Oreo chocolate cake Recipe

Name: Oreo chocolate cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams self raising flour; 250 grams light brown soft sugar; 50 grams cocoa; 250 grams dark chocolate; 250 grams butter; 4 eggs; 154 grams pack of oreo cookies; 250 grams butter; 300 grams to 400g sifted icing sugar; 2 tsp vanilla extract; 2 tablespoons milk

Servings: persons

1
Preheat your oven to 160C/fan 140C/gas 3.
2
Grease and line 2x20cm sandwich tins.
3
Mix the flour, sugar and cocoa together.
4
Melt the chocolate and butter and the 200ml water together over a low heat then beat this along with the eggs into the dry ingredients.
5
Pour this into the tins and bake for approximately 40 minutes until well risen.
6
If you insert a knife into the cake and it comes out clean then this is well done.
7
Transfer to wire racks and allow to cool.
8
While the cake is cooling make the butter cream.
9
Beat the butter until creamy then add 300g icing sugar and vanilla.
10
Mix this well and if the mixture is a bit dry apply a tablespoon of milk at a time.
11
If this is too wet then apply more icing sugar.
12
Blitz all but one of the cookies.
13
Mix half into the butter cream and reserve the other half.
14
Spread the butter icing between the two cakes.
15
Also apply this over the top of the cake when they are sandwiched together.
16
Sprinkle the remaining of the crumbs over the top of the cake.
17
Then split the last cookie into four and add to the top.

2180

kcal

Calories

133

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 grams self raising flour, 250 grams light brown soft sugar, 50 grams cocoa, 250 grams dark chocolate, and more.

Yes, Oreo chocolate cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oreo chocolate cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions