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
I made this last night to give to a family for their son who is 9 years old today. I kept it as two layers and made some cupcakes from the rest of the batter. I’m so pleased with it. Looks fab and tastes really good.