Oreo layer cake

(16 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Oreo layer cake
Oreo layer cake
  • Serves: 12-14

  • Prep time:

  • Cooking time:

  • Skill level: Bit of effort

Oreo layer cake is the ultimate birthday cake! Two massive chocolate sponge layers sandwiched with loads of delicious cream and crushed Oreos. This really is the ultimate cake for an Oreo or chocolate lover, as it's super indulgent and looks stunning. If you bring this cake out at a birthday party on a lovely cake stand, it'll be the ultimate surprise that will get cheers all round (and everyone will be asking for the recipe!).


  • 225g plain flour
  • 35g cocoa powder, plus extra to dust
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 100g dark chocolate, finely chopped
  • 185ml hot strong coffee
  • 200g unsalted butter, softened
  • 225g caster sugar
  • 2 large eggs, lightly beaten
To decorate:
  • 225ml whipping cream
  • 150g Philadelphia cream cheese
  • ¾tsp vanilla extract
  • 4tbsp icing sugar, sifted
  • 8 Oreo biscuits, roughly crushed
  • Oreo and mini Oreos (8-10 of each), to decorate
  • Coloured sprinkles
You will need:
  • Lollipop sticks


  1. Heat the oven to 170C, gas 3. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a bowl. Put the chocolate in a bowl and pour the hot coffee over. Once the chocolate has melted, mix until smooth, then leave to cool.

  2. Cream the butter and caster sugar until pale and creamy. Gradually beat in the eggs, adding a little of the flour mix each time. Fold in the rest of the flour mix, followed by the melted chocolate mixture. Divide the mixture between 2x18cm round cake tins, greased and lined with baking paper, and cook for 50-55 mins, then allow to cool.

  3. Neatly trim both cakes so that the tops are flat. Whisk the cream, Philadelphia, vanilla and icing sugar until thick enough to spread, then lightly fold in the crushed Oreos. Put a sponge on a serving plate, spread over the cream, keeping a little aside. Flip the other sponge, so the trimmed side is underneath, dust with cocoa powder and set on top.

  4. Fill the gap between the sandwiched biscuits with the leftover cream, so it comes to the edge. Roll the creamy edge in the sprinkles. Just before serving, push a lollipop stick through the middle of a few of the biscuits, then use to decorate the top of the cake along with the remaining Oreos.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 560-480(kcal)
  • Fat 32.0g
  • Saturates 19.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(16 ratings)

Your comments

comments powered by Disqus

FREE Newsletter