Oreo Birthday Cake

Oreo Birthday Cake

Does anything beat a 3-tier Oreo Birthday Cake with Oreo ‘3 ways’? 

My brother loves Oreos, so it seemed only right to make him an Oreo Birthday Cake this year! This cake is a delicious and light 3-tiered vanilla and chocolate sponge cake, with Oreo buttercream topped with more Oreos. 

This 15cm/6inch mini cake is in itself not too sweet, but the icing makes up for it. With Oreo in the icing, on top and in one of the tiers, there is no doubt about missing any! 



Preparation : 20 minutes

Baking Time : 30 – 35 minutes

Makes : 3 tiers


INGREDIENTS

 

– For the Cakes –

• 330g Dairy-Free Milk (I used Oat) 

• 1 tbsp Apple Cider Vinegar 

• 275g Caster Sugar

• 100g Dairy-Free Butter

• 1 tsp Vanilla Extract

• 335g Plain Flour

• 1 tsp Bicarbonate Soda

• 25g Cacao Powder

• 6 Crushed / Broken Up Oreos

 

– For the Buttercream –

• 120g Dairy-Free Butter

• 500g Icing Sugar

• 6 tbsp Diary-Free Milk (I used Oat)

• 1 tsp Vanilla Extract

• 15 Oreos (Extra for Decoration)


METHOD

– For the Cake –

1. Preheat the oven to 180C fan and grease your cake tin(s).

2. In a bowl or jug, whisk together the milk and apple cider vinegar and leave it untouched whilst you make the rest of the cake batter (the aim is for it to curdle, as unpleasant as that sounds!)

3. Cream the butter and sugars together, then add the flour, bicarbonate soda and mix. 

4. Slowly add in the milk mixture and vanilla extract, making sure to mix it until it’s all combined into the cake batter. Be careful not to over-beat the batter, as too much air in the mix can cause the cakes to sink in the centre when they come out of the oven (something that I’ve done too many times!) 

5. Divide the mixture into thirds. Combine two of the thirds and add the cacao powder, mixing until it’s all combined. Add the Oreo pieces to the remaining third and mix until they’re evenly distributed.

6. Spoon each of the thirds into each cake tin and place in the oven for 30 – 35 minutes. 

7. Once baked, take the cakes out of the tin and place them on a wire rack. Leave them aside to cool completely, before starting to decorate.

 

– For the Buttercream –

1. In a food processor, break up the Oreos into a fine powder and put to one side.

2. Cream the butter to soften it, then add the icing sugar, whisking until combined (I use a standing mixer on a high speed with a whisk attachment). 

3. Once creamed, add the dairy-free milk (half a tablespoon at a time), vanilla extract, broken up Oreos (save some to decorate) and continue to whisk.

 

– To Decorate –

1. When you’re ready to decorate, cut the tops off the the cakes to create an even, flat top. 

2. Layer the cake tiers in the pattern you’d like them (I sandwich the vanilla tier between the chocolate to mimic  an Oreo) and spread a layer of buttercream between them. 

3. Spread the remaining buttercream on the top and around the sides of the cake using a flat surface (if you don’t have an icing spreader, you can always use a palette knife or a regular knife, but make sure it isn’t sharp).

4. Once the buttercream is spread onto the cake, sprinkle the remaining Oreo crumbs onto the top of the cake, along with some whole and broken up Oreos. 

5. When decorated, simply slice and enjoy! 



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• If you make this, tag me on Instagram @caelifestyle or use the hashtag #caebakes • Disclaimer

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