Oreo Cookie Cake Recipe

This Oreo cookie cake recipe boasts three layers of tender chocolate sponge, sandwiched with an airy buttercream that's flecked with crunchy Oreo pieces.

This is my go to cake for kid's parties as Oreos seem to be popular with absolutely everyone.

And despite this three-layer cake looking rather dramatic, it’s actually incredibly easy to put together.

To make my Oreo cookie cake recipe, you’ll start by measuring butter, vegetable oil sugar, golden syrup, milk and eggs into a bowl and whisking together.

Next your fold in self-raising flour and cocoa powder to give a creamy chocolate cake batter.

To bake, you’ll need three 7 inch tins. As the tins are small, I find all three fit on one shelf in the oven, which means they bake beautifully evenly in about 35-40 minutes.

Once the cakes are baked and cooled, it’s on to the Oreo buttercream.

For this, you’ll whisk butter, icing, sugar, vanilla, and milk together, before folding in crushed Oreos. It’s a simple as that!

And assembling, the cake is just as easy. You’re simply placed the first cake on a presentation board and then pile on some of the buttercream before repeating.

You can do this, simply with a spatula or, for a more professional look, you can pipe swirls with a star nozzle as shown here. Either way can look great! 

The final touch is to push Oreos in a circle around the top of the cake. It's a fabulous finishing touch!

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

Make the chocolate sponges

Preheat the oven to 180C (160C fan / 355F).

Put the softened butter, vegetable oil, caster sugar and golden syrup in a large mixing bowl.

Beat them with an electric mixer or by hand until creamy.

Add the eggs and milk. Beat again until well combined.

Sift in the flour and cocoa powder.

Fold everything together.

Line three 7-inch cake tins with baking paper.

Divide the batter between the lined cake tins and level off.

Bake in the centre of the oven for about 35-40 minutes or until risen and firm. A skewer pushed into the centre of the cake should come out clean. If there's a crack, test there as it tends to be where the cake sets last.

Allow your cakes to cool in their tins for 10 minutes, then release and transfer to a wire rack to cool completely.

When the cakes are totally cooled, trim the tops with a sharp serrated knife to level them off. Save the offcuts for a chef's treat!

Make the Cookies and Cream Cake Filling

Put the butter in a large bowl.

Whisk until pale and creamy.

Add the icing sugar, vanilla and milk.

Whisk together until fluffy.

Stick the Oreos in a food processor (or bash them in a bag) until you have fine crumbs.

Add the Oreo crumb to the frosting.

Whisk until combined.

Transfer the frosting to a piping bag fitted with a close star tip.

Decorate your Oreo cake

Place one cake on a presentation board. Pipe a third of the cookies and cream cake filling all over the top of the cake in swirls, right to the edges.

Place the second cake on top. Pipe a further third of the cookies and cream cake filling on top.

Add the third cake.

Pipe the remaining cookies and cream cake filling on top.

Push 12 Oreos into the top at equal intervals, standing up like the hours on a clock.

Pop the cake in the fridge for at least 15 minutes to settle before slicing and serving.

Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Print this Oreo Cookie Cake Recipe