We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine cocoa powder, sugar, boiling water, butter, eggs, vanilla extract, self-raising flour, and baking powder to make the cake batter.
Split the batter into two baking trays.
Bake for 25 minutes at 180 degrees Celsius until a skewer inserted comes out clean.
Whip the double cream with sugar until soft peaks form.
Fold in the crushed Oreos gently.
Beat the soft unsalted butter with icing sugar, vanilla extract, and boiling water until smooth.
Add food colouring to the buttercream and mix until evenly colored.
Sandwich the cakes with the Oreo cream filling.
Decorate the cake with the prepared buttercream as desired.
Refrigerate overnight before serving.
Want to keep this recipe for later? We can email it to you!
Ensure the butter is at room temperature for a smoother buttercream.
Chill the mixing bowl and beaters before whipping the cream for better results.
Can I use regular cream instead of double cream?
Double cream is recommended for its higher fat content, which helps achieve a thicker consistency.
How can I tell if the cake is done?
Insert a skewer into the center of the cake; if it comes out clean, the cake is done.
Can I make the cake in advance?
Yes, you can bake the cake layers a day in advance and assemble the next day.
What type of food colouring should I use?
Gel food colouring is recommended for vibrant colors without altering the consistency of the buttercream.
How should I store the cake?
Store the cake in the refrigerator, covered, to keep it fresh.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
