oreo cake photo



  • ¾ cup caster sugar
  • ¾ cup softened butter
  • 4 eggs, beaten
  • ¾ cup self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoon milk
  • 1 package original Oreo cookies (154g/15-16 cookies) — not Doublestuff cookies


  • 1/3 cup butter, softened
  • ½ cup icing sugar, sifted
  • A drop vanilla extract (optional)

Cake method:

Preheat oven to 375F.

Butter two 9 inch cake tins and line with non-stick baking paper.

Place the Oreos into a food processor and blitz until they are finely ground.

In a large bowl, beat together the butter and sugar until fluffy. Add the eggs and beat until combined.

Add the flour and 2/3 of the Oreos to the mixture and combine until it forms a batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

Filling method:

To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.

Add the rest of the Oreo powder and combine.

Spread half of the butter cream over the bottom of one of the sponges and sandwich the second sponge on top.

Decorate the top of the cake with the rest of the Oreo butter cream.