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.
320ml(1 ⅓ cups) milkyou can use plant milk such as soya or almond
2tbspred wine vinegar
2tspvanilla extract
230g(scant 2 cups) flourplain / all purpose flour
230g(1 cup + 2 tbsp) sugarcaster or granulated
100g(1 cup) unsweetened cocoa powder
2tspbicarbonate of soda(baking soda)
½tspsalt
Oreo Frosting
230g(1 cup) unsalted buttersoftened
500g(4 cups) icing sugar(powdered sugar)
2tspvanilla pasteor vanilla extract
14Oreo cookies (1 pack)blitzed to a fine powder
240ml(1 cup) double cream(heavy cream)
To decorate
mini oreo cookies
chocolate curls or sprinklesoptional
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!
Video
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.