I was asked by a friend to make an Oreo cake for her little boys birthday. I always feel really humbled when people commission me to bake.

I have never made Oreo buttercream but let me tell you – it’s utterly delish. The texture is lovely, little bits of crunch with  a gorge Oreo taste.

Baking for other people is such a privilege and the best part is when you get lovely feedback. But even better I have the pleasure of baking without having to deal with the calorie fallout!!

This is a really easy recipe and the sponge you can use for many chocolate based recipes.

Chocolate cake recipe

  • 220g unsalted butter, softened
  • 100g milk chocolate chips
  • 220g (7 3/4oz) caster sugar
  • 200g self-raising flour
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 2 tbsp milk
  • small pinch salt

Preheat oven to 180 degrees centigrade

All in one method – bung it into your stand mix or use a hand whisk and put it on high for 2.5 mins until fluffy.

Pour equally into 4 x 18cm round tins.

Place in the middle shelf of your oven between 20 and 25 mins until a skewer comes out clean

Leave to cool.

Mix 300g butter, 600g icing sugar,  1 packet of Oreos  together in a stand mix with a large pinch of salt and 4 tablespoons of milk for 6 mins on high. Put a tea towel on high first or you will be a sweet icing storm!

Once your cakes have cooled spread icing on top of one a place the other cake on top.

Ice with the remainder of the buttercream and decorate as desired

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