Description
A rich and bold Oreo cake with soft chocolate sponge layers, smooth Oreo buttercream, and a shiny chocolate drip, perfect for any celebration.
Ingredients
Scale
- 250g butter
- 250g soft brown sugar
- 1/2 tsp vanilla extract
- 4 eggs
- 160g flour
- 90g cocoa powder (100%)
- 10g baking powder
- 5 room temperature egg whites
- 300g caster sugar
- 452g room temperature butter
- 1 tsp vanilla extract
- 2 cups crushed Oreos into powder
- 1 cup chocolate
- 1/4 – 1/2 cup cream
Instructions
- Beat sugar and butter for about 10 minutes until pale and fluffy.
- Add vanilla and then add eggs one at a time until combined.
- Mix dry ingredients in a separate bowl.
- Fold dry ingredients into the batter gently.
- Divide batter into three greased and lined six-inch pans.
- Bake at 180°C for 25-30 minutes until a skewer comes out clean.
- Cool in pans, then transfer to a wire rack.
- Heat egg whites and sugar over simmering water until sugar is dissolved, then whip until cool and glossy.
- Add butter gradually and mix, then add vanilla and Oreo crumbs.
- Assemble the cake with layers of buttercream in between.
- Apply a crumb coat and chill.
- Add final buttercream coat and press Oreo crumbs on the bottom half.
- Make the chocolate drip using heated chocolate and cream, allow to cool slightly, then drip on the cake.
- Finish with buttercream swirls and additional Oreos on top.
Notes
Let the cake sit at room temperature for 20–30 minutes before serving to soften the buttercream. Use a hot knife for neat slices.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Oreo cake, chocolate cake, dessert, birthday cake, celebration cake