Oreo Layered Cake is a sweet, chocolate-layered cake full of Oreo cookies. It melts in your mouth. This soft chocolate oreo cake is a perfect layered cake for birthdays and other celebrations. Who wants a slice?

Ingredients:

• 400 g cake flour
• 10 g baking powder
• 140 g unsalted butter
• 110 g oil
• 300 g granulated sugar
• 20 g vanilla sugar
• 200 ml semi-fat milk
• juice of ½ lemon
• 4 eggs
• 280 g Oreo cookies

Frosting

• 250 g mascarpone
• 120 g butter
• 600 g icing sugar
• ½ tsp vanilla extract
• 250 ml whipping cream
• 100 g Oreo cookies

Chocolate Ganache

• 150 g melted milk chocolate
• 100 ml warm whipping cream

Oreo layered cake was one of my fantasies. I’ve always dreamt of moist, chocolate, layered, and tall cake to eat on a random Saturday. This oreo layered cake is tiny but tall. It’s a chunky, soft, perfectly layered vanilla cake, full of Oreo cookies. You can cut it into slices, keep in the fridge and eat it for days.

How many Oreos should I use for Oreo layered Cake?

As many as you like. Chocolate chips, chocolate drops and Oreos – we measure by heart. I recommend crushing them into small and big pieces, so you can enjoy the taste of them. Also, they don’t overshadow the taste of vanilla cream and cake.

To get practical – I used 280 g of Oreos for the batter, and 100 g to sprinkle over the frosting between the cake layers.

my tips for the best oreo layered cake:

• cream the butter, and oil with sugars properly – I recommend creaming them in the stand mixer for at least 8 minutes. They can get really fluffy and pale. That’s our goal. When I was testing the recipe, I didn’t cream these ingredients properly and my cake was too moist in the middle and dry on the ends. It also fell inside in the middle. Do not make the same mistakes as I did!
• cut only cooled cake layers – or they break and will fall apart. If this happens, don’t worry. You can still glue them together with frosting. The magic of layered cakes.
• use big and small pieces of Oreo – for the best taste, I recommend using crushed Oreos. Make sure you’re using small and big pieces of crushed Oreos.
• use room temperature ingredients – the whipping cream is the only cold ingredient. Use room temperature ingredients always.

how to make the oreo layered cake:

Preheat the oven to 170°C. Prepare three small baking pans (diameter of 18 cm) with baking paper. If you have only 2 or 1 rotate them in the oven until there is no batter left.

In a bowl whip the butter, oil and sugars until creamy. Now listen – make sure you cream these ingredients for at least 8 minutes or more. The mixture should get very creamy and light in colour.

Add eggs, and mix again. Make sure you take time and let the mixture get twice its size. Scrape the bowl in the middle of the process.

In another bowl mix flour, and baking powder. Pour milk into the glass with lemon juice. Add ⅓ of the flour mix and whisk on slow speed. Pour ½ of the milk and whisk on slow speed as well. Continue in the process until you add the flour mix last.

Crush half of the Oreo into smaller and bigger pieces. Add them to the batter and fold them in with a rubber spatula.

Divide the batter evenly between the baking pans. Bake for 35-45 minutes or until the toothpick comes out clean. Take the cakes out of the oven and let them cool completely.

Cream

Whip the whipping cream until stiff. Do not over-mix!

In another bowl cream the mascarpone, and vanilla extract with butter. When the consistency is creamy, add icing sugar and whip at a very slow speed.

Cut cool cakes into halves. Be careful – it can look like they’re a little bit dry and can fall apart easily. They get moist once the cream is added and they’re rested in the fridge. Be careful while working with them. If one of the cake layers falls apart, don’t worry. You can still stick them together with a frosting cream.

Cut the top of the cake layer and add cream on top. Sprinkle with crushed Oreo cookies for frosting. Put another cake layer on top, add cream, and sprinkle with crushed Oreo cookies. Repeat the process.

Cover the cake with the rest of the cream. Put into the fridge for 2 hours before decorating them with chocolate ganache.

Chocolate Ganache

Pour melted chocolate into the warm whipping cream. Stir well until thick. Let cool to room temperature and then pour over the cake.

Keep the cake in the fridge for at least 6 hours (in total) or overnight. It tastes the best on the second day.

more cake desserts you can look at:

If you decide to make Oreo Layered Cake, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️