If you love Oreos, this Oreo Cake Recipe is your new favorite dessert. It’s a show-stopping chocolate sponge layered with silky Oreo Swiss meringue buttercream and finished with a glossy chocolate ganache drip. Every bite is rich, creamy, and perfectly balanced with that nostalgic cookies-and-cream flavor we all adore.
Table of Contents
Table of Contents
Ingredients
For the Chocolate Sponge
- 250g butter
- 250g soft brown sugar
- ½ tsp vanilla extract
- 4 large eggs
- 160g sifted flour
- 90g sifted cocoa powder (100%)
- 10g sifted baking powder
For the Oreo Swiss Meringue Buttercream (SMBC)
- 5 room-temperature egg whites
- 300g caster sugar
- 452g room-temperature butter
- 1 tsp vanilla extract
- 2 cups crushed Oreos (finely powdered)
For the Chocolate Ganache Drip
- 1 cup chocolate
- ¼–½ cup cream
Instructions
Step 1: Make the Chocolate Sponge
Cream butter and sugar in a stand mixer for about 10 minutes until light and fluffy. Beat in vanilla, then add eggs one at a time. Fold in flour, cocoa powder, and baking powder with a large spoon.
Divide the batter into three 6-inch pans and bake at 180°C (350°F) for 25–30 minutes. Cool completely on a wire rack.
Step 2: Whip Up the Oreo SMBC
In a heatproof bowl, whisk sugar and egg whites over simmering water until the sugar dissolves. Beat in a stand mixer for 15–20 minutes until cool and glossy. Gradually add butter cubes, then mix in vanilla and Oreo crumbs.
Set aside 1 cup for decorating and use the rest to fill and frost the cake.
Step 3: Add the Chocolate Ganache Drip
Heat chocolate and cream together in the microwave in 30-second bursts until smooth. Let cool slightly, then drizzle over the chilled cake.
Step 4: Decorate and Serve
Pipe buttercream swirls on top and finish with extra Oreo cookies. Chill slightly before serving for the perfect slice of cookies-and-cream heaven!
Oreo Cake Recipe
Equipment
- Stand mixer with whisk and paddle Essential for SMBC and creaming butter
- Three 6-inch round cake pans Line with parchment
- Parchment paper
- wire rack
- Microwave-safe bowl
- Offset spatula & bench scraper For smooth frosting
- Piping bag or squeeze bottle For the ganache drip
Ingredients
- 250 g unsalted butter, softened
- 250 g soft brown sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 160 g all-purpose flour, sifted
- 90 g 100% cocoa powder, sifted
- 10 g baking powder, sifted
- 5 egg whites, room temperature
- 300 g caster sugar
- 452 g unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 cups crushed Oreo cookies, finely powdered
- 1 cup chocolate (chips or chopped)
- 1/4–1/2 cup heavy cream
Instructions
- Cream butter and brown sugar on medium-high until pale and fluffy, about 10 minutes. Beat in vanilla. Add eggs one at a time, mixing just to combine.
- Sift together flour, cocoa powder, and baking powder. Fold dry ingredients into the batter with a large metal spoon until just combined.
- Divide batter evenly among three 6-inch round pans lined with parchment and greased (about 300 g per pan). Bake at 180°C/350°F for 25–30 minutes, or until a skewer comes out clean. Cool in pans, then transfer to a wire rack to cool completely.
- Combine egg whites and sugar in a mixer bowl. Set over simmering water, whisking until sugar dissolves and mixture is warm to the touch. Whip with whisk attachment on high until glossy, stiff, and the bowl is cool, 15–20 minutes. Switch to paddle; add butter a few cubes at a time until smooth. Beat in vanilla and 1 cup Oreo powder. Reserve 1 cup buttercream for swirls.
- Level cooled cakes if needed. Fill and stack with Oreo SMBC; apply a thin crumb coat and chill 20 minutes. Frost the exterior smoothly. Press extra Oreo crumbs around the bottom half while frosting is soft; chill the cake.
- Microwave chocolate and cream in 30-second bursts, stirring until smooth. Cool slightly until pourable but not hot. Transfer to a piping bag or squeeze bottle and drip around the cake edge, then cover the top. Pipe swirls with reserved buttercream and garnish with Oreo cookies.