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