How to Make Oreo Cake

Dive into the delectable world of baking with our feature on the classic Oreo cake, reimagined. The Oreo, a cookie that has delighted millions since its inception in 1912, stands as a testament to the enduring appeal of simple, yet perfect, flavour combinations. These cookies have journeyed from humble beginnings to become a global phenomenon, finding their way into the hearts of families and into the very fabric of dessert culture.

In our kitchen as Artisan Haus, we celebrate the rich history of the Oreo by transforming it into a multi-layered cake that promises to be a showstopper at any gathering. Our tutorial is a step-by-step guide, designed to help you craft a cake that marries the comforting essence of the classic cookie with the elegance of a modern dessert, or divine Oreo Birthday Cake.

Through mixing, baking, and layering, we’ll help you create not just a cake, but an edible piece of history. Get ready to make a statement at your next celebration with a dessert that’s both a tribute to the past and a treat for the present.

Oreo Layer Cake Recipe

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 150 grams granulated sugar
• 1/2 cup raw cocoa powder
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• pinch salt
• 2 eggs
• 180ml buttermilk
• 60ml vegetable oil
• 2 teaspoons vanilla extract
• 180ml instant coffee in cup boiling water, or just the hot water
• 1/2 cup finely crushed Oreo cookies (about 5 cookies)

For the Oreo Buttercream Frosting and Ganache:

• 2 cups unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 40 grams chocolate (melted)
• ½ cup finely crushed Oreo cookies (about 6-8 cookies)

For Garnish:

• Whole and halved Oreo cookies

Instructions:

1. Preheat the Oven & Prep Pans: Preheat your oven to 180°C. Grease and flour two 16cm round cake pans, and line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add sugar and ground Oreo cookies, whisk together until combined
3. Add Wet Ingredients: Mix in buttermilk and then the cooled coffee mixture. Add eggs, oil, and vanilla extract and whisk until all combined with no lumps.
4. Bake: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool: Remove from the oven and allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Oreo Icing: While the cakes cool, prepare the buttercream. Beat the softened butter on medium speed until creamy. Gradually add powdered sugar, vanilla extract and continue beating until the mixture is smooth. Gently fold in the crushed Oreo cookies until combined.
7. Assemble the Cake: If the cakes have domed on top, level them with a knife or cake leveler. Place one cake layer on your serving plate and spread a layer of Oreo buttercream over it. Continue the same with each cake layer and apply a crumb coat of frosting to the cake.
8. Final Frosting: Once the crumb coat is set, frost the cake with the remaining buttercream, smoothing the sides and top. Spread melted chocolate over the top of the cake and drizzle down the sides.
9. Decorate: Garnish with whole and halved Oreo cookies as you like. You can press whole cookies onto the sides of the cake or crumble additional Oreos and sprinkle them over the top for a dramatic effect.
10. Serve: Allow the cake to set in the refrigerator for about 30 minutes before slicing. Serve and enjoy your Oreo layer cake!