Oreo Buttercream Cake

This recipe yields 1 eggless portion. This cake is All About Oreos !!

It has soft spongy Oreo layers, crushed Oreos and Oreo buttercream. You’ll definitely love it !

Cake Batter

  • Preheat the oven at 180 ̊C (OTG mode: upper rod + lower rod + fan). Grease and line two 6 inch round tins with oil & butterpaper.
  • In a bowl, mix milk and apple cider vinegar together. Keep aside.
  • In a new bowl, cream butter and sugar together until light and fluffy. Now add curd, vanilla essence and mix well.
  • In another bowl, sift together flour, baking powder, baking soda and salt.
  • Now add dry ingredients and milk mixture alternatively into the creamed butter mix (start and end with dry ingredients) and form a smooth batter.
  • Lastly fold in crushed oreos and mix.
  • Now divide the batter equally between both the tins and bake at 180 ̊C (OTG mode: lower rod only) for 20 – 25 minutes or until a toothpick inserted in the centre comes out clean.

Oreo Buttercream

  • In a bowl, beat unsalted butter until it turns pale and fluffy.
  • In a new bowl, mix milk and icing sugar together, until sugar dissolves.
  • Now add milk and icing sugar mixture to the creamed butter gradually while beating.
  • Grind the oreos in a mixer and then add it to the buttercream. Give everything a quick mix.

Soaking Syrup

  • In a bowl, mix vanilla essence and water together.
  • Keep aside for further use.


  • Firstly, divide both the sponges equally using a cake leveler.
  • Now place a tissue paper on the turning table and then place cake base over it. Then pipe some frosting on the cake base.
  • Now place first layer on it (use bottom layer of sponge). Soak it with soaking syrup using a pastry brush.
  • Pipe frosting on the sponge starting from centre and then spread it using palette knife. Place palette knife in the centre and keep it at an angle of 45 ̊ while spreading the frosting (apply little pressure). Now place crushed oroes over the frosting.
  • Place second layer (invert the top layer of sponge) and repeat the steps, followed by third layer (inverted top layer of another sponge) and lastly the fourth layer (invert the bottom layer).
  • Now pipe a thin layer of frosting on the the top and sides of the cake for crumb coating. Smooth the top using palette knife and sides using metal scraper (keep it at 45 ̊ angle, touching the cake completely) .
  • Freeze the crumb coated cake for 15 – 20 minutes or until the frosting sets.
  • Now for final coating, pipe a thick layer of frosting and smooth it out using palette knife for top and scraper for sides.
  • To remove excess frosting from the edges at the top, keep palette knife at the level of the cake and move inwards.
  • Now pipe frosting on the top using 1M nozzle.
  • Finish off by sticking a thin line of chocolate vermicelli at the base of the cake and sprinkle some on the top.