Spoon over a generous layer of chocolate cream, around half of the mixture, until all the Oreos are covered – go right to the edges. Water, fully and partially hydrogenated vegetable oil (palm kernel), dextrose, sugar, milk proteins, emulsifiers (polysorbate 60, mono – and diglycerides of fatty acids, soya lecithin), acidity regulators (trisodium citrate, disodium phosphate), stabilisers (calcium chloride, methyl cellulose, hydroxypropyl methyl cellulose), gelling agent (sodium alginate), flavouring, colour (beta-carotene). Three layers of moist chocolate cake are filled and frosted with chocolaty, Oreo-packed buttercream, plus more Oreos are layered between the cake layers. Finish off by adding individual Oreos on the top of each swirl that was piped on the top of the cake.

Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes.In a mixer fitter with paddle attachment, beat sugar and butter for about 10 minutes until paler and fluffy. The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Instead, it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. I’ll link this page obviously as it’s your recipe I’m using, but I just don’t know how things work when it comes to using other people’s recipes and I don’t want to look as though I’m steeling it!

Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs. For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. Am making the Oreo cake for my bro in law tomorrow and wondered if I could add some caramel condensed milk to the icing as I loved that flavour or would it change the colour of the butter cream.Place your next cake layer on top and cover the top and sides with buttercream, leaving a little left for piping on the top. You could make it all on the Saturday if you wished, but I would recommend using a sugar syrup on the sponges to keep it moist for that long.