Go Back
Fancy an Oreo cake recipe that’s really easy to make and quick to put together? The layers are made of a simple chocolate sponge and the Oreo buttercream filling takes minutes to make.

Oreo Cake

A simple yet delicious Oreo chocolate cake with Oreo buttercream. No obscure ingredients, no specific baking skills required
Course cake
Cuisine American, British
Keyword cake, easy cake, layer cake, Oreo
Prep Time 20 minutes
Cook Time 20 minutes
Assembling and decorating 20 minutes
Servings 12 slices


Ingredients for the cake

  • 225 g unsalted butter at room temperature
  • 225 g caster sugar
  • 4 medium free range eggs
  • 200 g plain flour
  • 1 teaspoon baking powder
  • 30 g cacao powder or high quality unsweetened cocoa powder
  • Pinch salt
  • A splash of milk

For the buttercream

  • 200 g unsalted butter at room temperature
  • 200 g cream cheese
  • 1 teaspoon vanilla extract
  • 4 tablespoons caster sugar
  • 12 Oreos crushed or blended

Extra, to decorate (optional)

  • Whipped cream
  • 6 Oreos
  • 12 Oreos crushed or blended
  • White Lindor chocolates
  • Raffaello chocolates


  1. Preheat your oven to gas mark 5 (190ºC / 375ºF) and grease your cake tins, then line the bottoms with baking paper.
  2. Mix the soft butter and sugar in a large bowl until pale and creamy.
  3. In a separate bowl, combine the flour, baking powder, salt and cacao powder and mix well.
  4. Add one of the eggs to the butter and sugar mixture and mix until incorporated. The cake dough will probably look like it is curdling but do not worry. Simply add a tablespoon of the flour mixture and keep mixing. Repeat until all four eggs have been incorporated.
  5. Fold in the rest of the flour, baking powder , salt and cacao powder mixture. If it looks too thick, simply fold in a splash of milk.
  6. Divide the mixture equally in your small tins and level with a spatula.
  7. Bake for 18-20 minutes, until springy to the touch.
  8. Take the tins out of the oven and leave to cool on a wire rack.
  9. After 10 minutes, invert onto the wire rack and leave to cool.
  10. In the meantime, make the buttercream. Start by blending all 24 Oreo biscuits in a food processor or place them in a freezer bag and bash with a rolling pin. It doesn’t matter if you don’t end up with fine powder as slightly bigger crumbs will add texture. Decant the Oreo powder evenly into two bowls (one half for the buttercream, the other half to decorate).
  11. Using a handheld electric whisk with a large bowl or a stand mixer with the paddle on a medium speed, beat the butter until creamy. Add in the cream cheese, the vanilla extract as well as the sugar and mix until incorporated. Fold in the blended Oreos.
  12. When the cake layers are completely cool, use buttercream to sandwich the cake layers together and frost the cake, then decorate with slightly sweetened whipped cream, Oreos, Oreo crumbs and chocolates.