Let’s make a delicious Oreo Buttercream Snack Cake
You guys really loved my chocolate sheet cake, so I had to make you a great vanilla sponge recipe. This sponge cake is soft and fluffy and is a lovely staple recipe to have. I love a good sponge cake and to have a recipe like this that can also be a layered cake, is perfection! Because the sponge is very traditional and classic I went with a more pronounced frosting. So for the frosting, I made an Oreo buttercream and it really pairs so well with this vanilla cake. In this recipe I explain how to make an Oreo buttercream snack cake, so that is the sponge and frosting. You are going to need both of these to make this delicious cake, but really any frosting will do! I hope you love this recipe as much as I do!
Bon Apetit,
Zorah
What type of cake tin should I use?
As much as this cake can be a layered cake, I am loving sheet/snack cake styles lately. Not only are they easy to cut but they are easier to frost as they use less icing. The two tins I would suggest would be the 8″ square tin or 9″ square tin. Both will yield the same result, however, a smaller tin like the 8″ will give you more height to you cake. If you use the 9″ or something larger, you cake will still rise, however, it might be quite flat. This is definitely something to bear in mind while baking.
How can I store my Oreo Snack Cake?
Once the cake is cooled and you have iced your cake, You can place it into an airtight container. I would leave it in the fridge if you don’t intend to eat it fo a day or so. But if you are going to keep snacking on it, leave it out of the fridge. This is ideal so that the cake is always moist and not cold and hard. It can last outside of the fridge for up to 5 days and a week in the fridge.
How to make an Oreo Buttercream Snack Cake
Course: DessertCuisine: AmericanDifficulty: Easy16
servings15
minutes1
hour10
minutesIf you’re looking for a classic vanilla sponge recipe, this Oreo Buttercream Snack Cake is the perfect one! It can be made into a round cake as well if you prefer. I find the snack to be something easy and light to have and make. The Oreo buttercream add a different vibe to the whole recipe and is surely very welcoming.
Ingredients
3 cups cake flour
1 1/2 cups granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
240g room temp. butter
2 tsp. vanilla extract
250ml whole milk
1/3 cup double cream yoghurt
3 large eggs
- Oreo Buttercream
1 cup room temp. butter
1 tsp. vanilla essence
3 1/2 cups icing sugar, sifted
80g crushed Oreos
1 tbsp. whipping cream
Directions
- Preheat your oven to 175C, and line your square baking tin.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside for now.
- Then in a stand mixer with a creaming attachment, combine the butter, vanilla extract and mix on low to medium speed for 5 minutes until the butter looks creamy.
- Add in the sugar and mix well until the batter is lighter in colour and thicker- about 5-7 minutes on low to medium speed.
- Then add in the eggs, one at a time, while scraping down the bowl after each addition.
- Then add in the milk and yoghurt and mix again until combined.
- Lastly add in the dry ingredients that you set aside.
- Mix on medium speed for about 2-3 minutes, not longer as you do not want to remove the air from the batter.
- Add the batter to the cake tin and baking in the oven for 40-45 minutes.
- Check the cake with a toothpick after 30 minutes.
- If the top seems to be getting darker but the cake is not ready, place some foil on the top to prevent burning.
- Once it is ready, remove from the oven and then let it stay in the cake tin for 15 minutes.
- Thereafter, place the cake on a cooling rack.
- Oreo Buttercream
- In a stand mixer with your creaming attachment, add in the butter and cream until it looks a bit smoother.
- Then add in the icing sugar and mix on medium speed until the batter become thicker and light yellow in colour.
- Add in the rest of the ingredients and then frost your cake and enjoy!
Hi Zohra
Love you recipes, i wanted to try this but it says i need to use eggs, as its our fasting month and we cant, how would you propose i replace them? As i see you already also require double cream yoghurt – which is my standard replacement. Please could you advise
Hi Jyoti,
Thanks for your message, I haven’t tried this recipe with an egg replacement unfortunately.
I could recommend using flax egg, however, I am not sure what the result would be like.
Sorry I can’t help further
xx
If my daughter could, she would absolutely swim in a bowl of Oreos. It’s her all time favorite cookie! As I was scrolling through Zohra’s feed and this popped up – she insisted we make this. She’s 3, and made this almost completely independently. She loves baking and the simpler the recipe, the more eager I am to try it. The cake itself was absolutely divine! Melts in your mouth AND the recipe is super simple with no frills. Once again THANK YOU for this! Looking forward to building many more happy kitchen memories with my daughter through your recipes !