Double Stacked Oreo Cake

Get your cookies and eat your cream too with this two-tier cake with lovely cookie gradient effect on the outside.


  • 850g all-purpose flour
  • 530g caster (superfine) sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 750 ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 2 tsp vanilla extract
  • 4 large eggs
  • Chocolate sauce
  • 400g Oreos for the batter (roughly chopped)
  • 400g Oreos for the middle of the cake (roughly chopped) + 6 whole Oreos
  • 200g Oreos to decorate the outside of the cake
  • 6 whole Oreos
  • Frosting
  • 2 batches of Swiss meringue buttercream.
  • 200g crushed Oreos (with cream)
  • Chocolate Ganache
  • 1kg dark cooking chocolate
  • 600g thickened cream


  1. Frosting
  2. To prepare frosting set about 300g of it aside and flavour the rest with finely crushed Oreos
  3. Ganache
  4. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
  5. Cake
  6. Please note: This is a big cake right? And there’s a lot of batter. So! I’d recommend making this cake in two batches, because #believemefolks nobody has a bowl big enough in their kitchen to make all the batter at once! Lol So halve the cake batter ingredients listed in the ingredients list and make it in two batches :0)
  7. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper. Repeat with one 6” cake tin too. The 6” cake tin I used is about 5” in height. You can use two shorter ones if you wish.
  8. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  9. Add the milk, oil, Greek yogurt, eggs and vanilla extract into into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add chopped Oreos and gently fold in
  10. Split batter into 3. Add Use 2/3 for the 8” cake tins and 1/3 for the 8” cake tin.
  11. Bake for 50 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using. I’d recommend baking the cakes the day before you decorate so that you can chill them overnight. They’re much easier to cut and level when they’re chilled and easier to work with when putting the cake together.
  12. Using a cake leveller, carefully trim both 8” the top off each cake layer of cake to make even and flat layers. Cut the two 8” cakes in half and cut the 6” cake into 4 layers.
  13. To fill the cake, add a dab of chocolate ganache onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of ganache and smoothen out and layer the frosting on each layer. Sprinkle with chopped Oreos, add some extra blobs of ganache before adding the next layer of cake. You’ll do that to both the 4 layers of 8” cake and the 6” cake.
  14. Carefully scrape away any ganache with a small off set spatula.
  15. To crumb coat the cake, add cookies and cream Swiss meringue frosting around the outside of the cake to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 1 hour.
  16. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper. Chill. Again, you’ll do this to the 8” and 6” cake.
  17. So now the fun part! Putting it all together! So that the 8” cake doesn’t collapse when the 6” cake is sitting on top of it, you’ll need to stick some support beams in it in the form of bubble straws. You can get these online or from your local craft store.
  18. To make sure each straw is flush with the top of the 8” cake, stick one straw in the cake. When it hits the bottom, lift slightly and using a food safe marker, mark where you think the straw needs to be cut so that there’s no straw sticking out from the cake. Take the straw out and use the marked straw as a guide to cut all the other straws. Stick all four straws into the cake. Because the cake will be chilled this will need some work. Be patient. Don’t go too hard otherwise you’ll have a punch mark in the top of your beautiful cake!
  19. Using a large off set spatula, carefully place the 6” cake on top of the 8” cake.
  20. To add cookies on the outside of both cakes, start with the bigger chopped Oreos at the bottom and go up to about half way up the cake with smaller cookies giving you a gradient effect.
  21. Fit the end of a piping bag with a Wilton 6B piping tip and use the white vanilla frosting to frost 6 swirls on the 6” cake. Drizzle with chocolate sauce and finish off with an Oreo on top of each swirl.