Special Oreo Cake

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This is a delicious layered Oreo cake with an extra chocolate layer for added indulgence!


Cake Batter
350g softened, unsalted butter
350g caster sugar
350g self-raising flour
1½ tsp baking powder
1 heaped tsp vanilla extract
2 tbsp milk
6 eggs
½ packet Oreo biscuits

Swiss Buttercream Icing
4 egg whites
300g caster sugar
450g softened butter
4-5 Oreo biscuits, crushed

Chocolate Ganache Filling
200g dark chocolate, broken into pieces
200ml double cream

To Decorate
More Oreo biscuits

– Preheat the oven to 180°C / 160°C with a fan.

– In a stand mixer, beat together the butter and sugar for a couple of minutes until pale. Add the rest of the ingredients (except the Oreos) and beat for a couple of minutes.

– Crush Oreo biscuits using the end of a wooden rolling pin and then add to the cake batter and whisk for a few minutes until combined.

– Divide the batter equally between each cake tin. Bake in the oven for 25 minutes.

– While the cakes are cooling, whisk the egg whites and sugar over low heat to dissolve the sugar without cooking the egg whites – just over a minute – when ready it shouldn’t feel gritty to the touch.

– Whisk in a stand mixer for 8-10 minutes until the mixture has cooled down, is glossy and the peaks hold stiff when the whisk is removed.

– Add butter to the mix a little piece at a time and mix each in thoroughly before adding more.

– Add the crushed Oreos to the icing with a drop of vanilla extract and mix thoroughly.

– To make the ganache icing, boil the double cream and pour it over the chocolate and leave for 20 seconds to melt and then stir together. Leave to cool slightly before use.

– Put a dab of the icing on a cake plate and place the first layer of cake on it.

– Spread some ganache over the first layer of the cake.

– Add the buttercream on top and swirl together. If you prefer not to mix the ganache and buttercream, let the ganache set in the fridge before adding the buttercream on top.

– Sprinkle 2-3 crushed Oreos over the top of the buttercream and then add the next layer and repeat until all layers are used.

– Repeat on the top layer. Refrigerate before serving if preferred.

– Use wooden skewers to stabilise the cake if moving.

Cut into slices and serve.

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