🝔It's been ages since I've made an Oreo Cake recipe and decided to compile the best ones here for you up. These recipes are easy to make and will surely be a hit at parties! Hope you enjoy trying these recipes out!
🝔Today I wanna share a delicious recipe for Oreo cake, an easy and quick to make dessert which is sure to please your guests and family. This Oreo Cake recipe will take you only 30 minutes to make.
🝔We are constantly on the look out for new and exciting cake recipes. Today we are sharing a 5 star rated Oreo Cake recipe that is rich, creamy and easy to make. So what are you waiting for? Get your Oreo ready and try out this delicious cake!
🝔First it was New York, then it was Seattle and now there's a new Oreo cake phenomenon popping up all over the place. The molten lava cake is one of the most popular on the internet. It's delicious chocolate fondant center surrounded by a rich chocolate ganache lends itself to be the perfect base for a baker to frolic in their imagination.
🝔I love Oreos. I mean, who doesn't? In fact, many people just love eating the cream off the sides of the cookies and leaving the rest of the cookie half-eaten. If you're one of those people, then you have a treat in store for you. This is an Oreo cake recipe that doesn't require baking, but it does require some unique ingredients.
🝔I love baking cakes, the Oreo cake is definitely my favorite. The cake is based on the popular sandwich cookies. There are many variations of the Oreo Cheesecake recipe scattered around the internet but this one I decided to test out and share with you here.
🝔The best part about Oreo Cake is that it's an easy recipe. There's no need to have fancy ingredients or complicated instructions, just a few simple steps and you're done!
Frequently Asked Questions
How can I convert this recipe?
The recipe will work as well as for my 8 pans, although the layers will be a little thinner. For three size 8 pans, 1.5 times the recipe. Baking time may need to be adjusted.
To make cupcakes, all you have to do is reduce the baking time - start checking in 15 minutes or so. Recipe makes 18-24 cupcakes, depending on size.
For other transfers go here.
Can I do this in advance?
Chilled cake layers can be baked in advance, wrapped twice in plastic wrap, and frozen for up to 3 months. Take it 2-3 hours before collection.
Garnishes can be placed in an airtight container and refrigerated for 1 week to freeze up to 3 months. Bring it to room temperature and recharge before use.
Ganache can be made up to a day in advance and left on the counter overnight (with plastic wrap directly on top). You will need slight heating to soften.
Ready-made cake (whole or cut and sealed) can be frozen for up to 3 months.
Can I get the measurements in weight/grams?
There is a metric option on the recipe card. If you click on it it will convert everything to grams.
This conversion is done automatically and I can't guarantee the accuracy but many readers have been successful in using the scaling option for this recipe.
What if I don't have Black Cocoa Powder/Dutch Cocoa Powder?
If you don't have black cocoa powder, you can substitute more Dutch-style cocoa powder or regular cocoa powder. It will affect the color and flavor a little bit.
I like to use Dutch-style cocoa powder in all of my chocolate recipes, but regular cocoa powder will work just fine. Some of the acids have been removed from the Dutch process and it produces an overall richer flavour. Again, using regular cocoa powder here will not make or break the recipe for using cocoa powder.
What if I don't have curd?
Curd is not optional and cannot be substituted for milk as it will affect the overall result.
If you don't have curd, you can make your own at home by combining 1 cup of milk (whole milk is ideal, but I often only use 1%) with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.
Can I use hot coffee instead of hot water?
You'll often see this type of chocolate cake recipe using hot coffee instead of hot water in the mixture, and you can use either.
Tips for making Oreo cookies and cream cake
- You can do this as a 3-tier cake instead of 6 thin ones, but you will still have a bit of buttercream left over.
- I added a few drops of black color gel to the ganache to darken it. this is my choice.
- Cake layers are easier to freeze when cooled because they are more firm and help the buttercream to settle faster.
- Check out my tutorial on how to do Ganache drip work.
- I like to make my own cake pops using the homemade cake method and then line them up with parchment.
- Be sure to check out my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cake moist with simple syrup.
- To help ensure cake layers bake nicely and flat, check out my Flat Top Cakes post!
Ingredients
cake:
- 1 cup all-purpose flour
- Sift 1/2 cup of Oreo cookie crumbs first, then measure to remove large pieces
- 1 1/2 cups granulated sugar
- 6 tablespoons sifted Dutch processed cocoa powder
- 6 tablespoons black cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 3/4 cup hot water or hot coffee
- 2 large eggs
- 2 teaspoons vanilla
Oreo Butter:
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups room temperature unsalted butter, cubed
- 1 teaspoon pure vanilla extract optional
- 1 cup sifted Oreo biscuit crumbs
Dark chocolate ganache:
- 3 oz good quality dark chocolate, chopped
- 3 ounces heavy cream
- 1-2 drops black color gel optional
crowd:
- 10 minced Oreo
- optional mini Oreos
directions
Oreo cake:
- Preheat oven to 350°F, grease three 6-round baking pans and sprinkle with cocoa powder. Line the bottoms with parchment.
- Place all dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Stir until smooth.
- In a medium bowl, whisk together all of the wet ingredients (slow pour in the coffee so the eggs don't set if they're too hot).
- Add wet ingredients to dry and mix over medium heat for 2-3 minutes. The mixture will be very thin.
- Pour evenly into prepared saucepans. I used a kitchen scale to ensure the mixture was evenly distributed.
- Bake until a cake tester comes out mostly clean. Total 30-35 minutes.
- Cool 10 minutes in pans, then turn on wire rack to cool completely. Once cool, cut each layer in half horizontally to get 6 layers.
Oreo Butter:
- Place the egg whites and sugar in the bowl of a stand mixer, and beat until combined.
- Place the bowl over a hot water bath on the stove and stir with a whisk until the mixture is no longer grainy (about 3 minutes).
- Place bowl on mixer and beat on medium-high until meringue is firm and cooled (bowl no longer warm to the touch (about 5-10 minutes)).
- Switch to the paddle attachment. Slowly add the butter cubes and mix until smooth.
- Add the vanilla and beat until smooth. ** Remove about 1 cup of the buttercream and set aside.
- Add the Oreo cookie crumbs to the rest of the buttercream and beat until smooth.
Dark chocolate ganache:
- Add cream to a medium-sized microwave-safe bowl. Add 1-2 drops of black gel and stir to mix (optional). Add the chopped chocolate and microwave at 10-second intervals, stirring in between, until completely smooth and shiny. Set aside to cool completely and thicken before using as a distillate.
crowd:
- Place one layer of cake on a cake stand or serving plate. Put about 2/3 cup of the Oreo buttercream and sprinkle with the chopped Oreo. Repeat with the remaining layers. Put a thin layer of crumbs on the cake and let it cool for 20 minutes.
- Frost cake on the outside and smooth with remaining Oreo buttercream. Refrigerate for 30 minutes until firm.
- Using a small spatula, place pieces of ganache around the top edges of the cooled cake, allowing some to drip off. Fill the top of the cake with more ganache and spread it evenly using an offset spatula. Allow to set for a few minutes.
- Fit the piping bag with a 1 meter piping head. Fill in the white butter that has been set aside. Rose brides are placed on top of the cake. Place a Mini Oreo in the center of each doll if desired.
Notes
* Make sure that there is no trace of egg yolk in the egg white and that the mixer bowl and paddle attachment are completely free of grease or the meringue will not harden.
** Buttercream may look curdled at some point. Keep mixing until completely smooth.