This cake is super easy to make and also tastes amazing, sweet, chocolatey and moist. You are going to need Oreos, milk and baking powder. I’m also topping it with chocolate ganache so you are also going to need double cream and dark chocolate but you can also use other icing options of your choice. Start by separating the Oreos, and place the filling in one bowl and the biscuits in another.

The reason why you are separating the Oreo cream filling and the biscuits is that the consistency of the biscuit gives a much finer crumb and makes the cake look softer. Grind or pulse the biscuits until they are fine and add them into a bowl together with baking powder. Whisk the baking powder in so it’s nicely combined throughout the Oreo crumbs.

Add 250ml of room temparature milk into the Oreo crumbs and add in the Oreo filling from earlier. Stir to mix with a spatula until nice and smooth. Line a 7-inch silicon cake mould with parchment paper and pour in the cake batter. Bake it in a preheated 180C/350F oven for about 15 to 20 minutes. Once out of the oven, place it over a wire rack to completely cool.

Once cooled, you can use any frosting of your choice, vanilla buttercream frosting, or you can put melted Nutella on top. For me, I like chocolate ganache. Into a jar with 150 millilitres of double heavy cream, add 150 grams of dark chocolate and microwave it for about one minute. That will heat the cream and melt the chocolate, if it’s not well melted, return to the microwave at intervals of 30 seconds until it’s melted while stirring every time you remove it from the microwave.

Once done, place the cake over a serving plate and pour the ganache over the Oreo cake to the edge. If you want to make this cake as a 2-layer cake, increase the batch and make 2 cakes or if you want to bake it in a smaller tin you can also do that. Let the ganache set, you can put it in the fridge or let it just sit at room temparature. This cake is fudgy and the ganache on top is rich. Enjoy.



  • 30 Oreos, separated
  • 1 tsp baking powder
  • 250ml milk (I used semi-skimmed)

Topping (Optional)

  • 150ml double cream
  • 150g dark chocolate, broken into chunks