Oreo Cake!
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A three layer Oreo cake spectacular with chocolate sponges, Oreo buttercream frosting, and even more Oreos on top!
Oreo cakes
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 that I really should be using them far more often.
They’re one of those biscuits that just work in baking. Chocolatey, creamy, crunchy, nostalgic and universally loved. I’ve done a fair few Oreo recipes over the years and I absolutely don’t plan on stopping any time soon, but I really did leave it far too long before posting another proper Oreo showstopper. This one felt overdue.
More Oreos
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 all the time. That told me everything I needed to know, people really love Oreos in cake form.
I personally love an Oreo. I know some people don’t understand the hype, but I’m firmly in the “give me all the Oreos” camp. There are so many flavours now too, original, double stuff, mint, golden, and while I am eternally jealous of America and their endless Oreo options, I’m perfectly happy with what we can get here in the UK.
The best part is that pretty much any Oreo works in this recipe. You can switch the flavour to suit whatever mood you’re in or whatever you have in the cupboard. I went with classic Oreos because you truly can’t beat them, and I always seem to have a stockpile lurking somewhere in my kitchen.
Sponge
For the sponges, I decided to keep things classic with a chocolate cake. Three layers, rich but not too heavy, and sturdy enough to hold up all that buttercream. It’s the same style of sponge I use in cakes like my Nutella cake, and it’s one I trust completely for layer cakes.
The cocoa powder gives a deep chocolate flavour without making the sponge dry, and the light brown sugar keeps everything moist and soft. Once baked, the sponges are fluffy but strong, exactly what you want when you’re stacking three layers and adding generous amounts of frosting.
If three layers feels a bit much, you can absolutely turn this into a two-layer cake by removing a third of the ingredients. It’ll still look impressive, just slightly more manageable, although personally, I’ll always vote for three.
Buttercream
The Oreo buttercream frosting is a classic American buttercream, made extra special with plenty of crushed Oreos mixed straight in. And yes… before anyone says it… it is sweet. It’s butter, sugar, and Oreos. That’s the point. If you don’t like sweet cakes, this probably isn’t the one for you.
I blitz the Oreos into a fine crumb and never remove the filling. Honestly, I don’t see the point. It’s fiddly, time-consuming, and the filling is part of what makes an Oreo an Oreo. It adds flavour, texture, and richness to the buttercream, so it stays exactly where it is.
For piping, I always recommend using a jumbo round piping tip. Anything smaller risks getting blocked by Oreo crumbs, which is a fast track to frustration. Trust me — it’s not worth it. The round tip gives those neat, uniform blobs that my roommate lovingly refers to as “buttercream poops”, and I won’t lie… I kind of love them. They’re simple, symmetrical, and incredibly satisfying.
Decoration
Decorating this cake is where the fun really begins. I kept it fairly simple, but bold because when you’re working with Oreos, you really don’t need to overthink it.
I used the remaining buttercream to pipe blobs all around the top edge of the cake, then topped each one with a whole Oreo. Yes, it makes the cake tall. Yes, it makes it dramatic. And yes… that’s exactly how I like it. The height just adds to the whole showstopper feel.
Everything about this cake is satisfyingly round, round cake layers, round buttercream blobs, round Oreos and it just works visually. If you want to take it a step further, you can drizzle over some melted chocolate for extra indulgence, or sprinkle Oreo crumbs over the top for texture. Either way, it’s a cake that looks as good as it tastes.
Tips & tricks
- 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 jumbo round piping tip
- I also used these piping bags
Oreo Cake!
Ingredients
For the Cake
- 400 g unsalted butter
- 400 g light brown sugar
- 325 g self raising flour
- 75 g cocoa powder
- 8 medium eggs
For the Buttercream
- 250 g unsalted butter
- 500 g icing sugar
- 150 g Oreos
Decoration
- melted chocolate
- Oreos
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc 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 until 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 until a basic buttercream is formed
- Add in the Oreo crumbs, and beat again for a few minutes until 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 freeze this cake for 3+ months
- 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
Can I use demara sugar instead of light brown sugar?
I personally wouldn’t – caster sugar or golden caster sugar is best instead!
Hi Jane!
How much for 3 x 6 “ cakes please?
I usually say about 2/3 of the recipe!
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
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
Hi Jane, just wondering if you can make this ahead of time? And if so how you would store it?
So the entire cake lasts about 3 days, and I usually store in a cake box at room temp! X
Hi Jane!
Can your cakes sponges be prepared in advance and frozen?
Thanks for your reply!
Hajar
Yes they can!
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
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
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
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
Hi Jane, could i use this recipe but make them into cupcakes please? Thanks x
Hiya! Absolutely, or take a look at my oreo cupcake recipe! Hope this helps! x
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
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
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
Hi I was wondering what would the measurements of this recipe be if they were in metric cups ?
Thank you.
Hey! I’m really sorry but I don’t measure in cups – I find it extremely unreliable in baking.
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!
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
Hi Jane, what are the quantities if I want the cake made of two layers? Thank you.
Use 200g flour, 50g cocoa, 250g butter and sugar and 5 medium eggs – and 2/3 of the buttercream!
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.
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!
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.
Hi Jane, can I bake the layers in sandwich tins instead? Would it affect the time/heat for cooking or the quantities? Thanks!
Wow, very amazing Oreo cake
I have made the oreo cakes just waiting to do the buttercream.How long in advance can i do this?
Wow, amazing Oreo cake…wanna try it!