Oreo Cake Recipe
Oreo Cake is a layered dessert made with soft, fluffy sponge cake and rich, creamy frosting, sandwiched together with crumbled Oreo cookies. The cake is typically decorated with additional crumbled cookies, creating a visually stunning treat that's as fun to look at as it is to eat. The soft sponge provides a delightful contrast to the crunchy Oreo bits, while the rich, chocolatey frosting adds an indulgent note to every bite. Whether you're looking to impress guests at a dinner party, or simply crave a sweet treat, this classic Oreo Cake recipe is sure to satisfy.
Ingredients
For cake batter
- 120 gms oreo biscuit
- ½ cup sugar
- ¾ cup all purpose flour / maida
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup butter, unsalted
- 1 cup milk
For oreo cream frosting
- 200 butter, unsalted
- 1 oreo biscuit cream
For chocolate ganache
- 200 ml cream
- 250 grams dark sweet chocolate
Instructions
Preparation
- Take the Oreo biscuits and separate the cream filling from the biscuits. Keep the cream filling aside.
- Now, put the biscuits into the Blender and powder them.
- Melt the unsalted butter.
- Boil the milk.
Cooking
- Transfer the Oreo Cookie powder into a bowl and add sugar to it. Next sieve all purpose flour, baking soda and baking powder to the bowl. Mix everything. Add melted butter and milk. Again, mix everything using a Cake Stand Mixer.
- Cake batter is ready. Preheat Air Fryer at 180 degrees centigrade for 15 mins. Take a Cake Baking Bowl and line it with a butter paper.
- Now pour the cake batter into the Cake Baking Bowl. Place it in Air Fryer and bake the cake for 25 – 30 minutes.
- Melt some fresh cream and dark chocolate together in a saucepan. Chocolate Ganache is ready.
- After the cake is cooled. If needed, apply the butter cream or Oreo cream to the layer on the top and place another layer of cake on it. Pour the prepared Chocolate ganache on the top.
Equipment Used for This Recipe
Notes & Tips
- Make-Ahead: Bake Oreo Cake layers and frost up to 2 days in advance. Assemble the day you plan to serve it.
- Storage: Because of the ganache I suggest storing it in the fridge. It will last up to 5-7 days.
- Freezer: Place in an air-tight container and freeze for up to 2 months. I suggest freezing on a plate for one hour to flash freeze the frosting. Thaw before serving.
- Don’t overbake: Overbaking will lead to a dry cake. Bake just until a toothpick inserted in the center comes out clean, or with just a few crumbs. If your toothpick contains wet batter keep baking a few minutes at a time.
- Flat Layers: You can use cake strips to help bake flat layer cakes. However, I prefer to use a cake leveler after baking. (Bonus: You can snack on it while building your cake).
- Round Cake Boards: These make it easy to move your Oreo Cake from counter to table. It also makes transport more stable if you want to take it to a birthday party. If you don’t like these you can also use a cutting board instead.
- Smooth Frosting: Get smooth frosting every time with an Angled Spatula.
- Use a Squeeze Bottle: to drip ganache down the sides of the Oreo Cake.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Oreo Cake Recipe
Amount per Serving
Calories
617
% Daily Value*
Fat
28
g
43
%
Saturated Fat
18
g
113
%
Cholesterol
68
mg
23
%
Sodium
316
mg
14
%
Potassium
202
mg
6
%
Carbohydrates
91
g
30
%
Fiber
2
g
8
%
Sugar
74
g
82
%
Protein
4
g
8
%
Vitamin A
595
IU
12
%
Calcium
59
mg
6
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.