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Birthday Chocolate & Vanilla Oreo Cake

Last week was my boyfriend’s birthday (Happy Birthday Baby!😍), so being the awesome & amazing girlfriend that I am, I decided to bake him a birthday cake. I know he loves chocolate cake and he loves oreos (who doesn’t?), so I came up with the genius idea 💡 to combine the 2 and make a chocolate and vanilla oreo cake.

I wanted the cake to resemble an oreo cookie so I made 2 layers of chocolate cake and 1 layer of vanilla cake in the middle and covered it with delicious cream cheese buttercream frosting. The cake was so delicious and decadent, I really think it’s now my favourite cake. The birthday boy was also very happy with it, so much so that he had cake for breakfast some days. I really scored some girlfriend points with this one!🤣

Oreo Chocolate Cake

Ingredients (Makes 2 23cm layers of the cake)

  • Butter and flour for coating and dusting the cake pans
  • 1 & 3/4 cups sifted all purpose flour (200g)
  • 1/2 cup cocoa powder (I prefer unsweetened)
  • 10 cookies oreo powder (Oreo cookies crushed really fine without the filling – I used a blender to make them really fine, you can also place them in a plastic bag crush them with a rolling pin.)
  • 1/2 teaspoon salt
  • 11/2 cups sugar
  • 3 teaspoons baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup full cream milk
  • 165g soft unsalted butter (NOT melted)
  • 1/2 cup of strong black coffee (allow to cool)


1. Preheat your oven to 180 degrees Celsius. Butter two 23cm or 9-inch round cake tins. Dust with flour and discard the excess.

2. Sift together the flour, sugar, cocoa powder, cookies oreo powder, baking powder, and salt in a big bowl and mix until combined.

3. Add the soft butter to the flour mixture until you get a bread crumb-like texture.

4. Add eggs, milk, coffee, and vanilla extract. Mix until combined. (Do not over-mix your batter!)

5. Divide the batter among the 2 pans evenly.

6. Bake for 30-35 minutes until the cakes pass the toothpick test (stick a toothpick in and if it comes out clean, your cakes are ready, remember to keep checking your cakes, it could take longer or shorter, depending on your oven).

7. Cool for 15 minutes and then take out the cakes out of the cake pans onto wire racks and allow to cool completely.

8. Once completely cooled, simple syrup your cakes (Simple syrup recipe below) and allow the simple syrup to be completely absorbed.


Vanilla Cake

Ingredients (Makes 1 23cm layer of the cake)

  • 1 1/2 cups sifted all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted soft butter, cut into cubes (soft – NOT melted)
  • 10 oreo cookies cut into chunks (totally up to you how big or small you want the chunks, this time with the filling.)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup milk


1. Oven settings are the same as above. Butter one 23cm or 9-inch round cake tin. Dust with flour and discard the excess.

2. Combine all your dry ingredients (flour, sugar, salt, baking powder) and mix well.

3. Add the butter to the dry ingredients until you get a bread crumb-like texture.

4. Combine all your dry ingredients (eggs, milk, vanilla extract) and mix well.

5. Add your wet ingredients mixture to the dry ingredients & butter mixture and mix well until fully combined (Remember not to over-mix).

6. Once your batter is well mixed, add the oreo cookie chunks to the batter and mix until the chunks are well distributed within the batter.

7. Follow Steps 5 to 8 from the Oreo Chocolate Cake above.

Simple Syrup

The reason I simple syrup my cakes is so that they can retain moisture, making them last longer. Simple syrup can also help if your cake comes out too dry. It is thin enough to slip through the cracks of your cake, making it moist all the way through, but it is also thick enough that it won’t just make your cake soggy. Just an FYI.😉


  • 1 cup sugar
  • 1 cup water


  1. Pour sugar into a medium saucepan and then immediately add water.
  2. Bring to a boil and stir until all sugar has dissolved. (1-2 minutes)
  3. Allow it to cool then place in an airtight container.

Cream Cheese Buttercream Frosting


  • 300g soft unsalted butter
  • 230g plain cream cheese
  • 4-5 cups icing sugar
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon salt


In a large bowl, mix together the butter, vanilla extract and the cream cheese until fluffy. Use a hand mixer or stand mixer for best results.

Add in sifted icing sugar, 1 cup at a time, and keep mixing after each cup. Ensure that the frosting has a spreadable consistency.

Assembling & Decorating The Cake

This part is really up to you, put your creativity hat on and have fun. I alternated between the chocolate and vanilla cake to resemble an oreo cookie. The buttercream goes between each layer, you can pipe it on or apply with a spatula.

I crumb coated the outside of the oreo cake with a light layer of cream cheese buttercream frosting. The reason I crumb coat my cake is to trap the crumbs from the chocolate and vanilla cake so my finished product doesn’t have crumbs all over the frosting.

Once you have applied a crumb coat to the surface of your cake you will then need to let it set awhile. Place your cake in the fridge and let it set overnight, or for at least an hour. This is especially important if you have a dark coloured cake like chocolate cake and light coloured frosting like cream cheese buttercream frosting. I wouldn’t want crumbs all over my white frosting, that would drive me nuts.

Once the crumb coat has set, coat your cake with more frosting and smooth it out. I also melted some dark chocolate and drizzled it on top of the cake and spread it out so I can get a few drips on the sides of the cake.

I then added a skirt of oreo cookies all over the bottom of the cake. To finish it off, I used the remaining frosting to pipe some swirls on top that are garnished with oreos. And voila!


  • I like to store my simple syrup in a plastic bottle that has easy pouring and can close. If you do not have a bottle you can spoon it over the cake or even brush it over the cake with a pastry brush.
  • You can store your simple syrup in the fridge for up to 2 weeks. Make only what you need to use so you don’t have to worry about storing it, unless you bake cakes often then you can make it in advance.
  • The ratio for water to sugar is always 1:1 with simple syrup.
  • Over-mixing your batter will cause your cake to crack, so avoid it. Only mix until all ingredients are well combined.
  • The trick to get soft butter is to take it out of the fridge about an hour before you are going to use it, this allows it to soften without melting and it is better to work with.
  • Allow your coffee to cool before you add it to the ingredients, do not add it while boiling hot.

This Oreo Cake is heaven! I hope you enjoy it as much as I enjoyed making and eating it. And remember to have fun with your baking adventures, and the most important ingredient of all is: LOVE 💖 (🤣 cheesy as hell, I know, I don’t care!)

Till next time fam!

xoxo, Refiloe 💕

This Post Has 2 Comments

  1. Senamile

    It looks amazing😋👏🏽

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