Oreo Easter Showstopper Cake

Hello Oreo Easter Showstopper Cake!! This is a true Easter Showstopper. This cake has a chocolate sponge, Oreo buttercream, a chocolate drip, Oreo Easter Eggs,…

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Hello Oreo Easter Showstopper Cake!! This is a true Easter Showstopper. This cake has a chocolate sponge, Oreo buttercream, a chocolate drip, Oreo Easter Eggs, and Oreo biscuits. Yep…I don’t think I could have gotten any more Oreo in this cake.

I feel like I haven’t done an OTT Showstopper Cake since my Cookie Dough Showstopper Cake and when is a better time to do one than Easter.

An Oreo Cake was very requested when I asked on Instagram so I thought I would create this perfect Oreo recipe in time for Easter.

Where to Start

Okay, so there are a lot of different elements to this cake. They are all of course optional and I will include some alternatives in the alternatives section below.

Before you start baking

I always find it easier to line my tins right at the start rather than waiting until my cake batter is ready. In this recipe I used  three 8” loose bottomed cake tins. If you use larger cake tins then your cake will be thinner than mine and might baker quicker. If you use smaller cake tins your cake will be taller and will take longer to bake.

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I also recommend preheating the oven before you start. That way by the time you are ready to bake the cakes the oven is the correct temperature and the cakes all bake evenly.

Chocolate Cake

To make the chocolate cake start by creaming together the butter and sugar. When I make a chocolate cake I always use light brown sugar instead of caser sugar because I find it makes a lovely fudgy sponge but  you can use caster sugar if you prefer.

Next I add in the remaining ingredients and mix until they are all incorporated. You don’t need to mix it for too long. I would recommend mixing until they are just smooth and all the ingredients are incorporated.

Split the mixture between your cake tins and bake in the oven.

How Do I Know When the Cakes are Baked?

There are a few different ways to know if the cakes are baked. You can lightly touch the top of the cake and if it springs back then it is ready.

You can also use a cake tester to test the thickest part of the cake. If it comes out clean the cakes are ready. If not then pop them back into the oven for 3-4 minutes and check again.

Finally, you can also listen to the cakes. Okay, I know this sounds mad but if you can hear the cakes bubbling then they aren’t ready. Pop them back into the oven for 3-4 minutes and have a listen again. They are ready when the cakes are completely silent.

I leave my cakes to cool for 15-20 mintues in the tin and then transfer them to a wire rack. If the cakes come out the oven with a dome then you can leave them to cool upside down and this will flatten the dome.

If you try and take the cakes out of the tin when they are still warm then they will just break so please leave them too cool for a little while first.

Oreo Buttercream

If you haven’t tried Oreo buttercream before OH MY GOSH!! You need to! Even if you don’t make the rest of this cake just make the buttercream because it is AMAZING!!

To make the buttercream blitz your Oreos to a crumb, I did this by using a food processor but you could put them in a food safe bag and bash them with a rolling pin.

In a bowl add your butter and icing sugar and mix until it is completely incorporated. Add in the crushed Oreo and mix again until they are all incorporated.

If you find the buttercream is quite thick add 1tsp of whole milk and mix again. Repeat until the buttercream is the desired consistency. Add the buttercream to a piping bag with a large round nozzle.

Decorating the Cake

I find the easiest way to decorate this cake is using a turntable and a cake drum. Place your first cake on the cake drum and pipe some buttercream onto the top of the cake. Using an angled palette knife smooth the buttercream onto the top before adding the next cake. Don’t worry if it splodges over the side we will use this for the crumb coat. Repeat until all of your cakes are stacked.

Pipe the buttercream onto the top layer of the cake, again don’t worry if it goes over the edges. Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat, we will cover the cake fully soon.

If there are any gaps, pipe buttercream into them and then smooth again using the cake smoother. When there are no gaps and your buttercream is smooth pop it into the fridge until the buttercream has hardened. Once the buttercream has hardened, pipe the remaining buttercream around the sides of the cake.

Using your smoother, smooth around the sides of the cake. If you don’t want to see the cake through the buttercream make sure you add a thick layer of buttercream. You will most likely take some of the buttercream off the cake, if you do pop this back into your bowl and we will use this for the top of the cake.

Smooth the top of the cake using your angled palette knife.

Chocolate Drip

Pop your cake to one side and in a heat proof bowl add your double cream and chocolate. Melt together in the microwave on 20 second bursts until they are completely melted and combined.

Pop it into a piping bag with a small round nozzle or just snip the tip of the bag off. Go around the edge of your cake, gently squeeze the piping bag or bottle then pull the nozzle away from the edge of the cake slightly so the ganache drips.

Once you have gone around the entire cake, if you have any leftover chocolate pour it onto the top of the cake and smooth it so it covers the top of the cake. Pop it into the fridge until the chocolate sets.

Oreo Decoration

Place one Oreo around the edge of the cake. I placed a tiny bit of buttercream on so that they would stick to the ganache. My cakes are 8” in size and I used 10 Oreos obviously if your cakes are larger you will need slightly more and if your cakes are smaller you will use less.

With your left over Oreo buttercream pop it into a piping bag and pipe some swirls onto the top of the Oreos.

Finally cut your Oreo eggs in half, I just cut them along the join line and pop them on top. If you want you can crush 3-4 Oreos to a crumb and sprinkle over the top.

Alternatives

You can make a vanilla cake just replace the cocoa powder with self-raising flour.

If you are making this not for Easter you could decorate the top by just piping the buttercream onto the top of the cake and adding the Oreos on top.

If you want to be super extra you could add a ring of Oreos around the bottom of the cake. Just use a little buttercream to help them stick.

Equipment

Scales

 Mixing Bowl

Spatula

Measuring Spoons

Cake Tins

Angled Palette Knife

Cake Smoother

Piping Bag

Piping Tip

Turntable

Cake Tester

Cake Drum

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

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5 from 7 votes

Oreo Easter Showstopper Cake

Hello Oreo Easter Showstopper Cake!! This is a true Easter Showstopper. This cake has a chocolate sponge, Oreo buttercream, a chocolate drip, Oreo Easter Eggs, and Oreo biscuits. Yep…I don’t think I could have gotten any more Oreo in this cake.
Prep Time20 minutes
Cook Time35 minutes
Decorating Time1 hour
Total Time1 hour 55 minutes
Servings: 16 servings
Author: Sarah Mark

Ingredients

For the Cake

  • 425 g Light Brown Sugar
  • 425 g Unsalted Butter or Stork
  • 375 g Self-Raising Flour
  • 50 g Cocoa Powder
  • 8 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 50 ml Whole Milk

For the Buttercream

  • 700 g Icing Sugar
  • 275 g Unsalted Butter
  • 154 g Oreos
  • 3-4 tsp Whole Milk

For the Drip

  • 150 ml Double Cream
  • 150 g Dark Chocolate

For the Decoration

  • 13-14 Oreo Biscuits
  • 5 Oreo Easter Eggs

Instructions

To Make the Cake

  • Preheat the oven to 170C (150C Fan). Line three 8 ”cake tins with greaseproof paper and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, cocoa powder, eggs, baking powder, vanilla extract, and milk. Whisk until all combined.
  • Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
  • Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Buttercream

  • Once your cakes have cooled make the Oreo buttercream.
  • In a food processor blitz the Oreos to a fine crumb. If you don’t have a food processor don’t worry put the Oreos in a food safe bag and bash them with a rolling pin.
  • In a bowl mix together the icing sugar and butter until combined. Add in the Oreos and mix again. If you find the mixture is too thick add 1tsp of milk and mix again repeat until the buttercream is the desired consistency.
  • Put your buttercream into a piping bag with a large round nozzle and leave to one side.

To Decorate

  • Place your first cake on your serving plate and pipe the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Repeat until your cake is stacked.
  • Pipe the buttercream onto the top of the cake, again don’t worry if it goes over the edges.
  • Using your cake smoother smooth around the sides of the cake. Don’t worry if you can see the cake through the buttercream, this is just the crumb coat. We will cover the cake soon.
  • If there are any gaps, pipe buttercream into the gaps and then smooth again using your cake smoother.
  • Once there are no gaps in your cake pop it into the fridge until the buttercream has hardened.
  • Once the buttercream has hardened, pipe the remaining buttercream around the sides of the cake
  • Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
  • Smooth the top of your cake using your angled palette knife.

To Make the Chocolate Drip

  • Put the chocolate and cream into a heatproof bowl and put it into the microwave on 20-second bursts until the chocolate has completely melted. Stirring in between each burst in the microwave.
  • Put the chocolate mixture into a piping bag and snip off the end of the piping bag.
  • Using your chocolate ganache go around the edge of the cake and encourage it to drip. I do this by holding the piping bag or squeeze bottle ever so slightly away from the cake. If you have any leftover ganache pour it onto the top of the cake and smooth.
  • Pop the cake into the fridge for half an hour to allow the ganache to set. If you don’t your buttercream will just slide off.

To Do the Oreo Decoration

  • Once your ganache has set, add the Oreos to around the top of your cake.
  • Add your remaining buttercream to a piping bag with a small round nozzle or just snip the tip of the bag off.
  • Pipe the buttercream on top of the Oreo biscuits.
  • Cut your Oreo Eggs in half I done this by following the join line. Add the on top.
  • With your remaining 3-4 Oreos crush these to a fine crumb or pop them in the food processor and blitz them and sprinkle over the top.

If you do have any questions about this Oreo Easter Showstopper Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page. 

26 comments

  1. This looks absolutely delicious and yes, a proper show stopper indeed! I really love the idea of an Oreo buttercream and the details are amazing! Anything topped with chocolate eggs is a great yes from me, thanks for sharing x

  2. 5 stars

  3. This is absolutely beautiful!!! Wow! Plus it looks delicious of course but your presentation is so nice

  4. I’ve never been much of a baker, it’s a bit messy for my taste lol somehow I’ve always preferred cooking. BUT I think this post is inspiring me to try my hand at baking. Although, it’s going to be hard since me and my hubby are gluten free. But it’d be cool to one day be a mom that bakes.

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