A recipe from Layer cake version Oreo very gourmet and decadent! Ideal for a birthday or just to have fun. Oreo lovers will appreciate as much for the visual effect as for its flavors reminiscent of the favorite cookie: cocoa and vanilla.
Don't be overwhelmed by the sheer size of the task of making such a big cake. We can do it in advance and do it at your own pace, to avoid any stress. I will detail all the steps below!
What is this Oreo cake made of?
This Oreo cake is pretty tall but not that wide. It is about 16cm in diameter. This Oreo cake consists of 3 levels of sponge cake with cocoa. It is garnished between each layer of creamy filling vanilla with coarsely crumbled Oreo.
The entire Oreo layer cake is covered with butter cream with Swiss meringue flavored with vanilla. I then added a chocolate topping flowing lightly over the top and sides of the cake.
How to make this Oreo layer cake?
For this layer cake, like other large cakes in general, I advise you to make it in several times (over several days). This avoids any stress. Here are the main steps:
- Cocoa cake base : mix the dry ingredients first and then add the liquid ingredients. We pour the dough by dividing it into 3 15 cm molds then we put it in the oven. It must be allowed to cool before filling it. At this point, you can wrap them in film and place them in the fridge if you do the rest on another day.
- Creamy filling : first whip the cream. Then it is incorporated into the cream cheese, icing sugar and vanilla mixture. We add to it Coarsely chopped oreo to add crunch. This filling is put aside in the refrigerator while awaiting assembly.
- Swiss meringue buttercream : this is the most technical of all this recipe, but it is not insurmountable for all that. The whites are whipped by hand over a bain-marie. When the sugar is dissolved, transfer to the bowl of pastry robot. Whisk at maximum speed until the bowl is almost cold. Add the softened butter, little by little, medium speed so that the two textures blend and become one. Then just add the vanilla, and it's ready. If you put it in the fridge, be sure to leave it at room temperature and whisk it again so that it regains its original texture.
- Chocolate topping, I recommend doing it just before assembly: it must still be liquid. We simply melt the chocolate and the cream in a double boiler, then add the icing sugar and a little hot water to be able to pour it easily afterwards.
My tips for making this Oreo layer cake a success
I advise you, as I usually do for my recipes, to put your ingredients well at room temperature at least 30 minutes before starting. This optimizes the final textures.
For editing, I usually use a turntable which greatly facilitates smoothing the sides and top of layer cakes. I couldn't do anything either without a good spatula for smoothing !
The assembly itself is not not very complicated, just follow my directions and put on the layers one after the other. Let the chocolate topping set a little before placing the whipped cream domes on it. Otherwise, indulge yourself for the final decor!
To give an even more “wow” effect at the time of service, I advise you to put it on a cake stand, which will give the Oreo cake even more scope.
How to store your Oreo layer cake?
Once made, this layer cake will keep in the fridge for about 4-5 days. Just remember to take it out about 20 minutes before tasting so that it regains all its flavors.
Other recipes to try
If you like this kind of big layer cake type cakes, I can advise you to take a look at these other recipes on the blog:
- Raspberry coconut layer cake
- Layer cake with carrot and spices
- Layer cake lemon poppy
- Layer cake Raffaello
- Chocolate layer cake
- Layer cake vanilla chocolate the easy recipe
- Layer cake gingerbread cinnamon icing.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty layer cakes!
Oreo Layer Cake Version
- 180 g sifted flour
- 250 g powdered sugar
- 60 g bitter cocoa powder
- 1,5 cc of baking powder
- 1,5 tsp baking soda
- 1 tsp of salt
- 140 ml fermented milk type ribot milk if not whole milk, let stand 15 min with 1tbsp lemon juice or white vinegar
- 100 ml hot coffee
- 50 ml oil
- 2 lightly beaten whole eggs
Creamy Oreo filling
- 80 g of Philadelphia type fresh cheese
- 0,25 tsp liquid vanilla extract
- 45 g icing sugar
- 160 g full liquid cream
- 85 g coarsely chopped Oreo cookies
Swiss meringue buttercream frosting
- 4 egg whites
- 100 g powdered sugar
- 150 g soft butter ointment
- 1 tsp liquid vanilla extract
- 115 g dark chocolate pastry
- 2 tbsp of whole liquid cream
- 2 tbsp of icing sugar
- 4 tablespoons of hot water
- Whipped cream
- Oreo cookies
- Chocolate sprinkles
- Preheat the oven to 180 ° C traditional heat. Butter and flour 3 round molds 15cm in diameter. Separately, mix the milk and vinegar and let stand for a few minutes. In a bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt.
- Gradually incorporate the milk, coffee, oil, lightly beaten eggs and vanilla. Pour the dough obtained into the 3 molds and bake the whole for 30 minutes. Let cool then unmold on a rack until completely cooled.
Creamy Oreo filling
- Make the creamy filling by whipping the liquid cream to obtain a rather firm consistency. Beat the cream cheese to relax it and add the icing sugar and vanilla. Then add the whipped cream and finish with the chopped cookies. Reserve in the fridge.
Swiss meringue buttercream icing
- Then make the buttercream with the Swiss meringue by whisking the egg whites with the sugar over a double boiler. Stop whipping as soon as you no longer smell the sugar crystals when touching the whites. Transfer the egg whites directly to the food processor bowl and start whisking at maximum speed until the sides of the bowl cool.
- Gradually add 150g of very soft butter while continuing to whisk at medium speed. If the meringue falls back, it's normal, you have to continue whipping. Add the vanilla and whisk one last time on low speed. Put in the fridge while waiting for the rest.
- Prepare the chocolate topping by melting the chocolate and the cream in a double boiler. Smooth everything out, then remove from the heat and add the icing sugar, mixing well then the hot water. Let cool to room temperature.
- Assemble the layer cake by placing a round cardboard support on a turntable. Otherwise, place directly on the serving dish. Take the 1st cake, fix it on the support using a knob of icing. Cover the 1st cake with a layer of creamy Oreo filling then place the 2nd cake. Repeat the operation once.
- Place a thin layer of Swiss meringue buttercream on top of the last cake and spread over the layer cake with a spatula in a very thin layer. Put in the refrigerator for 30 minutes. Then cover the entire layer cake with the same cream and smooth everything.
- Apply chocolate sprinkles to the base of the layer cake. Carefully pour the chocolate coating on top of the layer cake and slide it with a spatula on the sides of the cake. With a pastry bag, place small domes of whipped cream on the topping and decorate with small cookies.
- Store in a cool place, then return to room temperature for about 20 minutes before tasting.
Our gourmet moments
The cover makes you want to find out!
Wahoo !!! bravo lilie !!! strongly that the book arrives to test the recipes….
This book looks terrible! Congratulations to you, you have a lot of talent.
Your layer cake is copied a lot, we can see immediately that it is the original! (super clean without flaws lol
Good luck to you, I intend to get the book very quickly, it looks great
Oh how I would like to have it in my library!
thank you I am stacking my chances! Have a good day!
I try a new my luck !!!
Thank you too I am stacking the chances !! :)
I try my luck also on the blog !!! I would love to have allowed my pastry books and treat my family as well as my friends.
very nice cover !! can't wait to discover your book !! I love it!
Thanks for the recipe, I will try to make it. Not being the fan of coffee, can we replace it with something else?
Hello, yes you can just replace it with hot water.
Is it possible to use only one circle, put all the mixture in it and cut the cake into 3 parts?
In this case at what temperature and cooking time?
Many thanks in advance.
Hello Manu, I do not recommend cooking only in a large mold: it is complicated to cook it to the heart because it would be very thick and without overcooking the sponge cake… This is the reason why I cook in several mussels. It's easier in my opinion. See you soon :)
Good evening, how big is your finished cake, please?
Hello, I did not measure it… In diameter, approximately 16cm, in eye height 15 / 20cm?
Bravo for this nice achievement.
Can we use mascarpone instead of Philadelphia?
Hello, yes the Philadelphia can be replaced with mascarpone in the same quantities. Goodbye :)
Hello then make the cake the night before. And finish decorating chocolate and whipped cream the same day?
Thanks for the recipe have a nice day
Hello Anne, yes absolutely it is possible, see you soon :)
Hello, this cake is for how many people?
Hello, this cake is for 10-12 people, see you soon :)
Hello, I want to increase the diameter of the mold by 22 cm, by account how to increase the doses of the ingredients because yours is for a diameter of 15 cm?
Hello Nathalie, 22cm is huge for a layer cake! Too wide in my opinion. Already with a 15cm mold we make 10/12 parts because it is very high. You have to do math to calculate the volume of my 15cm mold and the volume of your mold, then you increase the ingredients in proportion. See you soon :)
Hello, I still have a question, if I make the cakes the day before as well as the assembly with the creamy Oreo filling then the Swiss meringue buttercream, how do I keep it in the fridge? Should it be covered or left just like that until the next day? Have a good evening
Hello Nathalie, in the fridge, I always recommend protecting with a high cake cover: this prevents the cream of the cake from taking on the smell of food from the fridge. It will have to be taken out 30 minutes before tasting, so that it regains its flavor. See you soon :)
hello shouldn't we soak the cake, I was wondering if it was not dry when tasted thank you
Hello Mareva, with the cream between each layer of cake I don't find it dry: it keeps its softness. Goodbye !
Good evening for 24 people is it enough to double the quantities? I will use a 22 cm mold
Good evening Jany, to go from 15cm to 22cm you have to do x2,15 on the ingredients. Goodbye :)
Hello, as I don't have 3 molds then I cook them one after the other with the same mold Thank you
Hello Gaetane, yes indeed you can make 3 successive batches if you only have one mould. See you soon :)
After 30 min of cooking the interior in the center is hollow…. It's normal?
Hello, no this is not normal at all! There must have been an error somewhere at the time of the dosages or a problem with your oven
I would like to make this cake with a 20cm diameter mould, by how many should I multiply the doses please?
I hope to succeed, requested by my 8 year old son for his birthday!
Thank you for all your wonderful recipes.
Hello Aurélie, to change the quantities from a 15 mold (mine) to a 20 mold (yours), you have to calculate the volume of each (3,14 x radius x radius). Then divide your mold volume by my mold volume. So we get 1,77 = the number by which you have to multiply each ingredient. See you soon :)
I would like to make this cake but with an American frosting, powdered sugar, cream cheese, vanilla does it work?
Thank you for your beautiful blog!
Hello Mima, you can use classic buttercream frosting, but I found that this Swiss meringue buttercream is a bit lighter. Have a nice day!
I want to make this cake tomorrow for a party. You use powdered sugar for the preparation of the cake. I'm in Quebec and here the term “powdered sugar” is the equivalent of “icing sugar”. Is it really icing sugar that should be put in the recipe or granulated sugar, which is your different. THANKS !
Hello Nathalie, powdered sugar in France is granulated sugar. See you soon :)