The growing love for Oreos has led us, bakers, to incorporate Oreos into any dessert that customers want. Oreo cake is one such example of trending flavors in cakes that are loved not just by kids but adults too! 

Today, I have the best oreo cake recipe for you all. It’s fun to make and tastes so yummy! 

The sponge is a soft vanilla cake with crushed Oreos added to it. It’s layered with delicious oreo buttercream. Sounds amazing right? 

The cake consists of a vanilla sponge that has been given a classic Oreos flavor. The crushed Oreos add flavor and a unique crunch to the sponge. 

I have used buttercream again for the icing, which has been given oreo flavor.

 

Eggless Oreo Cake Recipe Video Tutorial

Why You’ll Love This Recipe? 

• Loaded with Oreos: I have incorporated Oreos in every cake element possible. The sponge, buttercream, in-between the layers, and the garnishes. You will have oreo in every bite. 

• Smooth Buttercream: Unlike general American buttercream, which is grainy and extra sweet, this one is much smoother and has the perfect oreo flavor. 

Perfect for any occasion: This cake can be included in any of your celebratory moments, whether it’s a birthday, anniversary, or no occasion! 

Important Ingredients Used In The Recipe

• Curd: the acidity from the curd reacts with a leavening agent like baking soda in the cake batter. This, in turn, helps incorporate aeration into the batter, making the cake soft and fluffy. 

• Milk: Milk adds moisture to the batter and also helps in adding richness and some color to the baked cake. 

• Buttermilk: it helps weaken the gluten strands in the cake just enough to make it soft and fluffy. To make instant buttermilk, I use apple cider vinegar mixed in room temperature milk which helps curdle the milk. 

• Oreos: Of course, you will need oreo biscuits for the oreo cake. It is used in both sponge and buttercream. 

• Unsalted butter: it is used in buttercream for a smooth, silky texture. Make sure not to use salted one, which would leave a salty taste in your buttercream. For the sponge, I also used unsalted butter and added salt separately to control the salt taste and quantity. 

• Icing sugar: many of you ask if you can grind sugar at home and use it as icing sugar. As a baker, I will never recommend that. This is because market icing sugar is evenly grounded and has 3% cornstarch. 

How To Make Oreo Cake? 

• Do the prep: gather all your ingredients needed to make the sponge, buttercream, soaking syrup, and garnishing. Preheat the oven to 180c. Grease and line two 6-inch round aluminum tins. 

• Make the sponge: make buttermilk by mixing vinegar and milk. Cream butter and sugar until fluffy. Add curd and vanilla essence. Now add sifted dry ingredients and buttermilk alternatively to make a smooth batter. Finally, add crushed Oreos. 

• Make the buttercream: beat unsalted butter until light and fluffy. Mix icing sugar and milk and add it to the butter. Beat this until you get a smooth buttercream. Add grounded Oreos and mix again. 

• Soaking syrup: Mix vanilla essence in water to make simple soaking syrup. 

• Chocolate ganache: warm the cream and melt dark chocolate. Mix the two to make a smooth ganache. 

• Assembly: After the elements are ready, we can start with the cake assembly. Cut the sponges into halves to get four layers. Place the first layer and soak it with soaking syrup. Add buttercream and spread evenly. Now, add some crushed Oreos. Now place the second sponge layer and repeat the process till the last sponge layer. Crumb-coat the cake with buttercream and refrigerate for a while. Put the final layer of buttercream and smooth it out. Using the ganache, give the drip effect from the top edge of the cake. Make swirls of buttercream on the top edge. Garnish with chocolate balls. 

Chef’s Tips For The Recipe

Mixing Oreo In Sponge

Do not mix too many oreos in the sponge, which may lead to the sponge sinking from the middle. 

Tip for Buttercream 

Do not overbeat the butter while making buttercream. Over-mixing can lead to excess air in the cream, leaving bubbles/gaps while frosting. 

How To Store Oreo Cake? 

Keep the assembled cake in an airtight box in the refrigerator to store it. Consume within 3-4 days.  To store only baked sponge, cling wrap it and jeep in the refrigerator. Use within a week.  Leftover buttercream can also be stored for 3-4 days in an airtight box in the refrigerator. 

More Easy Recipes

If you are looking for more cake recipes, check out our Chocolate Blueberry cake and Victoria Sponge Cake.

Frequently Asked Questions