Hello Oreo lovers! Do I have your attention? I hope so, because I’m pretty sure this cake is for you.
This really is the ultimate cake for an Oreo or chocolate lover. It’s super indulgent and looks pretty impressive. Your favourite cookie transformed into a delicious layer cake!
This delightful celebration layer cake has a super moist chocolate and vanilla sponge. The cake is layered with smooth cream cheese icing, which adds to the sweetness of the cake. Its finished with a good amount of chocolate ganache drizzle, which makes it a perfectly balanced cake. Perfect to share with your loved ones.
The sweet cream cheese buttercream is light and smooth, you’ll be eating it off the spoon, I guarantee it!
This Oreo cake did not disappoint. If you have an Oreo lover in your life, or if you are one yourself, this Oreo cake is one you’ll want to add to your list!
Oreo Layer Cake
2017-03-22 09:52:33
Serves 12
This really is the ultimate cake for an Oreo or chocolate lover. It's super indulgent and looks pretty impressive. Your favourite cookie transformed into a delicious layer cake!
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Nutrition Facts
Serving Size
239g
Servings
12
Amount Per Serving
Calories 857
Calories from Fat 438
% Daily Value *
Total Fat 50g
76%
Saturated Fat 26g
130%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 152mg
51%
Sodium 516mg
22%
Total Carbohydrates 98g
33%
Dietary Fiber 4g
15%
Sugars 66g
Protein 10g
Vitamin A
23%
Vitamin C
1%
Calcium
15%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for the Chocolate Cake
- 100g plain flour
- 40g cocoa
- 200g granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 60ml buttermilk
- 60ml vegetable oil
- 1 teaspoons vanilla extract
- 60ml hot water
- 10 quartered Oreos
For the Vanilla Cake
- 180g plain flour
- 200g granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 110g butter, chopped into 1″ cubes
- 2 eggs
- 120ml milk
- 1/2 teaspoon vanilla extract
- 10 quartered Oreos
For the Oreo Filling
- 230g softened cream cheese
- 1 teaspoon vanilla
- 200g icing sugar
- 480g double cream
Garnish
- Halved Oreos
- Chocolate ganache
- Star piping tip
Chocolate Ganache
- 1 tablespoon butter
- 160ml double cream
- 225g dark chocolate chips/dark chocolate broken into small pieces
Instructions
- Preheat oven to 180C and grease and line two 8" cake pans.
Chocolate cake
- In a stand or electric mixer, fitted with the paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, salt and mix until combined.
- Add the two eggs and mix.
- While the mixer is beating, slowly add the buttermilk, oil and vanilla.
- Then add the hot water slowly.
- Once the batter is combined, add quartered Oreo’s and gently stir using a wooed spoon or spatula until the Oreos are evenly dispersed.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a wire rack before removing from pan and allow to cool completely.
Vanilla cake
- In a stand or electric mixer, fitted with the paddle attachment, combine flour, sugar, baking powder and salt and mix until combined.
- While mixer is turning, add the cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand.
- Add eggs and continue to mix.
- While mixer is turning, slowly add milk and vanilla.
- Mix until batter is smooth. Once batter is combined, add quartered Oreo’s and stir a couple of times, being careful not to break up the Oreo’s.
- Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a wire rack before removing from pan and allow to cool completely.
- While cakes are cooling, prepare filling. In a stand or electric mixer, fitted with the whisk attachment, whisk the double cream until stiff peaks form.
- Set aside in the fridge. In a clean bowl switch to a paddle attachment and beat the cream cheese until soft.
- Add the icing sugar and vanilla and mix until smooth.
- Next add the whipped double cream to the cream cheese mixture, and mix until smooth.
- Ensure that both cake layers are even and level by trimming the tops if they are domed. Place the chocolate cake on a cake board and smooth about 100g of filling onto it in an even layer.
- Next place the vanilla cake layer on top and repeat with another thin layer of filling (crumb coat).
- At this point, I place the cake in the freezer for about 20-30 minutes, which helps to set the icing. Then once removed from the freezer apply a second coat to the cake with the filling. Place remaining filling into a piping bag fitted with a large open star tip and place in the fridge for later.
- Chop up about 10 oreos or more if needed and place around the bottom of the cake.
- To prepare the chocolate ganache heat the double cream in the microwave for about 1 minute. Then while the cream is still hot add the butter and chocolate chips or chopped dark chocolate and leave for another minute.
- Then start to stir the cream with the chocolate. It may look like the cream and chocolate has split but keep going until you have a thick dark ganache.
- Using a spoon pour the chocolate ganache onto the edge of cake, a small amount at a time.
- Pipe large open stars in a circle. Place a half Oreo between every star.
Forever Baking . . . http://www.foreverbaking.co.uk/
