red wine vinegar
- 2 tsp vanilla extract
- 230 g (scant 2 cups) flour plain / all purpose flour
- 230 g (1 cup + 2 tbsp) sugar caster or granulated
- 100 g (1 cup) unsweetened cocoa powder
- 2 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Oreo Frosting
- 230 g (1 cup) unsalted butter softened
- 500 g (4 cups) icing sugar (powdered sugar)
- 2 tsp vanilla paste or vanilla extract
- 14 Oreo cookies (1 pack) blitzed to a fine powder
- 240 ml (1 cup) double cream (heavy cream)
To decorate
- mini Oreo cookies
- chocolate curls or sprinkles optional
Instructions
- Preheat the oven to 180C (350F). Spray 3 x15cm/6in cake tins with cake release and line the base with greaseproof paper.
- Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.
- Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.
- Use a balloon whisk to mix together until you have a glossy thick batter.
- 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 centre comes out clean.
- 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.
- 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
- 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
- Add a small amount of frosting to secure the bottom sponge layer onto your plate or cake stand.
- 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.
- Smooth frosting over the entire cake using a bench scraper.
- Pipe rosettes of the remaning frosting over the top of the cake.
- Decorate with mini Oreo cookies and chocolate curls and enjoy!
Notes
- OREO CAKE TIPS AND FAQs
- 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 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.
- 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 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 Information
Show Details
Calories
960kcal
(48%)
Carbohydrates
124g
(41%)
Protein
8g
(16%)
Fat
53g
(82%)
Saturated Fat
36g
(180%)
Cholesterol
107mg
(36%)
Sodium
699mg
(29%)
Potassium
303mg
(9%)
Fiber
5g
(20%)
Sugar
93g
(186%)
Vitamin A
1224IU
(24%)
Vitamin C
1mg
(1%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8- 10 slices
Amount Per Serving
Calories 960 kcal
% Daily Value*
| Calories | 960kcal | 48% |
| Carbohydrates | 124g | 41% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 107mg | 36% |
| Sodium | 699mg | 29% |
| Potassium | 303mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 93g | 186% |
| Vitamin A | 1224IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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