Oreo birthday cake recipe

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Oreo layer cake is the ultimate birthday cake! Two massive chocolate sponge layers sandwiched with loads of delicious cream and crushed Oreos. Perfect!

oreo-layer-cake
(Image credit: TI Media)
Serves12–14
SkillMedium
Preparation Time1 hours 30 mins
Cooking Time55 mins

Oreo birthday cake is the ultimate celebration cake. Unlike our classic chocolate cake, this showstopper features two massive chocolate sponge layers sandwiched with loads of delicious cream and crushed Oreos. Decorated with Oreos on lollipop sticks, and filled with a thick layer of whipping cream combined with Philadelphia cream cheese, vanilla and icing sugar - this really is the ultimate cake for an Oreo or chocolate lover.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  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.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies