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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.