Oreo Cake!
A three layer Oreo cake spectacular with chocolate sponges, Oreo buttercream frosting, and even more Oreos on top!
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Servings: 18 People
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