Oreo Cake

Oreo Cake

Oreo Cake


  • For the Cake:
  • 6 separated Eggs
  • 200g Sugar
  • 100g Flour
  • 50g Cocoa Powder
  • 50g Starch
  • 1 packet Baking Powder
  • 6 tablespoons Water
  • For the Cream:
  • 800ml Heavy Cream
  • 2 packets Vanillin Sugar
  • 3 tablespoons Sanapart (stabilizer for whipped cream)
  • 400g Mascarpone
  • 150g Powdered Sugar
  • For the Oreo Cream:
  • 10 Oreos, crushed, with less than half of the filling mixed in.



  1. Separate and Whip:
    Start by separating the eggs. Whip the egg whites with sugar until fluffy, approximately 8 minutes. In another bowl, mix egg yolks with water and gently fold them into the egg white mixture.
  2. Dry Ingredients Blend:
    In a separate bowl, mix all the dry ingredients and sift them into the egg mixture. Gently fold everything together. Pour the batter into a 22cm high springform pan and smooth it out. Bake in a preheated oven at 160°C (320°F) for about 45 minutes. Don't forget the toothpick test!


    Whip the heavy cream with vanillin sugar and Sanapart until stiff. Add the remaining ingredients and mix briefly. Combine less than half of the cream with crushed Oreos.

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