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Easy oreo slab cake recipe
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Perfect for any gathering, this simple and delicious Oreo topping is a crowd-pleaser for all ages.
Ingredients:
  • 750.00 ml cake, biscuit and pastry plain flour
  • 1½ cups caster sugar
  • 4.00 gm baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 500.00g butter, softened
  • 17.40 gm vanilla extract
  • 1¼ cups milk
  • 3 eggs
  • 2 x 137g packets original Oreo cookies
  • 3 x 23g packets mini chocolate-filled Oreo cookies
  • Chocolate sauce, to serve
  • Strawberries, to serve
  • 500g icing sugar mixture
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 22cm x 32cm baking pan and line it with baking paper, making sure to extend the paper 4cm above the edges on all sides.
  • With an electric mixer, gently blend together flour, sugar, baking powder, bicarbonate of soda, and salt until just mixed. Introduce butter, vanilla, milk, and eggs. Whip on medium speed until the mixture is light and creamy.
  • Keep 6 whole original Oreo cookies for later. Roughly chop the rest of the original Oreo cookies and mix into the cake batter. Spread the batter evenly in the pan and bake for 30-35 minutes until a skewer comes out clean. Let cool for 10 minutes in the pan, then flip onto a wire rack to cool completely.
  • Make the vanilla buttercream: Cream the butter with an electric mixer until light and fluffy. Gradually mix in the icing sugar until fully incorporated. Stir in the milk and vanilla extract until well combined.
  • Spread a generous layer of buttercream over the top of the cake. Split 2 cookies that were set aside. Remove the filling from them and crumble the cookies coarsely over the cake. Cut the remaining reserved cookies in half. Arrange the halved and mini cookies on top of the cake. Finish by drizzling the cake with chocolate sauce and serving with fresh strawberries.

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