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Oreo Cake!

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A Three Layer Oreo Cake Spectacular with Chocolate Sponges, Oreo Buttercream Frosting, and even more Oreos on top! 

It’s been a while, Oreo… it’s been a while. The last time I posted an Oreo recipe was at the beginning of this year, with my Oreo Millionaires, and quite frankly, I am disappointed in myself. I love Oreos, and they are such a world renowned biscuit, I need to use them more!

I’ve done a fair few Oreo Recipes in my time, and I don’t plan on stopping any time soon, but I really have left it far too long!

My Oreo Drip Cake has always been one of the most popular cakes on my blog, and even though it’s three years old now, it still gets made so often!

I personally, love an Oreo. I get that some people don’t understand the hype, but I love them! There are so many different flavours, and I am eternally jealous of America who have the most flavours, but I’m happy with the few that we can easily buy ourselves here in the UK! 

You can get original, double stuff, mint, golden, etc etc… and they’d all work with this recipe! You can use whatever Oreo you like, to get the flavour your want! I went for the classic Oreo as I always seem to have a stock pile of them, and you can never go wrong with the classic. 

For the sponges, I decided to do a classic chocolate cake. Three Layers of cake, just like I do in my Nutella Cake for example, as I just can’t get over how it looks. I love the three layers, but you can easily swap the recipe to be a two layer by taking away 1/3 of the ingredients! 

The Oreo Buttercream Frosting is just a classic American buttercream, with Oreos blitzed in. Before people start complaining that it’s too sweet… it’s going to be. It’s butter, sugar, and Oreos. If you don’t like sweet cakes, this isn’t the blog for you!

I blitz the biscuits up to the crumb, I never bother removing the filling. I honestly just don’t see the point. It’s daffy, and time consuming, and I just can’t. Also, the filling is part of the Oreo! You need it! 

I use a Jumbo Round Piping tip for this cake, as you don’t want to use a piping tip where the Oreo crumbs could get stuck. It’ll be messy, it won’t work, and you’ll have a paddy.

You will get the same little ‘buttercream poops’ affect that my fiancé calls it, but I am quite the fan. I love how symmetrical it can make the cake look! 

For the topping, I just put the leftover blobs of buttercream around the edge, and added an Oreo to each one. It does make the cake incredibly tall, but you know… that’s my style. I love how everything thing in this cake is so satisfyingly round.. round cakes, round buttercream blobs, and round Oreos. It’s heaven. 

I hope you all adore this delicious Oreo Cake as much as I do! Enjoy! X

Oreo Cake!

A Three Layer Oreo Cake Spectacular with Chocolate Sponges, Oreo Buttercream Frosting, and even more Oreos on top! 
4.67 from 3 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Oreo, Oreos
Prep Time: 30 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 18 People
Author: Jane's Patisserie

Ingredients

For the Cake

  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 325 g Self Raising Flour
  • 75 g Cocoa Powder
  • 8 Medium Eggs

For the Buttercream

  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 150 g Oreos

Decoration

  • Melted Chocolate
  • Oreos

Instructions

For the Cake

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper!
  • Add your Butter and Sugar to a bowl, and beat together until light and fluffy. I use my stand mixer, with the paddle attachment!
  • Add in your Eggs, Flour and Cocoa Powder and beat again till smooth and lovely!
  • Split the mixture evenly between the three tins, and bake in the oven for 25-30+ minutes! A cake skewer should come out clean!
  • Leave the cakes to cool in the tins for 10 minutes, and then cool fully on a wire rack!

For the Buttercream

  • Make sure your Unsalted Butter is at room temperature before you start - you don't want to use any form of spread to make the Buttercream!
  • Blitz your Oreos to a really fine crumb - don't take out the cream, leave the Oreo whole and blitz to the crumb!
  • Once the Butter is at room temp, beat on it's own for a few minutes to soften it and make it looser!
  • Add in the Icing Sugar and beat till fully till a basic Buttercream is formed!
  • Add in the Oreo Crumbs, and beat again for a few minutes till a lovely fluffy Oreo Buttercream is made!

For the Decoration!

  • Get your first Cake, and put it onto your serving plate! Secure it with a smidge of Oreo Buttercream underneath!
  • Pipe some of your Buttercream onto the cake with your favourite piping tip, and add on your second Sponge! Repeat again!
  • When you reach the top Sponge, pipe on the rest of your Oreo Buttercream!
  • Drizzle over some melted Chocolate (optional) and add on some Oreos, and extra Oreo Crumbs!

Notes

  • This cake will last for 3-4 days!
  • You can easily make this a basic cake, with no chocolate, by removing the cocoa powder and adding the same weight more of self raising flour!
  • I used one packet of Oreos for the Buttercream, and one packet for the decoration! 
  • I drizzled the cake with Dark Chocolate, but it's completely optional - or you can switch to a different chocolate!
  • I used this round piping tip to get this effect!
  • I also used these piping pages to make it easier
Nutrition Facts
Oreo Cake!
Amount Per Serving
Calories 508 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Cholesterol 160mg53%
Sodium 43mg2%
Potassium 150mg4%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 49g54%
Protein 6g12%
Vitamin A 1021IU20%
Calcium 47mg5%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

25 Comments

  • Lauren
    August 13, 2020 at 3:21 am

    Hey!
    I was wondering if it’s possible to bake these cakes on a Friday and decorate on a Saturday. Would the cakes go dry or would they be okay?
    Also I know you recommend a 10 inch cake board for a 8 inch cake. But what about cake boxes, I’m worried about it not being tall enough!
    Can’t wait to hear back from you, thank you!! Xx

    Reply
    • Jane's Patisserie
      August 13, 2020 at 2:34 pm

      Yeah thats definitely fine – I often bake the cakes the day before decorating! It’s best to leave them wrapped well in clingfilm at room temp overnight. And I usually use a 10″ board and box – most cake boxes are at least 6″ deep which is what you want! x

  • Ally
    July 29, 2020 at 1:35 pm

    Hi Jane, just wondering if you can make this ahead of time? And if so how you would store it?

    Reply
    • Jane's Patisserie
      July 29, 2020 at 7:10 pm

      So the entire cake lasts about 3 days, and I usually store in a cake box at room temp! X

  • Hajar Hlt
    July 8, 2020 at 10:28 am

    Hi Jane!
    Can your cakes sponges be prepared in advance and frozen?

    Thanks for your reply!
    Hajar

    Reply
  • N
    June 10, 2020 at 3:30 pm

    Hey there Jane x
    I was wanting to make this cake but I only have 7 inch cake tins and I still want to make it three tier, what changes do I need to make to the recipe
    Xxx

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:28 pm

      Hey! So do you just have the one tin? Or do you have three 8″ tins? Typically a 7″ cake is roughly 0.8x of an 8″. x

    • N
      June 11, 2020 at 10:55 am

      Hey there thanks for replying x
      I only have one 7 inch tin because that isn’t a problem because I’ll just bake them 1 at a time but I just wanted to know if there was any differences to the recipe and baking time xx

    • Jane's Patisserie
      June 11, 2020 at 11:44 am

      Ahh okay! So if you used the same recipe as it is now, the baking time will increase slightly because of the depth change xx

  • S
    June 10, 2020 at 3:02 pm

    Hey there Jane xx
    I was wanting to make this cake but I only have a 7 inch cake tin and I still want to do 3 tiers can you please tell me the new measurements
    Xxx

    Reply
  • Abbey Hargreaves
    June 8, 2020 at 11:38 am

    Hi Jane

    I really want to bake this for my birthday and I want to swap out the middle cake for a vanilla layer like the one from your cookies and cream cake. What would you recommend for the measures for two of the chocolate layers and then one layer from the cookies and cream cake?

    Thanks

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:32 pm

      Hey! So I would use 250g mix of this one (40g of cocoa/210 flour) – and then use half of the cookies and cream cake! x

  • Maisha
    May 23, 2020 at 2:29 am

    Hi I was wondering what would the measurements of this recipe be if they were in metric cups ?
    Thank you.

    Reply
    • Jane's Patisserie
      May 23, 2020 at 9:45 am

      Hey! I’m really sorry but I don’t measure in cups – I find it extremely unreliable in baking.

  • RACHEL
    May 20, 2020 at 7:37 pm

    Jane
    I love your recipes, and you write your instructions so well that even someone as useless as me can follow!
    Can I ask for any tips please. My chocolate cakes always bake a bit heavy/ dry, I have a friend who is a baker and she suggested replacing some of the butter with vegetable oil. Do you have any recipes like this or any advice how much I should replace?
    I’m not vegan and happy to use eggs, I’d just like the cake to be more moist.
    Thank you!

    Reply
    • Jane's Patisserie
      May 20, 2020 at 8:54 pm

      Hiya! So it would be good to look at my vegan chocolate cake recipe, but use dairy whole milk instead of the almond milk – as that one uses oil!! x

  • MARIA IVAN
    May 7, 2020 at 1:34 pm

    Hi Jane, what are the quantities if I want the cake made of two layers? Thank you.

    Reply
    • Jane's Patisserie
      May 7, 2020 at 2:10 pm

      Use 200g flour, 50g cocoa, 250g butter and sugar and 5 medium eggs – and 2/3 of the buttercream!

  • Rebecca
    May 6, 2020 at 8:17 pm

    5 stars
    This looks so good, I am hoping to make this for mine and my 3 sister’s birthday (the big 30) next week.
    Naturally not the best baker so hopefully it will be great as your other recipes have been a winner.
    I did go through your link to get the cake tins you use but unfortunately there was a wait on the size you use so I ended up getting the 10″ 25 cm ones.
    I know you don’t use them but wondered whether with your expertise with two of those tins what you would advise to make or maybe the ratios as they would be slightly different?
    Thank you.

    Reply
    • Jane's Patisserie
      May 7, 2020 at 2:13 pm

      So a 10″ tin is about 2/3 bigger, so you would need to use 1.6x the recipe to do three 10″ tins! The baking time will also increase!

  • Natalie
    May 3, 2020 at 9:42 pm

    5 stars
    My 10 year old daughter made this today for her brothers 13th birthday. It tasted amazing. She followed the recipe and did it all herself. Unfortunately she left me with the washing up but it was worth it.

    Reply
  • Susan kimani
    October 21, 2019 at 7:59 pm

    4 stars
    Wow, very amazing Oreo cake

    Reply
    • Debbie
      February 11, 2020 at 7:11 am

      I have made the oreo cakes just waiting to do the buttercream.How long in advance can i do this?

  • Susan kimani
    October 21, 2019 at 7:56 pm

    Wow, amazing Oreo cake…wanna try it!

    Reply

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