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
Frequently Asked Questions
Can I use any flavor of Oreo?
Can I use whipped cream in place of buttercream in an oreo cake?
Can I make a small oreo cake?
FOR CAKE BATTER
- 275g All-Purpose Flour
- 200g Castor Sugar
- 1.5g Baking soda
- 8g Baking powder
- 1/8 tsp Salt
- 115g Unsalted butter
- 240ml Milk
- 12ml Apple cider vinegar
- 30g Curd
- 5ml Vanilla essence
- 60g Oreos (crushed)
FOR OREO BUTTERCREAM
- 425g Unsalted butter
- 150ml Milk
- 185g Icing sugar (sifted)
- 12 no. Oreos
FOR SOAKING SYRUP
- 100 ml Water
- 1 tsp Vanilla essence
- 50g Dark couverture
- 50g Fresh cream
- 50g Chocolate vermicelli
- 6 no. Oreos (crushed)
For Cake Batter:
- Preheat the oven at 180C (OTG mode : upper rod + lower rod + fan). Grease and line two 6-inch round tins.
- In a bowl, mix milk and apple cider vinegar. Keep aside.
- In a new bowl, cream butter and sugar until light and fluffy. Now add curd and vanilla essence and mix.
- In another bowl, sift together flour, baking powder, baking soda, and salt.
- Now add dry ingredients and milk alternatively into the creamed butter mix (start and end with dry ingredients) and form a smooth batter.
- Lastly, fold in crushed Oreos.
- Now divide the batter equally between the tins and bake at 180C (OTG mode: lower rod only) for 20-25 minutes or until a toothpick inserted at the center comes out clean.
- In a bowl, beat unsalted butter until it turns pale and fluffy.
- In a new bowl, mix milk and icing sugar until sugar dissolves.
- Add milk and icing sugar mixture to the creamed butter gradually while beating.
- Grind oreos in a mixer and then add them to the buttercream. Give everything a quick mix.
For the soaking syrup:
- In a bowl, mix water and vanilla essence. Keep aside for further use.
- Melt dark coverture and warm the cream.
- Mix the two until a smooth ganache forms.
- Cut each sponge into two equal layers using a metal cake leveler. You will have four sponge layers.
- Prepare a simple soaking syrup by mixing 100ml of water with 1 tsp vanilla essence.
- Place the cake board on a turn table and put buttercream in the center.
- Place the first sponge layer on the board. Now soak it well with soaking syrup.
- Pipe the oreo buttercream on the sponge and spread evenly using a palette knife. Now add some crushed Oreos. Place the second sponge layer and repeat the same above steps for layering.
- Place the cake in the freezer for 15-20 minutes.
- Now, take out the cake and frost the cake with a final coat of buttercream. Use a palette knife and metal Scraper for a smooth finish. Freeze the cake again for 15-20 minutes.
- Transfer leftover buttercream to a piping bag fitted with a 1M nozzle. Spread the ganache on top and the sides for a drip effect. Decorate the top edge by piping ruffled blobs.
- Place chocolate balls and chocolate vermicelli on the blobs to complete the look.
- Prep Time: 15 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 20 to 25 minutes