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Oreo Cake

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Hi Bold Bakers!

A cake is a sign of celebration and what better reason to celebrate than finding this recipe for Oreo Cake.

I love this Oreo Cake because it is so light and fluffy. The Homemade Yogurt in the recipe makes it incredibly rich while still feeling weightless. And this Bold chocolate cake is versatile. Feel free to use the cake base with other frostings of your choosing. I guarantee it will never let you down.

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This Oreo Cake is a triple Chocolate threat. The Cake contains both cocoa and dark chocolate and then you wrap all that in a frosting that is speckled with cookies, well that’s just heaven on a cracker!

 

The Oreo Cream Cheese Frosting has the right amount of sweetness to pair with the lightness of the chocolate cake.

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Mixing in the Oreo crumbs will give it a cookies and cream flavor that is sure to ignite all the nostalgia of your childhood as well as please the taste buds of any little ones who might be around for a slice.

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Layering the frosting between the chocolate cakes is like making a huge, triple layer Oreo! Who doesn’t love the sound of that? And decorating this cake can be super simple. Just sprinkle some extra Oreo cookie crumbs on top and add some whole Oreos for a refined look.

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If you love OREO Cookies like I do, check out my Big & Bold OREO Recipes.

4.49 from 52 votes
Oreo Cake
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: adapted fromlifeloveandsugar.com
Ingredients
  • ½ cup (2oz/57g) cocoa powder
  • cups (7.5oz/210g) all purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • sticks (6oz/180g) butter, room temperature
  • 1 cup (8 oz/225g) sugar
  • 3 eggs , beaten
  • teaspoons vanilla extract
  • 1 cup (10oz/282g) plain yogurt
  • ¼ cup (1.5oz/43g) chocolate, melted
  • OREO cream Cheese Frosting
  • cups (1 lb 4 oz/574g) powdered sugar, sifted
  • 2 cups (16oz/454g) cream cheese, at room temperature
  • ½ cup (4oz/115g) butter, at room temperature
  • 2 teaspoons vanilla extract
  • ½ pack oreos plus extra for the top
Instructions
  1. To make the cake: Preheat the oven to 350ºF (180oC). Grease 3 (6-inch) round cake pans or springform pans and line the bottoms with a round piece of parchment paper.
  2. In a mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
  3. In a large mixing bowl (or on a stand mixer) combine the butter and sugar. Beat using an electric mixer until light and fluffy.
  4. Add in the eggs and vanilla and beat it on high speed. (high speed will stop this mix from separating)
  5. Add in the yogurt and melted chocolate and mix in swiftly.
  6. By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.
  7. Evenly divide the batter between the 3 pans.

  8. Bake for roughly 22-25 minutes. Bake until a toothpick inserted in the center comes out clean.

  9. Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin.
  10. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed
  11. Once cakes are cool, using a serrated night shave off any lumps or bumps on top of the cake that make them uneven.
  12. Place the first layer of cake on cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.
  13. Crumb Layer: Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes.
  14. Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Pipe some rossetes on top and scatter over more cookie crumbs.
  15. Enjoy straight away or keep refrigerated and eat within 3 days.

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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236 Comments

Write a Comment and Review

  1. Jenna on July 18, 2019 at 8:29 am

    Hi Gemma,
    I wanted to try this recipe but my oven is quite small, it probably can’t fit in 3 cake tins on the same rack and level. Can I bake them together at the same time but at different levels? (I’m bad in explaining, hope you understand what I’m talking about😂)
    I also don’t have so many cake tins, if I’m baking them in two batches, will the later batch’s quality goes wrong? Because I’ve gone through things like this before😂

    • Gemma Stafford on July 20, 2019 at 7:51 am

      Hi Jenna,

      Sorry for my late reply. Yes bake them off one at a time. Put the cake in the fridge while the others are baking.

      You really shouldn’t have a problem doing it this way. I have done it before.

      Best of luck,
      Gemma.

  2. Susmitha on June 23, 2019 at 7:18 pm

    Hello Gemma, I would love to bake this cake for my first anniversary, I’m a home baker and I have a two 9” pans how do I adjust the ingredients and time accordingly? Thank you.

    • Gemma Stafford on June 24, 2019 at 3:15 pm

      Hi Michelle,
      I have worked this out for you, reducing it by 1/3, math not being my strong suit, you can check it.
      OREO cream Cheese Frosting
      1 3/4 cups (15 oz/425g) powdered sugar, sifted
      3/4 lb (12oz/340g) cream cheese, at room temperature
      (3oz/85g )unsalted butter, at room temperature
      1 1/2 teaspoons vanilla extract
      1/3 + a couple oreos plus extra for the top.
      I hope this works well for you, measure rather than use cups for best results.
      Gemma 🙂

  3. Trixie on June 18, 2019 at 7:16 am

    Hi Gemma,
    I made this cake and it was amazing! I of course added lots of Oreos to the frosting being a major chocoholic 😁 I was wondering if you think a golden Oreo frosting might work with a vanilla or white cake? Would I use the same frosting ingredients and just substitute golden Oreos instead of the regular ones?
    Thank you,
    Trixie

    • Gemma Stafford on June 18, 2019 at 11:41 am

      Hi Trixie,
      Good job you! well done. Yes, I cannot see any reason not to use vanilla Oreo. The contrast with the buttercream will not be too great though, both will have the same flavor. Try it I say, perhaps in a sample batch, that will tell all,
      Gemma 🙂

      • Trixie on June 19, 2019 at 5:57 am

        Thank you Gemma 😁

  4. Ana Crespo on June 6, 2019 at 11:50 pm

    Hi Gemma!
    Could you please help ke with the questions?
    I’m thinking about buying a cake pan, which side should I buy an 6,7 or 8 inch?
    If I want to make a 3 or more layer cake but in my oven I can only fit 2 cake pans, can I put 2 at a time and leave the rest of the batter in the counter while the others are baking?
    Thank you!!

    • Gemma Stafford on June 7, 2019 at 11:59 am

      Hi Ana,
      I need to know which oven you have to be sure of the response. If it is an OTG then you really need to understand how it works.
      For the cake pan sizes, I think 7-inch pans are a good choice for lots of baking. Some recipes are specific about the size of the pan, others are more forgiving. the trick is to fill the pan to about 3/4 full for a good rise.
      On your second point, yes, most modern baking powder will stand being left to wait for a time, all will be well,
      Gemma 🙂

  5. Phyllis on May 1, 2019 at 3:16 pm

    Hi Gemma!

    My Oreo-loving daughter will love this as her birthday cake, but I have a question: in the video you say to use one stick of butter in the batter, but the printed recipe says a stick and a half. Which is correct?

    Thanks so much,
    Phyllis

    • Gemma Stafford on May 1, 2019 at 8:44 pm

      Hi Phyllis,

      I’ll have to look into that but for sure follow the printed recipe. That is correct. I just made this the other day and it’s a really lovely cake 🙂

      Hope she enjoys it,
      Gemma.

  6. Rebecca on March 19, 2019 at 8:38 pm

    Would it be fine to not use cream cheese frosting and instead make an Oreo buttercream frosting? Which would taste better ? You used oreo buttercream frosting for your oreo cupcakes, but not for the cake. And I searched on other sites too and it’s not very common to use oreo buttercream frosting for cakes.. could u please explain the difference between using both types of frosting??

    • Gemma Stafford on March 22, 2019 at 6:13 am

      Hi Rebecca,
      This is just a matter of taste. A cream cheese frosting is less sweet, the acid in the cream cheese cuts the sweetness of the buttercream a touch. It also tends to be softer than buttercream. I thing you can do this as you wish, chop and change, see what is best for you and your family.
      I hope this is of help,
      Gemma 🙂

  7. Jane on March 17, 2019 at 5:27 pm

    Hi Jemma I so love your baking skills and recipes they were so easy that even a begginer like me can follow. I just have this question in the cream cheese frosting can I add a whipping cream to help reduce the sweetness?

    • Gemma Stafford on March 18, 2019 at 11:59 am

      Hi i’m delighted to hear that. I would not add more cream, just reduce the sugar 😀

  8. Rachel on February 16, 2019 at 10:43 pm

    Hi Gemma, thank you for all your simple and doable recipes. I tried this recipe, reduced the icing sugar to 450g as we prefer less sweet. The frosting texture is soft but manageable, just had to pop in the fridge to firm up in between.

    However I had problem with the piping. The crushed oreo clumped up and got stuck at the nozzle which resulted in inability to pipe even when changed to a larger nozzle. I guess I put too much oreo or the piping ones had to be crushed finer?

    Rachel
    Greetings from Msia 🧡

    • Gemma Stafford on February 17, 2019 at 1:43 am

      Hi Rachel,
      greetings to you in Malaysia. Good to have you with us.
      Buttercream frosting is a proportional thing, generally 1:2, butter to powdered/icing sugar. Cream cheese frosting is generally a combination of buttercream and cream cheese, and you seem to have gotten away with the adjustment. I am happy that you got it to work for you! You are right too in that a crumb has to be fine to pass through the nozzle. You can also leave a little of the frosting without the crumb, add a little cocoa powder, for a smooth, easy to pipe, frosting.
      Thank you for being in touch, I am happy to hear that you got there with this cake!
      Gemma 🙂

      • Rachel on February 21, 2019 at 4:04 pm

        Hi Gemma, tq for your advise. Even though the icing was reduced, we felt it is still too sweet. Are there frosting recipes that can frost well with lesser icing sugar? I know ganache is one of them. But I love buttercream and cream cheese frosting. Never found a recipe that is less sweet and able to frost well.

        • Gemma Stafford on February 21, 2019 at 9:20 pm

          Hi there, you really need the sugar to create the right texture. If you’re looking to cut down you can also try swapping out 1/4 or 1/2 the sugar with swerve or Lakanto sugar substitute. I hope that helps!

  9. azrina on February 12, 2019 at 8:12 pm

    how to halve this recipe?

    • Gemma Stafford on February 13, 2019 at 5:36 am

      Hi there,
      This is math!
      You literally cut the ingredients in 1/2. I would do it but I do not know how you measure your ingredients. Easier if it is metric!
      The real issue for you will be the pans you use to bake it. One 8 inch deep pan will do it for you, then you can split the cake.
      I do not have sufficient information to really help!
      Gemma 🙂

  10. michelle101 on February 9, 2019 at 4:55 pm

    I would like to make a double layered cake is the amount of Oreo frosting is too much ?
    if so how much would I have to make for a two 9 inch pans?

    • Gemma Stafford on February 10, 2019 at 2:33 am

      Hi Michelle,
      I have worked this out for you, reducing it by 1/3, math not being my strong suit, you can check it.
      OREO cream Cheese Frosting
      1 3/4 cups (15 oz/425g) powdered sugar, sifted
      3/4 lb (12oz/340g) cream cheese, at room temperature
      (3oz/85g )unsalted butter, at room temperature
      1 1/2 teaspoons vanilla extract
      1/3 + a couple oreos plus extra for the top.
      I hope this works well for you, measure rather than use cups for best results.
      Gemma 🙂

  11. Hamsi on January 4, 2019 at 6:52 am

    Hi Gemma,

    Planning to make it for a friend’s birthday. Can we reduce the amount of icing sugar in frosting? By reducing does it affect the texture of the frosting?

    Thanks ,
    Hamsi

    • Gemma Stafford on January 4, 2019 at 3:15 pm

      Hi there, yes it might effect the texture, perhaps try lakanto brand powder sugar sub, enjoy ;D

      • Hamsi on January 13, 2019 at 8:11 am

        Thanks Gemma..:) Made it with the measurements mentioned and it came out really well..:) Everyone enjoyed it:)
        Just a small question, which I did encounter while making this cake as well..the frosting seem to melt away when trying to pipe or kept out in the bowl for sometime. I try to keep it in the fridge for sometime and then use it. Iy could be due to weather.
        What can be done to avoid this? Any other tips?

        Thanks,
        Hamsi

        • Gemma Stafford on January 14, 2019 at 3:36 am

          Hi Hamsi,
          I am happy that you enjoyed this recipe.
          The frosting here is a cream cheese frosting, and the cream cheese you use will affect the texture of the result.
          Tubs of cream cheese are designed for spreading, and tend to be really soft. Here in the US I get a block of cream cheese, designed for baking, which is dry and firm, and I think this is the issue for you.
          I suggest you reduce the amount of cream cheese next time, by as much as 1/2, and use real butter too, not a soft tub of spreadable ‘butter’.
          That will help a lot, hold the flavor, and improve the texture too. I hope this is of help to you,
          Gemma 🙂

  12. Leisha. on November 19, 2018 at 3:09 am

    I would love the home made Oreo cake recipes for my family. I hope my family like it when I am going to be making the home made Oreo cake recipe. For my wonderful father is my dad. I don’t like it when my dad is not even over here in Canada to be with us in our new house in twelve Jenkins Avenue. The next weekend I am going to the baby shower in Toronto. My dad is going to be missing you outside out on the baby shower in Toronto. Ruckiha is in Toronto. I wish I was moving in Toronto like Ruckiha. Ruckiha did not even tell Leisha that Ruckiha move to alliston. I am missing Ruckiha in Toronto. I wish Ruckiha was telling Leisha that Ruckiha was moving to Toronto. The next weekend I am going to the baby shower in Toronto. Then I am going to be telling Ruckiha that. Because Toronto is very far from alliston. Whenever I see Ruckiha I will tell Ruckiha that.

    • Gemma Stafford on November 19, 2018 at 8:39 am

      I’m delighted to hear that!

  13. Namita on October 30, 2018 at 4:32 am

    Can we use fresh cream with crushed oreao for frosting

    • Gemma Stafford on October 30, 2018 at 6:27 am

      Hi Namita,
      fresh dairy cream does not like to have too many additions. I think you would be better to just add a little powdered sugar, and some cocoa, and use the cookie crumbs to decorate. The cream will wet them and they may collapse the cream.
      Thank you for being here with us,
      Gemma 🙂

  14. Nasrin Khatri on September 27, 2018 at 7:33 am

    Hi Geema,
    I tried your oatmeal rasin cookie and it’s awesome.now I want to try this Oreo cake for my daughter’s bday on 13th Oct. But I want to make this cake in 9″×13″ pan.so this measurement is enough for this pan or I have to double the recipe ? What is cooking time for this pan? Which frosting I can use on this cake ? Please reply me .Thanks in advance.😊

    • Gemma Stafford on September 30, 2018 at 7:51 pm

      This should be enough for a 9 x13. I wouldn’t double it or I think it will be too much cake.

      Use my chocolate fudge frosting or this frosting

      I’m not sure of the cooking time as I haven’t tried it but I’d say check it at 25 minutes and go from there.

      Best,
      Gemma.

  15. Jasmine on July 11, 2018 at 9:03 am

    Ma’am…. I’ve made your best ever chocolate recipe… Its heaven.. And I am planning to bake a big batch of that….. Can I double or triple your recipe?Will it work without any changes in the ingredients list…. And I have another question too…. If I decrease the amount of oil in your Bestever chocolate cake recipe will it effects the softness of the cake? Please reply mam..

    • Gemma Stafford on July 12, 2018 at 3:55 am

      Hi Jasmine,
      Last question first. Yes, it will affect the cake to reduce or change any ingredient. Keep the oil the same for one batch. It may tolerate a change if you are mixing all of the batter at the same time, but do not reduce too much.
      I do not know how you intend to bake this? You did not say the pan size etc. If that changes then the baking time will change, not the temperature, but the time. Watch it carefully once the batter is set up, about 25 mins or so.
      I hope this is of help,
      Gemma 🙂

  16. marwadonia on May 4, 2018 at 2:32 am

    Hi Gemma
    Can I bake this cake in one pan sized 10.4 inches ,,only one pan sized 10.4 inches

    • Gemma Stafford on May 4, 2018 at 4:17 am

      Hi there,
      Yes! It will not be a deep bake though, possible about 2 – 3 inches deep.
      Line the pan carefully with buttered baking paper, and monitor the bake. It will take a bit longer to bake, and you need to test it before removing it from the oven. Use a skewer/tooth pick test, and press the center to check if it is firm to the touch.
      It will be good, and you can split and fill it when cold.
      Let us see a photo of the finished cake,
      Gemma 🙂

      • marwadonia on May 4, 2018 at 7:34 am

        Oh thank you so much for answering me
        And I will try it soon😊

  17. Chipper on April 26, 2018 at 1:36 pm

    Hey Gemma!
    So I am planning to make this cake for a lunch time party on Sunday and was wondering whether I could just make the whole thing Saturday night and leave it at the crumb coat then refrigerate it, so all I have to do is the final frosting layer on Sunday morning, or is there any other method you would recommend in regard to making this in advance ?

    Thankyou!!!

    • Gemma Stafford on April 27, 2018 at 5:11 am

      Chipper, YES! and it will taste better too.
      The crumb coat will seal the cake and soften the crumb, so it will be delicious. Just cover it ightly with cling wrap when the crumb layer has set.
      Have a good party, I love a lunch party 🙂
      Gemma

  18. Claire on April 23, 2018 at 12:45 pm

    Can you freeze the oreo cake

    • Gemma Stafford on April 23, 2018 at 8:15 pm

      Hi Claire,

      Yes you can freeze it. It freezes very well.

      Best,
      Gemma.

      • Claire on May 24, 2018 at 9:22 pm

        It turned out great everone is asking me to make it

        • Gemma Stafford on May 25, 2018 at 1:39 am

          Great Claire, I am happy, and you have a job for life!
          Gemma 😉

  19. Quyen Doan on April 17, 2018 at 4:33 am

    Hello Gemma,

    I want to make this cake for a friend’s birthday on this Friday. Here are some questions I need to be solved (I hope you don’t mind):
    – Will this recipe fit perfectly in 2 x 18cm (7-inch) cake pans without changing the baking time?
    – My friend doesn’t like too sweet cake. I wonder if this cake is sweet enough or if not, should I adjust some ingredients for the cake and frosting?

    • Gemma Stafford on April 17, 2018 at 7:43 am

      Hi there,
      I am not a scholar, just a chef! However I have worked out a simple way to determine this.
      2 x 7 inch pans will be 49 sq inches x 2 = 98sq inches.
      3 x 6 inch pans = 36sq inches x 3 = 108 sq inches.
      You will see there is little enough difference, though the layers in your pan will be a bit deeper, not much!
      I hope this is of help, and that the math sounds righ, it works for me!
      Gemma 🙂

  20. Ygritte on March 13, 2018 at 11:17 pm

    Can I use buttermilk instead of yogurt?

    • Gemma Stafford on March 14, 2018 at 9:35 pm

      yes you can:)

  21. RT on March 11, 2018 at 9:46 pm

    Hi Gemma, love love all your recipes and I diligently follow them all. I do have a question with the measurements. Isn’t 1 cup = 240g, but in the recipe, it says 1.5 cups = 225g. I’m planning to make with 2 layers instead, so want to be sure of the measurements.

    • Gemma Stafford on March 12, 2018 at 4:27 am

      Hi there,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I use my own chart for my recipes, and that is here on the website. (https://www.biggerbolderbaking.com/weight-conversion-chart/).
      Gemma 🙂

  22. Marian on March 9, 2018 at 12:18 am

    Hi Gemma. Which type of coca powder did you use in your chocolate cake? I have a 100% cocoa powder, do you think a 70% will be much better? What about the natural cocoa powder?

    • Gemma Stafford on March 9, 2018 at 4:12 am

      Hi Marian,
      I use 100% pure unsweetened cocoa powder.
      Not dutch processed. There are a number of great brands out there, I like Ghirardelli here in the US, when I can get it, but any good household name brand will be good.
      Raw cacao is good too.
      I am not sure what is in the 70% one to bulk it out, it may be a milk powder and sugar, stick to the 100%.
      Gemma 🙂

      • Marian on March 9, 2018 at 4:24 am

        Thanks for the advise Gemma.

  23. Carrie on February 13, 2018 at 12:56 pm

    Hi, do you scrape out the oreo filling before you crush them? Or just leave it in?

    • Gemma Stafford on February 14, 2018 at 5:20 am

      Hi there,
      We just pulverized the cookies as they are, you can remove the filling if you wish, but it adds a little to the frosting.
      I hope you enjoy this recipe,
      Gemma 🙂

    • Amola Darekar Sharma on March 2, 2018 at 8:56 am

      Hi, I am fan of your recipes. I have 2 9” round cake pans and 9,10 and 11 inch springform pans. So please suggest me the appropriate pan to make this cake. How can I substitute eggs in the recipe? Also I have one more question.. In my place its difficult to find shortening.. So how can I replace that in the cake recipes

      • Gemma Stafford on March 5, 2018 at 8:02 am

        Hi there,
        First of all I never use shortening in a recipe.
        I use butter, generally that, sometimes flavorless oil, so I am not sure what you need. To replace the butter you can use baking margarine.
        The pans for this recipe are suggested at 3 x 6 inch pans. The total sq inches of these pans is 108 sq inches.
        The 2×9 inch pans will be a little large for this recipe, though not a lot, the layers may be a little thin. I do think I would try these though, and I think it will work. Your bake may be quicker than mine so you will need to check after about 20 mins or so.
        I hope this is of help,
        Gemma 🙂

        • Amola Darekar Sharma on March 6, 2018 at 11:08 am

          Thanks a lot for replying.. I will be making this cake for my daughter ‘s birthday on 12th March. All I came across your white cake recipe and Egerton to try it this weekend for kitty party.. But I need to make it for at least 18 people.. Please suggest measurements and pan size..

          • Gemma Stafford on March 6, 2018 at 12:27 pm

            Hi there,
            That is a good sized cake, perhaps made in two, rather than three layers.
            Does it need to be white cake? for this many people I thin I would use the whole egg.
            (https://www.biggerbolderbaking.com/painted-cake/) this cake is a lovely sponge, and proportional. It is easy to multiply this up. Twice this recipe will serve your numbers, but you can make it bigger too. I would use two 10 inch pans for this, and do not over serve it. People just need a taste!
            Gemma 🙂

        • Amola Darekar Sharma on March 13, 2018 at 10:23 am

          Hi Gemma,
          I tried this cake for my daughters birthday but I don’t know what happened my cakes weren’t firm so collapsed.. I used G & S metal work company’s pans.. I also used parchment paper and lined the sides with butter and flour.. Still.. Could not know what happened.. So turned them into your Brownie trifle recipe.. Just added layer of oreo cookies and instead of Caramel used condense milk..
          The recipe was a big big hit.. Everyone loved it.. And my bro who is foodie rated it 9/10..
          But I would rate it the best…
          Thanks

          • Gemma Stafford on March 14, 2018 at 9:40 pm

            That was really smart, Amola. I would have done the same.

            Delighted you had success 🙂
            Gemma.

  24. Aamna on February 8, 2018 at 2:56 pm

    Hi Gemma will this recipe work fine for two 6 inch cake pans? I only have two

    • Gemma Stafford on February 9, 2018 at 4:30 am

      Hi there,
      Yes, but you will have too much batter. You can hold some back and bake when the first ones are done, or you can use it for cupcakes!
      You can also adjust the recipe downwards by 1/3.
      This is easy enough to do, math really, but do write it out properly, and then divide each ingredient as closely as possible. This is what matters.
      If oyu are measuring in grams this is relatively easy,
      Gemma 🙂

    • Aamna on February 10, 2018 at 1:25 pm

      Hi Gemma your recipe turned out great.Thankyou! Everyone loved it and the two tins worked just fine for it. For buttercream frosting I used only one cup of icing sugar and almost a full pack of Oreo cookies which turned out delicious👍

      • Gemma Stafford on February 11, 2018 at 12:40 pm

        I’m thrilled to hear that, Aamna.

        Thank you for trying out my recipes 🙂
        Gemma.

        • Aamna on February 11, 2018 at 10:19 pm

          I also tried your chocolate croissant recipe and best chocolate brownies. They turned out great. You make it so easy to follow recipes and your tips are so great!

  25. Aminath on February 1, 2018 at 9:06 am

    How many Oreos are in a 1/2 pack? Cos the Oreo packs are different in sizes.

    • Gemma Stafford on February 2, 2018 at 4:12 am

      Hi there,
      About 8, but a few more or less will not matter,
      Gemma 🙂

  26. Shaiyawin on January 21, 2018 at 5:13 am

    Hi Gemma,

    Thank you for sharing this great recipe.
    I made this cake today, it turns out so delicious, it’s heaven !!!
    I already made your crazy cupcake recipe, your recipe is a masterpiece and easy to follow for a beginner like me.
    Surely i will try your other recipe.
    Thank you Gemma, may you always be blessed 🙂

    Regards,
    Rika

    • Gemma Stafford on January 21, 2018 at 6:09 pm

      Hi Rika,

      Thank you so much for your lovely message. I’m really delighted you are enjoying my recipes.

      Happy Baking!
      Gemma.

  27. Anas on October 24, 2017 at 12:20 pm

    And if i want to make only two cakes what are the measurements, sorry for asking so many questions but because it is my birthday cake and i want to try to make it the best one so plz help me

    • Gemma Stafford on October 25, 2017 at 1:44 am

      Hi Anas,
      I am going to respond to all of the questions together here for you.
      1. You did not tell me the size of your pans. For 6 inch pans you should divide the mix by 1/3, as closely as possible. For 8-9 inch pans, this current mix will be perfect.
      When dividing a mix, or multiplying it, write it out as it is given, then divide each element as closely as possible, easier if you measure in grams.
      2. The recipe here is for three 6 inch pans. These are small pans, yours may be larger.
      3. Reducing the frosting is as above. These things are proportional, cut it in 1/2, all will be well.
      4. You will need about 6 – 8 ozs of oreo.
      I hope this helps, I do not have time today to break this recipe down for you, but you can dot it, it is math!
      Gemma 🙂

  28. Anas on October 24, 2017 at 12:19 pm

    And is this recipe for the three layer or for one layer

  29. Anas on October 24, 2017 at 7:05 am

    Can u tell me approximately how many grams of oreos

    • Anas on October 24, 2017 at 7:12 am

      And in the cream cheese frosting if I lessen the powder sugar to 300 gram then what else do i have to change

  30. Anas on October 23, 2017 at 10:25 am

    Can I use sour cream instead of yogurt

    • Gemma Stafford on October 24, 2017 at 1:42 am

      Hi Anas, yes, that will be good. You are looking for the acid ingredient,
      Gemma 🙂

  31. Phaik Gee on October 22, 2017 at 6:42 am

    Hi Gemma, Orea cake loos fab! I don’t bake, and I am going to try it this Thurs. Can I use self raising flour (since I already have it) instead all purpose flour? I assume I don’t need baking powder, and baking soda if I have use self raising? Thank you.

    • Gemma Stafford on October 22, 2017 at 12:51 pm

      Hi,

      So if you are using self rising flour leave out the baking powder but still use baking soda. Also just incase don’t add any salt to the recipe as store bought self racing flour can be high in salt.

      Hope this helps,
      Gemma.

  32. Bobby on October 14, 2017 at 1:19 am

    How many cups of frosting does this cake need , Gemma? I would like to make this but with Swiss meringue buttercream instead.

    • Gemma Stafford on October 14, 2017 at 7:08 am

      Hi Bobby,
      For a buttercream frosting use 8oz butter, 2 sticks. This is a proportional recipe, so it is easy to adjust it up, or down.
      A Swiss meringue buttercream is a different thing, the volume is much greater, ans you are working with a meringue.
      (https://www.biggerbolderbaking.com/swiss-meringue-buttercream/) here is my recipe for this, the yield is about 10 cups, and about 1/2 of that will do you very well for this cake.
      I hope this helps,
      Gemma 🙂

      • Bobby on October 14, 2017 at 9:04 am

        Thank you Gemma!

  33. Mariean on October 1, 2017 at 4:02 pm

    hi Gemma can i use cake flour here?

    • Gemma Stafford on October 2, 2017 at 1:28 am

      Hi Mariean,
      Yes, you can use cake flour in any sponge type cake really. I hope you enjoy this one,
      Gemma 🙂

  34. Trisya on September 25, 2017 at 3:39 pm

    Hi, Gemma 🙂
    Thanks for the clear recipe for a new baker like me. I plan to make this cake for my husband’s birthday party on Saturday afternoon (I do hope to “wow” him as he likes chocolate a lot). But due to busy schedule, I can only make the cake on Friday morning. What should I do to keep the cake still fresh until the party begin? Should I put in the fridge right after i’ve done with the frosting? Should i wrap with plastic when i put it in the fridge? OR simply just leave it in the room temperature until Saturday?

    Thank you for your time to answer this 🙂

    • Gemma Stafford on September 26, 2017 at 2:53 am

      Hi Trisya,
      Bake, cool,frost, cover and chill.
      Remove to room temperature about one hour before serving, if you have the space in the fridge to hold it. A couple of hours will not do any harm, provided your room is not hot!
      Happy birthday to your hubby! Have fun,
      Gemma 🙂

      • Trisya on November 27, 2017 at 9:53 am

        Dear Gemma,

        Your Oreo Cake recipe is AWESOME!!! My hubby’s birthday cake taste so good, i got so many compliment at that day! To repeat the success, I will bake this cake again for my Vegan friend’s baby shower. Thus I need to replace the ingredients. My question is, if I substitute the ” 3 Eggs” with “3 x 4 Tbsp Buttermilk” (based on your egg substitute blogpost) will it be OK for the cake? Will adding buttermilk ruin the texture? because it feels like adding too much water/wet ingredient to it. Or should I use flax seed instead (because it’s less liquid).

        Thank you again 🙂

        • Gemma Stafford on November 28, 2017 at 2:23 am

          Hi Trisya,
          I think I may have responded to this already, but I am not too sure, so here we go!
          I am delighted that this recipe worked well for you, and that your husband had a good party!
          There are a number of options really. Applesauce is good for texture in a cake batter. Flax egg adds nutritional value and a oil, so you need to think about this. Greek yogurt will not add too much ‘water’ content, so this will be good too. I agree, buttermilk may make the batter too liquid, and you may taste mashed banana. If you use a flax egg you need to soak the milled/ground seeds to get the glutenous effect of the egg.
          I hope this helps you.
          Gemma 🙂

  35. Phyllis Ong on September 9, 2017 at 8:24 am

    Made this for my daughter’s 20th bday and we all love it ! First time making a tall cake & it was considered a success !

    • Gemma Stafford on September 10, 2017 at 5:58 am

      Yea! I am happy to hear this, well done you!
      Gemma 🙂

      • Trisha on February 11, 2018 at 11:25 pm

        Hi Gemma, I am going to try this recipe 😊

  36. Uma patel on September 2, 2017 at 8:04 am

    Heyy gemma,
    In which mode i have to bake cake??
    Grill or microwave or convection??

    • Gemma Stafford on September 2, 2017 at 9:32 am

      Convection is what you need 🙂

  37. KrIstin on August 19, 2017 at 7:47 pm

    Hi there,

    I was wondering what type of chocolate do you melt for the cake? Semi sweet, bittersweet, milk?
    Also, is the butter for the cake unsalted as well?
    Thank you!

    • Gemma Stafford on August 20, 2017 at 3:26 am

      Hi Kristin,
      I use a bittersweet chocolate, usually about 70% cocoa solids will give you what you need. This information is usually on the pack. At this level of cocoa it will melt well, and combine with other ingredients to give a lovely chocolaty flavor.
      Gemma 🙂

  38. KrIstin on August 19, 2017 at 7:43 pm

    Hi there,

    I was wondering what type of chocolate do you melt in the cake? Semi sweet, bittersweet, milk?
    Also, is the butter for the cake unsalted as well?
    Thank you!

    • Gemma Stafford on August 20, 2017 at 3:27 am

      Sorry, Kristin, I meant to say use whatever butter you have to hand. No need to add salt if it is in the butter.
      Sweet/unsalted butter is best for buttercream frosting,
      gemma 🙂

  39. Serena on August 13, 2017 at 2:17 pm

    Do you use the whole oreo cookies in the creamfilling or do you remove the filling between them?

    • Gemma Stafford on August 14, 2017 at 2:34 am

      Hi Serena,
      I tend to use the whole of the cookie, but you can reduce the sweetness here by scraping off the filling.
      Gemma 🙂

  40. Ally on July 22, 2017 at 10:09 am

    Hi there!
    This is a wonderful cake. Unfortunately, the cream cheese frosting doesn’t seem to work with the Philadelphia tub type that is available in Europe. That is the only possible cause of the runny frosting, since the cream cheese that you have in the States is in block and in Europe we only have the spreadable kind, which no matter how much you mix it, it just doesn’t puff up. ( it’s probably something with the added ingredients in the spread). Such a shame ! *:(
    Ally

    • Gemma Stafford on July 22, 2017 at 10:29 am

      Hi Ally,
      where do you live? My Mum has this problem too, and she has found a solution if you live in the UK of Ireland. Tesco do a ‘soft cheese” which is a tub of cream cheese. It seems to be a drier thing, the full fat version in particular. You can also increase the powdered sugar, or reduce the cream cheese, this too will help. It is a pain! I emailed the company about this, but did not get a response!! You can use the homemade one here on the website too (https://www.biggerbolderbaking.com/how-to-make-cream-cheese/). Gemma 🙂

      • Ally on July 22, 2017 at 10:49 am

        Dear Gemma,
        Thank you so much for the quick answer!
        It is a pain, as you say , because so many great cream cheese cakes I find online are from the US, so I’ll have to try other solutions, like your homemade version.
        By the way, I decided to add gelatine, put the cake in a cake ring with the cream inside and right now it’s
        “resting” in my fridge. I’ll see what “happens” tomorrow, as this cake is for my sister’s birthday *:) happy
        Ally

        • Gemma Stafford on July 22, 2017 at 11:04 am

          Great solution Ally, I do hope this is a success for you.
          here is my tip for adding gelatin to a no bake cheesecake: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
          You can do this over a pan of hot water too.
          Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
          *Do prepare the base before you start mixing.
          *Do not over-heat the cream.
          *Do follow the instructions on your gelling agent pack.
          This is easy when you try it!
          Gemma 🙂

  41. Maryam Ali on July 22, 2017 at 4:10 am

    Heyy!
    How many cupcakes I can make with this oreo cake batter?

    • Gemma Stafford on July 22, 2017 at 4:25 am

      Hi there, about 36, depending on the size,
      Gemma 🙂

      • Maryam Ali on July 22, 2017 at 11:50 am

        Alright, thanks.?

      • Maryum Ali on January 2, 2018 at 2:08 am

        Can i use milk chocolate?

        • Gemma Stafford on January 2, 2018 at 5:01 am

          Hi there,
          Milk chocolate can be as low as 35% cocoa solids, and the flavor does not hold up so well.
          I like to use 70% ish, cocoa solids, this melts nicely and has a great flavor. 50% would do it, I think, but I prefer a stronger flavor.
          You can try it, do check the chocolate in your store, the cocoa content is on the label,
          Gemma 🙂

          • Maryum Ali on January 2, 2018 at 12:29 pm

            Thankyouu.

  42. Rafael on July 16, 2017 at 2:48 am

    Hi Gemma,
    Can I instead bake the whole batter in one tin that is 18 cm diameter but 7 cm tall?
    Thanks

    • Gemma Stafford on July 17, 2017 at 2:32 am

      Hi Rafael,
      Yes, but I think it may be a bit much batter for this pan.
      Fill the pan to about 3/4 full to allow for the rise. You cna make cupcakes with any remaining batter, and even use these to decorate a cake!
      Gemma 🙂

  43. Leelamalya on July 2, 2017 at 3:05 am

    Can i substitute it with vegetable oil if i can what’s the measurement

    • Gemma Stafford on July 2, 2017 at 3:33 am

      Hi there,
      Yes, you can, in exact proportions to the butter. I would use a vegetable margarine rather than an oil, it is easier to sub it out.
      Gemma 🙂

  44. Erzsebet on June 6, 2017 at 9:20 pm

    Hello Gemma,
    I made this cake already a few times…now my 4 year old wants a blueberry cake! So I was thinking that instead of the oreo filling I’d make the cream cheese filling with blueberry…in a form I am not sure about. Maybe make a blueberry sauce and spread it on the layers, but it might soak the layers. Maybe just using blueberry jam would do. I don’t want to mess it up, we have friends coming over for her pre birthday party! Any idea? I love this recipe so much, thank you!

    • Gemma Stafford on June 7, 2017 at 1:09 am

      Hi there,
      Yes, if you can get a blueberry jam this would be lovely, just using the real fruit for decoration. Using a fresh fruit in a cake will shorten the shelf life of the cake. This is not true when using the jam. You can blend some of the blueberries with the frosting if you wish, for the drama of the color, it would look amazing too, let us see a photo when you are done! Happy birthday to your little girl too,
      Gemma 🙂

      • Anas on October 28, 2017 at 3:52 am

        Can i put the cake in the freezer or the fridge for 1 week if i have extras

        • Gemma Stafford on October 29, 2017 at 12:16 pm

          for sure you can. Just wrap it up safe in cling wrap 🙂

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